Datasets:

corbt

/

unlabeled-recipies

like 0

Chocolate Oatmeal Cookie Ingredients: - 1/2 c. milk - 2 c. sugar - 4 Tbsp. cocoa - 1 tsp. vanilla - 1/4 c. butter - 2 c. oatmeal Directions: - Mix milk, sugar, cocoa, vanilla and butter together, then add your oatmeal. - Bake at 350° for 8 to 10 minutes.

Pesto Chicken Alfredo Ingredients: - 220 g fettuccine, uncooked - 1 Tbsp. extra virgin olive oil - 1 lb. (450 g) boneless skinless chicken breasts, cut into bite-size pieces - 1/2 lb. (225 g) sliced fresh mushrooms - 1 jar (410 mL) Classico Alfredo di Roma Alfredo Pasta Sauce - 1/4 cup Classico di Genoa Tomato & Pesto Pasta Sauce - 6 green onions, thinly sliced, divided Directions: - Cook pasta as directed on package, omitting salt. - Meanwhile, heat oil in large nonstick skillet on medium-high heat. - Add chicken and mushrooms; cook 8 to 10 min. - or until chicken is done, stirring frequently. - Add pasta sauces and all but 1/4 cup onions; stir. - Simmer on medium-low heat 3 to 5 min. - or until heated through, stirring occasionally. - Drain pasta. - Serve topped with pasta sauce mixture and remaining onions.

Zucchini Bread Ingredients: - 1 small can crushed pineapple, drained - 3 eggs - 2 tsp. vanilla - 1 c. oil - 2 c. grated zucchini - 2 c. sugar - 1/2 c. chopped nuts - 3 c. flour - 1 1/2 tsp. cinnamon - 1 tsp. salt - 1 1/2 tsp. nutmeg - 1 tsp. baking soda - 1/4 tsp. baking powder Directions: - Beat first 7 ingredients together, then add remaining dry ingredients and mix together. - It's best to beat by hand. - Bake at 350° for 1 hour.

Easy Teriyaki Chicken & Brown Rice Ingredients: - 1 Tbsp. oil - 1 lb. boneless skinless chicken breasts, cut into strips - 1-1/2 cups water - 1/3 cup teriyaki sauce - 1/2 tsp. garlic powder - 2 cups instant brown rice, uncooked - 2 cups frozen broccoli florets - 1/3 cup PLANTERS Salted Peanuts Rite Aid Buy 1 Get 1 Free thru 02/06 Directions: - Heat oil in large nonstick skillet on medium-high heat. - Add chicken; cook and stir 5 to 7 min. - or until done. - Add next 3 ingredients; stir. - Bring to boil. - Stir in remaining ingredients; cover. - Cook on low heat 5 min. - Remove from heat. - Let stand 5 min. - Fluff with fork.

Black-Pepper Dressing Ingredients: - 1 c. sour cream - 1/2 c. mayonnaise - 2 1/2 tsp. Worcestershire sauce - 1 to 1 1/2 tsp. freshly ground black pepper - 1/2 tsp. salt Directions: - Mix all ingredients in a small bowl until thoroughly blended. Spoon into small, covered container and refrigerate. - Makes 1 1/2 cups. - Good on hot or cold meat or chicken or instead of sour cream on baked potatoes. - Keeps up to 2 weeks in refrigerator.

Sugar Cookies Ingredients: - 1 c. soft oleo - 1 c. sugar - 1 c. powdered sugar - 1 c. salad oil - 2 eggs - 4 c. plain flour - 1 tsp. baking soda - 1 tsp. salt - 1 tsp. vanilla - 1/2 tsp. lemon extract (optional) Directions: - Put in mixer bowl the soft oleo, powdered sugar and 1 cup sugar. - Add the salad oil, then the eggs. - Continue beating while adding eggs. - Add the plain flour, baking soda, salt, vanilla and lemon extract (optional). - Let stand in refrigerator until firm or overnight. - Drop from teaspoon; - flatten with a sugary fork. Sprinkle on colored sugar and/or sprinkles. - Bake at 350° for 8 to 10 minutes. - Makes about 80.

Meat Balls Ingredients: - 1 lb. ground beef - 1/4 c. chopped onion - 2 Tbsp. chopped parsley - 2 eggs - 1 c. water - 1/3 c. uncooked rice - 1 tsp. salt - 1 c. tomato soup Directions: - Mix beef, rice, seasoning and eggs. - Shape into 14 or 15 balls. - Put into casserole dish. - Mix soup and water. - Pour over meat balls. - Cook at 370° for 1 hour and 30 minutes.

Chi Chi Cocktail Ingredients: - 3 ounces vodka - 4 ounces pineapple juice - 2 ounces cream of coconut - 1 teaspoon confectioners' sugar (or more) - 1 cup crushed ice - 2 slices pineapple, speared with - 2 maraschino cherries, on toothpicks, for garnish Directions: - Into a blender, combine the vodka, pineapple juice, cream of coconut, sugar, and ice. Blend on high speed until frothy and well combined, about 30 seconds. - Pour into 2 chilled Collins glasses, and garnish with the pineapple slices and umbrellas. - Serve immediately.

Stir-Fry Spaghetti Ingredients: - 1 lb. boneless chicken breast - 1 pkg. Chinese frozen vegetables - 1 can bean sprouts - 1 lb. spaghetti - 1 can water chestnuts - 1 can bamboo shoots - 3 Tbsp. soy sauce - 2 Tbsp. oil Directions: - In electric skillet, brown chicken after it is cut up. - Add Chinese vegetables and oil, bean sprouts, water chestnuts and bamboo shoots; cover. - Simmer for about 15 minutes. - Meanwhile, cook spaghetti. - When spaghetti is done, drain off. - Add to chicken and vegetables. - Add soy sauce. - Serve hot.

Chocolate Crinkle Cookies Ingredients: - 1/2 cup vegetable oil - 4 oz unsweetened baking chocolate, melted, cooled - 2 cups granulated sugar - 2 teaspoons vanilla - 4 eggs - 2 cups flour - 2 teaspoons baking powder - 1/2 teaspoon salt - 1/2 cup powdered sugar Directions: - 1. In large bowl, mix oil, chocolate, granulated sugar and vanilla. Stir in eggs, one at a time. Stir in flour, baking powder and salt. Cover; refrigerate at least 3 hours. - - 2. Heat oven to 350°F. Grease cookie sheet with shortening or cooking spray. - - 3. Drop dough by teaspoonfuls into powdered sugar; roll around to coat and shape into balls. Place about 2 inches apart on cookie sheets. - - 4. Bake 10 to 12 minutes or until almost no imprint remains when touched lightly in center. Immediately remove from cookie sheets to cooling racks.

Vegetable Casserole Ingredients: - 1 pkg. frozen broccoli, cauliflower and carrots mix - 1 c. sour cream - 1 can cream of mushroom soup - 1 (8 oz.) pkg. Swiss cheese - 1 can onion rings Directions: - Cook vegetables until tender. - Drain. Mix all other ingredients together, reserving some of the onion rings for top. Add vegetables. - Top with onion rings. - Bake at 350° for 30 to 45 minutes.

Whiskey Sour Punch Ingredients: - 1 small orange - 3 (6 oz.) cans frozen lemonade concentrate, thawed - 3 c. orange juice - 1 fifth bourbon - 1 (32 oz.) club soda, chilled - 1 tray ice cubes or small ice ring Directions: - Slice orange thinly. - Combine undiluted lemonade concentrate and remaining ingredients. - Mix well. - Garnish with orange slices. Makes 32 (1/2 cup) servings.

