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Jewish Apple Cake

3 c. flour<extra_id_99>2 c. sugar<extra_id_99>1 c. vegetable oil<extra_id_99>4 eggs, beaten fluffy<extra_id_99>1/3 c. fresh orange juice<extra_id_99>2 1/2 tsp. vanilla<extra_id_99>3 tsp. baking soda<extra_id_99>5 large McIntosh or Fugi apples<extra_id_99>3/4 c. sugar<extra_id_99>2 Tbsp. cinnamon

Combine flour, 2 cups sugar, oil, eggs, orange juice, vanilla and baking soda.<extra_id_99>Beat at least 5 minutes.<extra_id_99>The batter will be very thick.<extra_id_99>Core, peel and very thinly slice apples.<extra_id_99>Mix 3/4 cup sugar and cinnamon in separate bowl.<extra_id_99>Grease and flour tube pan. Alternate cinnamon/sugar, apples and batter (in that order), 1/3 of each at a time.<extra_id_99>Bake at 350° for 1 to 1 1/4 hours or until toothpick comes out clean.

flour, sugar, vegetable oil, eggs, orange juice, vanilla, baking soda, apples, sugar, cinnamon

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Date Nut Muffins

2/3 c. sugar<extra_id_99>3 eggs<extra_id_99>4 Tbsp. flour<extra_id_99>1 tsp. vanilla<extra_id_99>1 c. nuts<extra_id_99>1 c. dates, chopped

Beat eggs.<extra_id_99>Add sugar, flour and vanilla.<extra_id_99>Stir 1 teaspoon flour into dates and mix well.<extra_id_99>Bake in tiny muffin tins in 350° oven about 10 minutes.

sugar, eggs, flour, vanilla, nuts, dates

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[ 2233 10 7678 1174 17 4159 20434 7 3018 10 204 14207 3 75 5 2656 32000 220 5875 32000 314 332 115 7 102 5 7055 32000 209 3 17 7 102 5 13478 32000 209 3 75 5 11446 32000 209 3 75 5 5128 6 18510 7943 10 14117 5875 5 32000 2334 2656 6 7055 11 13478 5 32000 13522 209 21776 7055 139 5128 11 2153 168 5 32000 15512 16 5103 20943 3 17 77 7 16 10239 1956 4836 81 335 676 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 -100 -100 -100]

Basic Sweet Roll Dough

2 c. lukewarm milk<extra_id_99>1/2 c. sugar<extra_id_99>2 tsp. salt<extra_id_99>2 pkg. yeast<extra_id_99>2 eggs<extra_id_99>1/2 c. shortening<extra_id_99>7 to 7 1/2 c. flour

Mix first three ingredients together. Put yeast in and stir until dissolved.<extra_id_99>Stir in eggs, shortening and flour in two parts. Knead dough gently.<extra_id_99>Should be almost sticky.<extra_id_99>Put in greased bowl and let rise until double.<extra_id_99>Shape into whatever shapes you wish.<extra_id_99>Sticky buns, doughnuts, coffee cake or just plain pan rolls.<extra_id_99>Bake at 425° for 15 or 20 minutes.

milk, sugar, salt, yeast, eggs, shortening, flour

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[ 2233 10 11909 11168 6070 309 4607 3018 10 204 3 75 5 3 40 1598 15 14522 3702 32000 7739 3 75 5 2656 32000 204 3 17 7 102 5 3136 32000 204 3 102 8711 5 17937 32000 204 5875 32000 7739 3 75 5 710 35 53 32000 489 12 489 7739 3 75 5 7055 7943 10 7382 166 386 3018 544 5 5306 17937 16 11 7831 552 3 27106 5 32000 13522 16 5875 6 710 35 53 11 7055 16 192 1467 5 22860 9 26 8553 10772 5 32000 5066 36 966 19885 5 32000 5306 16 19373 26 3047 11 752 3098 552 1486 5 32000 23890 139 2891 8803 25 1663 5 32000 12422 63 2293 1]

Venison Jerky

1 tsp. seasoned salt<extra_id_99>1/2 tsp. pepper<extra_id_99>1/2 tsp. garlic powder<extra_id_99>1/4 c. soy sauce<extra_id_99>1 tsp. onion powder<extra_id_99>1 Tbsp. Worcestershire sauce

Mix ingredients.<extra_id_99>Soak 1 1/2 to 2 pounds boneless meat in marinade overnight.<extra_id_99>Cut into strips (1/8 to 1/4 x 1-inch).<extra_id_99>Lay strips on oven racks with the drip pan below and the door slightly open; roast for 5 to 6 hours at 150°.<extra_id_99>The meat will shrivel and blacken as it dries.<extra_id_99>Pat off any beads of fat.<extra_id_99>Cook the meat until it is chewy and flexible enough to bend without breaking. Do not overdry.

salt, pepper, garlic powder, soy sauce, onion powder, Worcestershire sauce

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Grasshopper Pie

1/2 c. milk<extra_id_99>32 large marshmallows or 3 c. small<extra_id_99>1/4 c. creme de menthe (green)<extra_id_99>3 Tbsp. creme de cacao (white)<extra_id_99>1 1/2 c. chilled whipped cream<extra_id_99>3 to 4 drops green food coloring<extra_id_99>1 1/2 c. chocolate cookie crumbs (fine)<extra_id_99>1/4 c. butter, melted

Melt marshmallows together with milk, stirring constantly over medium heat.<extra_id_99>Chill until thickened.<extra_id_99>Blend in liqueurs.<extra_id_99>Whip the cream until stiff; fold in marshmallow mixture and food coloring. Pour into crust.<extra_id_99>Chill for at least 5 hours.

milk, marshmallows, creme, creme de cacao, chilled whipped cream, chocolate cookie crumbs, butter

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[ 2233 10 3 4744 7 7 19484 11591 3018 10 7739 3 75 5 3702 32000 3538 508 30334 7 42 220 3 75 5 422 32000 13004 3 75 5 3 21416 20 3 297 88 41 9423 61 32000 220 332 115 7 102 5 3 21416 20 26505 41 13698 61 32000 209 7739 3 75 5 27290 3 26220 3022 32000 220 12 314 11784 1442 542 7089 32000 209 7739 3 75 5 3711 7364 3 28146 41 13536 61 32000 13004 3 75 5 4194 6 3 19293 7943 10 5049 17 30334 7 544 28 3702 6 19104 4259 147 2768 1678 5 32000 2695 195 552 4126 4632 5 32000 17693 16 3 11036 3589 5 32000 14883 102 1]

Prune Cake

2 c. self-rising flour<extra_id_99>2 c. sugar<extra_id_99>3 eggs<extra_id_99>1 c. oil<extra_id_99>1 tsp. cinnamon<extra_id_99>1 tsp. allspice<extra_id_99>1 c. chopped pecans<extra_id_99>1 c. prunes, cooked well done

Mix all ingredients together.<extra_id_99>Bake in a tube pan for 1 hour at 350°.

flour, sugar, eggs, oil, cinnamon, allspice, pecans, prunes

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[ 2233 10 8570 444 17031 3018 10 204 3 75 5 1044 18 52 4890 7055 32000 204 3 75 5 2656 32000 220 5875 32000 209 3 75 5 1043 32000 209 3 17 7 102 5 18684 32000 209 3 17 7 102 5 66 7 6174 15 32000 209 3 75 5 18510 158 1608 7 32000 209 3 75 5 27185 7 6 8311 168 612 7943 10 7382 66 3018 544 5 32000 15512 16 3 9 8017 2131 21 209 1781 44 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]

Barbecue Ham Steak

1 thick center-cut ham steak (about 1 1/2 lb.)<extra_id_99>1 Tbsp. prepared mustard<extra_id_99>1 Tbsp. catsup<extra_id_99>1 Tbsp. honey<extra_id_99>2 Tbsp. wine vinegar<extra_id_99>2 Tbsp. soy sauce

Slash flat edge of ham at 1-inch intervals, but do not cut into the meat.<extra_id_99>Combine remaining ingredients.<extra_id_99>Grill ham about 5 or 6-inches above the coals, brushing often with the barbecue sauce.<extra_id_99>Cook about 5 minutes on each side before turning, making 3 turns in all.

center, mustard, catsup, honey, wine vinegar, soy sauce

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Pound Cake

3 sticks butter, softened<extra_id_99>3 c. sugar<extra_id_99>5 eggs<extra_id_99>3 c. plain flour<extra_id_99>1 c. milk<extra_id_99>1 tsp. vanilla<extra_id_99>1 tsp. lemon

Beat together butter and sugar.<extra_id_99>Add eggs one at a time; beat at low speed.<extra_id_99>Add remaining ingredients and pour into a well-greased and floured tube pan and bake at 300° for 1 1/2 hours.

butter, sugar, eggs, flour, milk, vanilla, lemon

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[ 2233 10 1908 1106 17031 3018 10 220 16752 4194 6 1835 4632 32000 220 3 75 5 2656 32000 305 5875 32000 220 3 75 5 6080 7055 32000 209 3 75 5 3702 32000 209 3 17 7 102 5 13478 32000 209 3 17 7 102 5 7490 7943 10 14117 544 4194 11 2656 5 32000 2334 5875 80 44 3 9 97 117 3853 44 731 1634 5 32000 2334 4080 3018 11 171 139 3 9 168 18 3584 9 3843 11 7055 15 26 8017 2131 11 11091 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]

Individual Pizzas

1/4 lb. hamburger<extra_id_99>3/4 c. tomato sauce<extra_id_99>1/2 tsp. oregano<extra_id_99>3/4 c. grated cheese<extra_id_99>1/4 tsp. salt<extra_id_99>pinch of garlic salt<extra_id_99>1 can refrigerator biscuits

Preheat oven to 450°.<extra_id_99>Place hamburger in skillet.<extra_id_99>Stir hamburger with fork to break up large pieces.<extra_id_99>Cook on medium heat until hamburger is browned; drain.<extra_id_99>Add tomato sauce, oregano, salt and garlic salt.<extra_id_99>Pat out each biscuit on cookie sheet to form pizza crust.<extra_id_99>Spread each biscuit with hamburger mixture. Sprinkle with grated cheese.<extra_id_99>Bake at 450° for 10 minutes.<extra_id_99>Yields 10 servings.

hamburger, tomato sauce, oregano, grated cheese, salt, garlic, refrigerator biscuits

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[ 2233 10 10963 15365 7 3018 10 13004 3 40 115 5 31421 32000 16672 3 75 5 12784 3837 32000 7739 3 17 7 102 5 42 15 2565 32 32000 16672 3 75 5 3542 920 3285 32000 13004 3 17 7 102 5 3136 32000 19785 13 9119 3136 32000 209 54 11042 18922 7 7943 10 276 22777 4836 12 3 10593 1956 5 32000 3399 31421 16 22869 5 32000 13522 31421 28 21 157 12 1733 95 508 2161 5 32000 6176 30 2768 1678 552 31421 19 3 31234 117 7128 5 32000 2334 12784 3837 6 42 15 2565 32 6 3136 11 9119 3136 5 32000 5192 91 284 18922 30 7364 4228 12 607 6871 14094 5 1]

Mexican Casserole

2 lb. hamburger meat<extra_id_99>1 large onion<extra_id_99>1 can mushroom soup<extra_id_99>1 can chicken soup<extra_id_99>1 small can Pet milk<extra_id_99>1 small can green chilies<extra_id_99>1 lb. Velveeta cheese<extra_id_99>1 bag tortilla chips

Brown hamburger meat and onion.<extra_id_99>Add the next five ingredients and part of the cheese.<extra_id_99>In large baking dish, put a layer of meat mixture; repeat again.<extra_id_99>Put remainder of cheese on top.<extra_id_99>Bake at 350° for 30 to 45 minutes.<extra_id_99>Very good!<extra_id_99>This recipe will serve 5 people.

hamburger, onion, mushroom soup, chicken soup, Pet milk, green chilies, Velveeta cheese, tortilla chips

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[ 2233 10 11511 205 3974 3491 15 3018 10 204 3 40 115 5 31421 3604 32000 209 508 12909 32000 209 54 25415 5759 32000 209 54 3832 5759 32000 209 422 54 5520 3702 32000 209 422 54 1442 19245 15 7 32000 209 3 40 115 5 11670 162 15 17 9 3285 32000 209 2182 25592 8852 7943 10 3899 31421 3604 11 12909 5 32000 2334 8 416 874 3018 11 294 13 8 3285 5 32000 86 508 6506 4419 6 474 3 9 3760 13 3604 4989 117 6103 541 5 32000 5306 19321 13 3285 30 420 5 32000 15512 44 10239 1956 21 604 12 3479 676 5 32000 4242 207 55 32000 100 2696 56 1716 305 1]

Casserole

1 can cream of mushroom soup<extra_id_99>1/2 c. milk<extra_id_99>1 c. uncooked elbow macaroni<extra_id_99>3 Tbsp. chopped onion<extra_id_99>1 c. Cheddar cheese, cubed<extra_id_99>4 oz. diced beef

Mix ingredients and pour into buttered baking dish.<extra_id_99>Cover and let set in refrigerator overnight (until it is a mush).<extra_id_99>Bake, uncovered, in a 350° oven for 1 hour.

cream of mushroom soup, milk, elbow macaroni, onion, Cheddar cheese, beef

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[ 2233 10 205 3974 3491 15 3018 10 209 54 3022 13 25415 5759 32000 7739 3 75 5 3702 32000 209 3 75 5 73 28764 23630 16946 106 23 32000 220 332 115 7 102 5 18510 12909 32000 209 3 75 5 2556 26 3439 3285 6 123 4143 32000 314 3 32 172 5 20225 26 9177 7943 10 7382 3018 11 171 139 68 11196 6506 4419 5 32000 5620 11 752 356 16 11042 8521 41 202 17 173 34 19 3 9 3 3252 107 137 32000 15512 6 3 24530 6 16 3 9 10239 1956 4836 21 209 1781 5 1 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100]

Rita'S Maple Corn Souffle

3 eggs<extra_id_99>1/8 lb. butter<extra_id_99>1/2 c. maple syrup<extra_id_99>1 medium size can cream-style corn<extra_id_99>1/2 tsp. salt<extra_id_99>dash of pepper

Beat eggs; add melted butter, syrup, corn and seasoning.<extra_id_99>Pour into buttered baking dish.<extra_id_99>Bake 1 hour at 375°.<extra_id_99>Eat while hot (it falls).

