(1 loaf)
Heat oven to 350 degrees.
Grease 9 x 5 inch loaf pan.
1/4 cup shortening
3/4 cup sugar
2 eggs
2 cups Jiffy Baking Mix
1 cup mashed ripe banana (2 to 3 medium)
1/3 cup chopped nuts
Cream shortening and sugar. Combine remaining ingredients and mix until well blended.
Pour into prepared pan. Bake about 55 minutes. Cool on rack before slicing.
1. Mix well 2 lbs. ground beef, 1-2/3 cups PET Evaporated Milk (1 tall can) and 1 pkg.
(2 envelopes) dried onion soup mix.
2. Put mixture into an ungreased, shallow baking pan. With wet hands, shape into a loaf. Bake in 350
degree oven for 1 hour. Serves 8.
Mashed Potatoes
Mix PET Evaporated Milk with an equal amount of potato water to use in mashing-makes them
taste ric without any butter.
Here's a deliciously fruity pie that's so light it melts in your mouth-and you
can make it in only 8 minutes.
1 package (3 oz.) Jell-O Gelatin, any flavor
2/3 cup boiling water
2 cups ice cubes
3-1/2 cups or 1 container (8 oz.) BIRDS EYE COOL WHIP Non Dairy Whipped Topping, thawed
1 cup diced fruit (optional)*
9-inch graham cracker crumb crust
Completely dissolve gelatin in boiling water, stirring about 3 minutes. Add ice cubes and stir constantly until
gelatin is thickened, about 2 to 3 minutes. Remove any unmelted ice. Using wire whip, blend in whipped topping;
then whip until smooth. Fold in fruit. Chill, if necessary, until mixture will mound. Spoon into pie crust. Chill 2 hours.
*Fresh strawberries, raspberries or blueberries. Canned, drained apricots, peaches or crushed pineapple in syrup.
More fruit variations:
1 cup diced peeled pitted fresh peaches or apricots
1 cup fresh raspberries or blueberries
1 cup diced orange sections, or fresh strawberries or banana
1 can (8-1/4 oz.) apricots or sliced peaches, drained and diced
1 can (8-1/4 oz.) crushed pineapple in syrup, drained
1 can (8-1/4 oz.) fruit cocktail, drained
This pie is smooth and light, yet rich in chocolate
1 package (4 oz.) BAKERS GERMAN'S Sweet Chocolate
1/3 cup milk
2 tablespoons sugar
1 package (3 oz.) cream cheese, softened
3-1/2 cups or 1 container (8 oz.) BIRDS EYE COOL WHIP Non-Dairy Whipped Topping, thawed
8-inch graham cracker crumb crust
Heat chocolate and 2 tablespoons of the milk in saucepan over low heat, stirring until chocolate is melted. Beat sugar into cream cheese;
add remaining milk and chocolate mixture and beat until smooth. Fold in whipped topping, blending until smooth. Spoon into crust. Freeze
until firm, about 4 hours.Garnish with chocolate curls, if desired. Store any leftover pie in freezer.
1 (16 oz.) can pineapple tidbits, drained
1 c. seedless grape halves
2 med. bananas, peeled and sliced
2 med. oranges, peeled and cubed
2 c. TV Miniature Marshmallows*
1 c. flaked coconut
1 (8 oz.) container sour cream
Combine drained pineapple, grapes, bananas, orange, marshmallows and coconut. Fold in sour cream. Chill
overnight. Serve on lettuce leaves. Serves 12.
*8 large marshmallows, quartered may be substituted for miniature.
(Makes one 9-inch cheesecake)
1/3 cup margarine or butter, melted
1-1/4 cups graham cracker crumbs
1/4 cup sugar
2 (8 oz.) packages cream cheese, softened
1 (14 ounce) can Eagle Brand Sweetened Condensed Milk (Not Evaporated Milk)
3 eggs
1/4 cup ReaLemon Lemon Juice from concentrate
1 (8-ounce) container sour cream
Preheat oven to 300 degrees. Combine margarine, crumbs and sugar; pat firmly on bottom
of 9-inch springform pan. In large mixer bowl, beat cheese until fluffy. Add Eagle Brand; beat until smooth.
Add eggs and ReaLemon; mix well. Pour into prepared pan. Bake 50 to 55 minutes or until cake springs back when lightly
touched. Cool to room temperature. Chill. Remove side of pan. Spread sour cream on cheesecake. Garnish as desired.
Refrigerate leftovers.
1/2 cup (1 stick) butter or margarine
1-1/2 cups graham cracker crumbs
1 (14 oz.) can Eagle Brand Sweetened Condensed Milk (NOT Evaporated Milk)
2 cups (12 oz.) semi-sweet chocolate chips
1-1/3 cups flaked coconut
1 cup chopped nuts (optional)
1. Prepare oven to 350 degrees. In 13 x 9 inch baking pan, melt butter in oven.
2. Sprinkle graham cracker crumbs over butter; pour Eagle Brand evenly over crumbs. Top with
remaining ingredients.
3. Bake 25 minutes or until lightly browned. Cool. Chill if desired. Cut into bars. Store covered at
room temperature.
(Makes 12 to 16 servings)
1 package Duncan Hines Spice Deluxe Cake Mix
1 cup light brown sugar
1 can (1 pound 4 oz.) pie-sliced apples, drained
1/2 cup chopped nuts
1/4 cup (1/2 stick) butter or margarine
Whipped cream or confectioners' sugar
Maraschino cherries
Melt butter in a 13 x 9 x 2-inch pan. Sprinkle brown sugar evenly in pan. Arrange apple
slices and nuts over sugar mixture. Mix cake as directed on the label. Pour batter over fruit. Bake at 350
degrees for 40-45 minutes, until cake tests done with a toothpick. Let stand 5 minutes for topping to begin to set.
Then turn upside down onto a large platter or cookie sheet. Serve warm.
Right before serving, top with confectioners' sugar or whipped cream and garnish with cherries.
Makes 16.
1-1/2 sticks PARKAY Spread (3/4 cup)
3/4 cup granulated sugar
1-1/4 cups Flour
2 tblsp. Heavy Cream
1-3/4 cups Planters Pecans or Walnuts, coarsely chopped
1 cup Flaked Coconut
4 oz. Semi-Sweet Chocolate, coarsely chopped
Beat 1/2 cup spread and 1/4 cup sugar until creamy. Blend in flour. Press on bottom of ungreased 9 x 9 x 2 inch baking pan. Bake at 350 degrees for 18 minutes or until edges are lightly browned. Heat 1/2 cup sugar, 1/4 cup spread and heavy cream in saucepan, stirring until spread melts and mixture is blended. Stir in pecans; set aside. Sprinkle coconut and chocolate over crust. Top with pecan mixture. Bake for 20 minutes more or until golden. Cool; cut into squares.
Almost done
Cook cabbage with onion. Drain.
Layer with ham and cabbage. Make white sauce (milk, flour, butter). Pour
over. Bake 30 minutes. 350 or 400 degrees. Bake covered.
Uncover slice cheese and put over. Melt cheese.
Other Recipes From Marti
Salmon patties with cream peas
Make salmon patties. Take sweet peas, make cream sauce and pour over patties.
Slice potatoes with peel, salt, pepper, butter and green peppers and sliced onions. Wrap in foil 1 hour or longer at 350 degrees.
2 cups sugar, divided
1 tsp. salt
1 tsp. ground nutmeg
1 tsp. vanilla extract
1/4 cup butter or margarine, softened
1 cup cold mashed potatoes
2 eggs, beaten
2/3 cup milk
4-1/2 cups all-purpose flour
1 Tbsp. baking powder
1/2 tsp. ground cinnamon
Shortening or oil for deep-fat frying
In a mixing bowl, combine 1 cup sugar, salt, nutmeg, vanilla and butter. Add potatoes; mix well. Add eggs and milk; mix well. Stir in the flour and baking powder. Chill thoroughly. On a lightly floured board, roll out half the dough to 1/2-in. thickness. Cut into 4-in. x 1-1/2-in. strips; roll in flour and tie into knots. Preheat shortening or oil to 375 degrees; fry doughnuts until golden on both sides, turning with a slotted spoon. Drain on paper towels. Repeat until all doughnuts are fried. Combine remaining sugar and cinnamon; roll warm doughnuts in mixture. Serve immediately. Yield: about 2-1/2 dozen.
