In large saucepan , saute onion in margarine until slightly browned .
Blend in flour and milk ; stir .
Add hominy , cheese and peppers .
Cook over low heat until cheese has melted and is thick . Serve with Mexican food or great at a fish fry .
Serves 6 to 8 .


Cook pork shoulder in pressure cooker until it falls off bone . While pork is cooking , simmer the ingredients in frying pan . When shoulder is done , pull or shred into pieces and put into sauce . Simmer for 10 to 15 minutes .


Combine soup , water , undrained vegetables and the corned beef . Bring to boiling over low heat .
Stir biscuit mix and 1 / 3 cup water .
Spoon dough onto boiling stew .
Cook uncovered , for 10 minutes .
Cover and cook 10 minutes more .
Serve .


Beat margarine at medium speed with an electric mixer . Gradually add sugars , beating well .
Add egg substitute and vanilla ; mix well .
Combine flour , baking soda , salt and oats . Gradually add to margarine mixture , mixing well .
Stir in raisins .


Pour the 3 soups , undiluted , into casserole and mix .
Cut meat and add to soup mixture .
Cover and cook in a 350 ° oven for 3 to 4 hours .
Serve over noodles .
Can be made the day prior and kept in the refrigerator .


Melt butter in saucepan .
Add milk , sugar , chocolate morsels and vanilla flavor .
Bring to a boil for 5 minutes .
Check with cool water ; if forms into a ball , add nuts .
If ball does not form , cook 5 minutes longer .
Spread in a buttered pan .


Place apples in greased dish ; sprinkle with lemon juice . Blend dry ingredients ; combine with butter .
Sprinkle crumb mixture over apples .
Bake at 375 ° for 30 minutes or until apples are tender .
Yield :
6 servings .


Mix canned soups , rice and water together .
Put in 9 X 13 baking dish .
Place chicken pieces on top .
Sprinkle whole thing with onion soup mix .
Bake at 375 degrees for 1 1 / 2 hours or until rice is done and liquid is absorbed .


Stir milk into soup until well blended and remaining ingredients .
Pour into well greased 1 1 / 2 qt baking dish .
Store covered in refrigerator 3 - 4 hours or overnight .
Bake uncovered at 350 ° for 1 hour .
Serves 4 - 6 .


Heat oven to 375 ° .
Grease bottoms only of 12 muffin cups .
In large bowl , combine all muffin ingredients ; stir 50 to 75 strokes until dry particles are moistened , breaking up any lumps .
Divide batter evenly among prepared muffin cups .


Place drained kidney beans in a medium bowl and mash thoroughly with a fork .
Saute garlic in olive oil until lightly golden , about 30 seconds .
Do not let it brown .
Mix the garlic and the beans and all other ingredients except 1 tablespoon parsley .


Boil chicken .
Remove from broth .
Bone chicken .
While boning chicken , add rice to broth .
Cook until rice is almost done .
Add mixed vegetables and chicken .
Simmer until vegetables and rice are done .
Salt and pepper to taste .


Combine cream cheese and sugar ; beat at medium speed until smooth .
Add peanut butter and vanilla ; beat well .
Set aside . Beat whipping cream until soft peaks form ; fold into peanut mixture .
Spoon into crust .
Sprinkle with peanuts and chill .


Layer the lettuce , onions , celery , peppers and peas in a large bowl . Cover with a layer of mayonnaise . Sprinkle with sugar , grated cheese and bacon in that order . Cover tightly and refrigerate for up to 24 hours , if necessary . Serves about 8 .


Brown ground turkey , celery and onions in olive oil and margarine .
Add rest of ingredients and mix .
Makes enough for 12 pound turkey .
This is a good substitute for those who like a sausage dressing at holiday time .


Cut rind into 1 - inch cubes .
Soak rind in lime water for 3 hours .
Drain and rinse well .
Cover with water and cook until tender .
Mix vinegar , sugar and spices .
Bring to boil .
Add rind and simmer for 1 hour .
Put into jars and seal .


In a double boiler over simmering water , melt the chocolate chips and shortening , stirring until smooth .
Remove from the heat ; stir in raisins and nuts .
Drop by tablespoons onto waxed paper .
Chill until ready to serve .
Yields 2 dozen .


Mix first 4 ingredients until smooth and pour into graham crust .
Bake at 375 ° for 20 minutes .
While baking , mix sour cream , vanilla and 1 tablespoon sugar .
Remove pie and pour over top . Bake 5 more minutes ; chill .


Sift dry ingredients in large bowl .
Mix remaining ingredients and pour into center of dry ingredients .
Stir until well mixed . Pour into 2 greased loaf pans .
Bake at 350 ° for 50 minutes to 1 hour .


Spread chicken in bottom of casserole dish .
Mix water and chicken soup , then pour over chicken .
Mix milk , flour and melted margarine .
Pour over other ingredients .
Bake at 350 ° until golden brown .


Sprinkle chicken with lemon juice , garlic powder , seasoning salt and pepper .
Wrap chicken loosely in foil .
Refrigerate overnight .
Place chicken in ovenproof dish and bake , uncovered , in a 375 ° oven for 1 hour or until done .
Yields 4 servings .


Blend together the butter and sugar and beat .
Mix flour , baking powder and soda and add to butter mixture .
Add beaten egg and gradually add buttermilk .
Fold in raisins .
Pour into a greased and floured loaf pan and bake 1 hour at 350 ° .


Crumble Blue cheese and mix well with finely grated Cheddar cheese and cream cheese , chopped parsley and grated onion .
Shape into a ball .
Wrap and refrigerate until firm .
Reshape ball and roll in dry roasted peanuts or pecans .


Grease a 9 x 13 - inch pan with shortening and dust with flour ; set aside .
In large bowl , sift all dry ingredients .
Add mayonnaise , water and vanilla .
Beat very little .
Pour into pan . Bake in a preheated oven at 350 ° for 25 to 30 minutes .


Preheat oven to 350 ° .
Grease and flour Bundt pan .
Mix eggs , sugar , oil and vanilla ; beat . Stir in apples and pecans .
Sift dry ingredients and add .
Pour into prepared pan . Bake at 350 ° for 1 hour or until tested done .


Cream butter and sugar .
Combine dry ingredients .
Mix alternately with milk and eggs .
Add 1 teaspoon vanilla .
Add 1 teaspoon almond flavor .
Add 1 cup nuts .
Bake in well - greased tube pan for 1 hour or until done .


Grease a 9 x 13 - inch pan ; set oven at 375 ° .
Make sauce of mushroom soup , sour cream and melted oleo .
Put potatoes evenly in pan .
Top with green onions .
Spread with sauce over evenly .
Top with potato chips .
Bake for 45 minutes .


Mix soups , broth and rice .
Place in 9 x 13 - inch baking dish ; put chicken pieces on top of rice mixture .
Season with the pepper and Lawry ' s salt .
Cover and bake for 2 1 / 2 hours .
Uncover and bake 30 minutes more .
Bake at 350 ° for 3 hours .


Melt chocolate and cool ; add to first 4 ingredients for pie crust .
Combine next 5 ingredients and whip .
Pour into cooled crust .
Garnish top of pie with shaved slivers of chocolate .
Keep refrigerated .


Mix together flour , sugar and salt .
Beat till stiff egg whites .
Fold in dry ingredients , vanilla and coconut .
Drop on greased sheet .
Bake at 325 ° for 20 - 25 mins .
If doubled , will make approx . 40 .


Dissolve jello in boiling water .
Add vinegar , salt and cayenne pepper .
Chill .
When slightly thickened , stir in cabbage , apples and olives .
Chill until firm .
Serve on lettuce with mayonnaise .
Serves 8 .


Grease a 9 x 13 x 2 - inch pan .
Sprinkle coconut in first , then the nuts .
Mix cake according to package and gently pour over nuts .
Mix together margarine , cream cheese and powdered sugar . Pour over cake batter .
Bake in 350 ° oven for 40 minutes .


Combine all ingredients .
Bake in greased 9 x 13 - inch pan . Do not cook too long , just until edges are starting to harden and draw away from the sides .
Bake at 350 ° for 15 to 20 minutes .
A favorite for Afghanistan .


Cream butter , shortening and sugars .
Add other ingredients in order given .
Roll into balls the size of a walnut ; dip top in sugar .
Place on cookie sheet , sugar side up , and bake at 375 ° for 8 minutes .


Melt butter and pour over bread .
Cut into cubes .
Place mustard , egg yolks , milk and grated cheese together . Beat egg whites until stiff and fold in egg mixture . Pour in buttered baking dish and refrigerate overnight .
Cook 45 minutes at 350 ° .


Beat egg yolks with the sugar .
Add milk gradually , salt , then coconut and stiffly beaten whites .
If desired , mix 1 / 2 tablespoon cornstarch with the sugar and use only 2 eggs .
Fill shell and bake 30 minutes at 300 ° .


In 1 1 / 2 - quart saucepan , combine soup and salsa .
Cook over low heat for 5 minutes , stirring often .
Serve over tortilla chips .
Top with tomatoes , green onions , olives and pepper .
Makes 6 servings .
Preparation Time : 10 minutes .


In bowl , combine soup , eggs and milk .
Stir in muffin mix just until blended .
Fold in sausage .
Spoon mixture into a greased 9 x 13 - inch baking pan .
Bake at 400 ° for about 20 minutes or until lightly brown .


Brown hamburger in skillet and add onion and green pepper . Cook until tender .
Add tomatoes and seasonings , bring to a boil . Stir in rice , cover and simmer for 5 minutes .
Turn heat off .
Top with slices of Velveeta cheese and cover until melted .


Dry meat with towels .
Combine salt , pepper and flour ; dredge medallions .
Shake off excess .
Beat eggs with water .
Dip medallions in eggs and coat with bread crumbs .
Press meat with heel of palm to adhere bread crumbs ; dry for 10 minutes .


Mix last 7 ingredients and pour into 2 deep dish pie crusts . Bake at 425 ° for 15 minutes , uncovered .
Reduce heat to 300 ° and bake for 30 minutes or until knife comes out clean .
Let stand 10 minutes before serving .


Cream shortening and sugar .
Add eggs and vanilla .
Sift flour , salt , baking powder and soda .
Add dry ingredients to creamed mixture along with 2 teaspoons sour milk .
Add unpeeled apples and nuts .
Bake at 350 ° for 1 hour .


Cut slightly cooled potatoes into 1 - inch cubes .
In a large bowl , combine potatoes , onions and salad dressing , then toss gently .
Dust with paprika or black pepper .
Garnish with chives and bacon .
Serve warm or at room temperature .


Combine all ingredients .
Mix well . Roll into balls the size of a walnut . Roll in seasoned bread crumbs .
Place on cookie sheet .
Bake at 350 ° for 10 to 15 minutes .
Great hors d ' oeuvres . Can be made ahead of time and frozen .


Mix sugar and cornstarch . Slowly add and stir in beet juice and vinegar . Cook over medium heat until mixture thickens and clears .
Add drained beets . Stir to mix .
Let stand 2 minutes to heat the beets through .


Mix sugar , flour , eggs and milk .
Cook over medium heat stirring constantly until mixture thickens .
Add vanilla , oleo and bananas .
Line bowl with wafers or cook in microwave on High for 3 minutes then stir .
Continue until it thickens .


Melt butter and cocoa in a saucepan and pour over sugar .
Add beaten eggs , flour , nuts and vanilla .
Bake at 350 ° for 30 minutes in a greased 9 x 13 - inch pan .
After the cake comes out , pour 1 package of mini marshmallows over the cake and spread out .


Bake angel food cake as directed .
When cool , break cake in pieces and place in baking dish .
Cream sugar , cream cheese , and condensed milk together .
Fold in cool whip with electric mixer . Pour this mixture over cake pieces then add pie filling .


In 1 1 / 2 - quart casserole dish , combine soup , milk , soy sauce and pepper .
Stir in beans and 1 / 2 can onions .
Bake at 350 ° for 25 minutes or until hot and bubbling ; stir .
Top with remaining onions .
Bake 5 minutes or until onions are golden brown .


Mix rice , chicken , beans , cheese and mayonnaise .
Melt butter and mix with crushed Ritz crackers .
Sprinkle buttered cracker crumbs over rice and chicken mixture .
Bake in a shallow baking dish at 350 ° until hot , approximately 30 minutes .


Boil eggplant in water and salt ( sliced ) ; drain and mash . Blend eggs , pepper , onion , oregano and saltines .
Slice tomatoes and spread over top , then sprinkle cheese .
Bake in a buttered casserole for 25 minutes at 375 ° .


Drain oranges ; save juice .
Add enough water to make 1 cup . Dissolve jello in 2 cups boiling water .
Add sherbet and stir until melted .
Chill until thickened .
Then add orange sections and chill until you are ready to serve , about 2 hours .


Blend margarine ,
sugar , syrup and honey .
Add oats and almonds and mix well .
Place batter in greased baking pan into a 14 - inch Dutch oven .
Cover and bake 20 minutes .
Remove from the pan and allow to cool on rack .