eggs, butter, maple syrup, cream-style, salt, pepper

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[ 2233 10 11671 9 31 134 23153 11673 264 2999 109 3018 10 220 5875 32000 209 9483 3 40 115 5 4194 32000 7739 3 75 5 22007 15928 32000 209 2768 812 54 3022 18 4084 7329 32000 7739 3 17 7 102 5 3136 32000 211 107 13 5270 7943 10 14117 5875 117 617 3 19293 4194 6 15928 6 7329 11 774 53 5 32000 1474 139 68 11196 6506 4419 5 32000 15512 209 1781 44 3 22954 1956 5 32000 13808 298 1312 41 155 7250 137 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]

Seafood Gumbo

1/4 lb. butter<extra_id_99>2 qt. water<extra_id_99>2 1/2 lb. fresh okra<extra_id_99>1 pt. raw oysters<extra_id_99>6 Tbsp. flour<extra_id_99>2 1/2 lb. fresh raw shrimp<extra_id_99>6 fresh tomatoes<extra_id_99>1 1/2 lb. fresh crabmeat<extra_id_99>2 lb. fresh fish<extra_id_99>salt to taste<extra_id_99>pepper to taste

Melt butter.<extra_id_99>Add flour.<extra_id_99>Make a smooth paste; stir constantly over fire until a rich brown, being careful not to burn.<extra_id_99>Add water, tomatoes and okra (chopped fine).<extra_id_99>Cook slowly for 1 hour. Add crab, oysters, shrimp (picked and deveined) and fish (minus bones and skin).<extra_id_99>Cook for 15 minutes.<extra_id_99>Add seasonings.<extra_id_99>Soup should be thick.

butter, water, fresh okra, oysters, flour, shrimp, tomatoes, fresh crabmeat, fresh fish, salt, pepper

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[ 2233 10 3319 12437 2846 6310 3018 10 13004 3 40 115 5 4194 32000 204 3 1824 17 5 387 32000 204 7739 3 40 115 5 1434 3 32 9669 32000 209 3 102 17 5 5902 26716 7 32000 431 332 115 7 102 5 7055 32000 204 7739 3 40 115 5 1434 5902 19949 32000 431 1434 11395 32000 209 7739 3 40 115 5 1434 21189 51 1544 32000 204 3 40 115 5 1434 2495 32000 3136 12 2373 32000 5270 12 2373 7943 10 5049 17 4194 5 32000 2334 7055 5 32000 1796 3 9 3050 11388 117 7831 4259 147 1472 552 3 9 2354 4216 6 271 6195 59 12 5958 5 32000 2334 387 6 1]

Cream Cheese Bars

1 box butter cake mix<extra_id_99>1 stick margarine<extra_id_99>1 egg<extra_id_99>8 oz. cream cheese<extra_id_99>1 box powdered sugar<extra_id_99>3 eggs

Mix together cake mix, margarine and 1 egg.<extra_id_99>Spread in 13 x 9-inch pan.<extra_id_99>Cream together cream cheese, powdered sugar and 3 eggs.<extra_id_99>Pour over cake mix.<extra_id_99>Bake for 30 minutes at 325°.<extra_id_99>Do not overbake.

butter cake mix, margarine, egg, cream cheese, powdered sugar, eggs

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[ 2233 10 14024 21060 1386 7 3018 10 209 1367 4194 4340 2153 32000 209 4372 3157 1478 630 32000 209 6182 32000 505 3 32 172 5 3022 3285 32000 209 1367 4926 15 26 2656 32000 220 5875 7943 10 7382 544 4340 2153 6 3157 1478 630 11 209 6182 5 32000 20481 16 1179 3 226 668 18 4976 2131 5 32000 14024 544 3022 3285 6 4926 15 26 2656 11 220 5875 5 32000 1474 147 4340 2153 5 32000 15512 21 604 676 44 220 1828 1956 5 32000 531 59 147 19272 15 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]

Italian Beef Pie

1 lb. hamburger<extra_id_99>1 (8 oz.) can mushrooms<extra_id_99>1 Tbsp. oil<extra_id_99>2 pkg. frozen spinach, cooked and drained<extra_id_99>1 c. sour cream<extra_id_99>1 can cream of celery soup<extra_id_99>1 tsp. garlic salt<extra_id_99>1/2 tsp. pepper<extra_id_99>5 tsp. minced onion<extra_id_99>1 (6 oz.) pkg. cheese

Brown meat and mushrooms in oil.<extra_id_99>Spoon into 2-quart casserole dish.<extra_id_99>Stir in all other ingredients except cheese.<extra_id_99>Put cheese on top and bake 35 to 45 minutes at 350°.

hamburger, mushrooms, oil, frozen spinach, sour cream, cream of celery soup, garlic salt, pepper, onion, cheese

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[ 2233 10 4338 10024 89 11591 3018 10 209 3 40 115 5 31421 32000 209 13642 3 32 172 5 61 54 20047 32000 209 332 115 7 102 5 1043 32000 204 3 102 8711 5 10451 21659 6 8311 11 3 26 10761 32000 209 3 75 5 3 7 1211 3022 32000 209 54 3022 13 1235 651 5759 32000 209 3 17 7 102 5 9119 3136 32000 7739 3 17 7 102 5 5270 32000 305 3 17 7 102 5 27404 26 12909 32000 209 11372 3 32 172 5 61 3 102 8711 5 3285 7943 10 3899 3604 11 20047 16 1043 5 32000 8927 106 139 8401 17231 25560 4419 5 32000 13522 16 66 119 3018 1]

Healthy Sloppy Joes

1 lb. ground sirloin<extra_id_99>1 small onion<extra_id_99>4 oz. no-fat sour cream<extra_id_99>1 Tbsp. dry mustard<extra_id_99>2 Tbsp. flour<extra_id_99>6 Tbsp. catsup

Brown sirloin with onion.<extra_id_99>Add other ingredients.<extra_id_99>Simmer 15 minutes or so.<extra_id_99>Serve open-faced on bread of choice.

ground sirloin, onion, sour cream, mustard, flour, catsup

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[ 2233 10 19188 180 29209 4967 7 3018 10 209 3 40 115 5 1591 108 52 40 32 77 32000 209 422 12909 32000 314 3 32 172 5 150 18 6589 3 7 1211 3022 32000 209 332 115 7 102 5 2192 23756 32000 204 332 115 7 102 5 7055 32000 431 332 115 7 102 5 10003 413 7943 10 3899 108 52 40 32 77 28 12909 5 32000 2334 119 3018 5 32000 180 12174 627 676 42 78 5 32000 15672 539 18 4861 26 30 4109 13 1160 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]

Potato Casserole

1 (2 lb.) bag hash brown potatoes<extra_id_99>2 c. shredded Cheddar cheese<extra_id_99>1 pt. sour cream<extra_id_99>1 can cream of chicken soup<extra_id_99>1/2 c. melted butter<extra_id_99>1 medium onion<extra_id_99>crushed corn flakes (to sprinkle on top)

Mix all ingredients together in a 9 x 13-inch cake pan.<extra_id_99>Bake at 350° for 45 minutes.

hash brown potatoes, Cheddar cheese, sour cream, cream of chicken soup, butter, onion, corn flakes

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Buttermilk Yeast Rolls

1 pkg. dry yeast<extra_id_99>1/2 c. warm water<extra_id_99>1/2 c. shortening, melted<extra_id_99>4 1/2 c. all-purpose flour<extra_id_99>1/4 c. sugar<extra_id_99>1 Tbsp. plus 1 tsp. baking powder<extra_id_99>1 tsp. salt<extra_id_99>1/2 tsp. soda<extra_id_99>2 c. buttermilk

Dissolve yeast in warm water in a large mixing bowl; let stand 5 minutes.<extra_id_99>Stir in melted shortening.<extra_id_99>Combine dry ingredients in a small bowl.<extra_id_99>Add dry ingredients and buttermilk to yeast mixture; mix well.

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

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[ 2233 10 14698 25751 3 476 11535 6070 7 3018 10 209 3 102 8711 5 2192 17937 32000 7739 3 75 5 1978 387 32000 7739 3 75 5 710 35 53 6 3 19293 32000 314 7739 3 75 5 66 18 19681 7055 32000 13004 3 75 5 2656 32000 209 332 115 7 102 5 303 209 3 17 7 102 5 6506 4926 32000 209 3 17 7 102 5 3136 32000 7739 3 17 7 102 5 12495 32000 204 3 75 5 4194 25751 7943 10 2678 6065 15 17937 16 1978 387 16 3 9 508 10623 3047 117 752 1518 305 676 5 32000 13522 16 3 19293 710 35 53 5 32000 20414 2192 3018 16 3 1]

Stuffed Giant Shells

1 lb. ground chuck<extra_id_99>1 large onion, chopped<extra_id_99>1 clove garlic, crushed<extra_id_99>1/2 c. bread crumbs<extra_id_99>1/4 c. chopped parsley<extra_id_99>1 egg, beaten<extra_id_99>8 oz. Mozzarella cheese, shredded<extra_id_99>1/3 c. water<extra_id_99>salt and pepper to taste<extra_id_99>18 giant shells<extra_id_99>2 (15 1/2 oz.) jars spaghetti sauce<extra_id_99>1/2 c. Parmesan cheese

Brown the meat, onion, garlic, salt and pepper until crumbly. Drain and cool.<extra_id_99>Stir in Mozzarella cheese, bread crumbs, parsley and egg.<extra_id_99>Cook shells until tender.<extra_id_99>Drain and stuff with meat mixture.<extra_id_99>Spoon 1/4 sauce over baking dish (9 x 13 x 2-inches). Place filled shells in dish, side by side.<extra_id_99>Add water to remaining spaghetti sauce and pour over shells.<extra_id_99>Sprinkle with Parmesan cheese.<extra_id_99>Bake 20 to 25 minutes at 350°.

ground chuck, onion, clove garlic, bread crumbs, parsley, egg, Mozzarella cheese, water, salt, shells, sauce, Parmesan cheese

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[ 2233 10 472 27829 3156 288 16040 7 3018 10 209 3 40 115 5 1591 3 24238 32000 209 508 12909 6 18510 32000 209 27577 9119 6 19858 32000 7739 3 75 5 4109 3 28146 32000 13004 3 75 5 18510 260 8887 32000 209 6182 6 3 17349 32000 505 3 32 172 5 1290 19485 52 5303 3285 6 3 28559 32000 23061 3 75 5 387 32000 3136 11 5270 12 2373 32000 507 6079 7300 7 32000 204 17251 7739 3 32 172 5 61 3 5670 7 30749 3837 32000 7739 3 75 5 2180 2687 152 3285 7943 10 3899 8 3604 6 12909 6 9119 6 3136 11 5270 552 22854 63 5 15730 11 1633 5 1]

Breakfast Casserole

12 slices bread<extra_id_99>6 eggs, beaten<extra_id_99>2 1/2 c. milk<extra_id_99>3/4 tsp. salt<extra_id_99>1/8 tsp. pepper<extra_id_99>1/8 tsp. dry mustard<extra_id_99>3/4 lb. Cheddar cheese, shredded

Cut crust off bread and cut into cubes.<extra_id_99>Lightly grease or Pam a 2-quart casserole dish.<extra_id_99>Line bread cubes in dish, using 1/2 of bread.<extra_id_99>Beat eggs, milk and seasonings.<extra_id_99>Sprinkle 1/3 of cheese on bread cubes.<extra_id_99>Add another layer of bread and 1/3 of cheese.<extra_id_99>Pour milk mixture over bread and cheese.<extra_id_99>Bake at 350° for 50 minutes. Remove from oven; top with rest of cheese.<extra_id_99>Sprinkle with 1 tablespoon dry parsley.<extra_id_99>Return to oven; bake 10 minutes more.

bread, eggs, milk, salt, pepper, dry mustard, Cheddar cheese

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Caramel Corn

1 c. brown sugar<extra_id_99>1/4 tsp. cream or tartar<extra_id_99>1/2 c. margarine<extra_id_99>pinch of salt<extra_id_99>3 qt. popped corn

Combine all ingredients in a saucepan except popcorn over medium heat; cook until it coats a spoon.<extra_id_99>Pour over popped corn. You can add peanuts to mixture before pouring over corn.<extra_id_99>Bake on cookie sheets for 1 hour at 200° for extra crispness.

brown sugar, cream, margarine, salt, corn

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[ 2233 10 1184 9 2341 11673 3018 10 209 3 75 5 4216 2656 32000 13004 3 17 7 102 5 3022 42 14981 291 32000 7739 3 75 5 3157 1478 630 32000 19785 13 3136 32000 220 3 1824 17 5 3 24478 7329 7943 10 20414 66 3018 16 3 9 25986 3578 26229 147 2768 1678 117 3989 552 34 6001 7 3 9 14987 5 32000 1474 147 3 24478 7329 5 148 54 617 14998 7 12 4989 274 171 53 147 7329 5 32000 15512 30 7364 8487 21 209 1781 44 2382 1956 21 996 12008 655 5 1 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100]

Peach Congealed Salad

1 large box peach Jell-O<extra_id_99>1 medium can crushed pineapple, drained<extra_id_99>1 can peach pie filling<extra_id_99>8 oz. sour cream<extra_id_99>8 oz. cream cheese<extra_id_99>3/4 c. pecans, chopped<extra_id_99>1 c. hot water (boiling)<extra_id_99>1 c. cold water<extra_id_99>1/2 c. sugar

Mix peach Jell-O with boiling water, then add cold water, pineapple and peach pie filling.<extra_id_99>Congeal.<extra_id_99>Mix the sugar, sour cream and softened cream cheese by hand.<extra_id_99>Spread on top of congealed mixture.<extra_id_99>Sprinkle with peanuts.<extra_id_99>Refrigerate.