Makes: 12 servings @ 43 cents.
Prep: 20 min. Refrigerate: 2 hours.
Bake: piecrust at 400 degrees for 45 minutes.
Piecrust mix for single-crust pie, or your favorite piecrust recipe
Chocolate Filling:
1/2 cup sugar
2 Tbsp. cornstarch
1 packet unflavored gelatin
1/4 tsp. salt
2 cups milk
4 egg yolks
1 tsp. vanilla
6 ounces semisweet chocolate, chopped
Topping:
1 cup heavy cream
2 Tbsp. confectioners' sugar
1 tsp. vanilla
Chocolate curls (optional)
Prepare piecrust mix for single-crust pie floowing package directions, or use your favorite recipe. Roll out crust on floured surface to 12-inch circle. Transfer to 9-inch pie plate. Trim pastry, leaving 1-inch overhang. Fold overhang under; pinch to form stand-up edge; crimp. Cover with plastic wrap; refrigerate 1 hour. Heat oven to 400 degrees. Remove plastic wrap; line pastry with aluminum foil, gently easing foil into corners. Fill with dried beans, uncooked rice or pie weights. Bake in 400 degrees oven for 15 minutes. Remove foil and rice or beans. Bake crust for 10 minutes longer or until golden. Cool completely on wire rack. Prepare Chocolate Filling:
Combine sugar, cornstarch, gelatin and salt in heavy, medium size saucepan. Stir in milk. Cook, stirring constantly, over medium heat until mixture thickens. Remove saucepan from the heat. Stir egg yolks lightly in medium size bowl. Stir in small amount of milk mixture. Slowly pour yolk mixture back into milk mixture, stirring with wire whisk to prevent lumping. Return saucepan to heat. Cook over low heat, stirring constantly, for about 2 minutes or until mixture is very thick; do not let boil. Remove saucepan from heat. Add chocolate and stir until chocolate is melted. Pour filling into cooled crust. Place plastic wrap directly on surface of filling. Refrigerate 2 hours or until the filling is thoroughly chilled. Prepare topping: Combine heavy cream, sugar and vanilla in medium size bowl. Beat with hand mixer on medium speed until soft peaks form. Spoon on top of pie. Scatter chocolate curls over the top of the pie of desired.
Makes: 12 servings @ 61 cents each.
Prep: 15 min. Bake: pie @ 425 degrees for 10 min.; 325 degrees for 45 min.
1 prepared double-crust pie shell
1/2 cup evaporated milk
1/4 cup granulated sugar
1 cup heavy or light cream
3/4 cup packed dark-brown sugar
2 tablespoons honey
2 cups canned pumpkin puree (not pie filling)
1 tablespoon cornstarch
1 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
1/8 teaspoon ground cloves
1/4 teaspoon salt
3 eggs, at room temperature
2 teaspoons vanilla
Position shelf in bottom third of oven. Heat to 425 degrees. Line 9-inch pie pan with single crust. Cut out leaf shapes from other crust. Line pie shell with foil; fill with dried beans or rice. Place on baking sheet with leaf cutouts. Bake in 425 degrees oven 8 to 10 min., until light brown. Remove foil with beans; remove leaves to rack to cool. Return pie shell oven. Bake until bottom sets, pricking with fork any places that bubble up, about 5 minutes. Remove to rack to cool. Leave oven on at 425 degrees. In saucepan, heat milk until small bubbles appear around edges of pan. Remove from heat. Make caramel: Place granulated sugar in heavy 3-quart saucepan. Place over medium heat, without stirring, until sugar begins to melt. Tilt pan all around to continue melting, until medium brown, 1 to 2 minutes total. Remove from heat. Carefully add hot milk at once; mixture will bubble up, then subside. Stir in cream, brown sugar and honey; stir to dissolve sugar. If clumps do not dissolve, simmer briefly, stirring, 2 minutes. Cool to room temperature. Place pumpkin puree in large bowl. Sprinkle with cornstarch, cinnamon, nutmeg, cloves and salt; stir to blend. Whisk in eggs, one at a time. Stir in caramel and vanilla. Turn filling into pie shell. Bake on baking sheet in 425 degree oven for 10 minutes. Lower oven temperature to 325 degrees. Continue to bake about 45 minutes or until center is set. Turn oven off. Leave pie in oven with door partially open. Let cool completely. Garnish top with pastry leaves, and with whipped cream if you wish.
Makes: 6 mini-cakes @ 59 cents each
Prep: 20 min.
Bake: @ 350 degrees for 20 to 23 min.
1-1/4 cups all-purpose flour
3/4 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
6 Tbsp. (3/4 stick) butter or margarine, at room temperature
3/4 cup sugar
1 tsp. vanilla
2 eggs
2/3 cup sour cream
1/2 cup dried cranberries, chopped
1/4 cup pecans, chopped
Confectioners' sugar, for dusting
Sweetened, cooked cranberries, for garnish
Heat oven to 350 degree. Coat six 1-cup mini Bundt cake molds with nonstick cooking spray. Mix flour, baking powder, baking soda and salt on piece of waxed paper. Beat butter, sugar and vanilla in bowl until fluffy. Beat in eggs, one at a time. Stir in flour mixture alternately with sour cream, just to moisten. Fold in cranberries and pecans. Divide into prepared molds. Bake in 350 degrees oven for 20 to 23 minutes or until wooden pick inserted near center comes out clean. Unmold onto wire racks to cool. Dust with confectioners' sugar. Fill centers with cooked cranberries if desired.
Heat oven to 375 degrees. Prepare pastry for 8 inch one-crust pie. Prepare Betty
Crocker Coconut-Pecan Frosting Mix as directed on package except-increase milk to 1/2
cup and stir in 3/4 cup pecan halves. Pour into pastr-lined pie pan. Bake 30 minutes.
Serve warm or cold topped with whipped cream or ice cream. 6 to 8 servings.
1. Mix 2 (8 oz.) cream cheese, 1/2 cup sugar, 1/4 tsp. vanilla until smooth. Add 2 eggs. Mix well.
2. Pour into graham shell. Spoon 1/4 to 1/3 can blueberry pie filling on top. Swirl with toothpick.
3. Bake 350 degrees for 40 minutes or until set. Refrigerate. Serve topped with remaining pie filling.
Bake Betty Crocker German Chocolate Cake Mix in oblong pan, 13 x 9 x 2 inches, as directed on package. Remove from pan. Cool. Prepare Betty Crocker Coconut-Pecan Frosting Mix as directed on package. Spread on top of cake to within 1/2 inch of edge. Prepare
Betty Crocker Classic Fluffy White Frosting Mix as directed; frost sides and top of cake. Melt 1 square (1 ounce) unsweetened chocolate and 1/4 teaspoon shortening. Using teaspoon, drip or pour melted chocolate in parallel lines, about 1-1/2 inches apart, on top of frosted cake.
Immediately draw knife or spatula back and forth across chocolate for feathery effect.
Makes: 12 servings at 78 cents each
Prep: 25 min. Cook: 15 min.
Bake @ 325 degrees for 45 min.
4 slices bacon, chopped
3 cups chopped onions
2 cups chopped celery
1 pound mixed fresh mushrooms (white, cremini, portobello), diced or coarsely chopped
1 tsp. rubbed dry sage
1/2 tsp. salt
1/4 tsp. black pepper
1 bag (16 oz.) unseasoned corn bread stuffing
1/2 cup chopped fresh parsley
1/4 cup chopped celery leaves (optional)
4 eggs
1/2 cup dry white wine
2 cups chicken broth
1 Tablespoon butter
Heat oven to 325 degrees. Lightly grease 13 x 9 x 2 inch baking pan. Cook bacon in large deep skillet until crisp and golden brown. Remove all but 1 to 2 Tbsp. fat. Add onion and celery; saute until softened and lightly browned, about 5 minutes. Add mushrooms; cook 5 minutes. Add sage, salt and pepper; stir and cook 1 minute. Add stuffing, parsley and celery leaves if using. Transfer stuffing mixture to large bowl. In small bowl, whisk eggs and wine. Add to stuffing. Drizzle with half the broth; toss gently. Drizzle with remaining broth; toss. Turn into prepared pan. Dot with butter. Cover with foil. Bake in 325 degree oven 45 minutes. Uncover; let stand 10 minutes.