Melt oleo and marshmallows together ; when hot , add green food coloring .
Pour over corn flakes .
Mix well .
Spoon into a plate in a wreath design and decorate with red hots .
( Can put a candle in center . )


Cover bottom of 9 x 13 - inch pan with rice ; add broth plus water if needed .
Layer chicken over rice .
Mix soup , sour cream and poppy seed .
Pour over chicken .
Top with crushed Ritz crackers .
Pour melted butter over top .
Bake at 325 ° for 1 hour .


Brown sausage and pour off grease . Add onion , garlic , celery and bell pepper . Simmer until tender . Wash rice and add to mixture . Add soups and pour into baking dish . Bake 1 1 / 2 hours at 350 ° , stirring occasionally .


Grind cranberries in blender or food chopper .
Add drained pineapple and sugar .
Let stand for 2 hours or overnight .
Whip the cream ; add Marshmallow Creme and fold in cranberry mixture . Add nuts . Chill .


Place pie filling in a 13 x 9 - inch cake pan .
Pour dry cake mix over pie filling .
Melt margarine ; pour over cake mix . Sprinkle on pecans .
Bake at 350 ° for 35 to 40 minutes .
Serve warm with low - fat ice cream .


Brown meat .
Sprinkle onion soup mix and ginger over meat . Arrange layer of noodles over meat and add mushrooms .
Pour water over noodles .
Cook on low 20 minutes .
Blend flour into sour cream and add to stroganoff .
Cook 3 minutes .


Prepare cake mix as directed on package , baking in 2 well - greased and floured 9 - inch layer pans at 350 ° for 25 to 30 minutes .
Cool in pans 15 minutes .
Poke with fork at 1 / 2 - inch intervals .
Do not remove from pans .


Wash chicken and pat dry .
Melt shortening in large skillet . Coat chicken pieces with flour .
Cook chicken in shortening over medium heat , 15 to 20 minutes , or until light brown .
Remove chicken ; set aside .


Mix flour , baking powder , salt and cocoa .
In mixing bowl , cream butter and sugar .
Alternate , adding dry ingredients , eggs and milk .
Add vanilla .
Bake at 350 ° in well - greased tube pan for about 1 hour and 15 minutes .


Reserve 1 / 4 cup Cheddar cheese .
Whisk soup and milk in 2 - quart microwave - safe bowl until well blended .
Stir in remaining ingredients , except reserved cheese .
Cover and refrigerate at least 12 hours or overnight .


Beat egg whites until foamy and add sugar ; beat until stiff . Add crumbs and rest of ingredients .
Bake in a large pie tin or cake pan at 350 ° until done or golden , about 20 minutes .
Serve with ice cream .


In a large bowl , mix all ingredients together . Other ingredients , such as dry cereals , candies or marshmallows can also be added . Make this mix as a family and eat while discussing each ingredient and how it relates to Thanksgiving .


Grease 12x9 baking dish .
Pour rice in bottom of dish , put chicken on top of rice .
Pour onion soup mix over chicken and rice .
Heat mushroom soup and water until hot , and pour over top . Add butter , and bake at 375 ° for 1 - 1 / 2 hrs . or until done .


Combine sugar , margarine and milk in a saucepan and bring to a boil .
Boil 1 minute exactly .
Add chocolate chips .
Stir and cool until right consistency to spread . Add chopped nuts if desired .
Frost cake or cookies while warm .


Beat all ingredients together in large mixing bowl for 2 minutes .
Pour into 2 greased 9 - inch loaf pans .
Bake at 350 ° for 35 to 40 minutes .
Makes 15 slices per loaf .
( Also , can use for muffins . )
Contains less than 1 gram of fat per 1 / 2 - inch slice .


First wash the strawberries and slice them into small pieces . Then put in blender with milk at high speed for 15 seconds .
Next , pour it into a cup , then add ice cream and soda .
Finally , drink !


Mix flour , sugar , cocoa and salt .
Melt butter ; beat eggs . Add flour mixture to eggs and butter .
Add milk and vanilla ; beat good .
Add coconut and pecans ; stir well .
Pour into 2 unbaked pie shells and bake at 350 ° for 30 minutes or until firm .


Place the stock in a large pot ; bring to a boil , then reduce heat and add fillets .
Simmer gently for about 8 minutes until cooked firm .
Allow to cool , discard skin , dark center of meat and bones .
Cool overnight .


Cut up watermelon into balls or cubes , place on lettuce leaves on individual plates or serving bowls .
Mix together all dressing ingredients .
Put 1 to 2 tablespoons of dressing on top and sprinkle with chopped walnuts .


Layer the potatoes , onion , carrots , celery and peas . Salt and pepper as you go .
Add the meat to the top layer .
Mix pea juice with the soup . Add a little water if needed .
Pour over the top . Bake 1 1 / 2 hours at 350 ° , covered .


In medium bowl , combine all ingredients .
Add other seasonings as desired .
You can use this mixture for burgers , meat balls or meat loaf .
Makes 6 servings ( 140 calories , 2 g fat per serving ) .


Combine the first 3 ingredients .
Blend in water .
Add milk . Bring to a boil .
Boil gently until thick , 3 to 4 minutes , stirring often .
Remove from heat .
Add oleo and vanilla .
Cover and chill .
Makes 2 cups .


Place spareribs in shallow pan .
Cover spareribs with all the ingredients .
Bake at 375 ° for an hour .
Turn oven down to 275 ° and continue baking for approximately 2 hours or until done . Guarantee everyone will enjoy them .


Soften yeast in water .
Combine yeast and next ingredients . Add flour .
Let
rise
50
to 60 minutes in warm place . Knead . Place in
greased pan
and
let rise 30 to 40 minutes . Bake at 350 ° until golden brown .


Combine cake mix , pudding mix , oil , eggs and water in mixer bowl ; mix well .
Stir in bananas and pecans .
Spoon into greased and floured Bundt pan .
Bake at 350 ° for 45 minutes .
Cool in pan several minutes .
Invert onto serving plate .


In a large mixing bowl , combine the flour and sugar .
Add potatoes , eggs , corn syrup , nutmeg , salt , butter and evaporated milk .
Beat well .
Pour into pastry shell .
Bake at 350 ° for 55 to 60 minutes .
Yields 8 servings .


Preheat oven to 375 ° .
Fully cook sausage and drain well .
Mix sausage , onions , cheese and flour .
Beat eggs and milk ; pour over the sausage mixture .
Mix all well and pour into pie shell .
Bake 35 to 40 minutes .


Cream the shortening and sugars .
Add eggs and vanilla ; beat well and add flour , soda , nuts and oatmeal .
Mix well .
Chill and drop by teaspoons .
Bake on ungreased baking sheet at 350 ° for 10 minutes .


Bake
and
cool
pie shell .
Mix Jell - O , cornstarch and sugar with
boiling water .
Cook until thick and clear ( 2 or 3 minutes ) . Add
food color . Cool .
Fill baked pie shell with sliced fruit .
Cover
with cooled Jell - O mixture . Serve with whipped cream or Cool Whip .


Split sandwich buns
in
half .
Heat margarine , grated onion , mustard
and salad dressing in saucepan .
Spread dressing on buns . Place
slice
of
ham
and Swiss cheese in buns . Wrap in aluminum foil .
Heat in a 350 ° oven for 20 minutes .


Cream sugar and margarine . Add eggs and beat well .
Add flour and blend .
Add vanilla and chocolate syrup .
Stir until well blended .
Pour into 9 x 14 - inch greased pan . Bake at 350 ° for 25 to 30 minutes .


Mix all ingredients .
Roll out on floured board ( 1 / 4 to 1 / 2 - inch thick ) .
Cut into desired shapes and arrange on ungreased cookie sheet .
Bake at 325 ° for 10 to 15 minutes .
When cool , sprinkle with powdered sugar .


Brown and drain hamburger .
Crumble hamburger on bottom of greased casserole dish .
Add salt and pepper .
Layer potatoes , carrots , onions and celery .
Combine water with soup and pour over vegetables .
Bake at 375 ° for 1 to 2 hours .


Preheat oven to 350 ° .
Grease and flour tube pan .
Combine cake mix , pudding mix , eggs , 1 cup orange juice , oil and orange peel .
Beat at medium speed with electric mixer for 2 minutes . Pour into pan .


Make jello with boiling water .
Add 2 packages of strawberries and stir until thawed .
Add the fruit and nuts .
Mix well . Congeal 1 / 2 of mixture .
Spread sour cream over this and top with the other half of mixture .
Congeal .
Serves around 12 .


Combine the first three ingredients in a pot .
Bring to a boil and boil 6 minutes .
Then add chocolate morsels .
Remove from heat and add vanilla and peanut butter .
Pour in a long greased pan and refrigerate until firm .
Cut into small pieces .


Spray Bundt pan with Pam .
Cut 1 can biscuits in quarters and place in bottom of pan .
Pour melted butter over biscuits .
Mix cinnamon and sugar ; sprinkle over .
Repeat .
Bake until done , using biscuit directions .
( May have to cook a little longer . )


Spread cherry pie filling on bottom of 9 x 13 - inch pan , then spread pineapple on top .
Sprinkle on cake mix , then pour butter over top and sprinkle with coconut and nuts .
Bake at 350 ° for 1 hour .


Beat eggs and milk in medium bowl until well blended .
Stir in flour , baking powder and salt .
Add oil and mix .
Cut up fruit or vegetables .
Add to or dip into batter .
Drop into hot deep fat ( 375 ° ) and fry until brown .
Do not crowd .
Drain on paper towels .


Mix shortening and sugar together , then add eggs .
In separate bowl , blend 3 cups shredded zucchini , vanilla and ground cloves together , then add to shortening mixture .
Add water .
Mix dry ingredients , then add .
Stir in nuts and raisins .


Soften cream cheese ; then add rest of ingredients and mix well .
Chill until firm enough to handle .
Shape with hands into large ball ( or smaller individual ones ) .
Roll in cracker crumbs or finely chopped nuts .
Refrigerate .
Serve at room temperature .


Melt butter ; add sugar , eggs and dry ingredients which have been sifted together .
Add vanilla and nuts .
Place in a greased pan ( about 8 x 10 - inch ) .
Bake at 300 ° for 35 minutes .
Sprinkle with 4x sugar while warm .


Preheat oven to 350 ° .
Melt margarine in bottom of an 8 x 8 x 2 - inch pan ; remove from heat .
Sprinkle brown sugar on bottom of pan .
Arrange drained pineapple slices over sugar .
Garnish with maraschino cherries and chopped nuts .


Put in crock - pot frozen , cold or whatever , cook on high , stirring occasionally until melted .
Then turn on low .
Cook for 3 to 4 hours .
Can be doubled or up to four times recipe .
Real good for potlucks !


Slice eggs in half lengthwise and remove yolks .
Position knife blade in food processor bowl .
Add yolks , cream cheese and remaining ingredients .
Process until smooth , stopping once to scrape down sides .
Spoon or pipe into egg whites .


Combine water and sugar ; bring to a full boil .
Simmer for 5 minutes .
Stir in lemonade ; cool to lukewarm .
Pour into refrigerator tray to freeze .
During the first hour of freezing , stir vigorously 2 or 3 times to ensure smooth and fine grain .


Wash and dry chicken pieces .
Put them in a shallow baking dish ; dot with butter or margarine between pieces and fill the dish about 1 / 2 full of the beer .
Sprinkle with paprika .
Bake at 350 ° , uncovered , for 1 hour .
Serves 4 to 6 .
Really easy .


Blend eggs slightly .
Add syrup , sugar , salt , margarine and vanilla .
Add nuts .
Pour into unbaked pie shell and bake for 12 minutes in a 375 ° oven , then reduce heat to 325 ° and bake for 40 minutes or until pie is set .


Mix beef , onions , salt and pepper . Form into small balls .
Fry in hot Crisco or Wesson oil .
Turn frequently until light brown but not crusty on all sides .
Add tomato soup and water . Cover and simmer about 45 minutes .


Mix cornmeal , bacon drippings , salt and green onions .
Pour enough boiling water to stick mixture together without being too dry or mushy .
Form into oval cakes and fry in bacon drippings in skillet , about 3 minutes on each side .


Preheat oven to 375 ° .
Dice potatoes ( with skins ) ; cook until tender .
Mash with milk , butter , salt and pepper .
Beat until potatoes are nice and fluffy .
You may want to add more milk or butter .


Combine sugar , oil and egg ; beat well . Add molasses and beat . Combine flour and other ingredients . Stir into sugar mixture . Shape dough into 1 - inch balls .
Place 1 - inch apart on cookie sheet and bake at 350 ° for 8 to 10 minutes .


Combine dry ingredients , then add eggs , milk and oil .
Stir until smooth .
Place a well - greased cast - iron corn stick pan in a 425 ° oven for 3 minutes or until hot .
Spoon batter into pan , filling 2 / 3 full . Bake at 425 ° for 12 minutes . Makes 2 dozen .