O, pineapple, peach pie filling, sour cream, cream cheese, pecans, water, cold water, sugar

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Apricot Salad

1 (8 oz.) crushed pineapple<extra_id_99>3/4 c. sugar<extra_id_99>1 (8 oz.) pkg. cream cheese<extra_id_99>1 (9 oz.) Cool Whip<extra_id_99>1 (3 oz.) pkg. apricot jello<extra_id_99>2 small jars apricot baby food<extra_id_99>pecans

Mix together pineapple and jello. Heat until dissolved. Remove from heat and add sugar, baby food and cream cheese. Chill until thick. Fold in Cool Whip and pecans. Let chill.

pineapple, sugar, cream cheese, apricot jello, pecans

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Corn Flake Candy

1 c. sugar<extra_id_99>1 c. light corn syrup<extra_id_99>1 c. peanut butter<extra_id_99>5 c. corn flakes

Mix sugar and syrup in saucepan.<extra_id_99>Bring to a boil for one minute.<extra_id_99>Remove from heat and add peanut butter.<extra_id_99>Stir until smooth.<extra_id_99>Pour over and stir corn flakes.<extra_id_99>Spoon out onto wax paper. Cool.

sugar, light corn syrup, peanut butter, corn flakes

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Wanna'S Peanut Butter Fudge

2 c. sugar<extra_id_99>2 Tbsp. oleo<extra_id_99>3/4 c. evaporated milk<extra_id_99>3/4 c. crunchy peanut butter<extra_id_99>1 tsp. vanilla

Combine sugar and milk; boil until soft ball stage.<extra_id_99>Remove from heat.<extra_id_99>Add peanut butter, vanilla and oleo.<extra_id_99>Beat until mixture begins to thicken.<extra_id_99>Pour into a buttered dish; cut when cooled.<extra_id_99>This is my secret recipe.<extra_id_99>It's yummy!

sugar, oleo, milk, crunchy peanut butter, vanilla

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Elephant Ears

2 tsp. cinnamon<extra_id_99>1/3 c. white sugar<extra_id_99>1 pkg. thawed bread dough (the kind you buy in freezer department)

Mix cinnamon and sugar.<extra_id_99>Combine and set aside.<extra_id_99>Pinch off piece of bread the size of a small orange; roll out to preferred thickness on floured board.<extra_id_99>Have grease in frying pan hot.<extra_id_99>Place rolled out dough in hot grease.<extra_id_99>Fry 2 minutes on one side; turn and fry 2 minutes on the other side.<extra_id_99>Take out of grease and drain on absorbent paper.<extra_id_99>Sprinkle with combined sugar and cinnamon. Enjoy.

cinnamon, white sugar, bread

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Broccoli Soup

2 (10 oz.) frozen broccoli<extra_id_99>1 lb. Velveeta cheese<extra_id_99>1 Tbsp. butter<extra_id_99>3/4 c. chopped onions<extra_id_99>6 c. water<extra_id_99>6 chicken bouillon cubes<extra_id_99>8 oz. pkg. fine egg noodles<extra_id_99>1 tsp. garlic powder<extra_id_99>1 tsp. salt<extra_id_99>1 tsp. pepper

Heat butter; saute onions.<extra_id_99>Add 4 cups water and boil until dissolved.<extra_id_99>Add noodles; cook.<extra_id_99>In another pan, put 2 cups water and the broccoli; steam.<extra_id_99>Let come to a boil; add garlic powder. Cook 3 more minutes or until tender.<extra_id_99>Add salt, 6 cups milk and very thin slices of cheese; stir and melt.<extra_id_99>Do not let boil.<extra_id_99>When all cheese is melted and soup is thoroughly hot, it is done.

frozen broccoli, Velveeta cheese, butter, onions, water, chicken, egg noodles, garlic powder, salt, pepper

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Easy Chicken Pie

4 large chicken breasts, cooked and boned, broth reserved<extra_id_99>1 can cream of celery soup<extra_id_99>1 can cream of chicken soup<extra_id_99>1 can reserved chicken broth<extra_id_99>1 1/2 c. milk<extra_id_99>1 1/2 c. flour<extra_id_99>1 stick margarine, melted

In large baking dish put cooked chicken.<extra_id_99>Mix remaining ingredients and pour over chicken.<extra_id_99>Cut up margarine and place around top of ingredients.<extra_id_99>Bake at 350° until brown and crust forms on top.

chicken breasts, cream of celery soup, cream of chicken soup, chicken broth, milk, flour, margarine

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Cumin Bread

3 c. all-purpose flour<extra_id_99>2 Tbsp. baking powder<extra_id_99>1 tsp. cumin seed, crushed<extra_id_99>1/2 tsp. dry mustard<extra_id_99>1 1/2 c. milk<extra_id_99>3 Tbsp. picante sauce<extra_id_99>1/4 c. granulated sugar<extra_id_99>4 tsp. ground cumin<extra_id_99>2 tsp. salt<extra_id_99>3 eggs<extra_id_99>1/3 c. vegetable oil

Preheat oven to 350°.<extra_id_99>In a large bowl, combine first 7 ingredients.<extra_id_99>In a medium bowl, whisk together remaining ingredients.<extra_id_99>Add egg mixture to dry ingredients; stir until batter is moist.<extra_id_99>Pour batter into 3 greased 3 x 5 1/2-inch loaf pans.<extra_id_99>Bake 25 to 30 minutes or until a toothpick inserted in center comes out clean.<extra_id_99>Cool in pans 10 minutes.<extra_id_99>Turn onto a wire rack to cool completely.<extra_id_99>Store in airtight container.

all-purpose, baking powder, cumin, dry mustard, milk, picante sauce, granulated sugar, ground cumin, salt, eggs, vegetable oil

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Easy Ranch Vegetables

1 oz. pkg. Ranch dry salad dressing<extra_id_99>2 Tbsp. oil<extra_id_99>32 oz. mixed, frozen vegetables

Combine the dressing mix with the oil in a large bowl.<extra_id_99>Mix with the vegetables and toss.<extra_id_99>Bake in casserole dish at 375° for 30 minutes. Stir every 10 minutes.

salad dressing, oil, mixed

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Cream Candy

4 c. sugar<extra_id_99>1/2 c. butter<extra_id_99>1/2 c. syrup<extra_id_99>1 c. milk<extra_id_99>pinch of salt<extra_id_99>1 tsp. vanilla

Combine sugar, syrup, milk and salt.<extra_id_99>Cook until it forms a soft ball.<extra_id_99>Remove from heat; add butter and vanilla; set aside until lukewarm.<extra_id_99>Beat until it thickens and is creamy.

sugar, butter, syrup, milk, salt, vanilla

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Peanut Butter Cookies

1/2 c. shortening (half butter or oleo)<extra_id_99>1/2 c. peanut butter<extra_id_99>1/2 c. granulated sugar<extra_id_99>1/2 c. brown sugar, packed<extra_id_99>1 egg<extra_id_99>1 1/4 c. flour<extra_id_99>1/2 tsp. baking powder<extra_id_99>3/4 tsp. soda<extra_id_99>1/4 tsp. salt

Mix shortening, peanut butter, sugars and egg.<extra_id_99>Blend all dry ingredients; stir into shortening mixture.<extra_id_99>Roll dough into 1 1/4-inch balls.<extra_id_99>Place 3 inches apart on a cookie sheet.<extra_id_99>Bake at 375° for 10 to 12 minutes.<extra_id_99>Makes 3 dozen.

shortening, peanut butter, sugar, brown sugar, egg, flour, baking powder, soda, salt

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Three-Fruit Sherbet

3 small ripe bananas<extra_id_99>3 oranges<extra_id_99>2 lemons<extra_id_99>2 c. sugar<extra_id_99>2 c. water

Peel and mash small, ripe bananas.<extra_id_99>Add the juice of oranges and lemons.<extra_id_99>Add sugar and water.<extra_id_99>Stir until the sugar is dissolved.<extra_id_99>Pour into 2 refrigerator trays and freeze, setting up refrigerator to coldest position.

bananas, oranges, lemons, sugar, water

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Monkey Bread

2 cans (10 count each) biscuits, cut in quarters<extra_id_99>1/2 c. butter<extra_id_99>1 c. brown sugar<extra_id_99>2 tsp. water<extra_id_99>1 Tbsp. cinnamon<extra_id_99>1 c. chopped nuts

Melt butter in large saucepan.<extra_id_99>Add all ingredients except the biscuits.<extra_id_99>Heat until boiling.<extra_id_99>Remove from heat.<extra_id_99>Add biscuits and stir.<extra_id_99>Pour mixture into a greased tube pan.<extra_id_99>Bake at 400° for 25 minutes.<extra_id_99>Remove from pan immediately.

quarters, butter, brown sugar, water, cinnamon, nuts

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Southwest Stew

1 can pinto beans<extra_id_99>1 can black beans<extra_id_99>1 can corn<extra_id_99>1 can Ro-Tel<extra_id_99>1 can diced tomatoes<extra_id_99>1 lb. hamburger meat, brown and drain<extra_id_99>1 pkg. taco seasoning<extra_id_99>1 pkg. buttermilk Ranch dressing

Brown hamburger and drain.<extra_id_99>Add all other ingredients.<extra_id_99>Simmer 30 minutes.

pinto beans, black beans, corn, Ro-Tel, tomatoes, hamburger, taco seasoning, buttermilk

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Marinara On Beds Of Spinach And Orzo

1/2 c. orzo (uncooked)<extra_id_99>1 (10 oz.) pkg. frozen leaf spinach, thawed and well drained<extra_id_99>1 Tbsp. olive oil<extra_id_99>1/4 tsp. pepper<extra_id_99>1 (12 oz.) jar marinara sauce<extra_id_99>1/2 c. shredded Parmesan cheese

Cook orzo according to package directions; keep warm. Cook spinach in olive oil in a skillet over medium heat, stirring constantly until thoroughly heated. Sprinkle with pepper, tossing well. Spoon evenly onto 2 individual plates; set aside.

orzo, frozen leaf spinach, olive oil, pepper, marinara sauce, Parmesan cheese

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[ 2233 10 17154 2551 461 7499 7 1129 10792 1836 275 955 172 32 3018 10 7739 3 75 5 42 172 32 41 202 28764 61 32000 209 11704 3 32 172 5 61 3 102 8711 5 10451 8384 21659 6 3 189 9 1123 26 11 168 3 26 10761 32000 209 332 115 7 102 5 7994 1043 32000 13004 3 17 7 102 5 5270 32000 209 16465 3 32 172 5 61 3 5670 16584 52 9 3837 32000 7739 3 75 5 3 28559 2180 2687 152 3285 7943 10 6176 42 172 32 1315 12 2642 7943 117 453 1978 5 6176 21659 16 7994 1043 16 3 9 22869 147 2768 1678 6 19104 4259 552 8583 12448 1]

Peanut Butter Sticks

1 large loaf sliced white bread<extra_id_99>1 c. white sugar (divided use)<extra_id_99>1 1/2 c. smooth peanut butter<extra_id_99>1/2 c. oil<extra_id_99>1 Tbsp. vanilla

Cut all crusts from bread.<extra_id_99>Slice cut bread into finger slices and set aside.<extra_id_99>Bake crust pieces in 300° oven until brown, slightly.<extra_id_99>Put crust pieces in blender and make fine crumbs.<extra_id_99>Add 1/2 cup sugar to crumb mixture.<extra_id_99>In double boiler over hot water, mix peanut butter, oil, 1/2 cup sugar and vanilla.<extra_id_99>Stir until warm, but not hot.<extra_id_99>Dip bread slices in peanut butter mixture, then roll in crumb mixture.<extra_id_99>Store in closed box or tin.

white bread, white sugar, smooth peanut butter, oil, vanilla

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[ 2233 10 30520 14698 12422 7 3018 10 209 508 27048 3 23645 872 4109 32000 209 3 75 5 872 2656 41 8481 1599 26 169 61 32000 209 7739 3 75 5 3050 14998 4194 32000 7739 3 75 5 1043 32000 209 332 115 7 102 5 13478 7943 10 6868 66 14094 7 45 4109 5 32000 30311 1340 4109 139 8425 18647 11 356 5915 5 32000 15512 14094 2161 16 3147 1956 4836 552 4216 6 3300 5 32000 5306 14094 2161 16 18942 11 143 1399 3 28146 5 32000 2334 7739 4119 2656 12 5764 5937 4989 5 32000 86 1486 14097 147 1312 387 6 2153 14998 4194 6 1043 6 7739 4119 2656 11 13478 5 32000 1]

Pecan Kisses

2 egg whites<extra_id_99>1/8 tsp. salt<extra_id_99>2 c. sifted powdered sugar<extra_id_99>1 tsp. vinegar<extra_id_99>1 tsp. vanilla<extra_id_99>1 1/2 c. broken pecans or walnut pieces

In bowl, beat egg whites and salt until soft peaks form. Gradually beat in sugar, vinegar and vanilla.<extra_id_99>Continue beating until very stiff.<extra_id_99>Fold in nuts.<extra_id_99>Drop by teaspoonful on greased baking sheet.<extra_id_99>Bake at 300° for 15 to 20 minutes or until firm. (Cookies should remain light colored.)<extra_id_99>Cool on wire rack.<extra_id_99>Makes about 3 1/2 dozen small cookies.

egg whites, salt, powdered sugar, vinegar, vanilla, pecans

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[ 2233 10 1276 1608 20842 15 7 3018 10 204 6182 872 7 32000 209 9483 3 17 7 102 5 3136 32000 204 3 75 5 3 7 99 1054 4926 15 26 2656 32000 209 3 17 7 102 5 15292 32000 209 3 17 7 102 5 13478 32000 209 7739 3 75 5 4335 158 1608 7 42 22962 2161 7943 10 86 3047 6 3853 6182 872 7 11 3136 552 1835 3 25399 607 5 10771 76 1427 3853 16 2656 6 15292 11 13478 5 32000 13270 16201 552 182 14537 5 32000 17796 16 11446 5 32000 14150 57 21776 1329 30 19373 26 6506 4228 5 32000 15512 44 3147 1956 21 627 12 460 676 42 552 1]

Pumpkin Parfait

1 1/2 c. graham cracker crumbs<extra_id_99>1/2 c. chopped pecans<extra_id_99>1/4 c. margarine, melted<extra_id_99>1/4 c. sugar<extra_id_99>1 qt. vanilla ice cream<extra_id_99>1 1/2 c. pumpkin<extra_id_99>1/2 c. brown sugar<extra_id_99>1/2 tsp. salt<extra_id_99>1/2 tsp. cinnamon *<extra_id_99>1/4 tsp. ginger *<extra_id_99>1/8 tsp. cloves *<extra_id_99>nuts and whipped cream

*One and one-half teaspoons pumpkin pie spice can be used instead of these ingredients.

graham cracker crumbs, pecans, margarine, sugar, vanilla ice cream, pumpkin, brown sugar, salt, cinnamon, ginger, nuts

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[ 2233 10 29662 2180 10699 3018 10 209 7739 3 75 5 3 3484 1483 5261 49 3 28146 32000 7739 3 75 5 18510 158 1608 7 32000 13004 3 75 5 3157 1478 630 6 3 19293 32000 13004 3 75 5 2656 32000 209 3 1824 17 5 13478 3 867 3022 32000 209 7739 3 75 5 13790 32000 7739 3 75 5 4216 2656 32000 7739 3 17 7 102 5 3136 32000 7739 3 17 7 102 5 18684 1429 32000 13004 3 17 7 102 5 15698 1429 32000 209 9483 3 17 7 102 5 27577 7 1429 32000 11446 11 3 26220 3022 7943 10 1429 10723 11 80 18 17114 21776 7 13790 6253 15412 54 36 1]

Lemon Fruit Cake

1 lb. margarine<extra_id_99>1 lb. light brown sugar<extra_id_99>6 eggs, divided<extra_id_99>1 1/2 oz. lemon extract<extra_id_99>4 c. flour<extra_id_99>1 tsp. baking powder<extra_id_99>1/2 lb. candied pineapple, cut up<extra_id_99>1/2 lb. candied cherries, cut up<extra_id_99>1 lb. pecans, chopped