Make-Ahead Tip:
Can be made ahead and refrigerated. To reheat sprinkle with 1/4 cup broth or water and cover with foil and bake in 325 degree oven until heated through, 30 minutes.
(Makes one 9-inch cheesecake)
1-1/2 cups chocolate cookie crumbs
3 tablespoons margarine or butter, melted
2 (8 oz.) packages cream cheese, softened
1 (14 oz.) can Eagle Brand Cramy Chocolate Sweetened Condensed Milk (Not Evaporated Milk)
3 eggs
3 tablespoons cornstarch
1 teaspoon almond extract
1 (21 oz.) can cherry pie filling, chilled
Preheat oven to 300 degrees F. Combine crumbs and margarine; press firmly on botto of 9-inch springform pan. In large mixer bowl, beat cheese until fluffy. Gradually beat in condensed milk until smooth. Add eggs, cornstarch and almond extract; mix well. Pour into prepared pan. Bake 55 minutes, or until center is set. Cool; chill. Top with cherry pie filling before serving. Refrigerate leftovers.
2 tablespoons butter or margarine
3 tablespoons flour
Dash pepper
1 cup water
1 tall can (1-2/3 cups) PET Evaporated Milk, divided usage
3 cups (1 pound) diced cooked ham
2 cans (23 oz.each) sweet potatoes, drained and mashed (about 3 cups mashed)
1-1/4 tsp. salt
1. Spray saucepan with Pam Vegetable Cooking Spray. Melt butter in saucepan. Blend in flour and pepper. Stir in water until smooth. Boil for 1 minute, stirring constantly.
2. Stir in 1 cup evaporated milk and ham. Pour into greased or sprayed with Pam Vegetable Cooking Spray 2-quart round casserole.
3. Beat together potatoes, 2/3 cup evaporated milk, and salt; Drop by tablespoonfuls over creamed ham. Bake at 400 degrees F. for 20 minutes
or until sweet potatoes are browned and creamed mixture is bubbly. Serve hot.
Makes 6 servings.
2 tablespoons fat (margarine or butter)
2 tablespoons flour
1 cup fluid milk
Salt and pepper, as you like
3 cups drained, cooked or canned vegetable ( such as carrots, peas, green beans, lima beans, or spinach)
Heat fat, stir in flour. Add milk slowly, stirring until smooth. Cook and stir
until mixture is thickened. Add salt and pepper and vegetable. Heat.
Makes 6 servings, 1/2 cup each.
(Makes about 2 pounds)
Combine 2 tablespoons butter, 2/3 cup undiluted Carnation Evaporated milk, 1-2/3 cups sugar and
1/2 teaspoon salt in saucepan over medium heat. Bring to a boil. Cook 4 to 5 minutes, stirring constantly.
(Start timing when mixture starts to "bnubble" around edges of pan.) Remove from heat. Stir in 2 cups (4 ounces) miniature marshmallows,
1-1/2 cups (1-1/2 6-oz. packages) semi-sweet chocolate pieces, 1 teaspoon vanilla and 1/2 cup choppednuts. Stir vigorously for 1 minute
(until marshmallows melt and blend). Pour into 8-inch square buttered pan. Cool. Cut in squares.
Graham crackers
1 pkg. Instant vanilla pudding and pie filling mix (vanilla)
1 medium container Cool Whip
1 can Fruti Pie Filling-any flavor
Line large dish with whole graham crackers. Combine pudding mix with milk, add Cool Whip and mix well. Pour 1/2 mixture over graham crackers.
Put another layer of graham crackers. Pour rest of pudding mixture over crackers. Add 1 more layer of crackers and top with pie filling. Chill and serve.
1 lb. raw hamburger
Sliced onions
Potatoes, peeled, cut into logs
1 can Frozen or canned mixed vegetables
Put hamburger meat in baking dish. Press down in dish. Cover with sliced onions, potato
logs. Cover with mixed vegetables. Do not add no water. Cover; put in oven. Bake for 1 hour and uncover
and let brown about 5 minutes.
1 pkg. (19.8 oz.) brownie mix, plus ingredients to prepare cakelike version of mix
1 can (21 oz.) Comstock, Thank You, or Widerness Cherry Pie Filling, divided
2-1/2 cups thawed frozen non-dairy whipped topping, divided
1/4 cup sliced almonds, toasted at 325 degrees F. for 6-8 minutes
Heat oven to 350 degrees F. Grease and flour two 9-inch round cake pans. Prepare briownie mix according to directons for cakelike version. Divide batter evenly between pans. Bake 18 to 20 minutes. Do not overbake. Cool 10 minutes. Remove from pans to wire rack to cool completely. Place one brownie layer on serving plate. Top with 1-1/2 cups whipped topping, spreading to within 1/2 inch of edge. Spread one cup cherry filling evenly over whipped topping. Top with second brownie layer. Spread remaining cherry filling over top to within 1/2 inch of edge. Dollop or pipe remaining 1 cup whipped topping around edge of torte. Sprinkle toasted almonds over top. To serve, cut into wedges with large serrated knife. Makes 12 servings.
Alan Gold used to teach Southern and Tex-Mex Cooking across the hall from me at the Boston Center for Adult Education. I have several cornbread recipes, but this one has just so much pizzaz that it's perfect when the bread is such an important part of the meal. I think you'll love it!
Makes 1 large round - serves about 6 persons
1 tablespoon vegetable oil
1 scallion, finely chopped
1 onion, finely chopped
1/4 cup chopped red and green bell peppers
2 small hot peppers, seeded and finely chopped
2 cloves garlic, crushed
2 large eggs, lightly beaten
1 small can (8 3/4 ounces) cream- style corn
1 1/4 cups buttermilk
1 1/2 cups stone ground yellow cornmeal
1/2 cup unbleached flour
1/2 teaspoon sea salt
1 tablespoon baking powder
1 tablespoon unsalted butter
1. Preheat oven to 450 degrees F. Use a 9- to 9-1/2-inch cast iron skillet (large enough to hold all the batter later).
2. Heat the oil in the skillet and cook the scallions, onion and all the peppers over low heat for 5 minutes or until the onion is soft but not brown. Scrape the contents of the skillet into a bowl. Add the garlic to the pepper mixture, then add the eggs, corn and buttermilk. Stir thoroughly.
3. Mix all the dry ingredients. Then gradually stir the flour mixture into the liquid mixture until the batter is smooth and loose.
4. Use the butter to grease the cast-iron pan. Put the pan into the oven for a few minutes so it becomes quite hot but the butter doesn't burn. Handle the pan with potholders!!
5. Pour the batter into the pan and transfer it to the hot oven. Bake on the top shelf for 20 to 25 minutes or until the top is lightly browned and the cornbread has pulled away from the edges.
6. Allow the bread to cool for 10 minutes, then cut into wedges to serve warm with butter.
Prep: 5 min.
Cook: 15 min.
2 cups (8 oz.) elbow macaroni, uncooked
3/4 lb. (12 oz.) VELVEETA, cut up
1/3 cup milk
1/8 tsp. pepper
1. Cook macaroni as directed on package; drain well. Return to pan.
2. Add remaining ingredients; mix well. Cook on low heat until VELVEETA is melted, stirring frequently. Makes 4 servings, 1 cup each.
In small mixer bowl, chill 1 package Betty Crocker Coconut-Pecan Frosting
Mix and 1-1/2 cups whipping cream at least 1 hour. Bake Betty Crocker German Chocolate Cake
Mix in layers as directed on package. Cool. Split each to make 4 layers. Beat frosting mixture until stiff or
spreading consistency. Fill layers and frost top. Refrigerate.
Prep: 10 min.
Cook: 20 min.
1 lb. boneless skinless chicken breasts, cut into bite-sized pieces
2 cups elbow macaroni, uncooked
1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Process Product, cut up
1 can (10 oz.) RO*TEL Diced Tomatoes & Green Chilies, undrained
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 Tbsp. chopped fresh parsley (optional)
1. Cook chicken in large nonstick skillet on medium-high heat for 5 to 7 minutes or until cooked through, stirring
occasionally.