Rust Remover Ingredients: - 2 Tbsp. Morton salt - 1 Tbsp. lemon juice Directions: - Mix together in small bowl. - Take dry cloth; rub rusted area. Rust instantly depletes from your metal and brass treasures.

Peanut Blossom Ingredients: - 1 3\4 C. Flour - 1 tsp. Baking Soda - 1\2 tsp. Salt - 1\2 C. Shortening - 1\2 C. Peanut Butter - 1\2 C. Sugar - 1\2 C. Brown Sugar - 1 Egg - 2 tbsp. Milk - 1 tsp. Vanilla - Sugar - Hershey Kisses, unwrapped Directions: - Sift together flour, baking soda, and salt, set aside. - Cream together shortening, peanut butter. Add sugar and brown sugar. Mix well. Add egg, milk and vanilla, mix. - Blend in dry ingredients. Shape teaspoon of dough into ball. Roll in sugar and put on ungreased cookie sheet. Bake at 350° for 8 min. Take out, press Hershey's Kiss in middle. Put back in oven for 2 more min.

Flatbread With Za’Atar Ingredients: - 1 large pita bread (Lebanese bread) - garlic-flavored olive oil - za'atar spice mix, spice Directions: - Preheat the oven to 160°C. - Brush pita or Lebanese bread with garlic flavoured olive oil and sprinkle generously with za'atar. - Warm in the oven for 5 minutes. - Cut into wedges and serve with dips or as an accompaniment to a main meal.

Nicoise Sandwiches Ingredients: - 2 little french bread - 125 green haricots from the jar - 30g black olives without kernel - 200g tomatoes - 1 red onion - 2x200g tuna in oil - 4 teaspoons - simple dressing for salads. Directions: - Cut the breads in long,take out the crumb.Cut in half the haricots,if they are too long.Mix it with the black olives,tomatoes in cubes,and,without peel,the chopped onion,the drained tuna,and 4 teaspoons dressing.Put the mix in the bread.

Crunch Top Potatoes Ingredients: - 1/3 c. margarine - 4 large potatoes - 3/4 c. crushed cornflakes - 1 1/2 c. shredded cheese - 2 tsp. seasoned salt - 1 1/2 tsp. paprika Directions: - Melt margarine in a 10 x 15-inch cookie sheet in a 375° oven. Cut potatoes into 1/2-inch pieces and place in a single layer. Turn once. - Mix rest of ingredients and sprinkle over potatoes. Bake 35 to 40 minutes.

Bbq King Prawns Ingredients: - 1.5 kg of green king prawns - 1/4 cup oil - 2 tablespoons of lemon juice - 2 tablespoons of HP sauce - 1/4 cup of parsley sprigs - 1 tablespoon honey - 4 cloves of garlic - 3 tablespoons of chopped fresh chives Directions: - Finely chop the parsley, place in a bowl and combine with oil,sauce,juice,honey, - garlic and chives. Peel and devein the prawns but leave the tails on. - Add the prawns to the mixture, stir until combined,cover and refridgerate at least 4 hours or overnight. - Cook prawns on a preheated BBQ grill for 3 minutes or until just cooked through, turning once.

Savory Baked Beans Ingredients: - 2 (1 lb. 13 oz.) cans pork and beans - 1 lb. lean bacon, cut in pieces - 2 medium onions, cut in chunks - 2 large green peppers, cut in chunks - 2 tsp. Worcestershire sauce - 1 c. ketchup - 1 c. brown sugar Directions: - Combine all ingredients and put into 2 medium or 1 large casserole. Cover. Bake in slow oven (325°) for 3 hours. Stir occasionally. Uncover the last 30 minutes of cooking. Makes about 20 servings.

Popcorn Cake Ingredients: - 1/2 c. oleo - 1/2 c. oil - 1 lb. gumdrops - 1 c. peanuts - 1 c. M&M's - 4 qt. popped popcorn - 1 (16 oz.) pkg. miniature marshmallows Directions: - Melt oleo, oil and marshmallows together. - Pour over mixture of popped corn, peanuts, gumdrops and M&M's. - Press into tube pan. Cover for 30 to 40 minutes before removing from pan.

Grilled Chicken Salad Platter Ingredients: - 3 skinned, boned chicken breasts, split - 1 envelope Italian salad dressing mix - 1/4 c. olive oil or salad oil - 1 (10 oz.) pkg. frozen broccoli spears, thawed - 1 large red pepper, cut into 6 wedges - romaine lettuce - 3 Tbsp. lemon juice Directions: - Combine dressing mix and oil. - Pour over chicken breasts in a shallow pan. - Toss to coat well. - Cover. - Refrigerate 1 hour. Place chicken on greased grill and grill, uncovered, 15 to 20 minutes or until tender, brushing with marinade. - Remove and place vegetables on grill; turn frequently until just crisp, about 3 minutes.

Crawfish Jambalaya Ingredients: - 1 lb. sausage, sliced (andouille or kielbasi) - 1 c. green pepper, chopped - 1 c. onions, chopped - 1/2 c. green onions (whole) - 3 cloves garlic, minced - 2 Tbsp. butter - 1 c. uncooked rice - 2 c. water - 1 (14 oz.) can tomatoes - 1/3 c. Ro-Tel tomatoes - 1 lb. crawfish tails - 2 tsp. creole type seasoning Directions: - Saute in butter, sausage, pepper, celery, onions and garlic in iron pot. - Cook until tender but not brown. - Stir in remaining ingredients. - Bring to boil. - Stir once or twice and cover. Reduce heat to simmer. - Cook about 20 minutes or rice is tender. Makes 10 servings.

Brown Butter Gnocchi With Broccolini Or Broccoli Rabe Ingredients: - 16 ounces vacum-packed gnocchi (Vigo or Gia Russa) - 4 tablespoons butter (I use unsalted) - 4 tablespoons pine nuts - 3 garlic cloves, minced - 3/4 lb Broccolini (or broccoli rabe) - 1/4 teaspoon salt - 1/4 teaspoon crushed red pepper flakes - 1/4 cup parmesan cheese, grated Directions: - Cook broccolini(broccoli rabe) in boiling water for 4 minutes. - Remove with a slotted spoon. - Place in colander and drain well. - Cook gnocchi per package directions, reserve 1/4 cup cooking liquid. - Heat butter in large skillet over medium heat. - Add pine nuts to skillet and cook for 2-3 minutes or until butter and pine nuts are lightly browned, stir constantly. - Add garlic and cook 2 minutes. - Add broccolini/broccoli rabe and gnocchi and reserved cooking liquid ad salt and pepper. - Cook for 2 minutes. - Sprinkle with parmesean cheese.

Wine Lover's Rice Ingredients: - 2 tablespoons butter - 12 cup long grain white rice - 12 cup vermicelli, broken into 1/4 inch pieces - 12 teaspoon Italian herb seasoning - 14 teaspoon salt - 14 teaspoon garlic salt - 14 teaspoon oregano - 1 dash lemon pepper - 2 cups hot chicken broth - 12 cup california dry vermouth - snipped fresh parsley, to garnish Directions: - Melt the butter in a large pan. - Saute the rice and vermicelli until browned. - As it is cooking, season with the spices, stirring often so the rice and vermicelli does not stick. - When browned, stir in the hot chicken broth and Vermouth. - When it comes to a boil, turn the heat to low, cover and simmer for 30 minutes. - Garnish with fresh snipped parsley.