Cream together margarine and brown sugar.<extra_id_99>Add egg yolks and beat good.<extra_id_99>Add lemon extract and beat, then add 2 cups flour and baking powder.<extra_id_99>Mix pineapple, cherries, pecans and 2 cups flour and add to first mixture.<extra_id_99>Beat egg whites and fold in.<extra_id_99>Let stand overnight.<extra_id_99>Pile gently in pan and cook at 250° for 2 1/2 hours.

margarine, light brown sugar, eggs, lemon extract, flour, baking powder, candied pineapple, candied cherries, pecans

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[ 2233 10 21871 17764 17031 3018 10 209 3 40 115 5 3157 1478 630 32000 209 3 40 115 5 659 4216 2656 32000 431 5875 6 8807 32000 209 7739 3 32 172 5 7490 5819 32000 314 3 75 5 7055 32000 209 3 17 7 102 5 6506 4926 32000 7739 3 40 115 5 2988 5973 24455 6 1340 95 32000 7739 3 40 115 5 2988 5973 30681 6 1340 95 32000 209 3 40 115 5 158 1608 7 6 18510 7943 10 14024 544 3157 1478 630 11 4216 2656 5 32000 2334 6182 30321 7 11 3853 207 5 32000 2334 7490 5819 11 3853 6 258 617 204 12294 7055 11 6506 4926 5 32000 7382 24455 1]

Layered Salad

chopped lettuce<extra_id_99>chopped onions<extra_id_99>chopped green peppers<extra_id_99>chopped celery<extra_id_99>cauliflower (tear in pieces)<extra_id_99>cucumbers, sliced<extra_id_99>green peas (canned), drained<extra_id_99>1 c. mayonnaise<extra_id_99>1 Tbsp. sugar or substitute<extra_id_99>1 c. shredded sharp Cheddar<extra_id_99>6 slices bacon, cooked and crumbled

Layer vegetables in glass<extra_id_99>bowl<extra_id_99>in<extra_id_99>order listed.<extra_id_99>Mix mayonnaise and sugar.<extra_id_99>Spread on top of salad.<extra_id_99>Put cheese and bacon on top of<extra_id_99>mayonnaise mixture.<extra_id_99>Cover with plastic wrap, then aluminum foil.<extra_id_99>Refrigerate overnight.

lettuce, onions, green peppers, celery, cauliflower, cucumbers, green peas, mayonnaise, sugar, Cheddar, bacon

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[ 2233 10 22697 15 26 8930 26 3018 10 18510 21857 32000 18510 13211 32000 18510 1442 5270 7 32000 18510 1235 651 32000 31152 41 17 2741 16 2161 61 32000 24395 7 6 3 23645 32000 1442 158 9 7 41 75 4515 26 201 3 26 10761 32000 209 3 75 5 164 16835 15 32000 209 332 115 7 102 5 2656 42 11608 32000 209 3 75 5 3 28559 4816 2556 26 3439 32000 431 18647 15725 6 8311 11 22854 15 26 7943 10 22697 6205 16 1905 32000 3047 32000 16 32000 455 2616 5 32000 7382 164 16835 15 11 2656 5 32000 20481 30 420 13 5870 5 32000 5306 3285 11 15725 30 420 13 32000 1]

Hot Spiced Tea

1 (18 oz.) jar Tang<extra_id_99>1/2 c. lemonade mix with sugar<extra_id_99>1/2 c. instant tea<extra_id_99>1 (3 oz.) pkg. apricot jello<extra_id_99>2 1/2 tsp. cinnamon<extra_id_99>1 tsp. ground cloves<extra_id_99>1 c. sugar

Mix together.<extra_id_99>Store in airtight container.<extra_id_99>Use 2 heaping teaspoonfuls per cup of hot water.

sugar, instant tea, apricot jello, cinnamon, ground cloves, sugar

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[ 2233 10 5396 25727 26 8250 3018 10 209 9323 3 32 172 5 61 3 5670 18939 32000 7739 3 75 5 7490 9 221 2153 28 2656 32000 7739 3 75 5 5087 2198 32000 209 6918 3 32 172 5 61 3 102 8711 5 3 9 2246 4310 3 354 7126 32000 204 7739 3 17 7 102 5 18684 32000 209 3 17 7 102 5 1591 27577 7 32000 209 3 75 5 2656 7943 10 7382 544 5 32000 4493 16 799 17 2632 6295 5 32000 2048 204 24459 53 21776 1329 7 399 4119 13 1312 387 5 1 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100]

Chocolate Trifle

1 (19.8 oz.) fudge brownie mix<extra_id_99>4 Tbsp. strong coffee<extra_id_99>1 tsp. sugar<extra_id_99>3 (3.9 oz.) chocolate instant pudding mixes<extra_id_99>12 oz. frozen whipped topping<extra_id_99>6 (1.4 oz.) English toffee-flavor candy bars, crushed

Prepare brownie mix and bake according to package directions in a 9 x 13-inch pan.<extra_id_99>Prick top of warm brownies at 1-inch intervals using fork.<extra_id_99>Mix together coffee and sugar, then drizzle over brownies.<extra_id_99>Let cool and crumble.<extra_id_99>Prepare pudding mix according to package directions, omitting chilling.

brownie mix, coffee, sugar, chocolate instant pudding, frozen whipped topping, toffee-flavor

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[ 2233 10 15769 2702 89 109 3018 10 209 2863 5 927 3 32 172 5 61 3 89 13164 28427 2153 32000 314 332 115 7 102 5 1101 1975 32000 209 3 17 7 102 5 2656 32000 220 41 28640 3 32 172 5 61 3711 5087 25512 25190 32000 586 3 32 172 5 10451 3 26220 19342 32000 431 41 14912 3 32 172 5 61 1566 12 7398 15 18 89 521 1967 11617 6448 6 19858 7943 10 16386 28427 2153 11 11091 1315 12 2642 7943 16 3 9 668 3 226 1179 18 4976 2131 5 32000 276 5206 420 13 1978 28427 7 44 8218 4976 8572 7 338 21 157 5 32000 7382 544 1975 11 1]

Gumdrop Cookies

4 eggs<extra_id_99>2 Tbsp. water<extra_id_99>2 c. brown sugar<extra_id_99>2 c. flour<extra_id_99>1/4 tsp. salt<extra_id_99>1 tsp. cinnamon<extra_id_99>1 c. gumdrops, cut in pieces<extra_id_99>3/4 c. chopped nuts

Beat eggs with water until light.<extra_id_99>Add sugar and mix well. Add sifted ingredients.<extra_id_99>Stir in gumdrops and nuts.<extra_id_99>Bake in 9 x 13-inch pan at 350° for 25 minutes.<extra_id_99>While warm, frost with orange butter frosting.<extra_id_99>Cool and cut into squares.<extra_id_99>Makes 2 dozen.

eggs, water, brown sugar, flour, salt, cinnamon, gumdrops, nuts

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[ 2233 10 2846 51 15946 15929 3018 10 314 5875 32000 204 332 115 7 102 5 387 32000 204 3 75 5 4216 2656 32000 204 3 75 5 7055 32000 13004 3 17 7 102 5 3136 32000 209 3 17 7 102 5 18684 32000 209 3 75 5 11406 15946 7 6 1340 16 2161 32000 16672 3 75 5 18510 11446 7943 10 14117 5875 28 387 552 659 5 32000 2334 2656 11 2153 168 5 2334 3 7 99 1054 3018 5 32000 13522 16 11406 15946 7 11 11446 5 32000 15512 16 668 3 226 1179 18 4976 2131 44 10239 1956 21 944 676 5 32000 818 1978 6 2515 3481 28 5470 4194 29168 5 32000 1]

Baked Sliced Eggplant

1 eggplant<extra_id_99>1/3 c. melted butter<extra_id_99>1 tsp. salt<extra_id_99>1/4 tsp. pepper<extra_id_99>1/2 c. bread crumbs

Cut eggplant crosswise into 8 (1/2-inch) slices and peel. Brush each slice with melted butter.<extra_id_99>Add remaining butter, salt and pepper to bread crumbs.<extra_id_99>Dip slices into buttered crumbs. Bake, uncovered, on a baking sheet in a 450° oven for 18 minutes. Serves 4.

eggplant, butter, salt, pepper, bread crumbs

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Cranberry Cloud

2 c. fresh cranberries<extra_id_99>2 c. miniature marshmallows<extra_id_99>3/4 c. sugar<extra_id_99>2 c. unpeeled, cubed green apples<extra_id_99>1/2 c. seedless green grapes<extra_id_99>1/2 c. coarsely chopped walnuts or pecans, toasted<extra_id_99>1 c. whipping cream or Cool Whip<extra_id_99>lettuce leaves

In processor, coarsely grind cranberries.<extra_id_99>Combine berries, marshmallows and sugar in large bowl; stir gently.<extra_id_99>Cover and chill at least 1 1/2 hours.<extra_id_99>Add apples, grapes and nuts; stir gently.<extra_id_99>Fold in cream or Cool Whip.<extra_id_99>Cover and chill 1 hour. Serve on lettuce.

fresh cranberries, marshmallows, sugar, green apples, green grapes, walnuts, whipping cream, lettuce leaves

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Scalloped Corn

1 can creamed corn<extra_id_99>1 can milk<extra_id_99>1/4 box saltine crackers

Pour corn into greased casserole dish.<extra_id_99>Crush crackers into corn.<extra_id_99>Fill corn can with milk and add to cracker mixture.<extra_id_99>Stir well.<extra_id_99>Dot top with dabs of butter.<extra_id_99>Bake in 350° oven for about 1 hour.

corn, milk, crackers

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[ 2233 10 13380 17696 26 11673 3018 10 209 54 3022 15 26 7329 32000 209 54 3702 32000 13004 1367 3136 630 5261 277 7943 10 1474 7329 139 19373 26 25560 4419 5 32000 205 17363 5261 277 139 7329 5 32000 12607 7329 54 28 3702 11 617 12 5261 49 4989 5 32000 13522 168 5 32000 531 17 420 28 3 26 14623 13 4194 5 32000 15512 16 10239 1956 4836 21 81 209 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 -100 -100 -100]

Creamy Baked Chicken Breasts

4 whole chicken breasts, split, skinned and boned<extra_id_99>8 (4 x 4) slices Swiss cheese<extra_id_99>1 (10 3/4 oz.) can cream of chicken soup (undiluted)<extra_id_99>1/4 c. dry white wine<extra_id_99>1 c. herb-seasoned stuffing mix, crushed<extra_id_99>1/4 c. butter or margarine, melted

Arrange chicken in a lightly greased 13 x 9 x 2-inch baking dish. Top with cheese slices.

chicken breasts, Swiss cheese, cream of chicken soup, white wine, stuffing mix, butter

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Herb And Fruit Vinegars

4 oz. fresh or 2 tsp. dried tarragon leaves<extra_id_99>2 pints cider vinegar<extra_id_99>1 garlic clove, peeled and halved, optional

Crush the tarragon leaves slightly to release the aroma. Combine with the vinegar and garlic and pour into a jar.<extra_id_99>Cover.

tarragon, pints cider vinegar, garlic

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Chicken Cheesy Noodles

6 boneless chicken breasts, stewed<extra_id_99>1 lb. Velveeta cheese<extra_id_99>1 small onion, diced<extra_id_99>1 can cream of mushroom soup<extra_id_99>1/2 stick margarine<extra_id_99>1 bag egg noodles<extra_id_99>1/4 chicken broth from stewed chicken

Stew and debone chicken.<extra_id_99>In saucepan cook onion in margarine until tender.<extra_id_99>Add soup and cubed Velveeta cheese.<extra_id_99>Cook over medium-low heat until all cheese has melted and mixture becomes hot.<extra_id_99>Stir often.<extra_id_99>Add some leftover chicken broth to slightly thin cheese sauce.<extra_id_99>Cook noodles according to package.<extra_id_99>Combine chicken, noodles and sauce.<extra_id_99>Mix well.<extra_id_99>Kids love it!

chicken breasts, Velveeta cheese, onion, cream of mushroom soup, margarine, egg noodles, chicken broth

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Raspberry Bars

1/2 c. sugar<extra_id_99>2 1/4 c. sifted flour<extra_id_99>dash of salt<extra_id_99>1 c. butter<extra_id_99>1 1/2 c. raspberry jam

Cream the sugar and butter; mix in flour and salt.<extra_id_99>Press 3/4 of mixture into an ungreased 9 x 13-inch pan.<extra_id_99>Warm jam in microwave and spread over base.<extra_id_99>Sprinkle remaining crumb mixture on top.<extra_id_99>Bake 40 minutes at 350°.

sugar, flour, salt, butter, raspberry

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Date Cake

1 c. boiling water<extra_id_99>1 tsp. soda<extra_id_99>1 c. cut up dates<extra_id_99>1 Tbsp. butter<extra_id_99>1 c. sugar<extra_id_99>1 1/2 c. flour<extra_id_99>1 c. molasses<extra_id_99>1 c. nut meats (hickory nuts)<extra_id_99>2 eggs, well beaten

Pour water and soda over chopped dates. Add sugar, flour, butter and nut meats to date mixture. Mix well. Add eggs. Mix well.

boiling water, soda, dates, butter, sugar, flour, molasses, nut meats, eggs

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Okra Pickles

okra (2 1/2 to 3 inches long)<extra_id_99>celery seed<extra_id_99>mustard seed<extra_id_99>dill seed<extra_id_99>2 c. water<extra_id_99>4 c. vinegar<extra_id_99>1/2 c. salt (be sure to use noniodized salt)

Pack okra in jar (pints) and in each jar put 1/2 teaspoon celery seed, 1/2 teaspoon mustard seed and 2 teaspoons dill seed.

okra, celery, dill, water, vinegar, salt

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Chicken Divine Casserole

2 c. cooked chicken, cut up<extra_id_99>2 pkg. frozen broccoli, cooked and drained<extra_id_99>6 slices American cheese<extra_id_99>1 (13 oz.) can evaporated milk<extra_id_99>1 can mushroom soup<extra_id_99>1 can fried onion rings

Place chicken in ungreased casserole.<extra_id_99>Top with hot broccoli and cheese.<extra_id_99>Stir soup and milk together.<extra_id_99>Pour over cheese. Bake, uncovered, 25 minutes at 350°.<extra_id_99>Top with onion rings.<extra_id_99>Bake 5 minutes longer.

