Mix water , sugar and cream of tartar and bring to rolling boil .
Drop in crackers and boil for 1 minute .
Do not stir . Remove from stove and add butter .
Cool and pour into pie shell . Sprinkle cinnamon and strip pie with dough .
Bake 15 minutes at 425 ° .


Chop ham and crackers together in food processor .
Mix together cream cheese , Miracle Whip and garlic powder .
Add ham and cracker mixture to cream cheese mixture .
Form into ball .
Roll in nuts . Chill .


Mix whipping cream and sugar until soft peaks form .
Add vanilla and mix well .
Stack three or four vanilla wafers together . Cover each stack with whipped cream mixture .
Cut cherries in half and place one on each snowball .
Store in refrigerator .


Mix together sugar , syrup , butter and salt .
Put over medium heat and cook until dissolved .
While this is cooking , beat eggs until they foam .
Mix all ingredients together and pour into unbaked pie shells .
Bake 30 to 40 minutes at 325 ° .


Mix both together until smooth .
On a small platter or something flat , break up lettuce small ; chop tomatoes small and sprinkle shredded cheese on top .
Dip Fritos chips into dip , then scoop up salad .
Good !


Boil water and cook Orechiette and bouillon cubes .
Meanwhile , put olive oil in saut pan with the chopped squash , peas and mint leaves .
Cook on medium heat .
While cooking , sprinkle on spices at will .


Beat the eggs ; add sugar .
Then add flour and vanilla .
Scald the milk and melt margarine in the milk and add to the other ingredients .
Pour into greased jelly roll pan .
Bake 20 minutes at 350 ° .
Spread peanut butter on cake while its hot .
Cool .


Marinate chicken in salad dressing 30 minutes to overnight . With chicken breast flat , top with 1 slice ham and 1 slice cheese . Roll and use toothpick to secure .
Bake at 350 ° for 30 minutes . Top with cheese and bake until cheese is slightly melted .


Brown hamburger and onion together .
Drain .
Layer Tater Tots and hamburger in large baking dish .
Top with soup .
Bake for 1 hour .
Place cheese slices on top about 10 to 15 minutes before done .
Bake at 350 ° .


Mix
soup , milk , mustard and 1 1 / 2 cups cheese .
Add salt and cracked black pepper to taste .
Mix well and add macaroni .
Bake for 25 minutes in casserole dish .
Stir and top with remaining cheese and onion rings .
Bake 5 more minutes .


Combine butter , brown sugar , corn syrup and cream of tartar in saucepan .
Boil 5 minutes .
Remove from heat .
Stir in soda .
Pour over popcorn and mix well .
Put on cookie sheet and bake at 250 ° for one hour .
Stir every 15 minutes .
Cool on wax paper .


Combine tomato paste , celery , onion , pimento and soup ; cook for 30 minutes .
Add chicken , spaghetti , salt and pepper .
Place in a 9 x 9 - inch baking dish .
Cover top with grated cheese .
Bake at 350 ° until cheese is melted .


Sift flour and alum until smooth , using the cold water .
Add boiling water , stirring thoroughly .
Strain so as to remove lumps . Boil mixture until it is like starch .
Remove from stove ; add oil of cloves , then put into small jars .


Mix together and pour over rhubarb . Bake at 350 ° for 45 minutes to an hour . ( I use 6 to 7 cups diced rhubarb in a 7 1 / 4 x 11 baking dish with 1 1 / 2 cups sugar on top . ) Tends to run over the side of dish .


Preheat oven to 350 ° .
In large mixer bowl , on low speed , combine cake mix , 1 egg , margarine and 2 teaspoons pumpkin pie spice until crumbly .
Press onto bottom of 15 x 10 - inch jelly roll pan .


Mix first 3 ingredients well .
Pour over boiling water and bring to a boil .
Cook until thick .
Refrigerate until cool , but not set .
Fold in fresh strawberries .
Put in a baked pie shell . Top with whipped cream .


Cream butter and sugar together .
Add eggs .
Sift flour with cocoa .
Add vanilla , water and nuts .
Add this mixture to the butter mixture .
Bake at 350 ° in greased and floured pan ( 10 x 15 - inch ) for about 30 minutes .
Let brownies remain in pan .