2. Stir in 2 cups water. Bring to boil. Stir in macaroni; cover. Reduce heat to medium. Simmer 15 minutes or until water is almost absorbed.
3. Add VELVEETA and tomatoes. Cook until VELVEETA is melted, stirring frequently. Remove from heat; stir
in sour cream. Sprinkle with parsley. Makes 6 servings, 1 cup each.
Prep: 10 min.
Microwave: 7 min.
1 lb. (16 oz.) VELVEETA, cut up
1 can (10 oz.) Ro*Tel Diced Tomatoes and Green Chilies, drained
1 pkg. (6 oz.) LOUIS RICH Southwestern Seasoned or Grilled Chicken Breast Strips, chopped
1/4 cup chopped green onions
1 tsp. ground cumin (optional)
1. Mix all ingredients in large microwavable bowl. Microwave on HIGH 6 to 7 minutes or until VELVEETA is melted,
stirring every 3 minutes.
2. Serve with tortilla chips or assorted cut-up vegetables.
Makes 28 servings, 2 Tbsp. each.
PET-RITZ Pastry or Pecan Piecrust Shell
1 quart fresh strawberries, washed and hulled
1 cup sugar
3 Tbsp. cornstarch
1 cup water
few drops of red food coloring
1 cup Whipping Cream, whipped and sweetened
Have baked piecrust shell ready. Cut up 1 cup of the strawberries. Mix sugar and
corn starch in a 2-quart saucepan. Stir in water gradually until smooth. Add cut-up berries. Cook and stir over medium heat
until thick and clear. Stir in food coloring. Cool. Stir in remaining berries, saving 1/4 cup for top of pie. Pour into shell. Chill until firm,
about 3 hours. Top with whipped cream and reserved berries.
Makes: 12 servings at 29 cents each
Prep:15 min. Cook: 15 min.
Halve 1-1/2 pounds green beans lengthwise or crosswise. Cook in 2 inches boiling water in saucepan until tender, 4 minutes. Drain. In large saucepan, bring 1/2 cup water to a boil. Add 20-ounce bag frozen corn kernals; cook until tender, 4 to 5 minutes. Add beans, 2 Tablespoons butter, 3/4 tsp. salt and 1/8 tsp. pepper. Remove from heat. Heat 1 Tbsp. oil in skillet. Add 1 chopped clove garlic; saute until softened, 1 minute. Add 1/4 cup plain dry bread crumbs. Toast until golden brown, 3 min. Reheat corn mixture if necessary. Place on platter. Top with crumbs.
1 box yellow or white cake mix
1 egg
1 stick butter
1 c. chopped nuts
1/2 c. raisins
Mix together and press into bottom of 9 x 13 inch pan. Mixture will be stiff.
1 box powdered sugar
8 oz. cream cheese
2 eggs
Beat sugar, cream cheese, and eggs together. Pour
over first layer. Flavoring of your choice may be added to this layer, if desired. Bake 350 degrees for 45 minutes. Cool before cutting into squares.
Makes: 24 servings @ 49 cents each.
Prep: 20 minutes.
Bake: @ 325 degrees for 20 to 50 minutes, following directions in step 3.
2 packages yellow cake mix (18.25 ounces each)
2-2/3 cups water
2/3 cup oil
6 eggs
2 cans (16 oz. each) creamy vanilla frosting
1 bag (14 oz.) sweetened coconut
Black food coloring
Large gum drops, chocolate-flavored red and black licorice, red fruit leather, pretzels
1. Heat oven to 325 degrees. Position oven rack in center of oven. Grease and flour two 1-1/2 quart ovenproof glass bowls, two 1-quart ovenproof glass bowls, and 1-1/2 cup souffle dish.
2.Combine mix, water, oil and eggs in bowl. Beat on low speed 1 minute, then on medium speed 3 minutes. Divide into prepared bowls and dish.
3. Bake in 325 degree oven: 20 to 25 minutes for souffle dish; 35 to 40 minutes for smaller bowls; 40 to 50 minutes for larger. Cool in bowls on rack 10 minutes. Unmold onto rack; cool. (Cakes frost more easily if refrigerated 3 hours or overnight.)
4. Trim large rounded tops of bowl cakes to make flat. Invert one larger cake, flat side up, on plate. Spread small amount of frosting in middle. Top with other large cake upside down. Spread frosting on top. Place one small cake, small end down, on top. Spread with frosting; top with other small cake, upside down. Push 3 to 4 wooden skewers down center.
5. Reserve 1/2 cup frosting for hat. Frost cake with remaining frosting. Press coconut onto cake. Refrigerate to set, 30 minutes.
6. Cut 5-inch cardboard circle for brim. Tint reserved 1/2 cup frosting black. Frost brim; place on head. Place souffle cake on top for crown; frost. Use skewer to holdhat in place if needed. Refrigerate to set. Decorate as pictured.
1-1/4 cup sugar
1/3 cup cornstarch
1-1/2 cups water
4 yolks
1/2 cup lemon juice
2 tsp. grated peel
1 Tbsp. butter
Mix sugar and cornstarch, stir in water. Boil over heat 1 minute and remove. Beat yolks and
gradually beat into hot mix. Add juice, peel and boil 1 minute. Remove and stir in butter.
Take leftover spaghetti and add a little more spaghetti sauce if you like. Cover
spaghetti with Parmesan or any kind of cheese. Cover with foil. Bake at 350 degrees for about
30 minutes or until heated through and cheese is melted.
Prep: 10 min.
Cook: 25 min.
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 tsp. chili powder
1/4 tsp. salt
2 cup (8 oz.) elbow macaroni, uncooked
2 cups coarsely chopped mixed red and green peppers
1 medium onion, finely chopped
1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut up
1. Cook chicken and seasonings in large nonstick skillet on medium-high heat for 5 to 7 minutes or until chicken is
cooked through., stirring occasionally.
2. Stir in 2-1/4 cups water. Bring to boil. Stir in macaroni; cover. Reduce heat to medium-low. Simmer 5 minutes.
Add peppers and onions; cover and simmer an additional 5 minutes.
3. Add VELVEETA; cook until melted, stirring frequently. Makes 6 servings, about 1 cup each.
Prep: 5 minutes
Cook: 4 minutes
8 slices bread
1/4 lb. (4 oz.) VELVEETA Pasteurized Prepared Cheese Process; cut into 8 slices
1 pkg. (6 oz.) OSCAR MAYER Honey Ham
8 tsp. margarine, softened
1. Cover each of 4 bread slices with 2 slices of VELVEETA, equal portions of ham and secon
bread slice to make a total of 4 sandwiches.
2. Spread outside of each sandwich evenly with 2 tsp. of the margarine.
3. Cook in skillet on medium heat for 2 minutes on each side or until golden brown on
both sides. Makes 4 servings.
1 ripe avocado, peeled and sliced
1 small onion, grated real fine
Little mayonnaise
Little salt and pepper
Mix well and spread on crackers.
Prep: 10 min.
Cook: 15 min.
2 Tbsp. butter or margarine
1/4 cup chopped onion
2 Tbsp. flour
2-/2 cups milk
3/4 lb. (12 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut up
1 pkg. (10 oz.) frozen chopped broccoli, thawed, drained
1/8 tsp. pepper
1. Melt butter in large saucepan on medium heat. Add onion; cook and stir 5 minutes or until onion is tender.
Add flour; cook 1 minute or until bubbly, stirring constantly.
2. Stir in milk. Bring to boil. Reduce heat to medium-low; simmer 1 minute.
3. Add remaining ingredients. Cook until VELVEETA is melted and soup is heated through, stirring occasionally.
Makes 6 servings, about 1 cup each.
Coconut Pastry Shell (see recipe)
1 pkg. (4 oz.) Jell-O Pudding and Pie Filling
1 tablespoon instant Maxwell House Coffee
2 cups milk
2 bananas, sliced
Sweetened whipped cream
2/3 cup Bakers Angel Flake Coconut
Bake and cool coconut pastry shell. Combine pie filling mix, instant coffee, and milk in saucepan.