chicken, frozen broccoli, American cheese, milk, mushroom soup, onion

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Hawaiian Dream Cake

2 c. milk<extra_id_99>1 pkg. instant vanilla pudding<extra_id_99>1 (8 oz.) pkg. cream cheese<extra_id_99>1 can crushed pineapple, drained<extra_id_99>1 pkg. Jiffy cake mix (yellow)<extra_id_99>1 large Cool Whip

In a 13 x 9 x 2-inch cake pan, cook at 350° for 12 minutes. Combine softened cream cheese with 1/2 cup milk until smooth.<extra_id_99>Add remaining milk and pudding.<extra_id_99>Mix and let stand 1 minute.<extra_id_99>Spread over cake. Top with crushed pineapple and Cool Whip.

milk, instant vanilla pudding, cream cheese, pineapple, cake mix

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Hash Brown Hash

1 small onion, chopped (1/4 c.)<extra_id_99>1 Tbsp. butter or margarine<extra_id_99>1 c. frozen loose pack hash brown potatoes<extra_id_99>1 c. finely chopped cooked beef<extra_id_99>2 Tbsp. snipped parsley (optional)<extra_id_99>2 tsp. Worcestershire sauce<extra_id_99>1/8 tsp. salt<extra_id_99>1/2 tsp. pepper<extra_id_99>1 (5 1/3 oz.) can (2/3 c.) evaporated milk<extra_id_99>2 tsp. all-purpose flour<extra_id_99>1 green pepper, seeded and cut in wedges (optional)

In a 1-quart casserole, cook onion and butter or margarine covered on 100% power (High) for 1 to 1 1/2 minutes or until onion is tender.<extra_id_99>Stir in potatoes, beef, parsley (if desired), Worcestershire sauce, salt and pepper.<extra_id_99>Cook, covered, on high about 3 minutes or until heated through.<extra_id_99>Stir together evaporated milk and flour, then stir in the meat mixture.<extra_id_99>Cook uncovered on high about 3 minutes or until thickened and bubbly, stirring each minute until the mixture starts to thicken, then stirring every 30 seconds.<extra_id_99>Cook, uncovered, on high for 1 minute more.<extra_id_99>Serve atop green pepper wedges, if desired.<extra_id_99>Serves 2.

onion, butter, potatoes, beef, parsley, Worcestershire sauce, salt, pepper, milk, all-purpose flour, green pepper

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20-Minute Chicken Parmesan

4 boneless/skinless chicken breast halves (1 lb.)<extra_id_99>1 egg, slightly beaten<extra_id_99>1/2 c. seasoned bread crumbs<extra_id_99>2 Tbsp. margarine<extra_id_99>1 3/4 c. spaghetti sauce<extra_id_99>1/2 c. shredded Mozzarella cheese<extra_id_99>1 Tbsp. grated Parmesan cheese<extra_id_99>1/4 c. chopped parsley

Using palm of hand, flatten chicken to even thickness.<extra_id_99>Dip chicken into egg, then into crumbs to coat.<extra_id_99>In skillet, over medium heat, in hot margarine, brown chicken on both sides.<extra_id_99>Add spaghetti sauce.<extra_id_99>Reduce heat.<extra_id_99>Cover.<extra_id_99>Simmer 10 minutes. Sprinkle with cheeses and parsley.<extra_id_99>Cover.<extra_id_99>Simmer 5 minutes or until cheese melts.<extra_id_99>Makes 4 servings.

chicken, egg, bread crumbs, margarine, spaghetti sauce, Mozzarella cheese, Parmesan cheese, parsley

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Baked Stuffed Tomatoes

6 medium tomatoes<extra_id_99>1/2 small green pepper, finely chopped (about 1/4 c.)<extra_id_99>1/4 c. grated Parmesan cheese<extra_id_99>1/3 c. croutons<extra_id_99>1 tsp. salt

Remove stem ends from tomatoes; cut thin slice from bottom of each tomato to prevent tipping.<extra_id_99>Remove pulp from each tomato, leaving a 1/2-inch wall; chop enough pulp to make 1/3 cup.<extra_id_99>Mix tomato pulp, green pepper, cheese, croutons and salt.<extra_id_99>Fill tomatoes.<extra_id_99>Place in ungreased oblong baking dish.<extra_id_99>Cook uncovered in 350° oven for about 20 minutes or until tomatoes are heated through.<extra_id_99>Garnish with parsley sprigs or crumbled, crisply fried bacon, if desired.

tomatoes, green pepper, Parmesan cheese, croutons, salt

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Baked Squash Casserole

8 medium squash, sliced<extra_id_99>1 medium onion, chopped<extra_id_99>6 slices bacon, cooked and crumbled<extra_id_99>1/4 c. butter, melted<extra_id_99>2 eggs, beaten<extra_id_99>1 c. milk<extra_id_99>1 Tbsp. sugar<extra_id_99>1 c. cracker or breadcrumbs<extra_id_99>1 c. (4 oz.) shredded Cheddar<extra_id_99>1/2 tsp. salt<extra_id_99>1/4 tsp. pepper

Cook squash and onion in small amount of boiling water 5 to 7 minutes or until squash is tender; drain well.<extra_id_99>Place vegetables in electric blender and process until smooth.<extra_id_99>Combine all ingredients; mix well.<extra_id_99>Bake in lightly greased 2-quart casserole at 350° for 35 minutes.<extra_id_99>Yield:<extra_id_99>8 servings.

onion, bacon, butter, eggs, milk, sugar, breadcrumbs, Cheddar, salt, pepper

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[ 2233 10 15512 26 180 2436 3198 205 3974 3491 15 3018 10 505 2768 21248 6 3 23645 32000 209 2768 12909 6 18510 32000 431 18647 15725 6 8311 11 22854 15 26 32000 13004 3 75 5 4194 6 3 19293 32000 204 5875 6 3 17349 32000 209 3 75 5 3702 32000 209 332 115 7 102 5 2656 32000 209 3 75 5 5261 49 42 4109 28146 32000 209 3 75 5 8457 3 32 172 5 61 3 28559 2556 26 3439 32000 7739 3 17 7 102 5 3136 32000 13004 3 17 7 102 5 5270 7943 10 6176 21248 11 12909 16 422 866 13 22151 387 305 12 489 676 42 552 21248 19 9024 1]

Hot Chicken Salad

1 c. boned chicken<extra_id_99>3 hard-boiled eggs<extra_id_99>1/2 c. pecans, chopped<extra_id_99>1/4 c. mayonnaise<extra_id_99>1 can cream of chicken soup<extra_id_99>1 c. celery, chopped<extra_id_99>2 Tbsp. minced onion<extra_id_99>1 large pkg. potato chips

Crush chips in package and mix half of chips with other ingredients.<extra_id_99>Sprinkle last half on top of casserole.<extra_id_99>Bake for 15 minutes at 450°.

chicken, eggs, pecans, mayonnaise, cream of chicken soup, celery, onion, potato chips

[ 1173 10 3832 6 5875 6 158 1608 7 6 164 16835 15 6 3022 13 3832 5759 6 1235 651 6 12909 6 14741 8852 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]

[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 0 0 0 0 0 0 0]

[ 2233 10 5396 16451 8930 26 3018 10 209 3 75 5 6817 26 3832 32000 220 614 18 25189 5875 32000 7739 3 75 5 158 1608 7 6 18510 32000 13004 3 75 5 164 16835 15 32000 209 54 3022 13 3832 5759 32000 209 3 75 5 1235 651 6 18510 32000 204 332 115 7 102 5 27404 26 12909 32000 209 508 3 102 8711 5 14741 8852 7943 10 205 17363 8852 16 2642 11 2153 985 13 8852 28 119 3018 5 32000 26121 336 985 30 420 13 25560 5 32000 15512 21 627 676 44 3 10593 1956 5 1 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100]

Five (5) Flavored Pound Cake

2 sticks oleo<extra_id_99>1/2 c. vegetable shortening<extra_id_99>3 c. sugar<extra_id_99>6 eggs (one at a time)<extra_id_99>3 c. all-purpose flour (plain)<extra_id_99>1 tsp. baking powder (sift together with flour)<extra_id_99>1 c. sweet milk<extra_id_99>1 tsp. each vanilla, lemon, rum, coconut and almond flavoring

Cream the oleo, shortening and sugar. Add one egg at a time. Add flour and milk alternately (add baking powder to flour). Bake in a greased and floured tube pan for 1 1/2 hours at 300°.

oleo, vegetable shortening, sugar, eggs, all-purpose flour, baking powder, sweet milk, vanilla

[ 1173 10 3 32 109 32 6 12065 710 35 53 6 2656 6 5875 6 66 18 19681 7055 6 6506 4926 6 2093 3702 6 13478 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]

[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 0 0 0 0 0]

[ 2233 10 9528 3 15757 7036 1621 1271 1908 1106 17031 3018 10 204 16752 3 32 109 32 32000 7739 3 75 5 12065 710 35 53 32000 220 3 75 5 2656 32000 431 5875 41 782 44 3 9 97 61 32000 220 3 75 5 66 18 19681 7055 41 18689 61 32000 209 3 17 7 102 5 6506 4926 41 7 99 17 544 28 7055 61 32000 209 3 75 5 2093 3702 32000 209 3 17 7 102 5 284 13478 6 7490 6 3 2781 6 9417 11 15764 4887 53 7943 10 14024 8 3 32 109 32 6 710 35 53 11 2656 5 2334 80 6182 44 3 9 97 5 2334 7055 11 3702 1]

Frozen Suckers

2 pkg. Kool-Aid<extra_id_99>1 pkg. jello<extra_id_99>1 1/2 c. sugar<extra_id_99>3/4 c. boiling water<extra_id_99>3/4 c. cold water

Combine Kool-Aid, jello and sugar.<extra_id_99>To 6 tablespoons of the dry mixture, add boiling water.<extra_id_99>Stir until dissolved.<extra_id_99>Add cold water.<extra_id_99>Pour into molds and freeze.<extra_id_99>Makes 6 popsicles.

jello, sugar, boiling water, cold water

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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 10 377 9860 35 1923 3383 7 3018 10 204 3 102 8711 5 1793 32 40 18 188 23 26 32000 209 3 102 8711 5 3 354 7126 32000 209 7739 3 75 5 2656 32000 16672 3 75 5 22151 387 32000 16672 3 75 5 2107 387 7943 10 20414 1793 32 40 18 188 23 26 6 3 354 7126 11 2656 5 32000 304 431 18396 7 13 8 2192 4989 6 617 22151 387 5 32000 13522 552 3 27106 5 32000 2334 2107 387 5 32000 1474 139 6797 7 11 14038 5 32000 1796 7 431 2783 7 447 965 5 1 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100]

Barbecue Beef

2 c. water<extra_id_99>1/2 bunch celery<extra_id_99>1 bunch parsley<extra_id_99>1 large onion<extra_id_99>1/2 stick margarine<extra_id_99>2 Tbsp. vinegar<extra_id_99>4 Tbsp. lemon juice<extra_id_99>1/2 Tbsp. dry mustard<extra_id_99>4 lb. roast or more<extra_id_99>2 Tbsp. brown sugar<extra_id_99>2 Tbsp. Worcestershire sauce<extra_id_99>1 large catsup<extra_id_99>1 bottle chili sauce

Cook meat the night before.<extra_id_99>Cook water, celery and parsley together for 20 minutes.<extra_id_99>Strain it and save the juice.<extra_id_99>Saute 1 large onion (cut small) in margarine.<extra_id_99>Add in remaining ingredients plus shredded beef.<extra_id_99>Cook until warmed through, about 45 minutes over medium heat, stirring frequently.

water, celery, parsley, onion, margarine, vinegar, lemon juice, dry mustard, brown sugar, Worcestershire sauce, catsup, chili sauce

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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 11038 15 1071 15 10024 89 3018 10 204 3 75 5 387 32000 7739 7292 1235 651 32000 209 7292 260 8887 32000 209 508 12909 32000 7739 4372 3157 1478 630 32000 204 332 115 7 102 5 15292 32000 314 332 115 7 102 5 7490 5143 32000 7739 332 115 7 102 5 2192 23756 32000 314 3 40 115 5 14238 42 72 32000 204 332 115 7 102 5 4216 2656 32000 204 332 115 7 102 5 26848 5718 3837 32000 209 508 10003 413 32000 209 4782 19245 3837 7943 10 6176 3604 8 706 274 5 32000 6176 387 6 1235 651 11 260 8887 544 21 460 676 5 32000 5438 77 34 11 1097 1]

Sour Cream Potato Salad

7 medium potatoes, cooked in jackets, peeled and sliced<extra_id_99>3/4 c. sliced celery<extra_id_99>4 hard-boiled eggs<extra_id_99>1/2 c. sour cream<extra_id_99>1 1/2 tsp. mustard<extra_id_99>1/3 c. sliced green onions<extra_id_99>1 c. mayonnaise<extra_id_99>1/3 c. Italian dressing

Pour dressing over warm potatoes.<extra_id_99>Chill 2 hours.<extra_id_99>Add celery, onion, chopped egg whites and sieved yolks.<extra_id_99>Mix with mayo, sour cream and mustard.<extra_id_99>Fold into salad.<extra_id_99>Add salt to taste.<extra_id_99>Chill two hours.

potatoes, celery, eggs, sour cream, mustard, green onions, mayonnaise, Italian dressing

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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 10 264 450 14024 29256 8930 26 3018 10 489 2768 11076 6 8311 16 8094 7 6 158 400 26 11 3 23645 32000 16672 3 75 5 3 23645 1235 651 32000 314 614 18 25189 5875 32000 7739 3 75 5 3 7 1211 3022 32000 209 7739 3 17 7 102 5 23756 32000 23061 3 75 5 3 23645 1442 13211 32000 209 3 75 5 164 16835 15 32000 23061 3 75 5 4338 9847 7943 10 1474 9847 147 1978 11076 5 32000 2695 195 204 716 5 32000 2334 1235 651 6 12909 6 18510 6182 872 7 11 680 162 26 30321 7 5 32000 7382 28 164 32 6 3 7 1211 3022 11 23756 5 1]

Ambrosia

1 c. milk<extra_id_99>1 c. heavy cream<extra_id_99>4 egg yolks<extra_id_99>1/4 c. sugar<extra_id_99>1 Tbsp. flour<extra_id_99>1 tsp. salt<extra_id_99>3 Tbsp. sherry<extra_id_99>8 medium oranges<extra_id_99>1 1/2 c. grated coconut

Section oranges.<extra_id_99>Pour milk and cream into top of a double boiler and heat over boiling water until scalded.<extra_id_99>Beat egg yolks in a mixing bowl until light and stir in sugar, flour and salt. Add milk mixture slowly, stirring constantly.<extra_id_99>Return to double boiler and cook until thick.<extra_id_99>Cool; then add sherry.<extra_id_99>Place alternate layers of orange sections, custard and coconut ending with coconut.<extra_id_99>Chill thoroughly.