Melt butter in saucepan .
Add
milk ,
cocoa
and sugar . Stir well and boil for 1
minute .
Take from heat and immediately add peanut butter .
Stir
well .
Add
vanilla , oats and nuts ; stir well .
Drop from teaspoon quickly onto wax paper .


Mix .
Heat these 5 ingredients .
Pour over the first 6 ingredients ( bean mixture ) .
Stir .
Refrigerate overnight .
Heat and stir last 5 ingredients until sugar has dissolved but do not boil before pouring over beans .


Fry onions and garlic in oil and butter until tender .
Add 1 pound of hamburger .
Add package of spaghetti sauce mix .
Stir good .
Add can of sliced mushrooms and juice , tomato soup and mushroom soup . Bring to a boil and boil 5 minutes .
Salt to taste .


Microwave on High chocolate chips , peanut butter and oleo for 1 minute .
Stir and add vanilla and cereal .
Place 1 1 / 4 cups powdered sugar in paper grocery bag .
Add mixture ; shake .
Place on waxed paper .


Mix pudding according to directions .
Fold in half of the tub of whipped topping .
If desired , mix in a few mini chocolate chips .
Top with remaining whipped topping .
Sprinkle with chips , confetti or colorful candies .


Cream oleo , sugar and eggs .
Add vanilla .
Add flour , baking powder and soda ( previously mixed together ) , a small amount at a time .
Put in refrigerator for about 10 minutes .
Drop onto greased cookie sheet .
Bake at 350 ° for 12 to 15 minutes .


Mix the first 4 ingredients together , then add buttermilk . Put water in the empty buttermilk container . Add to mixture a little at a time . ( How much you will need depends on the weather . ) This makes enough to feed 100 to 120 people .


Scoop out pulp , leaving 1 - inch shell .
Drain the pulp . Combine remaining ingredients .
Mix until well blended .
Add tomato pulp .
Chill .
Before serving , place tomatoes on lettuce and top with dressing .
Sprinkle with additional parsley if desired .


Beat egg yolks .
Add other ingredients in order given ( not nutmeg ) .
Beat egg whites stiff and fold into the mixture .
Pour into buttered casserole and sprinkle nutmeg on the top .
Bake in preheated oven at 350 ° for 30 minutes .


Mix cake mix , butter and eggs .
Spread in 13 x 9 - inch pan . Spread pie filling over cake mixture .
Mix brown sugar , butter , cinnamon and nuts .
Sprinkle over pie filling .
Bake at 350 ° for 50 minutes .


Mix the eggs , oil , vanilla and sugar ; set aside . Sift all dry ingredients together . Add sifted ingredients to egg mixture . Mix well . Add zucchini , carrots , banana and nuts .
Mix well . Bake in 2 greased and floured loaf pans at 375 ° for 1 hour .


Melt butterscotch chips and peanut butter in the top of a double boiler . Stir in nuts and shoestring potatoes . Drop by teaspoon onto waxed paper .
Cool for several hours in the refrigerator .
Yields 2 or 3 dozen .


Season salmon .
Cover with capers , lemon juice and vinegar . Spread with sour cream .
Arrange slices of lemon on top , sprinkle with seasoned salt and paprika .
Bake at 350 degrees for 20 minutes .
Serves 4 .


Cook macaroni .
Drain .
Blend soup , milk and mayonnaise .
Stir in cheese and tuna .
Fold in macaroni .
Combine crumbs and melted butter .
Sprinkle on top of casserole .
Bake , uncovered , at 350 ° until heated , 35 to 40 minutes .


Mix mushrooms , bread crumbs , chicken , broth , milk , egg , wine , onion , salt and pepper .
Put into an ungreased 1 - quart casserole . Cook , uncovered , in a 350 ° oven about 1 hour .
Serve with Mushroom Sauce .


Preheat oven to 350 ° .
Melt margarine in a 9 x 13 - inch pan , greasing entire pan .
Mix together all the ingredients . Pour into pan , mixing margarine into batter .
Bake for 45 minutes until brown on top and crusty at edges .


Preheat oven to 350 ° .
In skillet , brown ground beef with onion ; drain .
Stir in mixed vegetables and soup .
Pour into 2 1 / 2 - quart casserole dish .
Top with Tater Tots .
Bake 30 minutes . Makes 8 servings .


Cut biscuits in quarters and roll in sugar and cinnamon mixture .
Place in buttered tubular pan .
Melt butter and brown sugar together and pour over biscuits .
Bake at 350 ° for 30 to 35 minutes .
Invert on platter and sprinkle with chopped nuts .


Saute tofu cubes in oil or butter for 2 minutes over medium heat .
Add tamari and ginger and continue cooking over medium heat for 3 to 5 minutes , stirring often .
Add orange juice and cook for 1 more minute .
Serve over Texmati brown rice .


Heat oven to 375 ° .
Beat margarine and sugars until creamy . Add eggs , milk and vanilla ; beat well .
Add flour , baking soda and salt ; mix well .
Stir in oats , chocolate morsels and nuts ; mix well .


Allow cheese to set at room temperature .
Cut into chunks and blend until fluffy .
Add Worcestershire sauce and onion .
Cool in refrigerator and shape into two or three balls .
Roll in chopped nuts .


Preheat oven to 375 ° .
Drain peaches , reserving 1 / 2 cup liquid . Arrange peaches , cut side up , in an 8 x 8 x 2 - inch baking pan .
Add reserved liquid .
Combine sugar and cinnamon ; sprinkle evenly over peaches .


Cream butter and sugar in bowl .
Add eggs and vanilla .
Blend well .
Mix flour , cocoa , baking soda and salt .
Gradually add to cream mixture .
Drop by teaspoons onto ungreased cookie sheet . Bake for 8 to 9 minutes in 350 ° oven .


Mix all ingredients together except for chocolate almond bark . Shape into small balls . Drop the balls onto waxed paper and freeze . Melt chocolate almond bark . Use toothpick to dip balls into chocolate and freeze again .


Beat condensed milk and cream cheese to a smooth consistency . Pour in large bowl containing drained fruit cocktail , pineapple tidbits , mandarin oranges and diced apple .
Blend thoroughly . Chill or freeze an hour before serving .
Yields 15 servings .


Beat eggs , sugar , oil and vanilla until thick ; sift the remaining dry ingredients together . Fold in the dates or raisins and nuts ; pour into 2 greased loaf pans .
Bake at 350 ° for 1 hour or until wood pick comes out clean .
Makes two loaves .


Cook potatoes until soft , not mushy .
Peel and cut in half lengthwise .
Melt butter in skillet .
Add sugar .
Add water and bring to boil , then add sweet potatoes .
Cook slowly until liquid is thick and the potatoes are brown .
Serves 6 .


Beat full speed 7 to 8 minutes all ingredients except chocolate ; grate the chocolate and fold into batter .
Grease pan . Bake 1 hour or until toothpick inserted comes out clean in a 350 ° oven .


Mix together cake mix , oil , eggs and milk .
Beat with beater until smooth .
Grease and flour 12 x 18 - inch cookie sheet ( with sides ) .
Pour batter into cookie sheet and bake at 350 ° for 18 minutes .
Cool slightly ( 3 to 5 minutes ) .


Prepare first 3 ingredients and refrigerate in covered container for 24 hours .
Drain .
Add sugar and vinegar and let stand in refrigerator again for 24 hours .
Then put in freezer containers and freeze .
These stay crisp and are very good .


Brown hamburger and onion ; drain .
Pour spaghetti sauce into hamburger .
Mix well .
Pour in baking dish .
Mix cream potatoes as directed on box and layer on top of hamburger mixture .
You can sprinkle cheese on top .
Bake at 350 ° for 30 minutes .


Mix sugar , oil and eggs for 1 minute .
Separately combine flour , salt , cinnamon , baking soda and salt .
Add the 2 mixtures together .
Fold in the carrots and walnuts .
Bake at 350 ° for 40 to 50 minutes .


Hard - boil eggs .
Halve the eggs and mash the egg yolks with enough mayonnaise to make a smooth paste .
Add salt to taste , then the chopped jalapenos .
Stuff the egg whites and sprinkle top with chopped parsley .


Put in large heavy frying pan and cook like scrambled eggs ( about 5 minutes ) oleo , sugar , dates and egg .
Remove from heat and add nuts , Rice Krispies and vanilla .
Let cool and form into balls and roll in coconut .


Mix first 5 ingredients .
Mix brown sugar and cinnamon in separate bowl .
Pour first mixture in 11 x 13 - inch greased pan . Sprinkle with brown sugar and cinnamon mixture and swirl with a fork .
Bake at 325 ° for 40 to 45 minutes .


Boil squash in water to cover ; add 1 / 4 teaspoon salt if desired .
Combine drained squash with soup , onion , egg and cheese . Pour into greased baking dish and sprinkle with buttered bread crumbs .
Bake 30 minutes or until browned in preheated 350 ° oven .


Sort and rinse beans .
Cook until tender .
Cook ground beef in skillet .
Drain off fat .
Add cooked beef and remaining ingredients to beans ; stir .
Cook until flavors are mixed .
Can be frozen .
Very good .


Clean seeds ; discard fiber .
Wash seeds .
Place in shallow layer in roasting pan and roast in a 250 ° oven until golden brown , about 30 to 40 minutes .
Stir occasionally .
Sprinkle with salt , if desired .


In large mixing bowl , beat cream cheese until fluffy .
Beat in Eagle Brand milk until smooth .
Stir in lemon juice and vanilla . Pour into pie crust .
Chill about 3 hours .
Top with pie filling . Refrigerate .


Cover Boston butt with salt and pepper .
Put in crock - pot with the chopped onion . Cook for 3 hours or until it falls apart with a fork . Drain well . Shred . Add barbecue sauce ; reheat and serve on buns .


Mix and sift flour , baking powder , soda , salt and spices . Cream shortening until soft and smooth .
Add sugar , eggs and jam . Add buttermilk and mix into batter .
Bake at 350 ° about 30 minutes .
Makes 3 layers .


Grease only bottom of 9 x 13 - inch pan .
Empty cake mix into bowl and measure out 1 cup ; put aside for topping .
Add melted margarine and 1 beaten egg to cake mix in bowl .
When thoroughly mixed , press firmly into pan .


Combine dry ingredients .
Mix eggs , buttermilk and Crisco , then mix with dry ingredients .
Bake in muffin tins at 400 ° for about 15 minutes .
Stores well in refrigerator for up to 6 weeks . This recipe makes a lot , 1 / 2 recipe may be plenty .


Combine eggs , sugar , vanilla and salt .
Beat well .
Add hot milk .
Pour into unbaked pie shell .
Sprinkle with nutmeg .
Bake 25 to 30 minutes at 400 ° or until knife comes out clean when inserted into middle of pie .


Sift the first 4 ingredients together .
Bring the oleo , cocoa and water or coffee to a boil and pour over flour mixture , mixing well .
Add remaining ingredients .
Beat together , mixing well with rest of ingredients .
Bake at 350 ° in a 9 x 13 - inch pan .


Cream margarine and sugar until smooth .
Add eggs , one at a time , beating well after each addition .
Add vanilla wafers alternately with milk .
Add coconut and pecans .
Pour batter into a greased and floured tube pan .
Bake at 275 ° for 1 1 / 2 hours .


Combine cake mix , pudding mix , oil , sugar and water .
Add eggs , one at a time , using electric mixer .
Stir in by hand sour cream and chocolate chips .
Pour into well - greased Bundt or tube pan .
Bake 1 hour at 350 ° .
Let cake stand 24 hours before serving .


Combine chicken , celery , grapes , pineapple and mandarin oranges ; toss well .
Combine mayonnaise , sour cream , salt and pepper .
Add to chicken mixture , stirring well .
Chill several hours before serving .
Sprinkle almonds on top .


Slice onions and separate into rings ; set aside .
Mix flour , corn meal , salt , sugar and egg together .
Add milk to the thickness or thinness to suit you , just so it sticks to onions . Drop into hot oil in deep fryer or saucepan until golden brown .


To Prepare :
Remove neck and giblets from cavities , rinse turkey and wipe dry .
Rub body cavity lightly with salt , if roasting unstuffed .
Cook neck and giblets for broth , for flavoring dressing and for giblet gravy .


Mix first 6 ingredients ; set aside .
Melt butter , mix with graham cracker crumbs and form into crust on the bottom and sides of cake pan .
Pour cake mix into cracker crumbs crust .
Bake at 350 ° .


Cook beans
in salted water until tender ; drain .
Fry bacon until
crisp ; reserve grease .
Mix crumbled bacon , beans and onion .
Combine
bacon
grease ,
vinegar
and brown sugar ; heat to boiling .
Pour over beans just before serving .


Sprinkle chicken with salt .
Brown in butter in skillet . Remove chicken and butter into large baking dish .
Mix apples with chicken .
Sprinkle with sugar and nuts .
Add cider ; cover .
Bake at 375 ° for 40 to 45 minutes .
Serve with mound of steamed rice .


Place fillets in a saucepan .
Cover with water ; add the salt . Bring to a boil ; lower heat and simmer 10 minutes .
Drain .
Cover again with cold water .
Add the vinegar .
Bring to a boil .
Lower heat and simmer 10 minutes .
Drain .
Serve with melted butter .