Cook and stir over medium heat until mixture comes to a full boil. Remove from heat; cool about 5 minutes, stirring once or twice.
Arrange banana slices in pastry shell. Cover with pie filling. Chill. Before serving, garnish with whipped cream and coconut.
Note: For best appearance and flavor, serve pie the same day it is prepared.
Coconut Pastry Shell
2/3 cup Baker's Angel Coconut
Pie crust mix for 9-inch pie shell
Combine coconut with the crust mix before adding liquid. Then prepare and bake 9-inch pie shell as directed on package.
Note: When preparing your own homemade pastry, add 2/3 cup coconut before adding liquid.
Package contains about 5-1/2 cups coconut!
Makes: 12 servings at 31 cents each
Prep: 10 min. Cook: 20 min.
Peel 5 pounds baking potatoes. Cut into 1-1/2 inch chunks., dropping into saucepan half filled with cold water. Add 1/2 teaspoon salt. Boil, partially covered, until tender, 15 mintues. Drain. Return pot to heat. Add 1 cup milk and 3/4 stick butter. Bring to simmer. Turn off heat. Return potatoes to pot. Add 1-1/2 tsp. salt., 1/4 tsp. pepper and 1/4 tsp. nutmeg. Mash. Stir in 1/2 cup chopped parsley and 1/2 cup milk.
1 can (12 ounces) evaporated milk
2 pounds light brown sugar (about 4-1/2 cups firmly packed)
1 tsp. ground cinnamon
1/2 cup butter (not margarine), at room temperature.
4 cans (4 ounces each) pecans, broken into halves (4 cups)
1 tablespoon vanilla
Stir milk, sugar and cinnamon in heavy 3-quart saucepan over low heat until sugar melts; increase heat slightly.
Stirring occasionally, simmer about 20 minutes to soft ball stage, 235 to 242 degrees on candy thermometer or until
syrup forms a soft ball stage when dropped from tip of spoon into cold water. Watch carefully! Temperature rises quickly near end. Stir in butter,
pecans and vanilla. When butter is melted, remove pan from heat and let stand 1 minute without stirring! Drop mixture by teaspoonful onto wax paper.
Let stand until cool and firm; store in airtight container.
Microwave Tip: Place milk, sugar and cinnamon in 3-quart microwave-safe dish; cook on HIGH about 12-16 minutes, stirring every 4 minutes to soft ball stage, 235 to 242 degrees on candy thermometer or
until syrup forms a soft ball when dropped from tip of a spoon into cold water. Stir in butter, pecans and vanilla. Continue cooking on HIGH 1-2 minutes, just until bubbly. Drop mixture by teaspoonsful onto wax paper. Let stand
until cool and firm; store in airtight container. Makes about 6 dozen pralines, 2-inches in diameter.
TIP: If praline mixture thickens before all candies are formed, heat slightly until smooth and of dropping consistency.
1 box white cake mix
1/2 c. milk
1 c. coconut
1 box strawberry jello
4 eggs
1 c. chopped pecans
1 c. oil
1 c. strawberries (fresh or frozen)
Mix dry cake mix and jello; add egg. Next add milk and oil. Mix in
strawberries. Do not mix with mixer-add coconut and pecans. Bake in two
layers at 350 degrees for about 25 minutes.
Frosting:
1 box confectioners sugar
1 stick butter
1/2 cup coconut
1/2 strawberries, fresh or frozen
1/2 cup chopped pecans
Mix together and frost cake when layers are cool.
(Makes 2-1/4 cups frosting)
1 cup (6 oz.) pkg. semi-sweet chocolate pieces
1/4 cup butter
1/2 tsp. cinnamon 4 cups sifted confectioners' sugfar
1/2 cup undiluted Carnation Evaporated milk
Melt chocolate pieces and butter over low heat. Stir in cinnamon. Cool thoroughly. Blend in confectioners'
sugar alternately with Carnation. Beat well with mixer to spreading consistency. Spread on 2 cooled 8-inch cake layers.
(Makes 9-inch pie)
Thaw 10-ounce package frozen sliced strawberries; reserve liquid. Add water to liquid
to make 3/4 cup. Heat to a boil. Add 3-ounce package strawberry gelatin and 1/4 cup sugar. Stir to dissolve.
Add 1/2 cup cold water. Chill to consistency of unbeaten egg whites. Stir in strawberries and 1/2 cup flaked
coconut. Chill 2/3 cup undiluted Carnation Evaporated milk in refrigerator tray until soft ice crystals form around edges of tray.
Whip until stiff; add 1 tablespoon lemon juice. Whip very stiff. Fold into chilled gelatin mixture. Spoon into 9-inch graham cracker crumb crust. Chill until firm, about
2 hours. Garnish with 2 tablespoons toasted flaked coconut.
1/3 cup all-purpose flour
1/2 tsp. salt
1/4 tsp. pepper
4 (1/2-inch-thick) center-cut loin pork chops
3 tablespoons vegetable oil
1 (8 oz.) can crushed pineapple, undrained
2 tablespoons brown sugar
1/4 tsp. ground cinnamon
4 green pepper rings
Combine flour, salt, and pepper; dredge pork chops in flour mixture. Heat
oil in a large skillet over medium heat; brown pork chops on both sides. Drain off
pan drippings. Combine the crushed pineapple, brown sugar, and cinnamon; spoon the mixture evenly
onto pork chops. Top each with a green pepper ring. Cover, reduce heat, and simmer 40 minutes or until the pork chops
are tender. Yield: 2 servings.
(Makes 8 servings)
1 unbaked 9-inch (4-cup volume) deep dish pie shell
3/4 cup granulated sugar
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
2 eggs
1-3/4 cups (15 oz. can) LIIBY'S Pure Pumpkin
1-1/2 cups (12 fluid-ounce can) NESTLE CARNATION
Evaporated Milk
Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin
and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell. Bake in preheated 425 degree F. oven for 15
minutes. Reduce temperature to 350 degree F.; bake for 40 to 50 minutes or until knife inserted near center comes out
clean. Cool on wire rack for 2 hours. Serve immediately or chill. (Do not freeze as this will cause filling to seperate from crust.)
1 package chocolate cake mix (with pudding)
1 cup DEEP SOUTH Mayonnaise
1 cup water
3 eggs
Confectioners' Sugar
In large mixing bowl, blend all ingredients at low speed for 30 seconds. Beat at medium speed for 2 minutes.Pour into
greased and floured 10-inch tube pan. Bake at 350 degrees F. for 50-60 minutes or until cake pulls away from sides of pan.
Cool in pan for 10 minutes. Remove and cool completely. Dust with confectioners' sugar.
Prep: 5 min.
Cook: 15 min.
1 lb. ground beef
1/3 cup TACO BELL HOME ORIGINALS Thick 'N Chunky Salsa
1-1/2 tsp. chili powder
2 cups (8 oz.) elbow macaroni, uncooked
1/2 lb. (8 oz.) VELVEETA, cut up
1. Brown meat in large skillet on medium-high heat; drain.
2. Stir in 2-3/4 cups water, salsa and chili powder. Bring to boil. Stir in macaroni; cover.Reduce heat to
medium-low; simmer 8 to 10 minutes or until water is almost absorbed.
3. Add VELVEETA; cook until melted, stirring frequently. Garnish with 1/2 cup crushed tortilla chips, 1/4 cup chopped tomato and 2 Tbsp. chopped green onion, if desired. Makes 6 servings, about 1 cup each.
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1-1/2 cups Domino Confectioners' Sugar
1 (8 oz.) pkg. cream cheese, softened
4 Tbsp. (1/2 stick) butter, softened
1 Tbsp. vanilla
1 tsp. pumpkin pie spice
1 (16 oz.) can pumpkin
1 (9 inch) prepared graham cracker crust
1 cup heavy cream, whipped (optional)
Beat sugar, cream cheese, butter, vanilla, and pumpkin pie spice with electric mixer 1-2 minutes, until fluffy. Add pumpkin until blended. Spoon into pie crust. Chill 6 hours or overnight. Serve with whipped cream as desired. Makes 1 pie or 8 servings.