Molasses Crinkles Ingredients: - 3/4 c. shortening - 1 c. brown sugar - 1 egg - 1 c. molasses - 2 1/4 c. sifted plain flour - 2 tsp. soda - 1/4 tsp. salt - 1/2 tsp. cloves - 1 tsp. cinnamon - 1 tsp. ginger Directions: - Mix together the first 4 ingredients. - Sift together and stir in the remaining ingredients. - Chill dough. - (You can make the day before or longer and freeze dough.) - Take out of refrigerator; cut in thin slices. - Cut each slice into 4 sections. - Roll each section into balls the size of marbles or walnuts. - Dip tops of balls in sugar. - Place balls, sugared side up, 3 inches apart on greased baking sheet. - Touch each cookie with your finger dipped in water to dampen sugar. - Bake at 375° for 10 to 15 minutes.

Quick Gazpacho Ingredients: - 3 slices toast, with the crusts removed - 1 None red bell pepper, seeded and diced - 2 cloves garlic, peeled and finely diced - 1/2 None cucumber, diced coarsely - 1 can (850ml) chopped tomatoes - 4 tbsp olive oil - 2 tbsp red wine vinegar - 1 pinch sugar - 1-2 tbsp freshly squeezed lemon juice Directions: - Soak the toast in cold water for 15 mins. Squeeze out the excess water, then tear the toast into a large bowl. Stir in the tomatoes, garlic, bell pepper and cucumber. Transfer the mixture to a blender, in batches, and puree until smooth. Return the puree to the bowl, stir in the oil and vinegar and season with salt and pepper. Cover and chill for at least 2 hours. Just before serving, stir in the lemon juice and sugar. Serve the gazpacho in glasses, garnished with the celery. Serve with breadsticks, bread, ham and manchego cheese, if desired.

Portobello Pizza Ingredients: - 1 teaspoon extra virgin olive oil - 1 garlic clove, diced - 6 ounces portabella mushroom caps, cleaned - 1 pinch salt - 1 pinch black pepper, freshly ground - 12 ounces mozzarella cheese - 10 fresh basil leaves - 2 tomatoes, fresh roasted and sliced - oregano leaves (optional) Directions: - Combine oil and garlic in a small bowl and rub the mushroom caps on all sides with the mixture. - Place caps, top side down, in a circle on an oiled baking sheet. - Season with salt and pepper. - Arrange the cheese, basil, and tomato slices alternately in a circle on top of the mushrooms. - Sprinkle with oregano, if using. - Bake at 450 until the cheese melts, about 3 minutes.

Cream Cheese Squares Ingredients: - 1 box cake mix (Lemon is best) - 1 egg - 1 stick margarine (melted) - 1/2 cup oatmeal - 1 cup nuts chopped Directions: - Mix all ingredients and pour into 9x13 inch dish.

Mush Rolls Ingredients: - 1 cup cornmeal - 4 cups boiling water - 1 cup brown sugar - 3 teaspoons salt - 1 14 ounces yeast - 7 cups flour Directions: - mix boiling water and corn meal - let cool. - add sugar - and salt - and enough flour to make a batter - add yeast - beat 5 minutes - add more flour to make a soft dough - let rise 1 /12 hours i would let rise until at least double - make into rolls let rise again until double - bake 374 - 20 -25 minutes.

Grape Salad Ingredients: - 5 lbs seedless grapes (red, green or mixed), - 1 8 oz reduced fat cream cheese, - 1 cup sugar, - 1 8 oz reduced fat sour cream, - 1 1/2 cup brown sugar, - 1 1/2 cup toasted chopped pecans Directions: - MIX: cream cheese, sour cream and sugar - add grapes. - - Topping: Mix brown sugar and pecans and add to top of salad. - - Refrigerator several hours before serving.

Sixty Minute Rolls Ingredients: - 2 pkg. yeast - 1/4 c. warm water - 3/8 c. warm water - 2 Tbsp. shortening - 3 Tbsp. sugar - 1 tsp. salt - 1 egg, beaten - 3 1/4 c. flour Directions: - Put yeast into 1/4 cup warm water until dissolved. - Mix all ingredients; set in a warm place (add enough flour to make soft dough). - Cover for 15 to 20 minutes. - Melt 2 tablespoons butter in pan to bake in. - Roll out dough 1/2-inch thick; cut with biscuit cutter. - Dip in melted butter and fold over half. - Let rise until light. - Bake for 15 minutes at 400°. - Makes 20 rolls.

Eloise'S Bean Stuff Ingredients: - 2 (30 oz.) cans pork and beans; drained - 2 (16 oz.) cans chili beans, drained - 2 (16 oz.) cans vegetarian beans, drained - 1 (16 oz.) can western beans, drained - 1 c. chopped bell pepper - 1 c. chopped onion - 1 c. chopped celery - 3/4 c. Masterpiece barbecue sauce - 1/4 c. brown sugar - 2 lb. ground beef - 2 sticks butter Directions: - Brown ground beef and drain excess grease. - Saute onion, bell pepper and celery in butter. - Add beans, barbecue sauce, brown sugar and browned ground beef. - Cook until vegetables and ground beef is done.

Lemon Crisp Cookies Ingredients: - 1 package lemon cake mix (regular size) - 1 cup crisp rice cereal - 1/2 cup butter, melted - 1 large egg, lightly beaten - 1 teaspoon grated lemon zest Directions: - Preheat oven to 350°. In a large bowl, combine all the ingredients (dough will be crumbly). Shape into 1-in. balls. Place 2 in. apart on ungreased - . - Bake 10-12 minutes or until set. Cool 1 minute; remove from pan to a wire rack to cool completely.

Spiced Bananas And Strawberries Ingredients: - 1 pound strawberries hulled, halved - 2 bananas sliced - 2 tablespoons brown sugar - 2 tablespoons rum - 5 cardamom pods Directions: - Heat a skillet on high heat. Add all ingredients and toss gently for 2-3 mins, until heated through and syrupy. Serve.

Chicken-Cabbage Stir-Fry Ingredients: - 1 chicken breast, cut into strips - 1/3 c. teriyaki sauce - 1/4 c. dry sherry - 1 1/2 c. broccoli flowerets - 1 apple, chopped - 2 Tbsp. vinegar - 2 Tbsp. oil - 1 tsp. grated ginger root - 3 c. coarsely shredded red or green cabbage Directions: - Marinate chicken in teriyaki sauce 30 minutes at room temperature. - In wok, combine sherry, vinegar, 1 tablespoon oil and ginger root. - Add cabbage and bring to boiling. - Reduce heat. Cook, covered, for 4 minutes. - Add broccoli and apples. - Cook, covered, 3 minutes more. - Remove cabbage. - Discard liquid in wok. Drain chicken. - Heat remaining oil and stir-fry chicken 3 to 4 minutes. - Serves 2.

Crab Salad With Cilantro, Tarragon and Grapefruit Ingredients: - 1/2 pound lump crab meat - 2 tablespoons apricot kernel oil or almond oil or a neutral-tasting oil like grapeseed - 1/2 teaspoon sansho pepper (available at Japanese markets) or 1/4 teaspoon freshly ground green or black peppercorns - 1 tablespoon minced cilantro - 1 tablespoon minced fresh tarragon - Freshly grated zest of 1/2 pink grapefruit - Salt to taste Directions: - In a bowl, gently combine all ingredients. - Taste and add more oil, pepper or grapefruit zest to bring flavors into balance. - Keep chilled until ready to serve.

Trinidad Cocoa Tea Ingredients: - For the chocolate mix - 2 (3 ounce) bars scharffen berger 82% extra dark chocolate or (3 ounce) limited edition 72% el carmen chocolate, finely chopped - 1 teaspoon ground cinnamon - 1/4 teaspoon ground nutmeg - 1/8 teaspoon bay leaf powder - 1/4 teaspoon ground ginger - For each serving (use 2 T chocolate mix plus) - boiling water - whole milk - heavy cream - 1 drop vanilla extract Directions: - Combine the ingredients for the chocolate mix and store in a glass jar with a tight lid. - To make individual servings of cocoa tea, boil 1 cup of water and add 2 tablespoons of the cocoa mix. - Stir well and bring to a boil. - Remove the pot from the heat. - Add milk and heavy cream to taste.