Mix beaten eggs , sugar and vanilla .
Mix in Eagle Brand milk . Mix well and pour into freezer and add enough milk to fill container .
Mix this ahead and sit in the freezer ; when ready to make ice cream , you ' ll be ready .


Cook green bell pepper slices , onion and garlic in shortening in covered skillet over low heat until tender .
Stir in soup , water , lemon juice , seasoning and shrimp .
Cook about 10 minutes . Stir often .
Serve over rice .
Yields 4 to 6 servings .


Use an 8 - inch glass baking dish .
Stir in graham cracker crumbs , chocolate pieces and pecans in dish ( greased ) .
Mix well . Stir in sweetened condensed milk ; spread .
Microwave on High for 8 minutes .
Let cool .
Cut into squares .


Mix oatmeal , brown sugar and oleo like pastry .
Add syrup , vanilla extract and almond extract .
Press into a 9 x 13 - inch greased cake pan ( works best with wet hands ) .
Bake at 350 ° for only 10 minutes .
Cool .


Cut meat into 1 inch cubes . Brown in skillet with butter .
Add mushrooms , onion and garlic powder . Mix barbecue sauce , honey and peppers in large bowl . Mix well . Pour sauce mix over meat ; cook until meat is tender . Serve over cooked noodles .


Mix first 5 ingredients together , then mix wet ingredients together .
Combine mixtures together .
( We use two bowls to make final mix since there ' s such a large quantity . )
Mix with a wooden spoon only .


Press rolls into 9 x 13 - inch pan .
Bake until brown .
Cool . Mix cream cheese , minced onion , dill weed and mayonnaise .
Spread cream cheese mixture over cooled crescent rolls .
Sprinkle your choice of fresh vegetables over cream cheese .
Press in lightly .


Crush garlic with salt and pepper .
Mix with oil ; spread on lamb .
Sprinkle with marjoram , thyme , rosemary and flour .
Pour wine and 1 cup water into pan .
Roast in a 325 ° oven for 2 1 / 2 hours , basting frequently .
Serves 6 .


In a 10 - inch skillet over medium heat in hot salad oil , fry 1 tortilla at a time about 30 seconds on each side until lightly browned and blistered . With tongs , remove tortillas to paper towels to drain . Discard any remaining oil .


Brown bacon and take
out
of pan .
Saute onion in fat . Add flour until bubbly and slowly stirring add water , vinegar , sugar , salt and pepper .
Add
bacon
and
simmer
a
couple of minutes . Pour over potatoes and eggs .
Serve warm .


Blend mayonnaise and whipped cream .
Core and chop apples , adding to dressing immediately .
Add other ingredients except walnuts ; mix lightly .
Salad can be chilled before serving .
Add walnuts just before serving .
Makes 50 ( 1 / 3 - cup ) servings ( 5 quarts ) .


Cream butter and sugar ; add eggs .
Sift flour and cinnamon together and add alternately with milk .
Add sherry , nuts and fruit .
Drop on well - greased cookie sheet and bake 20 minutes at 300 ° .
Makes about 12 dozen .


Bake the chocolate cake according to directions ; cook in 13 x 9 - inch pan .
Immediately after baking , make holes with a wooden spoon in cake .
Then , while still warm , pour milk and caramel over cake .
Let cool .
Spread Cool Whip very thick on top of cake .


Bring sugar and vinegar to a boil and cool .
Mix chopped vegetables and olives with kraut and sprouts in a large Pyrex bowl .
Pour vinegar and sugar over it and mix well .
Keep in refrigerator .


Combine soup , milk and cheese in saucepan and melt .
Pour mix over green beans in greased casserole .
Crush onions rings and place on top of green beans and cheese mixture .
Bake at 300 ° to 350 ° for about 30 minutes .


Mix
all
dry ingredients together and add wet ingredients . Add tea last .
Fold in berries .
Use greased , floured 9 x 13 - inch pan or make into muffins .
Bake at 350 ° until done , ( about 20
to 25 minutes , less if muffins are made ) .
Use cake tester .


Puree strawberries in punch bowl .
Combine strawberries and remaining ingredients , except ginger ale .
Stir until sugar dissolves .
Before serving add the ginger ale .
Float 1 / 2 gallon vanilla ice cream or orange sherbet in punch .


Pour water over oatmeal .
Put in butter .
Let stand 20 minutes . Stir 2 or 3 times while cooling .
Combine remaining ingredients .
Add the oatmeal mixture .
Bake in oven at 350 ° for about 35 minutes . Batter will be thin .


Combine shortening and sugar well ; add 1 egg at a time , beating well after each egg .
Sift flour and salt ; add alternately with the orange juice and flavoring .
Bake in tube pan at 325 ° for 1 hour .


Saute zucchini and onions in butter in a large frying pan over medium heat until tender .
Stir in parsley , salt , pepper , garlic powder , basil and oregano .
Remove from heat .
Stir together eggs and cheese in a large bowl , then add to vegetable mixture .


Melt cheese in double boiler with remaining ingredients . After it is all melted and mixed thoroughly , put into 6 to 8 ( 1 / 2 pound ) oleo tubs or put in fancy dishes and give away as gifts . Super good with crackers or celery sticks !


Preheat oven to 425 ° .
Melt shortening in frypan placed in oven .
Beat egg ; add 1 cup milk .
Stir in cornmeal , flour , sugar , salt and baking powder .
Turn into frypan with melted shortening . Pour over remaining milk .
Do not stir .
Bake 25 minutes at 425 ° .


Mix first 6 ingredients .
Marinate meat in mixture .
Saute green peppers ( 3 to 5 minutes ) .
Stir in meat and cook over medium high heat for approximately 5 minutes .
Stir in tomatoes .
Simmer for approximately 3 minutes .


Combine potatoes and water in a 2 - quart glass casserole ; cover .
Microwave on High 8 to 12 minutes or until tender , stirring after 6 minutes .
Drain .
Stir in remaining ingredients ; mix lightly .
Chill .


Cut each hot dog into 4 pieces .
Combine barbecue sauce , relish and hot dogs in saucepan .
Cook on medium heat , stirring occasionally , just until heated through .
Serve hot with cocktail picks .
Makes about 48 appetizers .


Bring to a boil first 3 ingredients .
Mix together the last 6 ingredients .
Pour liquid mixture into dry mixture and beat until well mixed .
Bake in a 15 x 10 1 / 2 x 1 - inch pan at 375 ° for 20 to 25 minutes .


Place 1 cup brown sugar in bottom of a 9 x 13 - inch glass dish . Pour boiling water over sugar .
Mix the rest of the ingredients in a mixing bowl .
Drop mixture in sugar and water by spoonfuls .
Bake at 375 ° for 45 minutes .


Place chicken in a baking pan .
In a bowl , mix wine , soy sauce , oil , water , brown sugar , oregano and garlic salt .
Pour mixture over chicken .
Bake , covered , at 375 ° for one hour or until chicken is fork - tender .
Serve with rice .


Cut 1 ounce Sorrento string cheese in half ( or keep whole , optional ) .
Dredge each piece of string cheese in flour , dip in egg and then coat with bread crumbs .
Place on a plate in a single layer .
Refrigerate uncovered for one
hour .


Cook green beans and drain .
Melt cheese and soup over low heat and add to beans .
Add 1 / 2 can of French fried onions and stir .
Bake at 350 ° for 20 minutes .
Add other half on top and bake 5 more minutes .


Heat outdoor grill . Combine all ingredients except pork chops . Place chops in shallow dish and pour marinade over them . Marinate 30 minutes . Drain pork , discarding marinade . Grill chops over indirect medium - hot heat 12 to 15 minutes , turning once .


Put soda in
buttermilk
and let stand 3 minutes .
Cook all ingredients ,
including
buttermilk ,
to
soft ball stage . Cool and beat
until creamy .
Pour into buttered pan or plate . Cut into squares
when set . Nuts , coconut or other flavorings may be added .


Parboil squash until tender .
Don ' t cook too long .
Mix squash , onions , salt , pepper , cheese , egg and crackers ; mix lightly with melted margarine .
Sprinkle 5 or 6 crushed crackers on top .
Bake 30 minutes or until browned on top and bubbly .


Cook macaroni and set aside .
Mix together egg , sugar and flour .
Add to juice and cook until thick .
Pour over macaroni and refrigerate overnight .
Next day , add Cool Whip and drained fruit to macaroni .
Ready to serve .
Makes large salad .


Soften leaves in boiling water for 5 to 10 minutes .
Mix together all remaining ingredients , then shape into small roll and roll up in cabbage leaves .
Fasten with toothpicks .
Place in greased baking dish and bake 45 minutes at 350 ° .


In a 4 - quart pot , boil meat with salt , 2 whole ribs of celery , whole onion and whole potato very slowly for 3 hours or longer . Take soup meat from pot and remove meat from bone , chopping to bite size and discarding bone and fat .


Brown and drain hamburger .
Cook bacon slices and cut them up . Mix beans , vinegar , brown sugar and catsup in large bowl .
Add hamburger and bacon pieces .
Mix well .
Spread in large casserole dish .
Bake at 350 ° for 30 minutes .
Serves 6 to 8 .


Mix
cereal ,
flour , soda and salt .
Mix sugar , oil and eggs . Beat
well ,
then
add
buttermilk .
Mix
dry
and wet ingredients together .
Bake in greased muffin tins at 400 ° for 20 minutes .
Keep
rest of batter in refrigerator as long as 6 weeks . Use as needed .


Combine butter and water .
Bring to a boil .
Add flour and stir .
Will form into a ball .
Remove from burner .
Add one egg at a time and mix well .
Drop 1 / 2 tsp . to 1 tsp . on cookie sheet . Bake at 400 degrees for 20 - 25 minutes or until golden brown .


Pour milk over coconut and set aside while creaming butter and sugar .
Add eggs and beat mixture well .
Add milk , coconut and flavoring .
Pour into unbaked pie shell .
Bake at 350 ° for about 30 minutes or until pie is golden brown .


Beat shortening until creamy ; add sugar .
Beat until thick to lemon colored .
Sift dry ingredients ; add granulated sugar with bananas .
Blend thoroughly after each addition .
Add nuts .
Grease bottom of bread pan only .
Bake 60 to 70 minutes at 350 ° .


Mix the Clear Jell with enough water to make a smooth paste before adding to main amount of water .
Cook until clear .
Add 2 ( 3 ounce ) packages of orange jello .
When cool , add fresh , frozen or canned fruit .


Over medium heat add butter , onion , green pepper , saute until tender , about 5 minutes .
Add beef and saute 2 minutes .
Add lemon juice , worcestershire sauce , ketchup , brown sugar , mustard , salt and hot pepper sauce to skillet , mix well .


Mix syrup , water and sugar in a heavy medium - sized saucepan . Stir over low heat until sugar is completely dissolved .
Boil , covered , about 3 minutes ; uncover and continue boiling slowly to 310 ° .


Blend Crisco and sugar .
Combine soup with water and soda and add to the Crisco mixture alternating with sifted dry ingredients . Stir in raisins and nuts .
Bake at 350 ° for about 1 hour .
Cool and Frost


Boil dates , sugar and butter 5 minutes .
Stir constantly . Remove from heat .
Add remaining ingredients ; mix well .
Form balls .
Roll in xxxx sugar .
Makes about 3 dozen balls .
Store in airtight container .


Mix flour , sugar and coconut in a bowl .
Beat eggs and add milk , butter and flavoring . Then add dry ingredients .
Pour into well greased pie plate and bake at 350 ° for 45 minutes to 1 hour or until golden brown .
This pie makes its own crust .


Brown beef and onion . Add tomato paste , salt , sugar , Worcestershire sauce and oregano .
Mix well . Add corn and put in small , buttered casserole dish .
Sprinkle crushed potato chips on top . Place in oven at 350 ° for 20 minutes .
Serves 4 .


Bring milk and butter to boil .
Beat eggs and sugar together . Fold eggs and sugar into milk , then add vanilla .
Pour into pie crust and sprinkle with nutmeg .
Bake at 425 ° for 25 minutes ( the temperature is important ) .


Melt margarine in small saucepan ; remove from heat .
Add cornstarch and turmeric ; mix well .
Stir in remaining ingredients and mix well .
Bring to a boil over medium heat , stirring constantly .
Boil for 1 minute .
Makes about 1 cup .


In 2 small pie pans , spread cream cheese .
Add chili .
Add shredded Monterey Jack , then Cheddar cheese .
Add chopped onions on top .
Bake at 400 ° for 15 minutes .
Serve with large corn or tortilla chips , small plates and lots of napkins !


Preheat oven to 325 ° .
Grease and flour a 10 - inch tube or Bundt pan .
Cream butter and shortening .
Gradually add sugar until light and fluffy .
Add eggs , one at a time , beating well after each addition .


Drain Kosher dills ; cut into strips and rinse well in clear water ; drain .
Put back into jars .
Mix the rest of ingredients in kettle ; boil one minute .
Let cool .
Pour over dills .
Let stand overnight in refrigerator before using .
Will get crisper with age .