Cook broccoli in chicken broth at least 5 minutes .
( Can use frozen broccoli , also . )
Saute onion and carrots in margarine until clear .
Add flour to make a roux ( thickening sauce ) .
Add pepper to taste .
Add half and half .
Cook until thickened .


Mix these ingredients .
Line 1 1 / 2 - quart casserole with Pepperidge Farm seasoned bread crumbs .
Pour in squash mixture . Top with more bread crumbs and melted butter .
Bake at 350 ° for about 30 minutes .


Brown pork chops in hot skillet just until white .
Add Rice - A - Roni in a 9 x 13 - inch dish mixed with 2 cups water and packet of seasoning .
Place pork chops on top .
Bake 30 minutes in a 300 ° oven .


Place all ingredients in slow cooker ; stir to mix ingredients . Cover and cook about 10 hours on low or 4 to 5 hours on high . Serve with hot cooked noodles or rice .
Has a nice tangy flavor . Makes 6 servings .


Melt margarine and shortening .
Stir in cocoa .
Dissolve and remove from heat .
Add eggs ; beat well .
Add sugar and flour . Stir well .
Bake in greased square pan for 30 to 35 minutes at 350 ° .
Cool before cutting .


Cook raisins , sugar , 1 1 / 2 cups water and vinegar about 10 minutes .
Mix egg yolks , remaining water , cornstarch and butter . Add to raisins and cook until thick .
Pour into baked pie shell . Serve with whipped topping .


Mix all dry ingredients , then add liquid .
Put frying chicken in baking pan or casserole dish .
Pour sauce over chicken and cover with lid .
Bake at 350 ° for 1 1 / 2 hours .
Remove lid and turn heat to 500 ° for 15 minutes .
Cool before serving .


Place chipped beef on bottom of baking dish .
Place chicken on top of beef .
Mix soup and cream together ; pour over chicken . Bake , uncovered , at 275 ° for 3 hours .


Butter a square pan , 8 x 8 x 2 - inches .
Heat milk , chocolate chips and unsweetened chocolate over low heat , stirring constantly , until chocolate is melted and mixture is smooth . Remove from heat .
Stir in nuts and vanilla .
Spread in pan .


Grease a 9 x 12 - inch cake pan .
Spread cherry pie mix .
Sift cake mix and spread it dry over the cherries .
Top with ground nuts .
Melt butter and pour over top .
Bake 45 minutes in a 350 ° oven .


Beat eggs , salt and pepper until well blended .
Stir in half and half , potatoes and onions .
Pour into well - greased 8 - inch baking dish .
Bake in a 400 ° oven for 35 to 40 minutes , or until knife inserted in center comes out clean and potatoes are tender . Cool on rack 5 minutes ; cut into squares .
Makes 4 large servings .


Drain artichokes and chop .
Mix with mayonnaise and Parmesan cheese .
After well mixed , bake , uncovered , for 20 to 30 minutes at 350 ° .
Serve with crackers .


Mix together sour cream , soup mix , broccoli and half of cheese .
Sprinkle remaining cheese on top .
Bake at 350 ° for 30 minutes , uncovered .
Serve hot with vegetable crackers .


Prepare spaghetti per package .
Drain .
Melt a little butter through it .
Marinate overnight in Salad Supreme and Zesty Italian dressing .
Just before serving , add cucumbers , tomatoes , green peppers , mushrooms , olives or whatever your taste may want .


Combine all ingredients and cook uncovered over low heat until cabbage is crisp - tender , about 20 minutes .


Mix together and carefully add 1 pound lump crab meat .
Mix ahead of time and refrigerate so they will hold together better .


Cream together the butter and peanut butter .
Add the remaining ingredients .
Mix and form into balls ( best to mix with your hands ) and chill several hours , even a day .


Put in a covered 1 1 / 2 - quart dish .
Bake 1 hour at 350 ° .


In a saucepan filled with lightly salted boiling water , cook red cabbage for 5 minutes ; then drain .