Vegetable Casserole Ingredients: - 2 cans chunk Veg-All, drained - 1 c. chopped celery - 1 c. chopped onion - 1 c. mayonnaise - 1 c. grated Cheddar cheese - 1 can cream of chicken soup - 1 roll Ritz crackers, crushed - 1 stick oleo, melted Directions: - Mix all ingredients. - Melt oleo and mix with crackers for top. - Bake at 400° for 30 minutes.

Bbq Country Style Ribs Ingredients: - 10 country style pork ribs - 2 teaspoons minced garlic - 1 lemon, thinly sliced - 1 (18 ounce) bottle barbeque sauce Directions: - Preheat oven to 250 degrees F (120 degrees C). - In a shallow baking pan or roaster, place ribs in a single layer; salt if desired. Spread the garlic on the ribs, then place the lemon slices on top. Bake in a preheated oven for 2 hours - the ribs should be tender. Drain any grease and liquid. Pour BBQ sauce over the ribs. Return to oven and bake one more hour at 200 to 250 degrees F.

Melon Balls Appetizer Recipe Ingredients: - 1 med. honeydew - 1 med. cantaloupe - 4 ounce. thin sliced lean ham - 4 ounce. thin sliced turkey Directions: - Make melon balls. - Cut ham and turkey into 4x1 inch strips. - Wrap each melon ball in either ham or possibly turkey strips and skewer with toothpicks. - In small bowl mix sauce ingredients. - Serve with wrapped balls.

Cheddar Cheese Wafers Ingredients: - 2 c. shredded sharp Cheddar cheese (1/2 lb.) - 1 1/4 c. flour - 1 stick butter, softened - 1/2 tsp. salt - 1/2 tsp. dry mustard - cayenne pepper to taste (1/4 tsp.; can add more) Directions: - Combine ingredients and knead into log shape. - Wrap and chill; cut into 1/4-inch slices. - Bake in a 350° oven for 10 minutes or until brown or really set (firm). - I would check the bottoms.

Baked Nut Rice(Favorite Recipe Of Mrs. White) Ingredients: - 2 c. cooked brown rice - 1 c. thinned peanut butter - 2 Tbsp. finely chopped onion Directions: - Thin peanut butter with warm water to the consistency of thin cream. - Mix all ingredients. - The mixture should be quite thin. Bake in a hot oven for 20 to 30 minutes. - This is also a good filling for baked green peppers. - If used for breakfast, omit the onion.

Scalloped Potatoes Ingredients: - 6 peeled potatoes, thinly sliced - 1 onion, thinly sliced - 3 Tbsp. butter - 3 Tbsp. flour - 1 Qt. milk - salt and pepper to taste Directions: - Grease a baking dish and place a row of potatoes in it and sprinkle with salt, pepper, flour and dot with butter. - Add a row of onions and sprinkle again. - Pour scalded milk over and last layer of potatoes and dot with butter. - Bake at 375° for 1 hour, covered. - We like to add a layer of thinly sliced ham!

Broccoli Bacon Quiche For 2 Ingredients: - 1/2 cup fresh broccoli florets - 1/2 cup shredded swiss cheese - 1 strip bacon, cooked and crumbled - 2 eggs - 1/2 cup half-and-half cream - 1/8 teaspoon salt - 1 dash garlic powder - 1 dash lemon-pepper seasoning Directions: - Divide the broccoli, cheese and bacon between two 5" pie plates coated with nonstick spray. - In a small bowl, whisk the eggs, cream,salt, garlic powder and lemon pepper. - Pour over broccoli and bacon. - Bake uncovered at 350 for 15-20 minutes or until a knife inserted near the center comes out clean.

Sesame Seed Rice Dressing Recipe Ingredients: - 2 cans (10 3/4 ounce.) chicken broth - 1 3/4 c. water - 1/2 c. butter - 4 teaspoon Worcestershire sauce - 2 c. uncooked long grain rice - 1 1/2 c. minced onions - 1 c. minced celery - 2/3 c. sesame seed - 1/4 c. parsley flakes - 1 1/2 teaspoon poultry seasoning - Salt & pepper Directions: - Bring chicken broth, water, 2 Tbsp. - butter and Worcestershire to a boil in large saucepan. - Add in rice, cover tightly, reduce heat and simmer 20-25 min or possibly till all liquid is absorbed. - Meanwhile, heat 6 Tbsp. - butter in large skillet. - Add in onions, celery and sesame seed. - Cook, stirring frequently, till golden. - Stir in parsley flakes and poultry seasoning. - Combine with cooked rice. - Season to taste with salt and pepper. - Loosely stuff body and neck cavities of turkey. - Sufficient dressing for 15-18 lb. - turkey.

Baked Beans With Ham And Maple Syrup(Microwave) Ingredients: - 1 lb. cubed ham - 2 medium carrots, peeled and sliced 1/4 inch thick - 1/3 c. maple syrup - 1 Tbsp. Dijon mustard - 2 cans baked beans (16 oz. each) - 2 Tbsp. ketchup - 1/2 tsp. dry mustard - 1/2 tsp. chili powder - 1/2 c. dry bread crumbs - 1 Tbsp. butter or margarine, melted Directions: - Place ham in center of an ungreased 11 x 9 x 2 inch microwave dish. - Arrange carrots single layer around ham. - Combine maple syrup and Dijon mustard. - Pour over ham and carrots. - Cover with plastic wrap, venting one edge. - Microwave on high for - 8 minutes (7 minutes if over 1000 watt), stirring once. - In a separate bowl, mix beans, ketchup, dry mustard and chili powder. - Combine with ham and carrots. - Microwave uncovered for 8 minutes, stirring midway. - Sprinkle bread crumbs and butter over casserole. Microwave 2 more minutes or place under broiler 4 inches from the top for 1 minute. - Serves 4.

Poor Man'S Caviar Ingredients: - 16 ounces black beans - 16 ounces black-eyed peas - 11 ounces white shoepeg corn - 5 ounces minced chili peppers, with liquid - 3 stalks celery, chopped - 1/2 red onion, chopped - 1/2 cup olive oil - 1/2 cup apple cider vinegar - 3/4 cup sugar (to taste) Directions: - Heat oil, vinegar and sugar to boiling, until sugar is dissolved. - Add remaining ingredients to large bowl and pour liquid ingredients over them. - Marinate for several hours in refrigerator. - Serve with scoops corn chips.

Vegetarian Reubens Ingredients: - 1 package (6 ounces) sliced baby portobello mushrooms - 2 tablespoons olive oil, divided - 1 package (6 ounces) fresh baby spinach - 8 slices marble rye bread - 1/4 cup prepared Thousand Island salad dressing - 8 slices process Swiss cheese - 1 cup sauerkraut, rinsed and well drained - 2 tablespoons butter, softened Directions: - In a large skillet, saute mushrooms in 1 tablespoon oil until lightly browned; remove with a slotted spoon and set aside. In the same skillet, saute spinach in remaining oil until wilted. Remove from the heat. - Spread bread slices with salad dressing and top with a cheese slice. Layer four slices with mushrooms, spinach and sauerkraut. Top with remaining bread. Butter outsides of sandwiches. - In a small skillet over medium heat, toast sandwiches for 2-3 minutes on each side or until cheese is melted.