Tip: 1/2 tsp. cinnamon, 1/4 tsp. nutmeg, 1/8 tsp. ginger, and 1/8 tsp. cloves can be substituted for pumpkin pie spice.
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Prep: 5 min.
Cook: 22 min. plus standing
1/2 lb. (8 oz.) bulk pork sausage
2 cups frozen shredded hash brown potatoes
1 can (10 oz.) RO*TEL Diced Tomatoes & Green Chilies, drained
1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut up
6 eggs
1. Brown sausage in large nonstick skillet on medium heat; drain. Add potatoes and tomatoes; cook 5 minutes.
Top with VELVEETA.
2. Beat eggs and 2 Tbsp. water with wire whisk in a medium bowl. Pour evenly over ingredients in skillet; cover.
Reduce heat to low.
3. Cook 10 to 12 minutes or until egg mixture is set in center and VELVEETA is melted. Uncover; let stand 5 minutes
before cutting into wedges with a nonstick spatula. Makes 6 servings.
Prep: 5 min.
Microwave: 5 min.
1 lb. (16 oz.) VELVEETA Pasteurized Prepared Process Product, cut up
1 cup TACO BELL HOME ORIGINALS Thick 'N Chunky Salsa
1. Mix ingrdients in large microwavable bowl. Microwave on HIGH 5 minutes or until VELVEETA is melted,
stirring after 3 minutes.
2. Serve with tortilla chips or assorted cut-up vegetables. Makes 20 servings, 2 Tbsp. each.
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6 medium-size carrots
1 cup raisins
1/4 cup maonnaise or salad dressing
Lemon juice, if you like
Finely chop carrots. Mix all ingredients well.
Makes 6 servings, 1/2 cup each.
2 pkg. (4-serving size) Jell-O Brand Vanilla Flavor Pudding & Pie Filling (not instant)
3-1/2 cups milk
1 cup Bakers Angel Flake Coconut
1 baked 9-inch pie shell, cooled
1 container (4 oz.) Bird's Eye Cool Whip Whipped Topping, thawed
Prepare pie filling mix with 3-1/2 cups milk as directed on pkg. for pie. Add 2/3 cup of the
coconut and cool about 5 minutes, stirring twice. Pour into pie shell. Chill 3 hours. Spread whipped topping over pie.
Sprinkle with remaining coconut.
4 Tbsp. butter or Super Brand margarine
3 squares unsweetened chocolate, melted and cooled
1 tsp. Astor vanilla
dash Astor salt
3-1/2 cups sifted Thrifty Maid confectioners' sugar
3 to 4 Tbsp. Super Brand milk
Cream butter in small mixing bowl; blend in chocolate, vanilla and salt. Add
sugar and milk; beat until smooth and of spreading consistency. If necessary, add a little more milk. Frosts
tops and sides of 2 8- or 9-inch layers.
4 medium potatoes, quartered
2 cups baby carrots
1 stalk celery, cut into 1 inch pieces
1 onion, quartered
2-1/2 lb. boneless chuck roast
1 can diced tomatoes with herbs
1/2 can water
Salt and pepper to taste
Place potatoes, carrots, celery and onions in Crock Pot. Trim fat and place roast on top. Mix tomatoes and water; pour over roast.
Cover and cook on low for 11-12 hours. Serves 3-5 people.
Makes: 12 cupcakes for 19 cents each.
Prep: 15 minutes
Bake: at 375 degrees for 14 minutes.
Cupcakes:
1-3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup butter or margarine, at room temperature
3/4 cup sugar
1 egg
3/4 cup milk
1 tablespoon grated orange rind
1 teaspoon vanilla
5 chocolate sandwich cookies, coarsley broken up
Creamy Cocolate Frosting:
1/2 cup heavy cream
1/4 cup presweetened chocolate drink mix
Broken chocolate sandwich cookies, for garnish (optional)
1. Place oven rack in lower third of oven. Heat oven to 375 degrees. Mist cupcake-pan cups with cooking spray or insert paper liners.
2. Prepare cupcakes; Mix flour, baking powder, salt on waxed paper.
3. Beat butter and sugar in bowl until creamy. Add egg; beat well. Alternately beat in milk with flour mixture, beginning and ending with flour, until smooth. Beat in rind and vanilla. Stir in cookie pieces.
4. Spoon batter into prepared cups, filling each about two-thirds full.
5. Bake in lower third of 375 degree oven 14 minutes or until wooden pick inserted in center comes out clean and tops spring back when lightly touched. Cool in pan on rack 5 minutes. Gently loosen cupcakes from pan; remove to rack to cool.
6. Prepare frosting; Beat together cream and drink mix in small bowl until soft peaks form. Spread over top of cupcakes. Garnish with broken cookies if desired.
Makes: 12 servings plus leftovers for $12.10
Prep: 10 min. Roast: @ 425 degrees for 30 min.; 325 degrees for 3-1/2 to 4 hours.
1 (14 pound) turkey, thawed if frozen
1 tablespoon vegetable oil
4 cups coarsely chopped onions
1 cup chicken broth
Gravy (recipe follows)
Position oven rack in lowest third of oven. Heat oven to 425 degreesRemove neck and giblets. Rub turkey with vegetable oil. Spread onions in roasting pan. Place turkey on top. Roast in 425 degree oven for 30 minutes. Add 1 cup broth. Lower to 325 degrees. Loosely tent with foil. Roast 3 to 3-1/2 hours, until temperature registers a minimum of 180 degrees in innermost part of thigh and 170 degrees in breast. Remove to platter; let stand 20 minutes.
Gravy: Scrape pan drippings into bowl. Skim fat. Melt 2 tablespoons butter in saucepan. Stir in 1/4 cup flour. Whisk in 2 cups strained pan juices and 2 cups chicken broth. Add 1/2 cup dry white wine and 1 teaspoon salt; simmer, stirring, until thickened, 2 to 3 minutes.
2 cups boiling water
1 (3 oz.) package lemon gelatin
20 large marshmallows
1/2 cup cold water
2 Red Delicious apples, diced
1/2 cup chopped pecans
Frozen whipped topping, thawed
Stir together first 3 ingredients until blended. Add 1/2 cup cold water, and
chill 30 minutes or until consistency of unbeaten egg white. Stir in apple and pecans. Pour
mixture into a 9-inch square baking dish. Cover and chill 3 hours or until firm. Serve with whipped
topping. Yield: 6 servings.
This dessert is one of many fresh ideas from Dori Sanders Country Cooking
1/2 cup unsalted butter
1 cup all-purpose flour
2 cups sugar, divided
1 tablespoon baking powder
Pinch of salt
1 cup milk
4 cups fresh peach slices
1 tablespoon lemon juice
Ground cinnamon or nutmeg (optional)
Melt butter in a 13 x 9-inch baking dish. Combine flour, 1 cup sugar, baking powder, and salt; add
milk, stirring just until dry ingredients are moistened. Pour batter over butter (do not stir). Bring remaining 1 cup sugar,
peach slices, and lemon juice to a boil over high heat, stirring constantly; pour over batter (do not stir). Sprinkle with cinnamon, if desired.
Bake at 375 degrees for 40 to 45 minutes or until golden brown. Serve cobbler warm or cool. Yield: 10 servings.
3-1/2 c. thawed Cool Whip Whipped Topping
1 prepared 9-inch graham cracker crumb crust
1/3 c. strawberry jam
1 cup COLD milk
1/2 c. chunky peanut butter
1 pkg. (4 serving size) Jello Vanilla Flavor Instant Pudding and
Pie Filling
1. Spread 1 cup whipped topping in bottom of pie crust; freeze about 10 minutes. Carefully spoon jam over whipped topping.
2. Gradually blend milk into peanut butter; add pie filling mix and beat until smooth, about 1 minute. Fold in remaining whipped topping.
3. Spoon into crust. Freeze until firm, about 4 hours. Garnish, if desired.
Brown hamburger meat.
Add garlic salt.
Add onion salt.
Add grated cheese.
Add catsup.
Add Worcestershire sauce.
Add whole kernel corn
Mash potatoes with 1 egg mixed. Place on top of above and brown in oven.