For first layer , put in ground beef and onion .
Add green beans or corn for second layer .
Combine soup with milk and spread for third layer .
For the fourth layer , sprinkle with shredded Cheddar cheese and add Tater Tots for fifth layer .


Cream butter and sugar .
Add remaining ingredients .
Roll into balls the size of quarters . Bake at 350 ° for 15 to 20 minutes until lightly browned .
Cool .
Roll in confectioners sugar . Yields 36 cookies .


Bake cake according to directions in square baking dish ; let cool for 20 minutes .
Poke holes in cake .
Mix jello with 3 / 4 cup boiling water and 1 / 4 cup cold water .
Pour jello mixture over cake and place in refrigerator .


Dissolve gelatin in hot water ; add beet juice , vinegar , salt and onion .
Chill until partially thickened .
Add beets and cucumbers .
Chill until firm .
Serve on lettuce , spinach , fresh mustard or other greens .


Break florets into small pieces ; add onion and cheese .
Dice bacon and fry until crisp ; drain well and add to broccoli mixture . Combine mayonnaise , vinegar and sugar , stirring until sugar is dissolved .
Pour over vegetables .
Chill .


Melt butter
in
bottom
of
pan .
Sprinkle
sugar over partially drained fruit .
Measure flour , sugar , baking powder , salt and add
with milk .
Pour onto butter .
Pour fruit on top and bake at 350 ° about 30 minutes .


Pour olive oil into wooden salad bowl .
Squeeze approximately 2 tablespoons of lemon juice into bowl .
Whisk together .
Add salt , pepper , Parmesan and a pressed clove of garlic to taste . Toss with rest of ingredients and enjoy !


Combine cream cheese , sour cream and taco seasoning in bowl . Mix until well blended and smooth . Pour into shallow dish . Cover top with lettuce , sprinkle with cheese then chopped tomato . Chill .
Serve with doritos .


Preheat oven to 350 ° .
Beat eggs slightly , just until whites and yolks are mixed .
Stir in sugar , then add corn syrup , melted butter , milk and vanilla .
Stir the pecans into the egg / sugar mixture .
Pour mixture into an unbaked pie crust .


Cream oleo , shortening and sugar .
Add vanilla and salt .
Add eggs , one at a time .
Beat well after each addition .
Stir in flour and mix well .
Drop by teaspoon on greased cookie sheet . Flatten and bake at 375 ° for 8 to 10 minutes .


Mix brown sugar , eggs and milk together , then separately mix white sugar , flour and cornstarch ; then mix and add to mixture . Add vanilla and butter , then add 1 quart boiling hot water .
Stir and let thicken .
Pour into baked pie shells .


Place
chicken thighs ( skin
removed )
in baking pan . Bake at 350 °
for 1 hour .
Mix can of cream of mushroom soup with
3 tablespoons
shoyu .
Pour mixture over chicken thighs after 1 hour , then cook 15 minutes more .


Mix together cake mix , 1 egg and melted margarine and press into 9 x 13 - inch pan .
Mix together cream cheese , 2 eggs and confectioners sugar and pour over top of mix .
Bake at 350 ° for 30 to 35 minutes .


Melt chocolate over medium / low heat , stirring until smooth . Remove from the heat ; stir in candy .
Spread on parchment paper - lined cookie sheets . Refrigerate for 8 to 10 minutes . Break into small pieces ; store in airtight containers .


Combine the oleo , sugar and vanilla .
Add the flour and salt which have been mixed together .
Add nuts and roll into 1 - inch balls .
Bake until set ( not brown ) and roll in powdered sugar before and after they cool .


In skillet , cook onions and garlic in butter for 2 minutes . Stir in soy sauce and salt .
Add remaining ingredients , except rice noodles .
Mix well .
Spoon into 1 1 / 2 - quart casserole .
Top with rice noodles .
Bake at 350 ° for 30 minutes .
Makes 6 servings .


Mix together egg yolk , sugar , flour , baking powder , hot water and vanilla . Beat egg whites until stiff and fold into batter . Put in a greased cookie sheet . Bake at 350 ° for 25 to 30 minutes .


Combine margarine , sugar and milk in saucepan .
Boil for 3 to 4 minutes , stirring constantly .
Remove from heat .
Add peanut butter , vanilla and cocoa ; fold in nuts and oats .
Drop by spoonfuls onto waxed paper .
Let cool thoroughly before serving .


Wash chicken breasts thoroughly .
Cover baking pan with aluminum foil and put breasts in .
Use a fork to poke holes into chicken and pour Zesty Italian dressing over them .
Add margarine and water .
Cook at 350 ° for 1 hour .
Serve warm .
Makes 2 servings .


Combine chili , rice , onion and green pepper in a pot .
Heat over low heat , stirring occasionally , about 20 minutes or until bubbly .
Sprinkle with cheese and continue heating until cheese melts , about 10 minutes .


Combine kraut , onion , parsley and seed in 13 x 9 x 2 - inch pan . Top with 2 cups cheese and 2 / 3 cup dressing .
Layer beef slices . Add rest of cheese and dressing .
Toss bread cubes with margarine and spread on top .
Bake in 375 ° oven for 35 minutes .


Combine
first 4 ingredients . Mix sugar and remaining ingredients .
Bring
to a boil ; cover .
Reduce heat and simmer 2 minutes .
Pour
vinegar
mixture
over vegetables and toss . Cover and chill at least 2 hours .


Quarter oranges and seed .
Leave peeling on oranges .
Chop or grind cranberries , oranges and pecans .
Add sugar and blend . Refrigerate in covered bowl for at least 4 hours before serving . Can be frozen .
Serves 6 to 8 .
Great for the holidays .


Preheat oven to 375 ° .
Combine margarine , dill and beans .
Fold in ravioli gently .
Spoon mixture into 1 1 / 2 - quart casserole . Spread Swiss cheese with mustard .
Place mustard side down on ravioli mixture .
Bake at 375 ° for 30 minutes .
Serves four to six .


Thaw spinach and drain well .
Add celery , onion and chopped eggs to spinach .
In smaller bowl , put mayonnaise , horseradish , vinegar , Tabasco sauce and salt .
Mix well .
Pour over spinach mixture .
Add cheese and mix well .
Best if made day before using .


Cook potatoes in 4 cups water . When potatoes are tender , mix 2 tablespoons flour in 1 / 2 cup water until thick ; add to potatoes . Beat egg and add to potatoes . Add 1 to 2 cups milk ; simmer until hot .


Combine all ingredients ; bring to a boil and simmer 10 minutes .
Thicken with 1 / 4 cup cornstarch , dissolved in 1 / 2 cup water .
Bring to boil again .
Seal in jars , 6 or 7 pints .
I make this at Christmas time and use it for gifts .


Cook potatoes until fork - tender .
Drain and cool slightly . In a large bowl , combine potatoes and all other ingredients ; toss gently to mix well .
Sprinkle paprika on top .
Cover .
Refrigerate at least 3 hours for best taste .


Cook rice according to package directions .
Add sour cream and green chiles .
Pour half into casserole .
Top with cheese .
Pour rest of rice mixture over and top again with cheese . Dot with margarine and sprinkle with paprika .
Bake at 350 ° for 1 / 2 hour .


Combine and mix first 6 ingredients . Spread in 9 x 13 baking pan . Sprinkle 2 / 3 of spice cake mix on top . Sprinkle on top of cake mix the chopped walnuts . Drizzle butter over top . Bake for 50 minutes at 350 ° .


Mix well all ingredients , except cheese .
Pour half of batter in a hot skillet .
Sprinkle half of cheese over batter .
Pour in the rest of the batter and top with cheese .
Bake at 400 ° for 20 to 25 minutes .


In a 9 x 13 - inch baking pan , mix all ingredients ; toss thoroughly .
Cover with foil in which holes have been punched . Bake at 350 ° for 1 hour and 15 minutes , or until all vegetables are tender .
Remove foil in the last 15 minutes of baking .


Saute onions in butter .
Cook broccoli cuts as per directions . Drain .
Add cream of mushroom soup , 1 can evaporated milk , 2 cans regular milk and Cheez Whiz .
Heat over medium - low flame , stirring regularly .


Brown hamburg and onions .
Add salt and pepper to taste .
In a large pot , add hamburg mixture and all the other ingredients , except the kidney beans , and cook over low heat .
Cook , uncovered , stirring occasionally for 3 to 4 hours .


Preheat oven to 425 ° .
Cook beef and onion ; drain fat .
Add salt , pepper , beans and soup .
Heat to boiling .
Place in a baking dish .
Mix Bisquick with water .
Roll and lay like lattice on top of mixture .
Bake until Bisquick is brown .


Peel ,
slice
and cook potatoes .
Arrange in glass pan ; add salt .
Cook soup , milk , margarine and cheese until cheese melts . Pour
over
potatoes .
Sprinkle
with
cracker crumbs . Bake until mixture bubbles .


Mix sugar and cocoa thoroughly . Add milk and oleo . Place over heat and boil until it spins a thick thread . Remove from heat . Add vanilla . Beat for about 2 minutes with mixer . Spread between layers , on top and sides of cake .


Sift flour , sugar , cocoa , soda , cream of tartar and salt into mixing bowl .
Drop in shortening and add 2 / 3 of milk , then vanilla and beat .
Add eggs and beat .
Add the remaining 1 / 3 of milk and beat .
Bake at 350 ° .


Slice raw peeled sweet potatoes 1 / 2 - inch thick .
Place in heavy skillet that has margarine , melted .
Sprinkle sugar on potatoes .
Cook on low heat , turning often .
When tender , remove to serving dish .


Fry hamburger ; drain and put in bottom of small casserole . Add beef soup .
Put about 2 inches of mashed potatoes on top .
Dot the top with buttered bread crumbs and bake at 350 ° for about 30 to 40 minutes or until hot and bubbly .


Beat pumpkin , eggs , sugar , spices and salt .
Add milk .
Mix well .
Pour into greased 9 x 13 - inch pan .
Sprinkle cake mix on top , dry .
Cut up stick of margarine on top .
Bake at 375 ° to 400 ° about 45 minutes or until knife comes out clean .


Combine marshmallows , Hershey bars and milk in top of double boiler .
Heat until chocolate and marshmallows melt .
Cool , then fold in whipped cream .
Pour mixture into pie crust ; sprinkle a few graham cracker crumbs on top .
Refrigerate .
Serve cold .


In large pot , brown meat and onion .
Cook until onion is tender .
Drain ; salt and pepper to taste .
Put in remaining ingredients ; stir .
Bring to boil .
Reduce heat ; simmer , covered , for 15 minutes , or until noodles are tender .
Makes 6 servings .


Mix butter , sugar , eggs and vanilla thoroughly .
Blend rest of ingredients .
Drop by rounded teaspoonfuls , about 2 inches apart , on lightly greased sheet .
Flatten with bottom of glass dipped in sugar .
Bake 8 to 10 minutes at 375 ° .


Set aside 2 / 3 cup of cake mix .
Combine remaining cake mix , butter and 1 egg .
Mix with fork until crumbly .
Press mixture into a greased 9 x 13 - inch baking dish .
Bake at 350 ° for 15 to 20 minutes or until light golden brown .


Combine first 7 ingredients , beating until smooth .
Stir in squash and onion .
Add pepper .
Drop mixture by tablespoon into a hot greased skillet , cooking until golden brown ( as for pancakes ) . Drain on paper towel .
Makes about 2 dozen .


Combine molasses , boiling water and baking soda .
Pour over prepared shell .
Sprinkle with remaining crumbs .
Bake at 350 ° for 30 to 35 minutes , or until filling is set and crumbs golden brown .


Bring fruits and water to a boil .
Add butter and boil for 5 minutes .
Set aside to cool .
Add remaining ingredients to mixture .
Bake in 11 x 7 x 2 - inch pan that has been greased .
Bake at 350 ° for 30 minutes .
Cool and cut in squares .


Trim off thick part of each cabbage leaf .
Cover leaf with water ; soak 2 minutes .
Mix beef , onion , rice , tomato juice and pepper .
Place about 3 tablespoons meat mixture on each cabbage leaf .
Tuck in sides and roll up .


Beat eggs until light .
Beat in butter , sugar , flour , baking powder and salt .
Beat well .
Add milk , vanilla and coconut ; beat well .
Pour mixture into 2 pie pans .
Bake at 350 ° for 40 minutes . Makes its own crust .


Mix flour , baking powder and salt ; set aside .
Mix Crisco , sugar , beaten egg , vanilla and milk ; add dry ingredients to mixture , then add cut up and floured gumdrops and nuts .
Bake at 400 ° for 8 to 10 minutes .
Do not overcook .


Combine the vinegar , the juice from the peaches , sugar , cinnamon and cloves .
Boil until reduced by about half .
Remove the spices .
Stick the cloves into the peach halves and pour the syrup over peaches .
Let stand overnight in the refrigerator .