No-Bake Cookies Ingredients: - 2 c. sugar - 4 Tbsp. cocoa - 1/2 c. milk - 1/4 lb. margarine (1/2 c.) - 1/2 c. peanut butter - 3 c. oatmeal Directions: - Mix together in a saucepan the sugar, cocoa, milk and margarine. - Bring to a boil. - Boil for one minute. - Remove from heat and add peanut butter, oatmeal and vanilla. - Stir until well mixed, then drop by teaspoon on waxed paper.

Herb Mix Ingredients: - 2 tsp. thyme - 3 tsp. savory - 2 tsp. sage - 2 tsp. rosemary - 3 tsp. marjoram - 2 tsp. tarragon Directions: - Combine herbs in blender and blend on high speed until powdery. - About 1 minute.

Egg Drop Chicken Soup Ingredients: - 5 cups chicken stock, heated - 2 eggs, well beaten - 1 teaspoon fresh parsley, chopped - fresh ground pepper - 3 drops Worcestershire sauce Directions: - pour chicken stock into saucepan and bring to boil. - meanwhile place eggs in small bowl. - add parsley, pepper and worcestershire sauce, beat well. - reduce heat under soup to medium. - pour egg mixture into liquid and stir quickly; cook for 30 seconds. - remove from heat and serve at once.

Spinach Stir-Fry With Almonds Ingredients: - 3 bunches fresh spinach - 4 1/2 Tbsp. oil - 1/3 c. slivered almonds - 2 Tbsp. soy sauce - sesame seed (optional) Directions: - Don't overcook and you will enjoy this recipe even if you don't like cooked spinach.

Stone Fruit Sour Recipe Ingredients: - 3/4 ounce gin - 3/4 ounce Lillet blonde - 3/4 ounce fresh lemon juice - 3/4 ounce apricot liqueur - 1 dash Fee Brothers Peach Bitters Directions: - Combine ingredients in a cocktail shaker and fill with ice. Shake well and strain into a chilled cocktail glass.

Open-Faced Cucumber Sandwiches Ingredients: - 1 (3 oz.) pkg. cream cheese - 1 Tbsp. mayonnaise - 1/4 Tbsp. grated onion - 2 large cucumbers Directions: - Cream together until smooth the cream cheese, mayonnaise and grated onion. - Cut bread with biscuit cutter or use square rye bread. - Spread mixture on bread. - Peel and slice cucumbers. - Place slices on top and serve as soon as possible.

Baked Fruit Turnovers Ingredients: - 1 (15-ounce) package refrigerated piecrusts - 1 cup canned cherry, apple, or peach fruit filling - 1/4 cup chopped pecans, toasted - 1 tablespoon sugar - 1/4 teaspoon ground cinnamon - Vanilla ice cream (optional) Directions: - Preheat the oven to 425°. Cut each piecrust into 6 wedges. Combine fruit filling and pecans; spoon evenly in center of 6 wedges. Top with remaining wedges. - Moisten edges of pastry with water, pressing to seal, and crimp edges with a fork. Place turnovers on a lightly greased baking sheet. Bake at 425° for 12 to 14 minutes. - Combine sugar and cinnamon; sprinkle evenly over warm turnovers. Serve with vanilla ice cream, if desired. - Fried Method: Pour vegetable oil to depth of 1" into a heavy Dutch oven. Fry turnovers, in batches, in hot oil over medium-high heat about 3 to 4 minutes or until golden, turning once. Drain on paper towels.

Oven Swiss Steak Ingredients: - 1 1/2 lb. round steak (3/4-inch thick) - 1/4 c. all-purpose flour - 1 tsp. salt - 2 Tbsp. shortening - 1 (16 oz.) can tomatoes, cut up - 1/2 c. finely chopped celery - 1/2 c. Worcestershire sauce Directions: - Cut meat into six serving portions. - Combine flour and salt; with meat mallet, pound 2 tablespoons of mixture into meat on both sides. - Brown meat on both sides in shortening. - Transfer meat into 12 x 7 x 2-inch baking dish and blend remaining 2 tablespoons flour into skillet drippings. - Stir in undrained tomatoes, celery, carrots and Worcestershire sauce. - Cook and stir until thickened and bubbly; pour over meat. - Bake steak, covered, in 350° oven for about 1 hour and 20 minutes or until tender.

Chicken Paprikas Ingredients: - 2 1/2 or 3 lb. chicken - 2 Tbsp. bacon drippings - 1 large onion, chopped - 1 1/2 tsp. paprika - 1/2 c. water - 1 Tbsp. flour - 2 c. milk - 1/2 c. sour cream - salt and pepper to taste Directions: - Simmer onion in bacon drippings. - Add paprika and water; bring to boil. - Add cut-up chicken and simmer 45 minutes or until all water is absorbed and chicken is lightly browned.

Sausage Casserole Ingredients: - 4 slices bread, cubed - 1 lb. sausage, cooked and crumbled - 6 eggs, beaten - 1/4 tsp. dry mustard - 2 c. grated sharp cheese - 2 c. milk - 1/4 tsp. salt Directions: - Place cubed bread on bottom of 9 x 13-inch dish. - Spread cooked sausage over bread, then top with cheese. - Combine remaining ingredients and pour over bread, sausage and cheese. Refrigerate overnight. - Bake at 350° for 45 minutes or until eggs are done. - Excellent for Thanksgiving or Christmas morning.

Pumpkin Bread Ingredients: - 1 2/3 c. unsifted flour - 1/4 tsp. baking powder - 1 tsp. baking soda - 3/4 tsp. salt - 1/2 tsp. cinnamon - 1/2 tsp. nutmeg - 1/2 tsp. cloves - 1 1/2 c. sugar - 1/2 c. salad oil - 1/2 c. water - 1 c. canned solid pack pumpkin - 2 large eggs - 1 c. pitted dates - 1 c. chopped walnuts Directions: - Grease and flour 9 x 5 x 3-inch loaf pan. - In large bowl, stir together flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves. - Stir in sugar. - Add oil, water, pumpkin and unbeaten eggs; beat at medium speed until thoroughly blended. - Stir in dates and walnuts. - Pour into prepared pan. - Bake at 350° for 1 1/2 hours.

Scalloped Potato Casserole Ingredients: - 3 Tbsp. butter - 2 Tbsp. all-purpose flour - 3 c. milk - 6 medium potatoes, pared and thinly sliced - 1/2 tsp. black pepper - 1 1/2 tsp. salt - 2 Tbsp. chopped onion Directions: - Make white sauce with first 4 ingredients and pepper. - Place half of potatoes in 2-quart casserole dish, cover with 1/2 of the onions and then 1/2 of the sauce. - Repeat layers. - Cover and bake at 350° about 1 hour. - Uncover and bake 30 minutes longer.

Smoky Brie Spread Ingredients: - 4 slices bacon, fried crisp - 8 ounces cream cheese, softened - 4 1/2 ounces brie cheese, room temp - 2 tablespoons milk - 1 tablespoon lemon juice - 1/8 teaspoon liquid smoke Directions: - Place bacon in food processor or blender and process until finely chopped. - Add remaining ingredients and process until smooth. - Refrigerate until ready to serve.

Summer'S Meat And Potato Casserole Ingredients: - 1 1/2 c. milk - 1 large onion - 2 cans cream of mushroom soup - 1 container fresh mushrooms (optional) - 1 1/2 lb. hamburger, cooked with seasonings to taste and drained - 4 to 5 medium potatoes, peeled, cooked (leave slightly undone) and sliced - 1 pkg. Velveeta cheese (medium size 2 lb.?) Directions: - Combine the soup and the milk and then layer: - soup mix, cooked potatoes, meat, onion, fresh mushrooms and cheese slices. Bake at 350° for 1 hour. - Serves many.