milk, heavy cream, egg yolks, sugar, flour, salt, sherry, oranges, grated coconut

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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 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 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 10 736 5702 7 23 9 3018 10 209 3 75 5 3702 32000 209 3 75 5 2437 3022 32000 314 6182 30321 7 32000 13004 3 75 5 2656 32000 209 332 115 7 102 5 7055 32000 209 3 17 7 102 5 3136 32000 220 332 115 7 102 5 255 52 651 32000 505 2768 5470 7 32000 209 7739 3 75 5 3542 920 9417 7943 10 5568 5470 7 5 32000 1474 3702 11 3022 139 420 13 3 9 1486 14097 11 1678 147 22151 387 552 3 7 1489 221 26 5 32000 14117 6182 30321 7 16 3 9 10623 3047 552 659 11 7831 16 2656 6 7055 11 3136 5 2334 3702 4989 5665 1]

Banana Nut Bread

2 1/2 c. self-rising flour<extra_id_99>1/2 c. sugar<extra_id_99>1/2 c. packed brown sugar<extra_id_99>3 Tbsp. vegetable oil<extra_id_99>1/3 c. milk<extra_id_99>1 egg<extra_id_99>1 c. chopped nuts<extra_id_99>1 1/4 c. mashed bananas (2 to 3 medium)

Heat<extra_id_99>oven<extra_id_99>to 350°.<extra_id_99>Grease bottom only of 9-inch loaf pan. Mix<extra_id_99>all<extra_id_99>ingredients;<extra_id_99>beat 30 seconds.<extra_id_99>Pour into pan. Bake 65 to 70 minutes.

flour, sugar, brown sugar, vegetable oil, milk, egg, nuts, bananas

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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 5185 152 9 1174 17 26792 3018 10 204 7739 3 75 5 1044 18 52 4890 7055 32000 7739 3 75 5 2656 32000 7739 3 75 5 7614 4216 2656 32000 220 332 115 7 102 5 12065 1043 32000 23061 3 75 5 3702 32000 209 6182 32000 209 3 75 5 18510 11446 32000 209 13004 3 75 5 3 23991 13634 7 4743 12 220 2768 61 7943 10 7862 32000 4836 32000 12 10239 1956 5 32000 3796 14608 2007 163 13 668 18 4976 27048 2131 5 7382 32000 66 32000 3018 117 32000 3853 604 3978 5 32000 1474 139 2131 5 15512 7123 12 2861 676 5 1 -100 -100 -100 -100 -100 -100 -100 -100 -100]

Calico Beans

3/4 to 1 lb. ground beef<extra_id_99>1 can black beans<extra_id_99>1 can kidney beans<extra_id_99>1 can Great Northern beans<extra_id_99>2 Tbsp. white vinegar<extra_id_99>1/4 c. brown sugar<extra_id_99>1/2 tsp. salt<extra_id_99>2 Tbsp. mustard<extra_id_99>1/2 c. catsup<extra_id_99>1 small onion

Brown beef with chopped onion. Remove fat. Mix all ingredients together in large microwave dish. Place lid on. Cook on high until hot.

ground beef, black beans, kidney beans, Great Northern beans, white vinegar, brown sugar, salt, mustard, catsup, onion

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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 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 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 3104 5807 17790 7 3018 10 16672 12 209 3 40 115 5 1591 9177 32000 209 54 1001 8845 32000 209 54 11546 8845 32000 209 54 1651 5961 8845 32000 204 332 115 7 102 5 872 15292 32000 13004 3 75 5 4216 2656 32000 7739 3 17 7 102 5 3136 32000 204 332 115 7 102 5 23756 32000 7739 3 75 5 10003 413 32000 209 422 12909 7943 10 3899 9177 28 18510 12909 5 10002 2886 5 7382 66 3018 544 16 508 13333 4419 5 3399 12533 30 5 6176 30 306 552 1312 5 1 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100]

Hush Puppies

1 c. water ground cornmeal<extra_id_99>1/2 tsp. double-acting baking powder<extra_id_99>1/2 tsp. salt<extra_id_99>2 Tbsp. minced onion<extra_id_99>1 egg<extra_id_99>1/4 c. milk

Mix first 4 ingredients.<extra_id_99>Beat together egg and milk.<extra_id_99>Combine with dry ingredients and form finger shaped patties.<extra_id_99>Deep fry at 370° until golden brown.<extra_id_99>Drain on paper towel.

water ground cornmeal, double-acting baking powder, salt, onion, egg, milk

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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 13674 107 276 413 8497 3018 10 209 3 75 5 387 1591 7329 526 138 32000 7739 3 17 7 102 5 1486 18 2708 53 6506 4926 32000 7739 3 17 7 102 5 3136 32000 204 332 115 7 102 5 27404 26 12909 32000 209 6182 32000 13004 3 75 5 3702 7943 10 7382 166 314 3018 5 32000 14117 544 6182 11 3702 5 32000 20414 28 2192 3018 11 607 8425 3 6489 6234 3010 5 32000 9509 22445 44 3 22520 1956 552 7069 4216 5 32000 15730 30 1040 15580 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]

Three Bean Salad

1 can green beans<extra_id_99>1 can kidney beans, rinsed in boiling water and drained<extra_id_99>1 can wax beans<extra_id_99>1/2 c. Crisco oil<extra_id_99>3/4 c. sugar<extra_id_99>1 medium onion, chopped<extra_id_99>3 celery stalks, chopped<extra_id_99>1 green pepper, chopped<extra_id_99>1 pkg. Italian salad dressing<extra_id_99>1/2 c. vinegar<extra_id_99>salt to taste

Combine all ingredients and let stand in refrigerator overnight.

green beans, kidney beans, wax beans, Crisco oil, sugar, onion, celery stalks, green pepper, Italian salad dressing, vinegar, salt

[ 1173 10 1442 8845 6 11546 8845 6 11935 8845 6 9605 3523 1043 6 2656 6 12909 6 1235 651 24161 7 6 1442 5270 6 4338 5870 9847 6 15292 6 3136 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]

[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 0 0]

[ 2233 10 5245 17790 8930 26 3018 10 209 54 1442 8845 32000 209 54 11546 8845 6 20996 26 16 22151 387 11 3 26 10761 32000 209 54 11935 8845 32000 7739 3 75 5 9605 3523 1043 32000 16672 3 75 5 2656 32000 209 2768 12909 6 18510 32000 220 1235 651 24161 7 6 18510 32000 209 1442 5270 6 18510 32000 209 3 102 8711 5 4338 5870 9847 32000 7739 3 75 5 15292 32000 3136 12 2373 7943 10 20414 66 3018 11 752 1518 16 11042 8521 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]

Creme Center Chocolates

1/3 c. soft margarine<extra_id_99>1 (7 oz.) jar marshmallow cream<extra_id_99>dash of salt<extra_id_99>4 c. unsifted powdered sugar<extra_id_99>1 tsp. flavoring (vanilla, maple, mint, etc.)

Mix margarine, salt, cream and 1/2 of the sugar with mixer until blended.<extra_id_99>Unless you have a mixer with dough hook, continue kneading in remaining sugar by hand.<extra_id_99>Mixture will be very stiff. If making all one flavor, add at first.<extra_id_99>If making a variety, divide and use flavorings accordingly.<extra_id_99>Shape into desired shapes. Chill.<extra_id_99>Dip in chocolate coating.

margarine, marshmallow cream, salt, powdered sugar, vanilla

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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 5895 526 1166 15769 7 3018 10 23061 3 75 5 1835 3157 1478 630 32000 209 13649 3 32 172 5 61 3 5670 30334 3022 32000 211 107 13 3136 32000 314 3 75 5 1149 99 1054 4926 15 26 2656 32000 209 3 17 7 102 5 4887 53 41 2132 1092 9 6 22007 6 13983 6 672 5 61 7943 10 7382 3157 1478 630 6 3136 6 3022 11 7739 13 8 2656 28 16188 552 19731 5 32000 3 14967 25 43 3 9 16188 28 8553 7970 6 916 3 157 29 15 9 26 53 16 4080 2656 57 609 5 32000 7382 2693 56 36 182 14537 5 156 492 66 80 4887 6 1]

Baked Beans

1 lb. ground beef<extra_id_99>1 medium onion<extra_id_99>1 c. ketchup<extra_id_99>1 Tbsp. Worcestershire<extra_id_99>1 Tbsp. vinegar<extra_id_99>16 oz. pork and beans

Brown ground beef and onion.<extra_id_99>Add remaining ingredients. Stir.<extra_id_99>Bake at 350° for 30 minutes.

ground beef, onion, ketchup, Worcestershire, vinegar, pork

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Chillin Out Pasta Salad

8 oz. (2 1/2 c.) medium shell pasta<extra_id_99>1 (8 oz.) carton (1 c.) plain nonfat yogurt<extra_id_99>2 Tbsp. salt-free herb seasoning<extra_id_99>1 1/2 c. chopped celery<extra_id_99>1 c. sliced green onion<extra_id_99>1 lb. cooked small shrimp<extra_id_99>3 c. coarsely chopped tomatoes (3 large)<extra_id_99>2 Tbsp. spicy brown mustard

Cook pasta according to package.<extra_id_99>Drain and cool.<extra_id_99>In a large bowl, stir together yogurt, mustard and herb seasoning.<extra_id_99>Add pasta, celery and green onion.<extra_id_99>Mix well.<extra_id_99>Chill for 2 hours.

shell pasta, nonfat yogurt, salt, celery, green onion, shrimp, tomatoes, brown mustard

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[ 2233 10 2695 195 77 3387 10180 9 8930 26 3018 10 505 3 32 172 5 4743 7739 3 75 5 61 2768 7300 13732 32000 209 13642 3 32 172 5 61 17676 4077 3 75 5 61 6080 529 6589 19168 32000 204 332 115 7 102 5 3136 18 2113 14771 774 53 32000 209 7739 3 75 5 18510 1235 651 32000 209 3 75 5 3 23645 1442 12909 32000 209 3 40 115 5 8311 422 19949 32000 220 3 75 5 27978 120 18510 11395 6918 508 61 32000 204 332 115 7 102 5 16435 4216 23756 7943 10 6176 13732 1315 12 2642 5 32000 15730 11 1633 5 32000 86 3 9 508 3047 6 7831 1]

Mother'S Speedy Rolls

6 1/2 c. flour<extra_id_99>2 c. lukewarm water<extra_id_99>1/3 c. sugar<extra_id_99>2 eggs<extra_id_99>2 cakes of yeast (or 2 pkgs. dry yeast)<extra_id_99>1 T. salt<extra_id_99>1/3 c. shortening, melted

Place lukewarm water in mixing bowl with the sugar and yeast. Add salt and 2 cups of flour. Beat for 2 minutes. Add eggs and melted shortening. Beat for 1 minute. Gradually add 4 1/2 cups flour, stirring until dough is formed.

flour, water, sugar, eggs, cakes of yeast, salt, shortening

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Broc-Aroni And Cheese

8 oz. elbow macaroni<extra_id_99>1 c. chopped broccoli (fresh) or cooked frozen<extra_id_99>4 Tbsp. fat-free margarine<extra_id_99>2 Tbsp. flour<extra_id_99>2 c. skim milk<extra_id_99>1 c. fat-free Cheddar cheese<extra_id_99>1 c. fat-free Mozzarella cheese<extra_id_99>1/2 tsp. salt<extra_id_99>1/2 tsp. cayenne pepper<extra_id_99>1/2 c. seasoned bread crumbs

Cook macaroni as directed. Steam fresh broccoli 6 minutes or cook frozen as directed.<extra_id_99>In saucepan, melt margarine.<extra_id_99>Stir in flour until thick and smooth. Remove from heat.<extra_id_99>Add milk, salt, pepper, all the Mozzarella and 1/2 of the Cheddar.<extra_id_99>Stir well until cheese melts.<extra_id_99>Add macaroni, crumbs, remaining Cheddar and broccoli; mix thoroughly.<extra_id_99>Turn into an 8 x 8-inch shallow baking dish sprayed with nonstick spray. Bake at 375° until bubbly, 10 to 15 minutes.

elbow macaroni, broccoli, margarine, flour, milk, Cheddar cheese, Mozzarella cheese, salt, cayenne pepper, bread crumbs

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[ 2233 10 4027 75 18 188 18074 275 21060 3018 10 505 3 32 172 5 23630 16946 106 23 32000 209 3 75 5 18510 24630 41 20164 61 42 8311 10451 32000 314 332 115 7 102 5 2886 18 2113 3157 1478 630 32000 204 332 115 7 102 5 7055 32000 204 3 75 5 5210 51 3702 32000 209 3 75 5 2886 18 2113 2556 26 3439 3285 32000 209 3 75 5 2886 18 2113 1290 19485 52 5303 3285 32000 7739 3 17 7 102 5 3136 32000 7739 3 17 7 102 5 212 63 5990 5270 32000 7739 3 75 5 3 18720 4109 3 28146 7943 10 6176 16946 106 23 38 6640 5 17420 1434 1]

Glazed Pecans

1 egg white<extra_id_99>1 Tbsp. water<extra_id_99>4 1/2 c. or 1 lb. pecans<extra_id_99>1 c. sugar<extra_id_99>1 tsp. cinnamon<extra_id_99>1 1/2 tsp. salt

Beat together in a bowl, the egg white and water.<extra_id_99>Pour in the pecans and using a wooden spoon, stir until all pecans are coated. Sift together the sugar, cinnamon and salt.<extra_id_99>Stir pecans in mixture until they are well coated.<extra_id_99>Spread on a cookie sheet and bake at 300° for 40 minutes.<extra_id_99>Stir every 10 minutes.<extra_id_99>Store in a cake tin or glass jar.

egg, water, pecans, sugar, cinnamon, salt

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Crab Hors D'Oeuvres

6 English muffins<extra_id_99>1 stick butter<extra_id_99>Old Bay seasoning<extra_id_99>1 can crab meat<extra_id_99>1 jar Kraft Old English cheese spread

Melt butter and cheese; add crab meat.<extra_id_99>Mix.<extra_id_99>Separate muffins and top each with crab mixture.<extra_id_99>Sprinkle top with a little Old Bay.<extra_id_99>Broil until tops just begin to turn brown.<extra_id_99>Cut in quarters and serve.

muffins, butter, Bay seasoning, crab meat, English cheese spread

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Jake'S Favorite Brownies

1 c. Crisco<extra_id_99>1/2 c. cocoa<extra_id_99>3 eggs<extra_id_99>2 c. sugar<extra_id_99>2 tsp. vanilla<extra_id_99>1 1/2 c. flour<extra_id_99>1 tsp. baking powder<extra_id_99>1 1/2 tsp. salt

Melt Crisco and cocoa in saucepan or microwave.<extra_id_99>In separate bowl, mix eggs, sugar, and vanilla, then pour Crisco and cocoa mixture into the bowl.<extra_id_99>Mix at medium speed for 1 minute.<extra_id_99>Add flour, baking powder and salt; mix until all ingredients are mixed well.<extra_id_99>Pour in greased 9 x 11-inch pan and bake at 350° for 25 to 30 minutes.