Combine all ingredients , except dill , making sure juices are mixed well .
Garnish with dill .
Chill .


Cook spaghetti and drain .
Mix all other ingredients together .
Add to spaghetti , place in a 13x9 casserole dish .
Cook for 30 minutes at 350 degrees .


Mix all ingredients except chipped beef and parsley .
Chill for 1 hour .
Shape in ball .
Roll in chipped beef and parsley until well coated .
Keep in refrigerator .
Serve with cracker ( any kind ) .


Mix together all ingredients and refrigerate .
Serve on lettuce leaf .
Use 9 x 13 - inch pan .


Bake cake as directed on package in 13 x 9 - inch pan . Cool . Whip cream cheese until smooth . Add honey . Spread mixture over cake . Sprinkle with almonds . Store in refrigerator .


Mix all together ; pour into a 7 x 12 - inch casserole .
Sprinkle with pepper and paprika .
Bake approximately 1 hour and 15 minutes at 350 ° .


Mix all ingredients . Pour into a 9 x 13 - inch pan . Bake in preheated 350 ° oven , uncovered , for 30 minutes . Serve hot with crackers .


Put in unbaked pie shell .
Top apples with 2 tablespoons margarine with crust .
Brush milk on top of crust and sprinkle with sugar .
Bake on bottom shelf at 400 ° for 45 minutes .


Make pudding as directed on package , then add vanilla wafers . Smooth on Cool Whip and sprinkle with pecans .


Bring sugar , butter and milk to a boil and boil 1 minute . Remove from stove and add chocolate chips and vanilla and beat . ( Might need about 1 / 2 cup powdered sugar . )


Mix all ingredients together .
Drop into greased muffin tins . Bake at 325 ° for 15 to 20 minutes or until done .


Mix and put in punch bowl .
Top with sherbert .


Combine softened butter or margarine , confectioners sugar and orange peel in a small bowl ; blend well .


Dissolve sugar in beer and add to biscuit mix .
Mix and bake in accordance with directions on biscuit mix container .


Mix all ingredients .
Use 3 to 4 teaspoons of mix for mug of hot water .


Prepare cookie dough in circular baking pan .
Bake according to directions ; cool .


Boil all ingredients until tender .
Serve over rice .


Mix all ingredients with a mixer .
Deep - fry shrimp .


Put all ingredients into blender and blend well 1 to 3 minutes .
Pour into an ungreased pie pan and bake at 350 ° for 45 minutes .


Combine spaghetti sauce , onions , black pepper and oregano in a small bowl .
Combine Mozzarella cheese and Parmesan cheese .
Place zucchini coins on a cookie sheet which has been coated with vegetable cooking spray ( approximately 1 - inch apart ) .
Top with sauce , then a mushroom slice .
Sprinkle with cheese mixture . Broil until hot and bubbly .


Soak cucumbers 2 weeks in salt water .
After 2 weeks , wash and soak overnight in plain water .
Cut lengthwise and soak in alum water for 6 hours .
Drain off alum water and slightly rinse with cold water .
Heat enough vinegar to cover to the boiling point . Cover cucumbers and let stand for 24 hours .
Drain off vinegar ( don ' t wash ) .
Place layer of cucumbers and a layer of sugar until all are used .
Add spices tied in a bag in the middle of cucumbers and let stand for 3 days .
They are now ready to put in jars or any large covered container .


Cover the bottom of a 13 x 9 - inch pan with coconut .
Sprinkle pecans over coconut .
Mix the cake as box directs and pour over coconut and pecans .
Mix cream cheese , melted butter and powdered sugar .
Mixture should be slightly thick ( if more powdered sugar is needed , add gradually until you feel mixture is thick enough ) . Drop over cake and bake until done at 350 ° .
Cake will crack open . Frost with Coca - Cola Icing .


Mix sugar , water and cornstarch .
Cook until thick and clear . Add red food coloring .
Let cool .
Put raw strawberries in glaze . Stir and pour in a baked crust .


Cook chicken . Saute celery , pepper and onion . Add cheese and soup . Add 1 cup chicken broth . Mix spinach with chicken mixture . Bake , uncovered , for 30 minutes at 350 ° .