Strawberry Bread Ingredients: - 3 c. flour - 1 tsp. soda - 1 tsp. salt - 3 tsp. cinnamon - 2 c. sugar - 2 pkg. strawberries, thawed - 4 eggs, well beaten - 1 1/4 c. oil - 1 1/4 c. chopped nuts Directions: - Sift dry ingredients in large bowl and make a well in the center. - Mix remaining ingredients and pour into dry ingredients. Stir just enough to dampen all ingredients. - Pour into 2 greased and sugared loaf pans. - Bake at 350° for 1 hour. - Cool for 25 minutes in pan.

Brazilian Strogonoff Ingredients: - 4 pounds beef chicken or shrimp - 2 garlic cloves minced - 1 onion medium, finely chopped - pepper saltand, to taste - 1 can table cream Brazilian creme de leite or creme fraiche - 4 tablespoons ketchup - 8 ounces mushrooms - 1/2 cup olives Spainsh Directions: - Cut up meat into pieces - Put into a bowl and mix with garlic, half of the onion, salt and pepper - Add meat,chicken or shrimp to the pan and cook

Hamburger Lentil Soup Ingredients: - 1 lb. hamburger, browned - 5 3/4 c. tomato juice - 4 c. hot water - 1 c. dry lentils - 1 c. diced carrots - 1 c. chopped celery - 1 c. chopped cabbage - 1/2 c. minced onion - 1 bay leaf, dried - 1 tsp. green pepper or 1/2 c. chopped - 1 tsp. salt - 1/2 tsp. pepper - 1/2 tsp. Accent Directions: - Brown hamburger in large pan. - Add remaining ingredients. Bring to boil, then simmer 1 1/2 to 2 hours or until lentils are tender. - Makes 6 servings.

Marinade For Barbecue Ribs Ingredients: - 1 garlic clove - 3 slices fresh ginger root (or sprinkle of powdered ginger) - 1 c. soy sauce - 1 Tbsp. sugar - 1 Tbsp. sherry Directions: - Crush garlic and ginger. - Combine with remaining ingredients. Add to spareribs and marinate 6 to 8 hours.

Apple Cake Ingredients: - 2 c. apples, diced - 1 c. sugar - 1 c. flour - 1 tsp. cinnamon - 1/2 tsp. nutmeg - 2 Tbsp. butter - 1 egg - 1 c. walnuts Directions: - Preheat oven to 350°. - Mix apples and sugar and let sit 10 minutes. - Add the remaining ingredients and bake 40 to 50 minutes.

Orange Chocolate Chip Bread Ingredients: - 4 teaspoons grated orange zest (about 1 medium orange) - 1/3 cup orange juice - Boiling water - 2 cups all-purpose flour - 1 cup sugar - 1 teaspoon baking powder - 1/2 teaspoon salt - 1/2 teaspoon baking soda - 1 large egg - 2 tablespoons butter, melted - 1 teaspoon vanilla extract - 1 cup semisweet chocolate chips Directions: - Place orange zest in a small bowl. Pour juice in a measuring cup; add enough boiling water to measure 1 cup. Pour over orange zest; let stand for 10 minutes. - Meanwhile, in a large bowl, combine the flour, sugar, baking powder, salt and baking soda. In another bowl, whisk the egg, butter, vanilla and reserved orange mixture. Stir into dry ingredients just until moistened. Fold in chocolate chips. - Pour into a greased 8x4-in. loaf pan. Bake at 350° for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

Yellow Rice With Chicken Ingredients: - cooked chicken in amount needed - 3 c. chicken broth - 1 bag yellow rice, cooked according to directions on bag Directions: - Use chicken broth to cook rice; if more liquid is needed, use water. - Add cooked chicken; cover and simmer for about 20 minutes.

Never Fail Chocolate Cake Ingredients: - 3 c. flour - 2 c. sugar - 2 tsp. baking soda - 1/2 tsp. salt - 2 eggs - 1/4 c. cocoa - 1 c. boiling water - 1 c. sour milk - 1 tsp. vanilla Directions: - Mix boiling water and cocoa to dissolve. - Add remaining ingredients. - Mix until blended well. - Pour into 2 round pans. Bake 30 to 35 minutes.

Orange Cream Cake I Ingredients: - 1 (18.25 ounce) package orange cake mix - 2 (3 ounce) packages orange flavored Jell-O(R) mix - 1 (3.5 ounce) package instant vanilla pudding mix - 1 cup milk - 1 teaspoon vanilla extract - 1 (8 ounce) container frozen whipped topping, thawed Directions: - Bake cake as directed in a 9x13 inch pan. When done, use a meat fork to poke holes across the top of the entire cake. Allow to cool. - In a medium bowl, mix together 1 box gelatin, 1 cup hot water and 1 cup cold water. Pour over top of cake. Refrigerate for 2 to 3 hours. - Mix remaining box of gelatin, pudding mix, milk and vanilla together. Beat well. Fold whipped topping into this mixture, and spread on top of cake. Chill in refrigerator until serving.

Daughter'S Dinner In A Dash - Student One-Pot Chicken! Ingredients: - 1 boneless skinless chicken breast, cut into small cubes - 2 teaspoons olive oil - 1/2 red pepper, cored, trimmed & cut into small strips - 1/2 onion, peeled & diced - 1 garlic clove, peeled and crushed (optional) - 10 cherry tomatoes, halved - 2 tablespoons lemon juice - 1 teaspoon ground black pepper - salt Directions: - Heat the up the olive oil in a wok, and add the onion (and garlic if using) and fry for about 5 minutes until just starting to go brown & soft. - Add the orange or red pepper and continue to cook for a further 3-5 minutes. - Add the chicken breast pieces and continue to cook for 10 minutes - stirring all the time. - Add the lemon juice and cherry tomatoes - stir well and continue cooking for a further 5 minutes. - Season well with black pepper and salt. Serve hot with rice or pasta.

Garlic Mashed Potatoes Ingredients: - 2# russet potatoes peeled & chopped - 3 garlic cloves, thinly sliced - 4 T butter - 1/2 C heavy cream Directions: - Prepare potatoes. Please the potatoes in a large saucepan of salted water and bring to a boil. Meanwhile,combine the garlic, butter and cream in a saucepan and simmer for about 20 minutes. Transfer the mixture to a blender and puree until smooth. Drain the potatoes, place in a mixing bowl and add the garlic cream puree. Mash together with a potato masher or fork, leaving smooth or lumpy, as you prefer. Season with Salt and pepper. Cover with foil to keep warm.

Cheese -Noodle Kugel Ingredients: - 1 (10 3/4 ounce) can condensed cheddar cheese soup - 1 soup can heavy cream - 4 eggs, separated - 12 cup sugar - 12 teaspoon grated lemon zest - 14 teaspoon rum extract - 5 cups medium egg noodles, cooked and drained - 13 cup raisins - 14 cup toasted slivered almonds Directions: - 1.Stir the soup, cream, egg yolks, sugar, lemon zest and rum extract in a large bowl until the mixture is smooth. - Stir in the noodles, raisins and almonds. - 2.Beat the egg whites in a large bowl until soft peaks form, using an electric mixer at high speed. - Gently fold them into the noodle mixture. - Spoon into a greased 2-quart shallow baking dish. - 3.Bake at 350F for 40 minutes or until a knife inserted in the center comes out clean. - Let stand for 5 minutes.