Crisco, cocoa, eggs, sugar, vanilla, flour, baking powder, salt

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Refrigerator Slaw

1 head cabbage<extra_id_99>1 large onion<extra_id_99>1 medium sweet pepper<extra_id_99>1 large carrot, grated<extra_id_99>2 c. sugar<extra_id_99>1 c. vinegar<extra_id_99>1 tsp. salt<extra_id_99>1/2 tsp. celery seed<extra_id_99>1/2 tsp. mustard seed

Cut cabbage, onion and sweet pepper into small pieces.<extra_id_99>Place in a large bowl.<extra_id_99>Add sugar, salt, celery seed and mustard seed. Pour vinegar over all and stir.<extra_id_99>Store in covered bowl in refrigerator.<extra_id_99>This will keep 10 to 14 days.

cabbage, onion, sweet pepper, carrot, sugar, vinegar, salt, celery

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Meat Filled Jumbo Shells

1 (12 oz.) box San Giorgio jumbo shells<extra_id_99>1 lb. ground beef<extra_id_99>1 lb. ground pork<extra_id_99>4 eggs, slightly beaten<extra_id_99>1 c. flavored bread crumbs<extra_id_99>1 c. (4 oz.) shredded Mozzarella cheese<extra_id_99>3/4 c. finely chopped onion<extra_id_99>3/4 tsp. oregano<extra_id_99>1/2 tsp. salt<extra_id_99>1/8 tsp. pepper<extra_id_99>3 1/2 c. (32 oz. jar) spaghetti sauce

Cook jumbo shells according to package directions; drain.<extra_id_99>Cool on paper.<extra_id_99>Brown beef and pork in skillet; drain.<extra_id_99>Combine meat, eggs, bread crumbs, Mozzarella cheese (if desired), onion, oregano, salt and pepper.<extra_id_99>Fill each shell with 2 tablespoons.<extra_id_99>Spread a thin layer of sauce on bottom of 13 x 9-inch baking pan.<extra_id_99>Place shells open side down, in a single layer in the pan; cover with sauce.<extra_id_99>Cover with aluminum foil; bake at 350° about 45 minutes. Fills 36 shells.<extra_id_99>Makes 10 to 12 servings.

San, ground beef, ground pork, eggs, bread crumbs, Mozzarella cheese, onion, oregano, salt, pepper, spaghetti sauce

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Salmon Cakes

1 egg<extra_id_99>1/2 tsp. baking powder<extra_id_99>2 Tbsp. flour<extra_id_99>1 c. cracker crumbs<extra_id_99>1 (15 1/2 oz.) can salmon<extra_id_99>onion, chopped (optional)

Mix together well and fry in hot oil until brown.

egg, baking powder, flour, cracker crumbs, salmon, onion

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[ 2233 10 25464 17031 7 3018 10 209 6182 32000 7739 3 17 7 102 5 6506 4926 32000 204 332 115 7 102 5 7055 32000 209 3 75 5 5261 49 3 28146 32000 209 17251 7739 3 32 172 5 61 54 15237 32000 12909 6 18510 41 11803 138 61 7943 10 7382 544 168 11 22445 16 1312 1043 552 4216 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]

Indonesian Pork Sticks With Crunchy Hot Peanut Sauce

1 lb. pork loin, cut in 1 1/4-inch cubes<extra_id_99>1 small onion, chopped fine<extra_id_99>2 tsp. oil<extra_id_99>8 oz. jar chunky peanut butter<extra_id_99>1/4 c. soy sauce<extra_id_99>1/4 c. milk<extra_id_99>2 Tbsp. lemon juice or rice vinegar<extra_id_99>1 Tbsp. ground ginger<extra_id_99>1 Tbsp. garlic powder<extra_id_99>2 tsp. sugar<extra_id_99>1 tsp. Tabasco sauce

You will need 10 to 12 bamboo skewers.

pork loin, onion, oil, chunky peanut butter, soy sauce, milk, lemon juice, ground ginger, garlic powder, sugar, Tabasco sauce

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Lemon Bisque

1 1/4 c. boiling water<extra_id_99>1/3 c. sugar<extra_id_99>1 large can chilled evaporated milk<extra_id_99>1 pkg. lemon jello<extra_id_99>juice of 1 lemon<extra_id_99>dash of salt<extra_id_99>graham cracker crumbs

Mix water, jello, sugar and lemon juice.<extra_id_99>Let stand until cold and just starts to set.<extra_id_99>Then whip jello mixture, milk and salt in a large bowl until stiff.

boiling water, sugar, milk, lemon jello, lemon, salt, graham cracker crumbs

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[ 2233 10 21871 6483 835 3018 10 209 13004 3 75 5 22151 387 32000 23061 3 75 5 2656 32000 209 508 54 27290 31654 26 3702 32000 209 3 102 8711 5 7490 3 354 7126 32000 5143 13 209 7490 32000 211 107 13 3136 32000 3 3484 1483 5261 49 3 28146 7943 10 7382 387 6 3 354 7126 6 2656 11 7490 5143 5 32000 1563 1518 552 2107 11 131 3511 12 356 5 32000 37 29 20070 3 354 7126 4989 6 3702 11 3136 16 3 9 508 3047 552 14537 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]

Sweet Potato Pie

2 c. mashed, cooked sweet potatoes<extra_id_99>3/4 stick margarine<extra_id_99>1 c. sugar<extra_id_99>3 eggs<extra_id_99>1 Tbsp. vanilla<extra_id_99>1 tsp. lemon flavoring

Stir all ingredients together. Pour into an uncooked pie crust. Bake at 400° for 30 minutes until done.

potatoes, margarine, sugar, eggs, vanilla, lemon flavoring

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[ 2233 10 11168 29256 11591 3018 10 204 3 75 5 3 23991 6 8311 2093 11076 32000 16672 4372 3157 1478 630 32000 209 3 75 5 2656 32000 220 5875 32000 209 332 115 7 102 5 13478 32000 209 3 17 7 102 5 7490 4887 53 7943 10 13522 66 3018 544 5 1474 139 46 73 28764 6253 14094 5 15512 44 4837 1956 21 604 676 552 612 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]

Blueberry Crunch

2 sticks oleo<extra_id_99>1/2 c. brown sugar<extra_id_99>1 c. flour<extra_id_99>1/2 c. chopped nuts<extra_id_99>2 (8 oz.) pkg. cream cheese<extra_id_99>3 c. powdered sugar<extra_id_99>1 can blueberry pie filling<extra_id_99>1 tsp. cornstarch<extra_id_99>1 tsp. lemon juice<extra_id_99>9 oz. Cool Whip

Cream oleo; add brown sugar, nuts and flour.<extra_id_99>Spread into a 13 x 9 x 2-inch pan.<extra_id_99>Bake at 350° for 20 minutes.<extra_id_99>Mix cream cheese and 2 cups powdered sugar.<extra_id_99>Spread over cool crust.<extra_id_99>Mix blueberry filling, 1 cup powdered sugar, cornstarch and lemon juice.<extra_id_99>Spread over cream cheese mix.<extra_id_99>Next spread Cool Whip over top and refrigerate until serving time.

oleo, brown sugar, flour, nuts, cream cheese, powdered sugar, blueberry pie filling, cornstarch, lemon juice

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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 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 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 2419 7418 12461 5457 3018 10 204 16752 3 32 109 32 32000 7739 3 75 5 4216 2656 32000 209 3 75 5 7055 32000 7739 3 75 5 18510 11446 32000 204 13642 3 32 172 5 61 3 102 8711 5 3022 3285 32000 220 3 75 5 4926 15 26 2656 32000 209 54 1692 7418 6253 14 53 32000 209 3 17 7 102 5 7329 3624 524 32000 209 3 17 7 102 5 7490 5143 32000 668 3 32 172 5 7823 14883 102 7943 10 14024 3 32 109 32 117 617 4216 2656 6 11446 11 7055 5 32000 20481 139 3 9 1179 3 226 668 3 226 8401 4976 2131 5 32000 15512 44 1]

Unbaked Oatmeal Cookies

1 stick oleo<extra_id_99>2 c. white sugar<extra_id_99>4 tsp. cocoa<extra_id_99>1/2 c. milk<extra_id_99>1/2 c. peanut butter<extra_id_99>3 c. oatmeal<extra_id_99>1 tsp. vanilla

Bring first 4 ingredients to a rolling boil and boil for 1 minute.<extra_id_99>Remove from heat and cool a little; add next 3 ingredients.<extra_id_99>Mix well and spread in pan.<extra_id_99>Cut.

oleo, white sugar, cocoa, milk, peanut butter, oatmeal, vanilla

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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 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 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 10 597 115 15461 411 144 526 138 15929 3018 10 209 4372 3 32 109 32 32000 204 3 75 5 872 2656 32000 314 3 17 7 102 5 11530 9 32000 7739 3 75 5 3702 32000 7739 3 75 5 14998 4194 32000 220 3 75 5 30459 32000 209 3 17 7 102 5 13478 7943 10 10267 166 314 3018 12 3 9 8394 13374 11 13374 21 209 1962 5 32000 10002 45 1678 11 1633 3 9 385 117 617 416 220 3018 5 32000 7382 168 11 3060 16 2131 5 32000 6868 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]

Cheese Ball

2 (8 oz.) pkg. cream cheese, softened<extra_id_99>1 small can crushed pineapple, drained<extra_id_99>2 c. chopped pecans (reserve 1 c. nuts)<extra_id_99>1/4 c. chopped bell pepper (optional)<extra_id_99>2 Tbsp. chopped onion<extra_id_99>1 Tbsp. seasoned salt

Mix all ingredients and form into ball.<extra_id_99>Roll cheese ball in 1 cup of pecans.

cream cheese, pineapple, pecans, bell pepper, onion, salt

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[ 2233 10 21060 4155 3018 10 204 13642 3 32 172 5 61 3 102 8711 5 3022 3285 6 1835 4632 32000 209 422 54 19858 24455 6 3 26 10761 32000 204 3 75 5 18510 158 1608 7 41 60 3473 15 209 3 75 5 11446 61 32000 13004 3 75 5 18510 12815 5270 41 11803 138 61 32000 204 332 115 7 102 5 18510 12909 32000 209 332 115 7 102 5 3 18720 3136 7943 10 7382 66 3018 11 607 139 1996 5 32000 6070 3285 1996 16 209 4119 13 158 1608 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]

Fresh Broccoli Salad

2 bunches fresh broccoli<extra_id_99>1/2 lb. bacon<extra_id_99>1 c. shredded Cheddar cheese<extra_id_99>1 medium onion, chopped<extra_id_99>1/2 c. light mayonnaise<extra_id_99>2 Tbsp. vinegar (white or apple)<extra_id_99>1/4 c. sugar (use 1 Tbsp. less if using red onion)

Wash broccoli; cut florets off and dry on paper towel. Microwave or fry bacon until crisp.<extra_id_99>Place on paper plate lined with paper towel.<extra_id_99>Wipe off excess grease.<extra_id_99>Cool and crumble.<extra_id_99>Chop medium onion; place florets, bacon, onion and cheese in a bowl. Mix together.<extra_id_99>Refrigerate while mixing dressing.<extra_id_99>In a quart bowl, add mayonnaise, sugar and vinegar.<extra_id_99>Mix with fork or whisk.<extra_id_99>Add to salad 1/2 hour before serving.<extra_id_99>Serves 6 to 8.

fresh broccoli, bacon, Cheddar cheese, onion, light mayonnaise, vinegar, sugar

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[ 2233 10 8767 4027 75 9044 8930 26 3018 10 204 7292 15 7 1434 24630 32000 7739 3 40 115 5 15725 32000 209 3 75 5 3 28559 2556 26 3439 3285 32000 209 2768 12909 6 18510 32000 7739 3 75 5 659 164 16835 15 32000 204 332 115 7 102 5 15292 41 13698 42 8947 61 32000 13004 3 75 5 2656 41 1074 209 332 115 7 102 5 705 3 99 338 1131 12909 61 7943 10 12429 24630 117 1340 3 28138 17 7 326 11 2192 30 1040 15580 5 5893 12301 42 22445 15725 552 12008 5 32000 3399 30 1040 3829 14372 28 1040 15580 5 32000 2142 855 326 7240 19373 5 32000 7823 1]

Margarita Sesame Salad Dressing

1 medium onion<extra_id_99>2 to 3 garlic cloves<extra_id_99>3/4 c. Japanese soy sauce<extra_id_99>3 c. vegetable oil<extra_id_99>1/3 c. fresh lemon juice<extra_id_99>1/2 c. toasted sesame seed

Put all ingredients except sesame seed in a blender.<extra_id_99>Blend until smooth.<extra_id_99>Add sesame seed.<extra_id_99>Chill before serving.<extra_id_99>Extra good on spinach and/or avocado.

onion, garlic, soy sauce, vegetable oil, lemon juice

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[ 2233 10 16409 9 10694 679 7 265 15 8930 26 12169 53 3018 10 209 2768 12909 32000 204 12 220 9119 27577 7 32000 16672 3 75 5 4318 78 63 3837 32000 220 3 75 5 12065 1043 32000 23061 3 75 5 1434 7490 5143 32000 7739 3 75 5 3 28458 1394 265 15 6677 7943 10 5306 66 3018 3578 1394 265 15 6677 16 3 9 18942 5 32000 17693 552 3050 5 32000 2334 1394 265 15 6677 5 32000 2695 195 274 3122 5 32000 8505 207 30 21659 11 87 127 17507 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]

Vegetable Dip

1/4 c. sour cream<extra_id_99>8 oz. cream cheese<extra_id_99>1 onion, finely chopped<extra_id_99>1 bell pepper, chopped<extra_id_99>salt and pepper to taste<extra_id_99>dash of paprika<extra_id_99>1/4 c. mayonnaise<extra_id_99>Assorted crackers

Mix all ingredients well and serve with crackers.

sour cream, cream cheese, onion, bell pepper, salt, paprika, mayonnaise, crackers

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[ 2233 10 3901 2782 179 23177 3018 10 13004 3 75 5 3 7 1211 3022 32000 505 3 32 172 5 3022 3285 32000 209 12909 6 1399 120 18510 32000 209 12815 5270 6 18510 32000 3136 11 5270 12 2373 32000 211 107 13 3 16281 9629 9 32000 13004 3 75 5 164 16835 15 32000 282 14504 5261 277 7943 10 7382 66 3018 168 11 1716 28 5261 277 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]

Omelet With Cheese Sauce

1 (10 3/4 oz.) can condensed Cheddar cheese soup (undiluted)<extra_id_99>1/2 c. half and half cream<extra_id_99>6 eggs<extra_id_99>1/2 tsp. salt<extra_id_99>1/4 tsp. pepper<extra_id_99>2 Tbsp. chopped green chilies<extra_id_99>1 Tbsp. butter or margarine

In a small saucepan, cook soup and cream over low heat until warm, stirring occasionally. In a small bowl, beat the eggs, salt and pepper. Stir in chilies. Melt butter in a 10-inch skillet over medium heat. Add egg mixture. As the eggs set, lift edges, letting uncooked portion flow underneath. When eggs are completely set, remove from the heat. Fold omelet in half. Cut into three wedges. Serve with the cheese sauce. Refrigerate any leftover sauce. Yield: 3 servings.