Mix and boil the sugar , cocoa , margarine and milk for 3 1 / 2 minutes over medium heat ; bring to a full boil .
Remove quickly and add the oatmeal , peanut butter and vanilla .
Drop by spoonful onto wax paper and cool .
Makes 2 1 / 2 to 3 dozen .


Combine all ingredients in a 2 - quart casserole dish .
Reserve a few French fried onions to add later .
Cover dish .
Bake at 350 ° for 30 minutes .
Pour remaining onions on top .
Leave uncovered . Bake another 5 minutes .
Serve .


In a large mixing bowl , combine all ingredients listed .
Mix thoroughly .
Shape into a loaf in a 12 x 8 - inch baking dish . ( Optional :
Top with ketchup and green pepper for garnish . )
Bake at 350 ° for approximately 45 minutes .
Do not cover .


Spray a 9 x 13 - inch pan with Pam spray .
Wash potatoes and cut in half .
Coat potatoes with onion soup and oil by putting in a bag and shaking until all potatoes are coated .
Bake at 400 ° for 40 minutes .
( Need not add any liquid . )


Grease a 2 - quart baking dish .
Thaw spinach and drain thoroughly .
Cook potatoes and mash .
Add margarine , sour cream and seasonings .
Stir in spinach .
Turn into baking dish , sprinkle with cheese .
Bake at 350 ° for 30 to 40 minutes .
Yields 6 servings .


Drain all vegetables .
Mix everything together except Ritz crackers .
Place mixture in baking dish and top with crushed crackers .
Pour melted margarine on top of crackers . Bake 45 minutes at 350 ° .


Combine ice cream and Cool Whip . Blend well . Reserve 8 Whoppers for garnish and crush remaining Whoppers . Add 1 cup crushed candy to ice cream / Cool Whip mixture . Spoon mixture into pie crust . Top with remaining crushed candy .
Freeze 4 hours .


Mix bananas , soda and water ; set aside .
Mix shortening , sugar , eggs and milk .
Add flour and baking powder mixture alternately with banana mixture .
Add nuts ; mix well .
Grease and flour pan .
Bake at 350 ° for 30 to 35 minutes .


Use standard recipe for mixing Jell - O .
Put in refrigerator until it begins to jell .
Mix nuts , cheese , pineapple and whipped cream together .
Add Jell - O mixture .
Pour in mold and serve when firm .


Beat your deer meat , then mix flour , Greek seasoning , garlic salt , pepper and salt .
Shake deer meat in the mixture .
Have grease real hot .
Cook until brown like you want .
Drain on paper towel .


Slice steak into thick strips .
Slice onion .
Heat oil on medium heat .
Cook onions 3 minutes .
Add beef and fry 3 minutes . Add gravy to pan .
Heat on low .
Simmer 5 minutes .
Heat muffins in microwave for 30 seconds .
Serve mixture on muffins .


Place cinnamon in a large pot with water and orange rind . Bring to a boil .
Reduce heat and let simmer .
The combination of cinnamon and orange will fragrance every room in your home .
It will smell clean , fresh and delicious .


Flour and beat steak .
Salt and pepper .
Brown in a small amount of oil on both sides .
Place in large pot and add remaining ingredients .
Cook on top of stove on low heat for about 2 1 / 2 to 3 hours until tender .


Cut chicken into frying parts .
Mix flour and seasonings together in a bag .
Shake well .
In a large frying pan , melt margarine on low heat .
Brown chicken on both sides .
Place in a baking dish .
Bake at 350 ° for 1 hour .


Preheat oven to 450 ° .
Combine bread crumbs and salt .
Coat eggplant .
Spray with nonstick vegetable spray .
Place on baking sheet .
Bake 15 minutes until eggplant soft and crumbs slightly brown .
Set aside .
Save leftover crumbs .


Grease Bundt pan .
Mix sugar and cinnamon together and let stand .
Place chopped nuts in bottom of Bundt pan .
Mix cake mix , pudding , water and oil until moistened ; add eggs , one at a time . Beat 6 to 8 minutes at high speed .
Add flavorings .


Soften cheese to room temperature .
Drain and rinse crab and sprinkle with the lemon juice .
Stir all ingredients together . Press into a bowl ; chill .
Loosen and invert onto large plate . Surround with crackers and serve .


Cream the oil , sugar and eggs . Add buttermilk , soda , salt and vanilla alternately with the flour .
Beat well and add mashed bananas . Blend well .
Put into a greased jelly roll pan . Bake at 375 ° for 25 to 30 minutes .


Beat eggs and sugar in bowl until well blended .
Add undrained pineapple ; mix well .
Add flour .
Add 1 teaspoon vanilla ; mix well .
Stir in 1 / 2 cup nuts .
Pour into a greased 13 x 9 x 2 - inch pan .
Bake at 350 ° for 35 to 40 minutes .
Cool .


Cook until thick :
sugar , cornstarch and Sprite .
Add the strawberry Jell - O .
Cool .
Fold in the sliced strawberries .
Line baked pie shell with softened cream cheese .
Pour strawberry mixture into pie shell .
Chill about 4 hours .
Garnish with cream . Serves 8 .


Beat mix , egg and milk until smooth .
Cut apples crosswise in 1 / 8 - inch slices , dip in batter .
Cook in oil in hot skillet until golden brown , turning once .
Serve hot with syrup , jelly or powdered sugar .


Mix dry ingredients well in a large bowl .
Add oleo , buttermilk and eggs ; mix well .
Fill greased muffin tins 2 / 3 full and bake at 400 ° for 15 to 20 minutes .
Yield : approximately 6 dozen regular size muffins or 12 dozen mini muffins .


Mix together in saucepan the egg , sugar , dates and butter . Simmer on top of stove , approximately 10 minutes , stirring constantly .
Let cool one minute .
Add Rice Krispies .
Stir until thoroughly mixed .
Shape into balls .
Roll in chopped nuts .


Mix together the shortening , sugar , egg and vanilla .
Stir in sifted dry ingredients and add nuts and chips .
Drop by teaspoons 2 inches apart on lightly greased cookie sheet .
Bake at 375 ° for 8 minutes . Yields 3 dozen .


Fry together butter and onion until brown .
Add flour and stir .
Add canned soup , milk and broccoli .
Simmer 15 minutes or until broccoli is cooked .
Add shredded Cheddar cheese and simmer 10 minutes .


Combine spaghetti , chicken , olives , onion , seasoning and broth .
Bake until hot .
Add sour cream and stir .
Place almonds on top and heat through .
Serve with French bread and a salad .
A great way to use leftover chicken or turkey .


Prepare Kraft dinner as on package .
Cut broccoli into 1 - inch pieces .
Add ingredients to dinner and mix well .
Spoon mixture into 2 - quart casserole and cover .
Bake at 350 ° for 50 minutes . ( Make ahead as directed except for baking . )


Process first 5 ingredients in a food processor or blender until smooth , stopping to scrape down sides .
Pour mixture into glasses .
Process raspberries and 1 / 2 c . sugar until smooth ; swirl evenly into shakes .
Serve immediately .


Preheat oven to 400 ° .
Arrange shrimp in a single layer in a baking dish .
In a large bowl , combine all ingredients .
Pour over shrimp .
Marinate for 30 minutes . Bake at 350 ° for 20 minutes . Do not overcook .


Mix flour , salt and pepper .
Coat meat .
Heat oil in skillet . Cook onion until tender .
Add meat cubes .
Cook until brown . Slowly add sour cream or milk and vinegar or lemon juice .
Stir constantly .


In a 1 1 / 2 qt . casserole dish combine ingredients .
Brush chicken with bitter and salt & pepper . Place chicken on top of rice . Bake at 375 ° for 1 hour and 15 minutes , or until chicken is tender .


Microwave :
Cut squash lengthwise .
Place in covered microwave dish and microwave 10 minutes .
Once done , with a fork , scrape the inside of the squash .
It should string out like spaghetti . Sprinkle with bacon strips and salt and pepper to taste .


Mix all ingredients well .
Pour over cooked beef or pork ribs and heat in a moderate oven for about 20 minutes .
Or mix with cooked ground beef and onion ( fat drained off ) for spicy Sloppy Joes .
Serves 4 to 6 .


Mix cubed chicken , cream of chicken soup and sour cream in a 9 x 13 - inch pan .
Mix crackers , melted margarine and poppy seed in plastic bag .
Spread over top of chicken mixture .
Bake at 350 ° for 30 minutes .


Place half the noodles in a greased baking dish .
Add half the chicken and mushrooms .
Repeat layer .
Add salt , pepper and margarine to hot broth . Pour over chicken .
Cover with bread crumbs and bake uncovered at 350 ° for about 20 minutes or until brown .


Combine eggs , bean sprouts , meat or seafood , onion , salt and pepper .
Mix together lightly . Melt 1 teaspoon butter in 6 - inch skillet .
Pack 1 / 2 cup of mixture into skillet .
Cook until set and brown on edges .
Turn and brown on other side .


Grease medium iron skillet and warm in oven as it preheats . Mix all ingredients together .
Pour into hot pan .
Bake
at 425 ° for about 25 minutes .
If you run out of eggs , you may substitute a heaping tablespoon of mayonnaise .


Cream butter , sugar and vanilla , then add potato chips and nuts ; mix well .
Stir in flour .
Form into balls and press flat with the bottom of a sugar - coated glass on a cookie sheet .
Bake 12 minutes in a 350 ° oven .


Slightly beat eggs .
Add remaining ingredients and mix thoroughly .
Shape into balls the size of walnuts .
Refrigerate 30 minutes before baking .
Place on ungreased cookie sheet .
Bake at 350 ° for 20 minutes .
Can be frozen after baking .
Yield : 4 dozen .


Cream sugar and margarine .
Beat in eggs and vanilla .
Sift remaining ingredients together and blend into mixture .
Form into rolls ; wrap in waxed paper .
Refrigerate overnight .
Slice and bake at 350 ° for 8 to 12 minutes .


Put rhubarb in pan .
Cover with water and cook 5 minutes . Drain .
Mix egg yolks , sugar , flour , cream and butter well .
Add rhubarb and cook until thick .
Pour into pie shell .
Top with meringue and brown .


Sift the first 6 ingredients together . Add the dates and nuts . Cream the margarine , sugar , egg and flour mixture .
Add the pumpkin .
Mix lightly .
Pour into well - greased 2 - quart mold . Cover and steam 2 hours .
Serves 8 to 12 .


Sprinkle one side of flank steak with salt and pepper , parsley , garlic and cheese .
Roll steak up tightly , jelly roll fashion and secure with string .
Brown on all sides in shortening in large skillet or Dutch oven .


Cream butter and sugar . Add eggs and vanilla .
Sift the dry ingredients together and add to the butter mixture alternately with the sour cream .
Pour half the batter into a buttered tube pan .


Combine sugar and sour cream in a pan . Cook over low heat , stirring constantly , until medium soft - ball forms when dipped in water .
Remove from heat . Add vanilla and nuts . Stir until light sugar coating .


Brown onions and garlic in oil ; add mushrooms .
Sprinkle meat with 4 tablespoons flour and brown .
Add soup , water and seasonings .
Put in 300 ° oven for 1 hour .
Remove .
Add sour cream .
Serve on rice or noodles .


Mix first 5 ingredients until smooth .
Layer cookies and bananas on bottom of large bowl .
Add 1 / 2 of mixture .
Repeat . Sprinkle crumbs on top .
Chill , then serve .
Makes a lot !
Great for a large crowd .


Cook all fruit ( except blueberries ) on top of stove with the sugar and juice .
Cook until a light boil .
Remove from heat ; add cornstarch , butter and blueberries .
Pour into crust .
Bake at 425 ° for 20 to 30 minutes .


Preheat oven to 400 ° .
Mix margarine , sugar and vanilla .
Add flour gradually and mix well .
Chill dough .
Form into 1 - inch balls and place on ungreased baking sheet .
Bake 10 to 12 minutes until set , not brown .
Roll in confectioners sugar while warm .


Beat eggs and mix with flour , salt , cinnamon , soda , vanilla , nuts , sugar , oil , bananas ( not mashed ) and pineapple .
Do not beat .
Stir until blended .
Pour into greased and floured pan ( 9 x 13 - inch ) .
Bake at 350 ° for 40 minutes .


Cook onion in shortening .
Add meat and brown .
Add flour , mushrooms , salt and pepper .
Cook for 5 minutes .
Stir in soup and cook over low heat for 10 minutes .
Add sour cream and heat through .
Serve over noodles .
Serves 6 .


Sift the first 3 ingredients together . Add cinnamon and sugar . Beat the eggs and remaining ingredients .
Mix but do not beat . Makes 2 large loaves or several muffins . Bake 1 hour at 350 ° for loaves , less time for muffins .


Salt and pepper chicken breasts to taste .
Put chicken in 9 x 12 - inch dish ; sprinkle salt and pepper ; mix soups and pour over chicken .
Spread to cover .
Sprinkle onion soup over all ; pour water over all .
Bake at 350 ° for 1 1 / 2 hours .
Serves 8 .