Mama's Potato Salad Ingredients: - 7 medium potatoes, peeled,cooked in boiling salted water until tender,then cubed - 4 slices bacon, cooked crisp then crumbled - 2 stalks celery, chopped fine - 12 vidalia onion, chopped fine - 3 hard-boiled eggs, chopped - 12 cup mayonnaise - 2 tablespoons apple cider vinegar - 12 teaspoon dry mustard - 1 12 tablespoons sweet pickle relish - 12 teaspoon kosher salt - fresh black pepper Directions: - Place the potatoes, bacon, celery, onion and eggs in a large bowl. - Mix the remaining ingredients together and pour over the potatoes, tossing lightly. - Taste, adjust seasonings if needed, then chill until service.

White Bean Spread With Crudite Ingredients: - 2 (15-oz.) cans cannellini beans or another white bean, drained and rinsed - 5 cloves garlic, peeled and smashed - 1 Tbs. finely chopped fresh rosemary - 1 cup olive oil - salt and pepper to taste - assorted cut up veggies for dipping, try baby carrots, celery, radishes, bell peppers, red onion, scallions and cucumbers Directions: - In a saucepan, combine the olive oil, garlic and rosemary. - Steep the flavors over medium heat until the garlic begins to darken. - About 8 minutes. - Remove from heat and let cool for 5 minutes. - In the bowl of a food processor, combine the beans, unstrained infused olive oil, salt and pepper and process until smooth. - Taste for seasoning and adjust. - Transfer to a serving bowl and serve with crudite.

Peanut Butter Chocolate Chunk Cookies Ingredients: - 2 1/2 c. flour - 2 tsp. soda - 1 c. butter - 1 c. peanut butter - 1 c. sugar - 1 c. brown sugar - 2 eggs - 2 tsp. vanilla - 1/2 pkg. chocolate chunks Directions: - Cream butter, peanut butter, sugar and brown sugar. - Add eggs, one at a time. - Add vanilla. Stir in dry ingredients, then chocolate chunks. - Bake at 350° for 10 to 12 minutes.

Molasses Cookies Ingredients: - 1 c. sugar - 1 egg - 3/4 c. shortening - 1/4 c. molasses - 2 c. flour - 1 tsp. ginger - 2 tsp. soda - 1 tsp. cinnamon - 1/2 tsp. salt Directions: - Cream together sugar and egg. - Melt shortening and add molasses, flour, ginger, soda, cinnamon and salt. - Mix all together. - Chill for 1 hour. - Roll in small balls and sprinkle with sugar. - Bake at 375° for 6 to 8 minutes. - Makes 4 dozen.

Sonja'S Cheese Potatoes Ingredients: - 2 lb. bag shredded hash browns - 2 c. milk - 1/2 c. Velveeta cheese - 1 stick margarine - 1 c. grated Cheddar cheese Directions: - Heat milk, cheeses and margarine until melted. - Pour over 2 pound package of hash browns. - Let sit overnight in refrigerator. Bake at 350° for 1 hour. - Use a 9 x 13-inch pan.

Easy, Cheap and Good for Gift Giving Lavender Perfume Ingredients: - 1 cup fresh lavender flowers, packed - water, as required Directions: - Boil the lavender flowers in water. - Enjoy a light and very pleasant fragrance! - You can use rose flowers for a rose perfume, jasmine flowers for a jasmine perfume, etc.

Fantasy Fudge Ingredients: - 3 c. sugar - 3/4 c. Parkay butter - 2/3 c. evaporated milk - 1 (12 oz.) pkg. semi-sweet chocolate pieces - 1 (7 oz.) jar Kraft Marshmallow Creme - 1 c. chopped nuts - 1 tsp. vanilla Directions: - Combine sugar, butter and milk in heavy saucepan. - Bring to a full rolling boil, stirring constantly. - Continue boiling 5 minutes over medium heat, stirring constantly to prevent scorching. - Remove from heat. - Stir in chocolate pieces until melted. - Chill after putting in pan for 2 hours or until hard.

Fr. John'S Pralines Ingredients: - 2 c. sugar - 1/2 tsp. soda - 3/4 c. milk - 1 Tbsp. Karo syrup, light or dark - 1 Tbsp. butter - 1 tsp. vanilla - 2 c. pecans/English walnuts Directions: - Mix sugar, soda, milk and Karo syrup. - Stir over medium heat until mixture forms a ball. - Add vanilla, butter and pecans. - Drop by spoon onto waxed paper. - Let cool.

Peach Cobbler Ingredients: - 1 c sugar - 2 Tbsp. baking powder - 3/4 stick margarine - 3/4 c self rising flour - 3/4 c milk - 1 16 oz. can peaches Directions: - Melt butter in a casserole dish. Pour in peaches and sprinkle cinnamon on peaches. Mix all other ingredients and pour on top of peaches. Bake for 1 hour at 350 degrees.

Raisin Cake Ingredients: - 3/4 c. sugar - 1/4 c. oleo - 1 egg - 1 1/2 c. raisins - 2 c. flour - 1 tsp. soda - 1 tsp. baking powder - 1 tsp. cinnamon - 1 tsp. nutmeg - 2 Tbsp. milk Directions: - Stew raisins 20 minutes in 2 cups of water. - Use both milk and raisin juice to make thin batter. - Bake in greased 9 x 13-inch pan about 30 minutes at 350°.

White Wine Vinaigrette Ingredients: - 3 tablespoons white wine vinegar - 1 1/2 teaspoons Dijon mustard - 1 teaspoon honey - Kosher salt and freshly ground black pepper - 1/3 cup canola oil Directions: - Whisk together the vinegar, mustard, and honey in a small bowl. - Season with salt and pepper. - Slowly whisk in the oil until emulsified. - The dressing can be made 1 day in advance and stored in a container with a tight-fitting lid in the refrigerator.

Brownies Ingredients: - 3/4 c. cake flour (sift before measuring) - 1/2 tsp. baking powder - 1/4 tsp. salt - 1/3 c. butter or shortening - 2 sq. chocolate (Baker's) - 1 c. sugar - 2 eggs - 1/2 c. chopped walnuts - 1 tsp. vanilla Directions: - Add baking powder and salt to flour and sift. - Add butter and chocolate and mix well. Melt butter and chocolate together. - Add sugar gradually to eggs; beat thoroughly, then add chocolate to mixture and blend. - Add flour to sugar and mix well. - Add nuts and vanilla. - Bake at 350° for 35 minutes.

Lemon And Mustard Seed Chutney Ingredients: - 3 lemons, washed, chopped, seeds removed - 1 tablespoon salt - 3 small onions, diced - 1 1/4 cups cider vinegar - 1 teaspoon ground mixed spice or 1 teaspoon allspice - 2 tablespoons mustard seeds - 1 cup sugar - 1/3 cup raisins Directions: - Place chopped lemons in bowl and sprinkle with salt. - Cover the bowl with a clean cloth or kitchen paper towel and set aside for about 10 hours. - In a large saucepan, combine salted lemons with onions, vinegar, spices, mustard seed, sugar and raisins. - Place pan over high heat and bring to a boil. - Reduce heat to low, cover and simmer for 50 minutes. - ,or until lemons are soft. - Remove pan from heat. - Ladle chutney into clean, warm jam jars. - Seal and label, store in cool dark place until ready to use.

Coconutty Chocolate Cheesecake Bars Ingredients: - 8 oz. cream cheese softened - 1/2 c sugar - 1 egg - 1/2 c coconut - 1/2 c chopped pecans - 1 18 oz. of refrigerated chocolate chip cookies Directions: - In a small bowl, beat cream cheese, then add sugar and egg. Fold in nuts and coconut. Remove half of dough from wrapper and press in ungreased 8 x 8 square pan. Spread cream cheese mixture over dough crumble and sprinkle remaining half of dough over cream cheese mixture. Bake at 350 degrees until golden brown, about 50 minutes. Needs to feel firm to the touch. Chill one hour and cut into bars.