1 cup regular yellow cornmeal
1 cup all-purpose flour
1 tsp. baking powder
1 tablespoon sugar
1 teaspoon salt
2 eggs, beaten
1 cup beer
3/4 finely chopped onion
1 to 2 tablespoons finely chopped jalapeno pepper
Vegetable oil
Combine first 5 ingredients; stir. Add next 4 ingredients; stir well. Carefully
drop batter by rounded teaspoonfuls into 1-inch-deep hot oil (365 degrees); cook only
a few at a time, turning once. Fry 1 to 2 minutes or until hush puppies are golden brown.
Yield: 4 dozen.
1 package Jell-o Cheesecake
3 tablespoons sugar
1/3 cup butter or margarine, melted
1-1/2 cups milk
1 square Baker's Semi-Sweet or Unsweetened Chocolate, melted
1/2 cup chopped nuts
Line 8-inch square pan with waxed paper, letting ends extend over sides. Prepare crust mixture with sugar and butter as directed on package;
press into bottom of lined pan. Prepare filling mix with milk as directed on package. Spread half the filling in pan. Blend chocolate into remaining filling; spread
over plain filling. Sprinkle with nuts. Chill at least 1 hour. Remove from pan and cut into bars. Makes 18 bars.
Note: To serve frozen, freeze 4 hours or overnight. Dessert may be prepared in an 8-inch pie plate; serve chilled, cut in wedges.
2 boxes macaroni and cheese
boiled chicken, picked off bone, cubed
cubed sweet pickles
3 large eggs or 4 small ones, boiled, peeled, sliced or cubed
1 large onion, diced
salt and pepper to taste
mayonnaise
1 can English peas (optional)
Prepare macaroni and cheese according to package directions. Add all other ingredients.
Mayo, pickles, salt and pepper amounts depend on your taste.
Teresa Recipe...........
1 large can sliced peaches
1 large can crushed pineapple
1 can mandarin oranges
1 large cool whip
1 can condensed Eagle brand milk
4 Tbsp. lemon juice
2 (9-inch) graham cracker crusts
Drain and chop fruit. Mix all ingredients and let chill in refrigerate for
15 minutes. Put mixture into crust and refrigerate for 2 hours.
Place ribs in oven bag. Add BBQ sauce, onions, and peppers. Coat ribs
well. Cut slits in bag. Bake as directed on bag package.
1-1/2 cups sugar
1/2 cup butter
1/2 cup cocoa
little salt
3 cup oatmeal
1/2 cup peanut butter
Boil butter, cocoa, and sugar for 1 minutes.
Add rest of ingredients. Drop on wax paper.
1 cup fresh or frozen blueberries
1-1/2 cups all purpose flour
2/3 cup sugar
2-1/4 teaspoon baking powder
1/2 teaspoon salt
1/2 cup Quaker Oats (uncooked)
2 eggs, beaten
1/3 cup vegetable oil
1 cup mashed bananas
Sprinkle blueberries with 2 teaspoons of the flour. Sift together remaining flour, sugar,
baking powder, salt. Stir in oats. Blend togehter eggs, shortening and banana; add to dry ingredients,
stirring just enough to distribute them evenly throughout batter. Pour batter into greased and
floured loaf pan. Bake in preheated oven at 350 degrees about 40 minutes. Cool 10 minutes. Remove from pan and cool completely.
1 teaspoon salt
2 cups all-purpose flour
1/2 cup margarine
1/4 cup brown sugar, packed
1 cup sour cream
1/2 teaspoon cinnamon
1 teaspoon baking soda
1/2 cup sugar
1 egg
1 (21 oz.) can Lucky Leaf Apple Pie Filling
Preheat oven to 350 degrees F. Combine all ingredients in bowl, mixing well.
Spread into 9 x 13 inch baking pan. Bake until apples are tender. Cut into squares.
Yield: 12 servings.
Place layer of potatoes in baking dish. (Potatoes need to be slightly cooked and drained and salted).
Add layer of shredded cheese, a little butter.Layer potatoes and cheese until dish is full as desired,
ending with cheese. Then pour a can of milk* over top and bake.
*May be talking about evaporated milk??????
Serve with green salad.
(Makes about 4 dozen @-1/2 inch cookies)
1 pkg. Duncan Hines Spice Deluxe Cake Mix
2 cups uncooked rolled oats
2 eggs
3/4 cup cooking oil
1/2 cup milk
2 cups raisins
1 cup chopped nuts
1/4 cup dark brown sugar
Preheat oven to 350 dgrees.
Combine all ingredients and mix well. Drop from a teaspoon onto an ungreased cookie sheet.
Bake at 350 degrees for about 1 minutes, until cookie tests done with a toothpick.
Cool on cookie sheet about 1 minute, then remove to rack to finish cooling.
Makes: 24 bars at 22 cents each.
Prep: 15 minutes
Bake: @ 350 degrees for 20 minutes
1 cup (2 sticks) butter, at room temperature
1 cup sugar
1 egg yolk
1 tsp. vanilla
2 cups all-purpose flour
1/2 tsp. salt
1 pkg. (6 oz.) semisweet chocolate pieces
1 cup pecans, chopped
Heat oven to 350 degrees. Generously coat 13 x 9 x 2-inch baking pan with nonstick cooking spray. Beat together butter, sugar, egg yolk, and vanilla in medium size bowl until well blended. Mix in flour and salt. Press mixture into even layer on bottom of prepared baking pan. Bake in 350 degree oven 20 minutes or until top is golden brown. Remove to wire rack. Immediately sprinkle chocolate pieces over top. Let stand 5 minutes to melt. Spread chocolate with metal spatula smoothly over top. Sprinkle with pecans. Cool completely. Cut into bars.
1/2 cup Pre-Creamed Jewel Shortening
1 cup packed brown sugar
1 teaspoon vanilla
1 egg
1-1/2 cups sifted flour
1/2 tsp. salt
1/2 tsp. soda
1/2 cup finely chopped walnuts or pecans
Cream shortening, sugar and vanilla. Beat in egg. Sift together flour, salt and soda. Add to creamed mixture. Add nuts and
mix until well blended. Shape the dough into a roll 1-1/2 inches in diameter. Wrap in waxed paper. Chil in refrigerator until firm.
Slice thin; bake on cooky sheet in a 375 degree F. oven 8 to 0 minutes. Double reipe for 2 rolls; freeze 1 roll for later use.
1 (16 oz.) can crushed pineapple
1 (3-1/2 oz.) pkg. instant vanilla pudding mix
3 c. cooked rice
2 c. TV Miniature Marshmallows or 8-10 large marshmallows, quartered
1/2 c. chopped pecans
1 (8 oz.) carton frozen whipping topping, thawed
Combine pineapple with liquid and instant pudding mix. Stir well. Add rice, marshmallows and
pecans. Fold in tpping. Chill several hours or overnight. Serves 12.
Cook elbow macaroni, or favorite kind.
Cover with cheese sauce.
Cook onion in butter in skillet. Drain. Put macaroni in dish and pour cheese
sauce over it. Layer with spam. Bake 30 minutes.
2 pkgs. black cherry Jello (4 oz.)
2 cups boiling water
2 cups canned blueberries
1 (15 oz.) crushed pineapple
1 (8 oz.) cram cheese
1 cup sour cream
1/2 cup cugar
1/2 tsp. vanilla
1/2 cup chopped nuts
Dissolve Jello in boiling water. Drain pineapple, reserve juice. Add enough water to juice to make 1 cup
and add Jello. Add berries and crushed pineapple to mixture. Pour into 2-quart, flat pan and chill until firm.
Blend cream chesse, sour cream, sugar and vanilla. Spread over congealed Jello. Sprinkle with nuts and refrigerate.
12 egg yolks
1 c. sugar
1/2 tsp. salt
12 egg whites
1 qt. Half & Half
1 pt. Heavy Cream
Chipped Nutmeg
1. Beat egg yolks with sugar until thick and lemon colored.
2. Add salt to egg whites and beat until almost stiff.
3. Stir half & half into egg yolk mixture.
4. Fold in egg whites and whipped cream.
5. Chill one hour.
6. Stir and serve topped with nutmeg.
Makes about 30 (2 oz.) servings.