Drain salmon and mix with eggs , onion , pepper , salt and Worcestershire sauce .
Make into 8 small patties .
Sprinkle with lemon juice .
Roll in flour and fry in oil until brown on both sides , turning only 1 time .
Serves 6 .


Divide broccoli among fillets , placing across and wrapping / rolling fillet around ; secure with toothpick .
Arrange in 2 - quart shallow baking dish ( 12 x 8 x 2 - inch ) .
Bake at 350 ° for 20 minutes .


Beat eggs until light and fluffy .
Add zucchini , oil , sugar , vanilla and cinnamon .
Sift dry ingredients and add to zucchini mixture .
Stir in nuts .
Mix well .
Bake in two greased and floured loaf pans for 1 hour at 350 ° .


Combine and heat in microwave .
Pour about 1 / 2 cup mixture in greased Bundt pan .
Separate and arrange 2 cans Hungry Jack biscuits in pan .
Pour remaining sauce over .
Bake at 375 ° for 20 minutes .


Heat bacon drippings in a large skillet over medium heat . Add corn kernels , and cook 5 minutes . Stir in 1 / 4 c . milk , salt , and pepper . Cook , uncovered , over medium heat 30 minutes , stirring frequently .


Brown beef and onion .
Add cheese , mushroom soup and milk . Bake , covered , at 375 ° for 45 minutes .
Remove and add olives and cashews , if you prefer .
Stir into mixture and top with a can of Chinese noodles .
Return and bake 15 minutes .


Boil whole chicken in water with head of garlic and onions and salt until cooked .
Shred the chicken .
Add mayonnaise , onions , black pepper , salt and can of mixed vegetables to shredded chicken .
Put chicken salad on top of tostadas and enjoy !


In a cup , mix the first 5 ingredients ; pour over chicken . Cover ; let stand at room temperature no longer than 30 minutes , turning once .
Broil 10 minutes , or until thoroughly cooked , turning once .
Makes 4 servings .


In a large pot bring chicken and broth to boil .
Break biscuits in quarters and add to broth mixture .
Cook on low heat 10 minutes , uncovered , then 10 minutes , covered . Do not stir until cooking is complete .


Cream
shortening ; add sugar and cream well .
Add eggs , one at
a time , beating well after each addition .
Sift flour together with soda .
Add to creamed mixture .
Add bananas and nuts .
Pour into
a
greased
pan .
Bake
55 to 60 minutes at 325 ° .


Combine salad greens , cheese , olives and eggs in a large salad bowl .
Blend mayonnaise , cream , mustard , salt and pepper .
Pour over greens and toss .
If desired , garnish with tomato wedges . Makes 6 to 8 servings .


Mix the first 4 ingredients together ; roll into small ( walnut size ) balls .
Melt the chocolate chips with the paraffin wax over low heat .
Roll balls in chocolate ; place on wax paper .
Put in refrigerator or freezer until set .


Place sweet potatoes into a 10 x 6 x 2 - inch baking dish . Sprinkle with salt .
Place peaches on top of potatoes ; sprinkle brown sugar over peaches .
Pour 2 tablespoons peach liquid over sugar .


Put corn syrup , sugar and water in a heavy pan and cook slowly to 230 ° .
Then add peanuts .
Stir and cook to 301 ° , take off heat and stir in oleo or butter , vanilla and soda .
Stir well and then put in greased pan .
( I use cookie sheet pan . )


Dissolve Jell - O in 1 cup of boiling water .
Dissolve cranberry sauce in other cup of water .
Mix together .
Add nuts .
Put half in mold and refrigerate until set .
Put sour cream on firm Jell - O , then add rest of mixture and let set .
Ready to eat .


Brown onion in butter .
Combine soups , broth and Ro - Tel tomatoes .
Add chicken ; mix well .
Butter 9 x 13 - inch dish . Layer chips and chicken mixture and layer of cheese .
Bake at 325 ° for 30 minutes .


Mix margarine and cheese .
Add flour , Rice Krispies and pepper .
Roll into balls and place on greased cookie sheet . Flatten with a fork .
Bake in a 350 ° oven for 15 minutes or until golden brown .


Cream together oleo and sugar .
Combine dry ingredients and add alternately with well beaten eggs .
Beat well .
Add vanilla and sour cream ; mix well .
Pour into greased and floured cake pan and bake at 300 ° for about 1 hour .


Combine butter , beer , lemon juice , garlic salt and lemon pepper .
Pour over chicken and refrigerate for 4 to 6 hours . Grill chicken , brushing sauce over pieces as you turn them .
Grill about 15 to 20 minutes per side .


Saute mushrooms and peppers in pot until tender , not brown . Add water . Stir in seasoning packet . Bring to a boil . Stir in rice and sour cream .
Bring to a boil . Cover .
Remove from heat .
Let stand 1 minute .
Stir before serving .


Slice cake twice to make 3 layers .
Mix together the crushed pineapple with juice , instant pudding and 2 cups of Cool Whip . Spread this mixture between cake layers and also frost the outside of the cake with Cool Whip .
Store cake in the refrigerator .


Place milk , vanilla , eggs , sugar , and Bisquick in blender for 15 seconds on high .
Add cream cheese and beat for 2 minutes on high .
Pour into greased pie plate and bake at 350 ° for 40 - 45 minutes , until center is firm .
Let cool .


Wash and sterilize jars . Put 1 sprig of dill in bottom of each jar . Pack cucumbers into jars . Bring water , vinegar and salt to a boil and boil for about 5 minutes . Pour over cucumbers and seal .


Combine yogurt , mustard and horseradish in a large bowl .
Add potato , celery , cucumber , onion and chives . Toss lightly to mix well . Chill .
Makes 8 servings .
Each serving has 60 calories , 2 vegetable and 2 fat exchanges .


Dissolve Jell - O in 1 1 / 2 cups hot water .
Put cranberries and orange through food chopper and mix with sugar .
Combine Jell - O and ground mixture , then add a little celery and nuts .
Chill and serve on lettuce or plain .


Combine marshmallow cream , sugar and vanilla .
Shape into 4 x 1 - inch logs .
Chill 2 to 3 hours .
Combine caramels and water in doubler boiler and melt .
Dip logs into melted caramels and roll in pecans .
Chill 1 hour .
Cut into slices .


Boil sugar , milk , cocoa and margarine for 2 minutes in a large kettle .
Add vanilla ; remove from heat .
Add peanut butter ; mix . Add oats ; mix well .
Drop by teaspoonfuls on waxed paper or any size you prefer .
The mixture gradually hardens .


Bake sausage in oven for 35 minutes .
Place ingredients in crock - pot or saucepan and simmer until completely dissolved , stirring often .
Cut cooked sausage and dip in sauce for snack or put sausage in sauce and serve .


Wipe chicken breasts with damp paper towel .
Sprinkle with salt and black pepper .
In a bowl , beat together egg and mustard . In separate bowl , combine Parmesan cheese and bread crumbs , mixing well .


Mix together cake mix , 2 eggs and melted oleo .
Put in greased 9 x 13 - inch pan .
Put chopped nuts on top of mixture .
Mix together 2 eggs , cream cheese and powdered sugar .
Add on top of first mixture .
Bake 15 minutes at 325 ° , then bake 20 minutes at 350 ° .


Cook cake according to directions on box .
Cool cake completely .
Punch holes ( with knife , etc . ) in cake and pour Eagle Brand milk and creme de coconut over cake .
Put Cool Whip and coconut on top of cake .


Pour apples into 9 x 13 - inch greased casserole dish .
Melt together margarine and Velveeta cheese , then add sugar .
Remove from heat and add flour .
Add to apples .
Bake at 350 ° until bubbly and browning , approximately 30 minutes .


Whizz egg yolks in blender with a dash of vinegar , then pour in oil in a thin stream until mixture emulsifies .
Add more oil and a small amount of vinegar until desired texture , then add mustard , garlic , salt , pepper and tarragon .


Cover bottom of 11 x 15 - inch pan with graham cracker crust . Reserve 1 cup of crumbs .
Slice bananas crosswise and layer over crust .
Slice ice cream in 1 / 2 - inch thick slices and place over bananas .
Sprinkle ice cream with nuts .
Freeze until firm .


Blend margarine , sugar and egg .
Add chocolate .
Add dry ingredients , which have been sifted together , alternately with milk to mixture .
Stir in nuts .
Drop from teaspoon onto cookie sheet .
Bake at 375 ° for 12 to 15 minutes on greased pan .
Makes 3 dozen .


Bake cake mix as directed for about 15 minutes .
Cool thoroughly .
Mix cream cheese and 1 / 2 cup milk .
Add remaining milk and pudding .
Mix well .
Pour over cake .
Pour pineapple on top and then top with Cool Whip , nuts and garnish with cherries . Refrigerate .


Combine 2 cups flour and yeast .
In saucepan , heat milk , shortening , sugar and salt until warm .
Add to dry mixture .
Add egg and pumpkin .
Beat at low speed 1 / 2 minute .
Beat 3 minutes on high .
Stir in enough remaining flour to make soft dough .


Preheat oven to 375 ° .
In large bowl , combine flour , oats , sugar , baking soda and salt .
Mix well and cut in margarine until crumbly .
Reserving 1 1 / 2 cups of mixture , press remainder into bottom of a 9 x 13 - inch pan .
Bake 15 minutes .


Preheat oven to 350 ° .
Mix zucchini , sugar , water , lemon juice and cinnamon .
Cook for 20 minutes or until tender , then add to mixture .
Mix flour and water for thickening ; pour into unbaked pie shell .
Bake for 1 to 1 1 / 2 hours .


Put rice , milk , soups and Kitchen Bouquet in a 9 x 13 - inch pan . Stir .
Place chicken pieces on top . Sprinkle with dry onion mix . Cover tightly with foil . Bake in a 300 ° oven for 2 hours . " Don ' t peek . "


In a large skillet , cook beef and onions over medium heat until meat is no longer pink ; drain . Stir in the soup , enchilada sauce , milk and chilies . Bring to a boil ; reduce heat and cover . Simmer for 20 minutes , stirring occasionally .


Put vinegar and dry ingredients in blender with motor running . Add oil in steady stream .
Add onion , then papaya seed and blend until seed looks coarsely ground .
Chill for 1 hour .
Good on fruit or green salads .


Fry sausage and drain .
In a medium casserole dish , place cabbage , onion , rice , soup , water and sauerkraut .
Mix well .
Add sausage .
Bake at 400 ° for 20 minutes without lid .
Reduce oven to 350 ° for 1 hour .
Let stand 10 minutes and serve .


Wash peas and put in 6 - quart pot .
Add 6 cups water and 2 onions .
Cook on low heat for 45 minutes .
Add carrots and celery . Cook for an additional 30 minutes on low heat , continuing to be sure it remains boiling .
Serves 4 to 6 .


Grind cranberries and apples ; add marshmallows and 1 1 / 2 cups sugar .
Mix well ; let stand .
Beat cream ; add nuts to cream .
Mix with the rest of ingredients .
Freeze in serving size containers until ready to serve .


Mix all of the ingredients together with a wooden spoon .
Bake at 325 ° to 350 ° for 1 hour and 10 to 15 minutes .
Let cool 15 minutes .
Makes 1 Bundt cake or 2 large loaves or 3 medium loaves or muffins .


Combine all ingredients except potato chips , cheese and almonds .
Place in large square or rectangular dish .
Top with cheese , potato chips and almonds .
Let stand overnight in refrigerator .
Bake at 400 ° for 15 minutes .


In a saucepan combine all ingredients and mash with a potato masher .
Bring mixture slowly to a boil , stirring constantly . Cook for 15 minutes .
Pack in hot , sterile jars and seal while hot .
Set aside to cool .


Mix first 6 ingredients together and shape into balls .
Roll in flour and brown in oil .
Pour package of onion soup mix over browned meat balls .
Add 2 cups of water and simmer for 45 minutes to 1 hour .


Mix all ingredients together and store in tightly closed jar . Delicious and convenient to keep on hand for dredging any kind of meat or fish .
Good for stew meat , Swiss steak , cutlets and pork chops .


In a medium bowl , mix molasses with soda until it foams .
Beat in egg and butter . Add water .
Mix ginger with flour and add to mixture .
Mix well .
Put in greased 9 x 11 - inch shallow pan .
Bake at 350 ° for about 30 minutes .
Cut in 12 squares .


Mix soups and sour cream together .
Divide in half .
Add chilies , onion , 1 / 2 the cheese , all the chicken to 1 / 2 the mixture . Roll mixture in tortillas and place in baking pan .
Cover with remainder of sauce and grated cheese .
Bake 1 hour at 350 ° .


Heat oven to 325 ° .
Grease and flour 9 x 13 x 2 - inch pan . Melt peanut butter and margarine in bowl over hot water .
Add remaining ingredients .
Stir until blended .
Bake 25 to 30 minutes .
Cool .
Cut into squares .
Yields approximately 2 dozen .


Mix all ingredients together except 1 / 2 cup bread crumbs .
Roll mixture into 1 - inch balls .
Roll each ball in the reserved 1 / 2 cup bread crumbs .
Deep fry in 350 ° deep fryer , just until lightly browned .