Baked Beans Ingredients: - 4 cans pork and beans - 1/2 c. sugar - 1 c. brown sugar - 1 c. ketchup - 1/4 c. vinegar - 1 medium onion - 2 tsp. grape jelly - 2 Tbsp. mustard - 2 Tbsp. bacon grease Directions: - Mix all of the ingredients in a 9 x 13-inch baking pan; bake with lid on at 300° for 2 1/2 hours.

Working Man'S Soup Ingredients: - 1 1/2 lb. ground beef - 1 large onion - 2 cans minestrone soup - 1 large can Ranch Style beans - 1 can tomato paste or sauce - 2 cans tomatoes - 1 can chopped tomatoes and chilies or 1 can Ro-Tel Directions: - Brown onion and drain. - Put in other ingredients. - Cook for 30 minutes.

Cabbage Beef Soup Ingredients: - 1 lb. ground beef - 1/2 tsp. garlic salt - 1/4 tsp. garlic powder - 1/4 tsp. pepper - 2 celery stalks, chopped - 1 can kidney beans, drained - 1/2 head cabbage, chopped - 1 (28 oz.) can tomatoes, chopped - 1 tomato can water - 4 beef bouillon cubes Directions: - Brown beef in Dutch oven. - Add all remaining ingredients; bring to boil. - Reduce heat and simmer, covered, for 1 hour.

Bread Ingredients: - 2/3 c. sugar - 1/2 c. Crisco - 1 c. hot water - 1 scant Tbsp. salt - 2 eggs - 6 c. flour, sifted - 2 cakes yeast - 1/2 c. lukewarm water Directions: - Cream together sugar and shortening. - Add hot water, salt, eggs and 3 cups flour. - Dissolve yeast in lukewarm water and add to creamed mixture and beat real good. - Add remaining 3 cups flour. - Put in refrigerator overnight. - Make out next morning and place in greased loaf pan. - Cover with cloth. - Let rise until double in bulk (takes about 2 hours at room temperature). - Bake at 350° for 25 minutes. - Makes 2 to 3 loaves.

Fruited Chicken Ingredients: - 1 large can fruit cocktail - 1 pkg. Stove Top stuffing - 4 boneless, skinless chicken breasts - salt and pepper Directions: - Drain fruit cocktail; reserve liquid. - Prepare Stove Top stuffing according to directions, except use reserved liquid as part of required water (I also omit the butter; lower fat, 1/2 calories). - Mix 1/2 of the fruit into the stuffing. - Place stuffing in an 8 x 8-inch or 9 x 9-inch pan. - Top with chicken breast. - Salt and pepper to taste. - Bake, covered, at 350° for 20 minutes. - Uncover and bake 10 minutes. - Top chicken with remaining fruit. - Bake another 5 to 10 minutes until fruit is hot. (Low-fat, low calorie.)

Broccoli Soup(Hot Or Cold) Ingredients: - 1 small onion, chopped - 1 stalk celery, chopped - 1 carrot, chopped - 2 Tbsp. butter - 1 lb. broccoli (3 stalks) - 3 c. chicken broth - 1 1/2 c. half and half - salt and pepper - 1 1/2 c. defatted chicken stock - 1 c. currants - 1 tsp. ground cumin - 1/2 tsp. turmeric - 1/8 tsp. ground red pepper - 1 c. couscous - 1 c. cooked peas - 1 c. chopped oranges - 4 dried figs, quartered - 2 Tbsp. minced fresh parsley - 1 Tbsp. minced fresh mint - 3 Tbsp. lemon juice - 2 Tbsp. olive oil Directions: - In a 1-quart saucepan, combine 1 1/4 cups of the stock with the currants, cumin, turmeric and red pepper. - Bring to a boil. Stir in the couscous. - Remove from the heat. - Cover the pan and let stand for 10 minutes or until all the liquid has been absorbed.

Fresh Apple Pie Ingredients: - 1 box Pillsbury pie rust (use as directed) - 3/4 c. sugar - 1/4 c. flour - 1/2 tsp. nutmeg - 1/2 tsp. cinnamon - dash of salt - 6 c. thinly sliced tart apples - 2 Tbsp. butter or margarine Directions: - Heat oven to 425°. - Stir together sugar, flour, nutmeg, cinnamon and salt. - Mix lightly with apples. - Pour into pastry-lined 9-inch pie pan. - Dot with butter. - Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust. - Serve warm.

"Snackin" Lemon Cake Ingredients: - 1 pkg. yellow cake mix - 1 (3 oz.) pkg. lemon jello - 3/4 c. oil - 3/4 c. water - 4 eggs - 1 3/4 c. confectioners sugar - 4 Tbsp. lemon juice Directions: - Preheat oven to 350°. - Grease and flour 9 x 13-inch pan. Blend first 5 ingredients and beat for 2 minutes at medium speed. Pour into pan and bake for 35 minutes. - Cool for 5 minutes.

Oreo Dessert Ingredients: - 1 lb. Oreo cookies - 1/4 c. butter - 2 small butter pecan instant pudding - 1 1/2 c. milk - 1 qt. vanilla ice cream - 1 Cool Whip Directions: - Crush Oreos. - Set aside 3/4 cup crumbs for top. - Mix butter with remaining crumbs. - Press into 13 x 9-inch pan. - Mix pudding with milk and softened ice cream. - Pour over Oreos; chill. - Spread Cool Whip over pudding. - Sprinkle with crumbs and chill.

Easy Broccoli And Cauliflower Gratin Ingredients: - 2 3/4 cups cauliflower florets 4-6 of each - 6 2/3 tablespoons light cream cheese - 3 5/8 tablespoons ground almonds - 8 tablespoons bread crumbs - 4 tablespoons grating cheese - 2 tablespoons herbs mixed - 2 tablespoons parsley - 1 tablespoon butter softened Directions: - 1) Boil the florets in slightly salted water until cooked. Drain and set aside. - 2) Mix the cream cheese, parsley and ground almonds. Gently stir in the florets. Pour the mixture into a pie dish. - 3) In another bowl, mix the crumbs, grated cheese and mixed herbs. Scatter evenly over the pie mixture. - 4) Grill for 5-10 minutes until the topping goes nice and crispy.

Coca-Cola Chicken(Pork Is Good Too) Ingredients: - 4 to 6 Tbsp. oil - 4 chicken breasts (boneless and skinless) or 4 pork chops - 1 can Coca-Cola or any dark soda - 1/2 c. ketchup Directions: - Lightly brown the meat in a small amount of oil. - Add the soda; do not cover meat (about halfway). - Cover and cook on medium heat about 10 to 15 minutes, turn meat and cook another 10 to 15 minutes (until done). - Add ketchup, mixing with remaining sauce. Remove cover and cook 10 minutes or until chicken is done. Sauce should be thick. - Add more ketchup if necessary.

Brownie Cake Ingredients: - 2 c. sugar - 2 c. flour - 1 stick oleo - 1 c. water - 1/2 c. shortening - 3 1/2 Tbsp. cocoa - 1/2 c. buttermilk - 1 tsp. soda - 2 eggs - 1 tsp. vanilla Directions: - Mix in large bowl sugar and flour. - Heat together oleo, water and shortening. - Bring to boil. - Pour over dry mixture and mix. Add cocoa, buttermilk, soda, eggs and vanilla. - Mix well; spread on greased (large) sheet cake pan (mine's 12 x 17-inches). - Bake at 400 for 20 minutes. - Frost immediately.