Save the juices from the cherries and pineapples in a pot as
you will be using this later.
Next place pineapple chunks on the bottom of an 8x8 inch
pan, cut small pieces of cream cheese and place on top, then cover
with the marshmallows.
Next take the juices and add 1 tablespoon of sugar or your
own sweetner, bring this to a boil, add cornstarch until slightly
thickened. when this is done take and pour the juice over the layer
about half, then add another layer and pour the rest of juice over.
Next place the walnuts on top and the cherries and put into
fridge overnight.
Italian Beef
5lbs of cooked and thinly sliced roast beef
Add to:
6 Cups of water
1 Can of beer
1 tbsp oregano
3-4 Cloves crushed or sliced garlic
1Tsp. of marjoran
1Tbsp worcester sauce
6 Beef bouillon cubes
1 Green peppers sliced thin
1 Tsp. dry mustard
2 Tsp. salt
1/2 Tsp. pepper
Simmer sliced beef in juice to 11/2 hours
Put the sliced beef on a hoagie bun, add mozzarella and sliced cooked green peppers
Or you can serve on toasted garlic rolls, cover with mozzarella and green peppers.
Country Chicken Pot Pie
2 pkgs. of Uncle Ben's chicken and wild rice
2 cans (10oz) cream of mushroom soup
2 cans (10oz) chicken, undrained or 1lb. chopped chicken
qt. mixed vegetables, fresh or frozen
1 cup milk
12 canned biscuits, cut in quarters
1 1/3 Tbsp. butter
Preheat oven to 375 degrees. Cook rice according to package directions. In 9x13 inch baking dish, combine soup, rice, chicken vegetables and milk. Flatten biscuits with hands and place on top of rice mixture. Dot with butter.
Bake in oven for 35-45 minutes or until liquid is absorbed.
Macroon Cookies
1/3 cup butter or margarine, softened
1~ 3 oz. package cream cheese
3/4 cup sugar
1 egg yolk
2 teaspoons almond extract
2 teaspoons orange juice
1 ~ 1/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
5 cups sweetened coconut flakes
1 bag { 8 oz. } Hershey's Kisses Chocolates
Beat butter, cream cheese and sugar in large bowl until well blended. Add egg yolk, almond extract and orange juice; beat well. In medium bowl whisk together flour, baking powder and salt; gradually add to butter mixture; beating until well blended. Stir in coconut. Cover; refrigerate for 1 hour or until dough is firm enough to handle. While your waiting. Remove wrappers from Kisses putting them in a bowl and set aside.
Heat oven 350�. Remove and the shape dough in 1-inch balls. Place on ungreased cookie sheet. Bake 10 to 12 minutes or until lightly browned. Remove from oven; immediately press Kiss on top of each cookie. Cool 1 minute; carefully remove from cookie sheet to wire rack. Cool completely. About 3 dozen cookies
HINT; In a zip lock bag, add a few drops of one color of food coloring along with 1 cup of coconut; Shack the bag to mix color and coconut. Roll unbaked balls in the colored coconut, place on cookie sheet, bake.
Peanut Butter Cookies
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup peanut butter
1/4 cup shortening
1/4 cup butter or margarine, softened
1 egg
1 1/4 cups all ~ purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
Mix sugars, peanut butter, shortening, butter and egg in large bowl. Stir in remaining ingredients. Cover and refrigerate about 2 hours or until firm. Heat oven to 375�.
Shape dough into 1 1/4 ~ inch balls. Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with fork dipped into sugar.
Bake 9 to 10 minutes or until light golden brown. Cool 5 minutes; remove from cookie sheet. Cool on wire rack.
About 2 doz.
Butter Toffee Cookies
1 cup sugar
� cup butter, softened
1 egg
1 teaspoon vanilla
2 cups all-purpose flour
1� teaspoon baking powder
� baking soda
� cup English or almond toffee bits
Sugar
Heat oven to 350�. Combine sugar, butter, egg and vanilla in large bowl. Beat at medium speed, scraping bowl often, until creamy { 1 to 2 minutes }
.
Add flour, baking powder and baking soda; reduce speed to low. Beat until well mixed. Stir in toffee bits by hand with a spoon.
Shape rounded tablespoon of dough into 1�-inch balls.
Roll in sugar. Place 2 inches apart onto ungreased cookie sheet.
Flatten each ball with the bottom of a glass to 2�-inch circles { if the glass sticks, dip the glass in sugar. }
Bake for 10 to 12 minutes or until edges are lightly browned. { Do not over bake } Let cool 2 minutes; remove from cookie sheet onto a wire rack. Sprinkle with sugar while warm.
High Altitude: Reduce sugar to � cup. Increase baking time to 11 to 13 minutes.