Fry hamburger with onion .
Layer corn tortillas ( cut in 1 / 4 ) in pan .
Put 1 teaspoon hamburger on each piece , 1 teaspoon green chili on top of hamburger , then 1 teaspoon tomato sauce , top with grated cheese .
Repeat layers until all ingredients are gone .
Pour can of milk over all .
Cover with foil .
Bake in oven at 350 ° for 30 to 35 minutes until milk evaporates .


Cut butter into small pieces and set aside to warm to room temperature .
Grease an 8 x 8 - inch square ( not glass ) baking pan with butter and set aside .
Sift together dry ingredients in mixing bowl .
Add the butter pieces and rub in with fingers . Knead mixture gently to make a soft dough .
Press into the prepared pan and flatten , using fingertips .
Prick all over with a fork and bake in a preheated 325 ° oven for 30 to 35 minutes or until a pale golden color .
Cool slightly , sprinkle with a little granulated sugar and cut into 1 x 2 - inch fingers .
Cool on a wire rack and store in an airtight container .


Preheat oven to 325 ° .
Cream butter and sugar together .
Beat well .
Continue beating , add eggs one at a time .
Add flour and baking soda .
Beat well .
Add sour cream and vanilla .
Pour into greased and floured tube pan .
Bake one hour or maybe a little longer .


Mix first 4 ingredients together .
Place chicken on top .
Put a pat of butter on each piece of chicken ; season to taste .
Bake for 1 hour at 375 ° .


In a 2 - quart saucepan , saute carrots , celery , onions
and garlic in margarine .
Add remaining ingredients except cheese . Simmer , covered , for 15 minutes .
Top each serving with Parmesan cheese . Serves six .


Preheat oven to 300 ° .
Reserve 1 cup of dry cake mix .
In large mixing bowl , combine remaining cake mix , 1 of the eggs and oil ( mixture will be crumbly ) .
Press mixture in bottom of 13 x 9 - inch pan for crust .
Press up sides .


Sift flour , baking powder and baking soda .
Beat eggs well . Add buttermilk and salt and beat again .
Then mix in dry ingredients and oyster juice .
Add oysters and stir to coat .
Deep fry at 350 ° .


Mix all together .
Spread in a 13 x 9 - inch pan or two 8 - inch pans .
Sprinkle top thickly with sugar and cinnamon ( is good with chopped nuts ) .
Bake at 375 ° for 15 to 21 minutes .


Mix the cream cheese , wine and garlic powder .
Add the crabmeat .
Bake in a casserole at 350 ° for about 20 minutes . Serve with crackers or toast rounds .


Prepare cake mix according to package directions .
Grease 9 x 13 - inch pan .
Combine pecans and coconut ; sprinkle in bottom of pan .
Pour prepared cake mix over pecan and coconut mixture .


Mix whole wheat flour with water into a firm texture .
Make sure all flour is mixed well ( medium to firm dough ) .
Let set for 45 minutes ( no less ) .
Put dough in a colander and while running cold water , continually squeeze dough to wash out starch from mixture .
Continue to squeeze dough , while at the same time , making sure dough stays firmly together .
Keep rinsing until all graininess is removed and water is clear from rinsing .
Cover with water until ready to use .
Yield : 1 pound .


Skin , split and bone chicken breasts .
Skin and bone thighs . Cut chicken into 1 - inch pieces .
Blend chicken broth into cornstarch ; stir in soy sauce and sugar .
Set aside .


Mix beef , sweet relish , garlic powder , onion powder , onion salt and egg .
Form into balls .
Put into bag of Shake ' N Bake . Cover good .
Cook at 350 ° for 30 to 40 minutes .


Beat eggs until light and foamy .
Beat in sugar , vanilla and margarine until creamy .
Combine flour , baking powder and salt . Add to egg mixture .
Mix until blended .
Stir in nuts .
Mixture will be stiff .
Spread in 13 x 9 - inch greased pan .
Bake at 350 ° for 25 to 30 minutes .
Makes 2 dozen .