(Note: If desired add 2 cups bourbon and 1 cup brandy after step 1.)
Peaches and Ice Cream in a fabulous pie
1 package (4 serv.) Jell-O Brand Gelatin, any flavor
2/3 cup boiling water
1 cup vanilla ice cream
3-1/2 cups thawed BIRDS EYE COOL WHIP Whipped Topping
1 cup diced fresh peaches
1 baked 9-inch PET-RITZ Deep Dish Crust Shell, cooled
Dissolve gelatin in boiling water. Add ice cream by spoonfuls. Stir until melted
and smooth. Blend in whipped topping and fruit. Chill, if necessary, until mixture
will mound. Spoon into crust. Chill about 3 hours or freeze until firm. Makes 8 servings.
1 stick butter
1 can condensed milk
2 boxes powdered sugar
7 oz. bag coconut
1 cup nuts
12 oz. chocolate chips-milk chocolate
1 block wax
Melt butter, add milk. Mix well. Add sugar, coconut, and nuts. Mix.
Roll in small balls. Put toothpick in them. Chill. Melt chocolate and wax.
Dip balls in wax. Place on waxed paper until set.
PET-RITZ Pastry or Pecan Piecrust Shell
3 0z. pkg. Lemon gelatin
3/4 cup boiling water
2 eggs, slightly beaten
1/4 cup sugar
2 Tbsp. lemon juice
1-1/2 tsp. grated lemon rind
1/4 tsp. salt
1 cup PET Evaporated milk
2 Tbsp. Lemon Juice
Have baked piecrust shell ready. Dissolve gelatin in boiling water. Mix eggs, sugar, 2 Tbsp. lemon juice, rind and salt in a 1-1/2 quart bowl.
Stir in dissolved gelatin. Chill until thick, but not firm. Chill evaporated milk in ice tray until almost frozen at edge. Put ice-cold milk into cold
1-1/2 quart bowl of electric mixer. Using cold beaters, whip with electric mixer at high speed or with rotary beater until fluffy. Add 2 Tbsp. lemon juice and whip until stiff.
Fold in gelatin mixture. Let stand a few minutes or until mixture mounds when dropped from a spoon. Heap into a shell. Sprinkle top with
grated Lemon Rind. Chill until firm, about 2 hours.
Do not use metal spoon
Amish Friendship Bread
Starter:
1 c. flour (all-purpose)
1 c. water
1 Tablespoon sugar
Mix flour, water and sugar in bowl; cover. Let stand in warm place for 2 or 3 days or until firmented.
Bread:
Day 1- do nothing.
Day 2, 3, 4-Stir with wooden spoon.
Day 5- Add 1 c. sugar, 1 c. flour, 1 c. milk. Stir.
Day 10- Add 1 c. sugar, 1 c. flour, 1 c. milk. Stir.
Pour 1 c. each in 3 containers and give to 3 friends with these instructions.
To each remaining batch or 1 c. add and stir in:
2/3 c. oil
1 c. sugar
3 eggs
1/2 to 1 tsp. cinnamon
1/2 to 1 tsp. baking soda
2 c. all-purpose flour
1-1/4 tsp. baking powder
1/2 to 1 tsp. vanilla
Add in chopped nuts, raisins, bananas, or candied fruits if desires.
Pour into 2 well greased and sugared loaf pans. Bake 350 degrees for 40-50 mintes. Cool 10 minutes before removing
from pan.
Bake Betty Crocker German Chocolate Cake Mix in 9-inch layers as directed on package.
Split each to make 4 layers. Fill each split layer with 1/3 to 1/2 cup cherry preserves. Prepare
Betty Crocker Coconut-Pecan Frosting Mix as directed on package. Fill layers and frost top.
3 eggs
1 cup light corn syrup
1 cup sugar
2 Tbsp. Parkay spread, melted
1 tsp. vanilla extract
1/8 tsp. salt
1 cup Planters pecan halves
1/2 cup semisweet chocolate chips
1 (9 inch) unbaked pastry shell
Beat eggs slightly in medium bowl; blend in corn syrup, sugar, spread, vanilla and salt. Stir in pecan halves and chocolate chips, pour into pastry shell. Bake at 400 degrees for 15 minutes. Reduce temperature to 350 degrees, bake for 25 to 30 minutes more or until browned and puffed across top. Allow to cool before serving.
1 fully cooked ham sprinkled with 1/3 cup brown sugar. Put pineapple
slices over sugar sprinkled ham with 3 tablespoons pineapple juice. Bake.
Can also put 1 cherry in middle of each pineapple ring.
(Makes about 4 dozen cookies)
2-1/2 cups all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
1 cup (2 sticks) butter or margarine, softened
1 cup granulated sugar
1/2 cup packed brown sugar
1 egg
1-3/4 cups (15 oz. can) LIBBY'S Pure Pumpkin
2 Tbsp. orange juice
1 tsp. grated orange peel
1/2 cup chopped nuts (optional)
Orange glaze (recipe follows)
Combine flour, baking soda and salt in medium bowl. Combine butter, granulated sugar and brown sugar in large mixer bowl;
beat until creamy. Add egg, pumpkin, orange juice and orange peel; beat until combined. Stir in nuts. Drp dough by rounded tablespoons onto ungreased
baking sheets. Bake in preheated 375 degree F. oven for 12 to 14 minutes or until edges are set. Remove to wire racks to cool completely. Spread each cookie
with about 1/2 teaspoon orange glaze.
For Orange Glaze: Combine 1-1/2 cups sifted powdered sugar, 2 to 3 tablespoons orange juice and 1/2 teaspoon grated orange peel in medium bowl until smooth.
1 cup brown sugar
1 cup white sugar
1 cup Crisco shortening
2 eggs, beaten
2 cups plain flour
1 tsp. soda
6 oz. butterscotch chips
2 cups crushed potato chips
Cream together sugars and Crisco. Add remaining ingredients, mixing well
after each addition. Drop by teaspoon on greased cookie sheet. Bake at 325 degrees for 12-15 minutes.
Makes 4-1/2 dozen.
1 golden yellow Butter cake mix
1 small can mandarin oranges with juice
4 eggs
1-1/2 cups cooking oil
Beat and put in greased cake pan. Bake 350 degrees for 25 minutes.
Filling:
1 large cool whip
1 large can crushed pineapple with juice
1 small box Jell-O vanilla instant pudding
Combine pineapple and juice with dry Jell-O. Fold into cool whip.
Spread on top and between 3 layers. Refrigerate overnight.
1 pkg. instant pistaccio pudding
1 lg. can crushed pineapples
1 (16 oz.) or 2 (8 oz.) cool whip
1/2 cup miniature marshmallows
1/2 cup chopped walnuts
Mix dry pudding into cool whip. Drain pineapple well and add to cool whip. Blend
in nuts and marshmallows. This may be molded in a jello mold overnight. Refrigerate
several hours before serving.
4 c. self rising flour
1/3 c. sugar
3/4 c. oil
1 pkg. yeast
1 egg
2 c. warm water
Sift flour and sugar. In a seperate bowl mix yeast and water, add eggs and oil. Stir in flour mixture.
Store in refrigerator and let chill until ready to use. Bake in muffin pan at 400 degrees until golden brown. Roll mixture can be kept in refrigerator
up to two weeks.
Mix cooked rice, milk, sugar, butter, vanilla, nutmeg, 3 eggs (beaten),
1/2 to 1 cup raisins
Mix and pour into lightly greased pan. Cover and cook(bake).
Stir occasionally. Brown top.
(Africa)
1/2 cup shortening
3 Tbsp. peanut butter
1-1/2 cups granulated sugar
2 eggs, beaten
2/3 cup chopped peeanuts
1/8 tsp. baking soda
2 cups sifted flour
1/4 tsp. salt
Cream shortening and peanut butter together. Add sugar gradually. Add
eggs, stir well. Sift flour, soda, salt, then add peanuts to this. Mix everything well.
Shape into small balls, place on greased cooky sheet, press flat with bottom of small glass dipped
in flour. Bake 10-12 minutes in 400 degree oven.
Peanuts are called "groundnuts" in Africa.
milk vanilla
cocoa sugar
2 eggs a little flour
cook on low until thick.