Cheddar cheese soup, cream, eggs, salt, pepper, green chilies, butter

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[ 2233 10 13285 400 17 438 21060 25803 3018 10 209 11704 16672 3 32 172 5 61 54 975 537 3843 2556 26 3439 3285 5759 41 202 28857 61 32000 7739 3 75 5 985 11 985 3022 32000 431 5875 32000 7739 3 17 7 102 5 3136 32000 13004 3 17 7 102 5 5270 32000 204 332 115 7 102 5 18510 1442 19245 15 7 32000 209 332 115 7 102 5 4194 42 3157 1478 630 7943 10 86 3 9 422 25986 6 3989 5759 11 3022 147 731 1678 552 1978 6 19104 10065 5 86 3 9 422 3047 6 3853 8 5875 6 3136 11 5270 5 13522 16 19245 15 7 5 5049 17 4194 1]

Quick Relish

1 onion<extra_id_99>1/2 c. vinegar<extra_id_99>3 Tbsp. sugar<extra_id_99>1 Tbsp. mustard seed<extra_id_99>1/4 tsp. salt<extra_id_99>1/4 tsp. celery seed<extra_id_99>1/4 tsp. dry mustard<extra_id_99>1 (12 oz.) can Mexican style whole kernel corn

Slice onion paper thin.<extra_id_99>Place in small saucepan and add vinegar, sugar, mustard and seasoning.<extra_id_99>Cook 5 minutes and remove from heat.<extra_id_99>Stir in corn.<extra_id_99>Cool.<extra_id_99>Makes 1 3/4 cups.

onion, vinegar, sugar, salt, celery, dry mustard, kernel corn

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[ 2233 10 8302 419 40 1273 3018 10 209 12909 32000 7739 3 75 5 15292 32000 220 332 115 7 102 5 2656 32000 209 332 115 7 102 5 23756 6677 32000 13004 3 17 7 102 5 3136 32000 13004 3 17 7 102 5 1235 651 6677 32000 13004 3 17 7 102 5 2192 23756 32000 209 16465 3 32 172 5 61 54 11511 869 829 20563 7329 7943 10 30311 12909 1040 5551 5 32000 3399 16 422 25986 11 617 15292 6 2656 6 23756 11 774 53 5 32000 6176 305 676 11 2036 45 1678 5 32000 13522 16 7329 5 32000 7823 5 32000 1796 7 209 16672 12294 5 1 -100 -100 -100 -100 -100 -100]

Homemade Ravioli

1 lb. ground beef<extra_id_99>1/2 lb. ground pork<extra_id_99>1/2 lb. ground veal<extra_id_99>1 box frozen chopped spinach, cooked and drained<extra_id_99>3 hard boiled eggs, chopped fine<extra_id_99>1/2 c. or more of Parmesan cheese<extra_id_99>salt and pepper to taste

Brown meat, remove from heat, drain, add remaining ingredients and stir until well blended.

ground beef, ground pork, ground veal, spinach, eggs, Parmesan cheese, salt

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[ 2233 10 1210 4725 2922 11275 23 3018 10 209 3 40 115 5 1591 9177 32000 7739 3 40 115 5 1591 13654 32000 7739 3 40 115 5 1591 3 162 138 32000 209 1367 10451 18510 21659 6 8311 11 3 26 10761 32000 220 614 3 25189 5875 6 18510 1399 32000 7739 3 75 5 42 72 13 2180 2687 152 3285 32000 3136 11 5270 12 2373 7943 10 3899 3604 6 2036 45 1678 6 7128 6 617 4080 3018 11 7831 552 168 19731 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]

Peppered Pork Chops

1 Tbsp. whole black peppercorns, crushed<extra_id_99>6 pork loin chops (1/2-inch thick)<extra_id_99>1/4 c. margarine or butter<extra_id_99>2 Tbsp. olive or vegetable oil<extra_id_99>4 cloves garlic, cut in half<extra_id_99>1 c. sliced mushrooms<extra_id_99>1/2 tsp. salt<extra_id_99>1/2 c. apple juice

Sprinkle half of the crushed peppercorns over one side of pork chops; gently press into pork.<extra_id_99>Turn pork; repeat with remaining peppercorns.<extra_id_99>Heat margarine and oil in 12-inch skillet over medium-high heat.<extra_id_99>Cook garlic in margarine and oil, stirring frequently, until golden.<extra_id_99>Add pork; cook, uncovered, 5 minutes. Turn pork.<extra_id_99>Add mushrooms, salt and apple juice.<extra_id_99>Cover and simmer about 5 minutes longer, or until pork is done.

whole black peppercorns, pork loin chops, margarine, olive, garlic, mushrooms, salt, apple juice

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[ 2233 10 21374 15 26 9731 157 6285 102 7 3018 10 209 332 115 7 102 5 829 1001 5270 13165 7 6 19858 32000 431 13654 10490 17539 7 41 17637 18 4976 4126 61 32000 13004 3 75 5 3157 1478 630 42 4194 32000 204 332 115 7 102 5 7994 42 12065 1043 32000 314 27577 7 9119 6 1340 16 985 32000 209 3 75 5 3 23645 20047 32000 7739 3 17 7 102 5 3136 32000 7739 3 75 5 8947 5143 7943 10 26121 985 13 8 19858 5270 13165 7 147 80 596 13 13654 17539 7 117 10772 2785 139 13654 5 32000 5527 13654 117 6103 28 4080 5270 13165 7 5 32000 7862 3157 1]

Mock Steak

3 lb. ground beef<extra_id_99>1 medium onion, diced<extra_id_99>salt and pepper<extra_id_99>1 can cream of mushroom soup<extra_id_99>3/4 c. cracker crumbs<extra_id_99>1 c. milk

Mix ingredients and pack into large baking dish.<extra_id_99>Cool in refrigerator overnight.<extra_id_99>Cut in squares, flour and brown in oil. Place meat back in baking dish.<extra_id_99>Add 1 can mushroom soup and 1/2 cup milk to meat drippings.<extra_id_99>Pour over meat and bake 45 minutes in a 325° oven.

ground beef, onion, salt, cream of mushroom soup, cracker crumbs, milk

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Beef Noodle Casserole

1 (5 oz.) pkg. fine egg noodles<extra_id_99>1 can mushrooms, drained (if desired)<extra_id_99>1/2 c. diced celery<extra_id_99>1/4 c. chopped onions<extra_id_99>1/4 c. chopped green pepper<extra_id_99>2 Tbsp. margarine, melted<extra_id_99>1 1/3 lb. lean ground beef<extra_id_99>1 (16 oz.) can whole tomatoes, chopped (undrained)<extra_id_99>1 (17 oz.) can cream-style corn<extra_id_99>1 (10 3/4 oz.) can undiluted tomato soup<extra_id_99>1 tsp. dried whole oregano<extra_id_99>1/2 tsp. salt<extra_id_99>1/2 tsp. pepper<extra_id_99>1/8 tsp. garlic powder<extra_id_99>2 tsp. Worcestershire sauce<extra_id_99>1 c. shredded American cheese

Cook noodles according to package directions; drain and set aside.<extra_id_99>Saute celery, onions and pepper in margarine in a large Dutch oven until tender.<extra_id_99>Add beef and cook until browned, stirring occasionally.<extra_id_99>Drain.<extra_id_99>Stir in mushrooms, corn and the rest of the ingredients.<extra_id_99>Add noodles; spoon mixture into a greased deep three-quart casserole.<extra_id_99>Cover and bake at 325° for 25 minutes or until hot and bubbly.<extra_id_99>Sprinkle with cheese and bake, uncovered, three minutes or until cheese melts.<extra_id_99>Yield:<extra_id_99>6 to 8 servings.

egg noodles, mushrooms, celery, onions, green pepper, margarine, lean ground beef, tomatoes, cream-style, tomato soup, oregano, salt, pepper, garlic powder, Worcestershire sauce, American cheese

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[ 2233 10 10024 89 445 14957 205 3974 3491 15 3018 10 209 9209 3 32 172 5 61 3 102 8711 5 1399 6182 22200 32000 209 54 20047 6 3 26 10761 41 99 5327 61 32000 7739 3 75 5 20225 26 1235 651 32000 13004 3 75 5 18510 13211 32000 13004 3 75 5 18510 1442 5270 32000 204 332 115 7 102 5 3157 1478 630 6 3 19293 32000 209 23061 3 40 115 5 90 152 1591 9177 32000 209 19198 3 32 172 5 61 54 829 11395 6 18510 41 1106 10761 61 32000 209 18360 3 32 172 5 61 54 3022 18 4084 7329 32000 209 11704 16672 3 32 172 5 61 54 73 1]

Pesto-Pasta Salad

3 c. uncooked medium shell macaroni<extra_id_99>1 Tbsp. olive or vegetable oil<extra_id_99>1 c. Pesto (recipe follows) or 1 (8 oz.) container Pesto<extra_id_99>1/2 c. small pitted ripe black olives<extra_id_99>1/4 c. white vinegar<extra_id_99>4 Italian plum tomatoes, each cut into 4 wedges<extra_id_99>4 c. coarsely shredded spinach<extra_id_99>grated Parmesan cheese (if desired)

Cook macaroni as directed on package.<extra_id_99>Rinse in cold water and drain; toss with oil.<extra_id_99>Mix Pesto, olives, vinegar and tomatoes in large bowl.<extra_id_99>Arrange 2 cups macaroni and 2 cups spinach on olive mixture; repeat with remaining macaroni and spinach.<extra_id_99>Cover and refrigerate at least 2 hours.<extra_id_99>Toss and sprinkle with cheese. Serves 6.

shell macaroni, olive, Pesto, black olives, white vinegar, Italian plum tomatoes, spinach, Parmesan cheese

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[ 2233 10 15161 32 18 345 12518 8930 26 3018 10 220 3 75 5 73 28764 2768 7300 16946 106 23 32000 209 332 115 7 102 5 7994 42 12065 1043 32000 209 3 75 5 15161 32 41 7886 855 6963 61 42 209 13642 3 32 172 5 61 6295 15161 32 32000 7739 3 75 5 422 7688 1054 3 5082 15 1001 7994 7 32000 13004 3 75 5 872 15292 32000 314 4338 3681 51 11395 6 284 1340 139 314 22757 7 32000 314 3 75 5 27978 120 3 28559 21659 32000 3542 920 2180 2687 152 3285 41 99 5327 61 7943 10 6176 16946 106 23 38 6640 30 2642 5 32000 16602 7 15 16 1]

Easy Angel Biscuits

2 c. Bisquick<extra_id_99>1 pkg. RapidRise yeast<extra_id_99>2 Tbsp. oil<extra_id_99>1/2 c. buttermilk

Mix Bisquick and yeast. Add oil and buttermilk. Mix well. Roll out 1/2-inch thick on floured surface. Cut with small biscuit cutter and place on a baking sheet sprayed with Pam. Let rise for about 30 minutes. Bake at 375° about 10 minutes or until brown. Brush with melted butter.

Bisquick, RapidRise yeast, oil, buttermilk

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D'S Dixie-Delight Biscuits(Makes 15 To 17 Biscuits)

2 c. sifted Martha White self-rising flour<extra_id_99>1/4 c. butter-flavor Crisco shortening<extra_id_99>1 to 2 Tbsp. sugar<extra_id_99>3/4 c. milk (scant) or 3/4 c. (scant) buttermilk<extra_id_99>1 (6 oz.) pkg. Nestle semi-sweet morsel chips or 6 oz. pkg. mini chips<extra_id_99>1 (2 1/2 oz.) pkg. pecan chips (optional)

Heat oven to 450°.<extra_id_99>Cut shortening into flour until particles are fine like crumbs.<extra_id_99>Add sugar.<extra_id_99>Mix lightly.<extra_id_99>Add milk or buttermilk and stir with a fork until just mixed.<extra_id_99>Add semi-sweet chocolate mini-chips and pecan chips.<extra_id_99>Mix.<extra_id_99>Turn out on lightly floured board.<extra_id_99>Roll dough out to 1/2-inch thick.<extra_id_99>Cut with a 2-inch biscuit cutter.<extra_id_99>Place on a very lightly greased baking sheet.<extra_id_99>Bake 10 to 15 minutes.

flour, butter, sugar, milk, semi-sweet morsel chips, pecan chips

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Persimmon Spoon Pudding

2 c. persimmon pulp<extra_id_99>1 1/2 c. sugar<extra_id_99>2 eggs, beaten well<extra_id_99>2 c. flour<extra_id_99>1/2 tsp. soda<extra_id_99>pinch of salt<extra_id_99>2 Tbsp. butter<extra_id_99>1 qt. sweet milk

Mix beaten eggs with pulp. Add sugar. Sift flour, soda and salt. Add alternately to mixture with milk. Add 2 tablespoons melted butter. (The mix will be quite thin.) Bake 45 minutes to 1 hour in a 350° oven in a large ovenproof bowl or casserole or until dark (like chocolate) and grainy, but not dry.<extra_id_99>You must stir every 15 minutes.<extra_id_99>Serve warm with whipped cream.

persimmon pulp, sugar, eggs, flour, soda, salt, butter, sweet milk

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Cheese Potatoes

1 pkg. frozen hash brown potatoes<extra_id_99>1 small onion<extra_id_99>1 can cream of chicken soup<extra_id_99>1 can cream of mushroom soup<extra_id_99>1 small sour cream<extra_id_99>1 (8 oz.) pkg. grated Cheddar cheese

Combine all ingredients.<extra_id_99>Place in ungreased baking dish. Bake at 350° for 40 to 45 minutes or until top is brown.

frozen hash brown potatoes, onion, cream of chicken soup, cream of mushroom soup, sour cream, Cheddar cheese

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