Mix hamburger , onion , potato , egg , salt and pepper .
Make meatballs and brown in oil .
Remove and place in a 9 x 13 - inch pan . Mix soup and milk .
Pour over meatballs and bake at 350 ° for about 45 minutes .


Combine all ingredients except brown sugar and ketchup . Mix well . Press evenly in loaf pan . Combine ketchup and brown sugar in a small bowl . Mix well and spread over meat mixture . Bake in preheated 350 ° oven for 1 hour .


Heat oven to 375 ° .
Beat margarine and sugars until creamy . Add eggs , milk and vanilla ; beat well .
Add combined flour , baking soda and salt .
Mix well .
Stir in oats , chocolate morsels and nuts .
Mix well .


Grind onions and peppers together .
Heat sugar , salt and vinegar to a boil .
Add onion and pepper mixture ; cook for 3 minutes .
Fill hot sterile jars and seal .
Makes about 6 pints . Use water bath for 15 minutes .


Cook noodles and drain . Brown ground beef with onion and peppers ; drain . Add both cans of soup to meat mixture . Add cooked noodles ; stir well . Place in a casserole dish and top with cheese . Bake at 350 ° until cheese melts and is bubbly .


Cook macaroni until done .
Do not overcook .
Drain well .
Let cool .
Chop or dice tomatoes , cucumbers , onions and peppers .
Add salt and mayonnaise .
Stir just until mixed well and refrigerate . Serves 10 to 12 .


Mix browned ground meat with refried beans ; spread in bottom of casserole dish .
Layer guacamole then sour cream .
Cover with cheese ; top with jalapenos and sliced black olives .
Broil in oven to melt cheese .


Place shrimp and onions in layers in a sealable container . Mix remaining ingredients and pour over shrimp .
seal . Refrigerate for 6 or more hours .
Shake occasionally .
This will keep for over a week .


Cook rice .
Saute onion in oleo and add rice and uncooked broccoli .
Boil or bake chicken breasts ; then debone and cut up into bite size pieces .
Add to mixture .
Add soup and Cheez Whiz . Mix well .
Bake in a buttered casserole about 30 minutes at 350 ° .


Saute onion , garlic and green pepper in oil .
Blend in flour and cook until vegetables are tender .
Add all other ingredients except meat and simmer for 1 hour .
Add chicken and cook until heated through .
Serve with cooked rice .


Combine all ingredients , adding flour last .
Mix all together . Let rise until doubled .
Punch down .
Knead .
Shape into rolls . Let rise again in pans that have been well - greased .
Bake at 350 ° until golden brown .


Dissolve gelatin in cold water .
Add hot water .
Add to sugar , lemon juice and pineapple .
Chill until thickened .
Prepare 2 packages dessert topping mix according to directions on package ( or use Cool Whip ) .
Fold into pineapple gelatin mixture .


Salt and pepper pork chops and brown .
Mix soup , catsup and Worcestershire
sauce
together .
Pour
over chops .
Slice onion and spread over
chops
and sauce .
Let simmer for 30 to 45 minutes .
Great served over rice .


Mix cake mix , butter and 2 eggs , pour into 9 x 13 - inch pan . Mix cream cheese , 2 eggs , powdered sugar , coconut and pecans well and pour over first layer .
Bake at 350 ° until center is set , about 45 minutes to 1 hour .


In a medium bowl , combine all ingredients , except olives .
Mix well ; stir in olives .
Cover and chill until firm .
Shape into a ball .
Roll cheese ball in chopped nuts .
Chill until firm .
Serve with assorted crackers .


In small bowl , blend cream cheese , sour cream , avocado dip , lemon juice and hot pepper sauce .
Spread mixture in large serving plate .
Top with olives , chilies , onions , lettuce , tomato and cheese .
Serve with tortilla chips .
Yields 10 to 12 servings .


Combine ingredients in blender .
Cover blender and mix one minute .
Pour batter into greased 9 - inch pie pan ( deep dish ) . Bake at 350 ° for 35 to 40 minutes or until a knife inserted in center comes out clean .


Stir over low heat until shortening and chocolate melts . Bring to full rolling boil ; stir constantly .
Boil 1 minute , remove from heat and beat until lukewarm .
Add 1 teaspoon vanilla and spread over any cooled cake .


Rinse lettuce .
Drain well .
Tear into small pieces .
Clean and slice mushrooms .
Rinse cucumber , green pepper , onion and tomatoes , sliced .
Combine all ingredients in a salad bowl . Garnish with green onions .


Do not drain beans .
Fry hamburger , onions and bell pepper ( green ) until brown ( drain ) .
Add beans and other ingredients . Cook in electric fry pan at 350 ° for 30 minutes or in slow cooker for 2 to 3 hours on low .


Saute onions for 5 minutes . Remove from oleo . Add livers and saute for 10 minutes . Grind livers , onions and eggs in food grinder or chop fine by hand .
Add seasoning .
Chill .
Serve on lettuce or on crackers .
Good at parties !


Put sugar , oleo , eggs , raisins , boiling water , soda , cinnamon , cloves and allspice in pan .
Mix thoroughly and let come to a boil . Cool . When cool , add flour and baking powder .
Bake in a 9 x 13 - inch greased pan at 350 ° until done , about 25 minutes .


Slice cucumbers and onions .
Put salt over top ; drain and rinse .
Heat vinegar , sugar , turmeric , celery seed and mustard seed until sugar dissolves .
Add pickles and onions .
Heat .
Put in canning jars .
Process in a water bath for 5 minutes .


Cover squash and onion with water and butter and bring to boil .
Cook approximately 5 minutes , until tender .
Drain .
Melt Velveeta cheese .
Add salt and pepper to taste .
Pour over squash . Makes 4 servings .


Place bread slices on cookie sheet .
Add corned beef , sauerkraut , dressing and cheese .
Broil about 6 inches away from heat for 2 to 3 minutes or until cheese melts .
Garnish with olive slice or tomato slice .
Serves 30 .


Dissolve gelatin in boiling water .
Stir in cold water ; chill until slightly thickened .
Stir in remaining ingredients ; mix well . Pour into 1 1 / 2 - quart mold ; chill until set .
Unmold ; garnish as desired .
Serves 8 .


Mix 1 cup 2 % sweet milk and 1 box sugar - free instant vanilla pudding .
Add the coconut and Cool Whip to first mixture ; mix well .
Put into a graham cracker crust .
Chill overnight or for several hours .


Brown chicken in butter .
Cook sausage in drippings .
Remove and drain on paper towel .
Repeat with ham and vegetables .
Mix together and add seasonings .
Add broth and tomatoes .
Bring to a boil and add rice .
Bake , covered , one hour until liquid is absorbed .


Preheat oven to 425 ° .
Peel potatoes or leave them unpeeled , depending on your preference .
Cut into two - inch strips .
Mix garlic powder and salt and set aside .
Place potatoes into large plastic container ; pour oil and pepper over .
Shake vigorously .


Peel and slice potatoes .
Combine these in skillet with olive oil , salt , pepper , basil , bay leaf and peeled , seeded tomatoes . Add water to just cover .
Put a lid on the pot and cook for 20 minutes over brisk heat .


Cook grits .
Add cheese , butter and garlic .
Stir until blended .
Beat 3 eggs in measuring cup .
Add half and half to eggs to measure 1 3 / 4 cups total .
Add to grits .
Put in casserole . Top with cheese .
Bake at 350 ° for 45 minutes .
Serves 10 .


Combine sugar , oil and sweet potatoes . Add eggs , water and vanilla ; blend . Sift dry ingredients and add mix only until blended . Do not overmix . Pour into greased pan . Bake at 350 ° for 25 minutes . Cool and ice with powdered sugar .


Brown and drain meat ; add onion .
Cook until clear .
Add remaining ingredients except beans and cheese .
Cook until macaroni is tender .
Add beans and cheese .
Cook until heated through and serve warm .


Wash cucumbers and score with tines of fork .
( Press fork tines into cucumber flesh and peel length of cuke . )
Do not peel .
Slice about 1 / 8 - inch or thickness of your choice .
Slice onions into rings and separate .
Slice or dice green pepper .


Cook until barely tender carrots , potatoes and celery .
Add dinner cuts , onions and a dash of salt .
Add mushroom soup .
Pour into 9 x 13 - inch pan .
Cover with pie crust .
Bake at 400 ° for 30 minutes .


Beat cream cheese and mayonnaise .
Stir in onions and mustard , horseradish and garlic salt .
Stir in meat .
Shape into a 4 - inch ball .
Refrigerate 3 to 4 hours .
Serve with thinly sliced pumpernickel or party rye bread .
Yields 2 cups .


Thinly slice steak diagonally .
Brown with onion in oil .
Stir in gravy mix , water and soy sauce .
Stir until thickened .
Cover and simmer 30 minutes .
Add bell peppers , cut in thin strips , and tomato , cut in wedges .
Simmer 10 minutes .
Serve over rice .


In skillet , saute onion in oil until tender .
Add ground beef and sprinkle with garlic salt , salt and pepper .
Brown ; drain grease .
Add pork and beans , tomato sauce and hot sauce .
Simmer 15 to 20 minutes , stirring occasionally .


Cream Crisco and sugar .
Add eggs and blend .
Add flour , milk and vanilla .
Mix on medium to high 4 minutes .
Pour into 2 greased and floured round pans , reserving 1 tablespoon batter for filling .
Bake at 350 ° for 30 minutes .


Melt butter in skillet .
Saute onion and broccoli until tender ( about 20 minutes ) .
Combine rest of ingredients .
Combine all ingredients .
Pour into lightly greased loaf - baking dish .
Bake about one hour at 350 ° .
Serves about 20 .


Mix all ingredients together .
Spray 2 ( 12 - cup ) muffin tins with Pam cooking spray . Fill cups about 2 / 3 full .
Bake at 350 ° for 40 to 50 minutes .
You may easily cut this recipe in half and make 12 muffins .


Combine mayonnaise , sugar & vinegar ; mix well . Refrigerate dressing about 3 hours . Fry bacon and crumble . Trim broccoli , using only florets . Add pecans , raisins and onions to broccoli . Mix with dressing when ready to serve . Serves 12 .


In a large bowl , beat eggs and sugar ; stir in buttermilk .
Add other ingredients and mix well .
Let batter set in refrigerator for 24 hours before using .
Will keep up to 6 weeks under refrigeration .


Mix together all ingredients .
If too sour , add sugar .
If too sweet , add vinegar and salt .
Add to potatoes which have been diced and basted overnight in French dressing .
Also add diced celery and 1 dozen boiled eggs .


Put cider in pan .
Add sugar and cinnamon sticks ; stir .
Put other spices in cheesecloth and tie securely .
Add to cider mixture .
Heat on stove until hot ; simmer on medium - low heat for 20 minutes .
Remove spices .
Serve hot with cinnamon stick .


Add 1 / 2 box of sugar at a time to softened and creamed oleo ; cream after each addition .
Then add one egg at a time , beating well after each addition .
Add remaining ingredients except pecans .
Beat well and then add pecans .
Bake at 350 ° for 35 minutes .


Combine first 8 ingredients with 1 / 4 cup tomato sauce and form into loaf .
Bake in shallow baking dish at 350 ° for 45 minutes . Spoon remaining tomato sauce over top , cover with cheese slices and garnish with parsley , continue baking 15 minutes .


Mix together first 4 ingredients .
Fold in Cool Whip .
Put in 8 x 12 - inch Pyrex dish .
Put nuts on top .
Refrigerate overnight or longer .
Cut in squares to serve .
Do not cover in refrigerator .
( I usually put this in a bowl . )


Peel and chop eggplant .
Core and chop apples .
Finely chop onions .
Put the pickling spice in cheesecloth .
Put all ingredients in pan , except sugar , and simmer for 30 to 40 minutes . Add sugar and simmer until thick and lustrous .


Beat eggs , brown sugar , oil and vanilla until thick and foamy . Stir in rhubarb and nuts .
Mix flour , baking powder , baking soda and spices .
Add to the rhubarb mixture and stir until just blended .


Cream the butter and sugar .
Add eggs one at a time ; beat well after each one .
Alternately add the flour and whipping cream . Grease cake pan with Crisco .
Place in cold oven and cook 1 1 / 2 hours at 325 ° .


Wash
strawberries and slice .
Slice bananas and dip in lemon juice .
Prepare
instant
pudding
and stir in bananas . Put sliced
strawberries in glaze and mix .
Mix all together . Let chill , if possible , overnight .


Mix Bisquick with enough milk to form a soft dough .
Press dough into pie plate .
Slice tomatoes and arrange on dough . Season with salt , pepper and garlic salt .
Mix mayonnaise and cheese and spread over tomatoes .
Bake at 350 ° for about 45 minutes .


Prepare cherry Jell - O according to package directions and let congeal .
Combine Eagle Brand milk and Cool Whip .
Refrigerate 1 hour .
Add remaining ingredients along with Jell - O ( cut into small pieces ) .
Toss to mix well and refrigerate overnight .