The following recipes are available to those who know the link.
Beverages Breads Dessert| Ingredients: | 12 Egg Yolks 1 cup Sugar 1 cup Bourbon (optional) 1 cup Brandy (optional) ½ tsp Salt 1 pt Whipped Cream 1 qt Half & Half Nutmeg |
| Instructions: | Beat egg yolks with sugar. Add 2 cups bourbon and 1 cup brandy (if desired). Add salt to egg whites and beat until peaks form. Fold egg whites and whipped cream into other ingredients. |
| Ingredients: | 3 cups Apricot Nectar 2 cups Pineapple Juice 16 oz can Orange Juice 1 can Lemonaide 3 cups Cold Water 32 oz Gengerale Note: may replace 1 can Lemonaide with 1 cup Lemon Juice mixed with 1 cup Sugar |
| Instructions: | Mix together all ingredients except gingerale and freeze. Add gingerale when ready to serve. |
| Ingredients: | 2 Eggs 1 cup Milk ½ cup Oil 3 cups Flour 1 cup Sugar 4 tsp Baking Powder 1 tsp Salt 1½ to 2 cups blueberries |
| Instructions: | Beat eggs slightly with fork. Stir in milk and oil. Sift and add flour, sugar, baking powder, and salt. Carefully fold in blueberries. Fill greased muffin cups about 2/3 full. Bake for 20 to 25 minutes at 400°. |
| Ingredients: | 3 cups All-Bran 2½ cups Milk 2½ cups Flour 2 tbs Baking Powder 1 tsp Salt 1 cup Sugar 2 Eggs 2/3 cups Oil |
| Instructions: | Mix all-bran and milk into bowl and let stand. Mix together dry ingredients (flour, baking powder, salt, and sugar). Add dry ingredients stirring only until combined. Divide into 24 greased muffin cups. Bake for 25 minutes at 400°. |
| Ingredients: |
Muffin Mix: 1 1/2 cup whole wheat flour 1/2 cup wheat germ 1/2 cup firmly packed brown sugar 1 3/4 tsp baking powder 1/2 tsp baking soda 3/4 tsp salt - Blueberry Muffins: - Apple Muffins: - Pumpkin Muffins: - Banana Muffin: - Cranberry-Orange Muffins: |
| Instructions: | Combine ingredients for basic muffin mix and store in large container. Choose desired muffin recipe and mix ingredients. Bake at 375 degrees for 20 to 25 minutes or at 325 degrees convection for 20 minutes. |
| Ingredients: | 1 cup sugar 1 cup flour ¼ tsp salt ½ tsp cinnamon 2 tsp baking soda ½ cup milk 1 cup persimmon pulp 1 tbs butter 1 tsp vanilla ½ cup chopped nuts ½ cup chopped dates or raisins |
| Instructions: | Sift dry ingredients except baking soda. Dissolve baking soda in milk and add persimmon pulp and butter. Stir in dry ingredients and add vanilla, nuts, etc. Bake in greased casserole at 350° for ? |
| Ingredients: | 6 egg whites ½ tsp cream of tartar ¼ tsp salt 2 cup sugar 2 cups heavy whipping cream 2 cups miniture marshmallows 6 oz cream cheese softened 1 tsp vanilla Cherry-Berry topping: |
| Instructions: | Heat over to 275°F. Butter 13x9x2" rectangular pan. Beat egg whites, cream of tartar and salt in large bowl until foamy. Beat in 1 ½ cups sugar 1 tbs at a time and continue beating until stiff and glossy. Do not underbeat. Spread in pan. Bake 90 minutes. Turn off oven and leave in oven with door closed for at least 2 hours. Beat whipping cream in chilled large bowl until stiff. Blend cream cheese, ½ cup sugar, and vanilla. Gently fold cream cheese mixture and marshmallows into whipped cream. Spread over meringue. Cover and refrigerate at least 12 hours. Cut into pieces and top with Cherry Berry Topping. |
| Ingredients: | 1 cup flour 1 cube butter 1 cup chopped nuts 8 oz cream cheese 1 cup confectioners sugar 1 large cool whip 1 sm vanilla instant pudding 1 sm chocolate instant pudding 2 cups milk 1 Hershey bar - grated |
| Instructions: | Mix flour, butter, nuts together and press into 7x11 casserole and bake for 20 minutes at 325°. Beat together cream cheese and confectioners sugar and fold in ½ large cool whip. Spread over 1st layer. Whip vanilla and chocolate pudding with milk and pout over 2nd layer. Top with remaining cool whip and grated Hershey bar. |
| Ingredients: | Coconut Balls: 1 large package of coconut 2 boxes powdered sugar 1 tsp vanilla 1 dash salt 4 cups nuts 1 can sweetened condensed milk Covering: |
| Instructions: | Mix ingredients and roll into balls. Melt paraffin and chocolate together and dip coconut balls into chocolate mixture. |
| Ingredients: | 1 cup Flour 1 cube Butter 1 cup chopped Nuts 8 oz Cream Cheese 1 cup Powdered Sugar 1 container Cool Whip 1 package Vanilla Pudding 1 package Chocolate Pudding 2 cups Milk ¼ Hershey Bar |
| Instructions: | Mix flour, butter and chopped nuts together. Press into 7" by 11" pan. Bake 20 minutes at 325°. Beat together 8 oz package of cream cheese and 1 cup of powdered sugar. Fold ½ cup cool-whip into the spread above. Spread layer over baked crust. Mix 1 package of vanilla pudding and 1 package of chocolate pudding. Mix in 2 cups of milk and beat together. Pour on the cream cheese layer. Top with remaining cool-whip and chill. Garnish with grated Hershey bar. |
| Ingredients: | Base: 1¼ cups sugar ¼ cup karo syrup ¾ tsp baking powder 1 cup butter flavored crisco 1 tbs vanilla ½ tsp baking soda 2 eggs 3 cups flour ½ tsp salt Topping: |
| Instructions: | Heat oven to 350°. Grease 10x15" pan with shortning. For base, combine sugar and crisco and beat at medium speed until well blended. Add eggs, syrup, and vanilla. Beat until fluffy. Combine flour, baking powder, baking soda, and salt. Add gradually to creamed mixture at low speed. Mix until just blended. Spread dough into bottom of prepared pan in an even layer. Bake 7 to 10 minutes. For topping, combine eggs, lemon peel, lemon juice, flour, and baking powder in large bowl. Beat until well blended. Spread over partially baked base. Bake at 350° for an additional 10 to 15 minutes or until top is set. Do not over bake. Cool for 10 minutes in pan. |
| Ingredients: | 1 cup sugar ½ cup butter 1 egg 3 tsp boiling water juice of 1 lemon |
| Instructions: | Combine in double boiler and cook until sauce thickens. |
| Ingredients: | 4 cups milk ¾ cup long grain rice 1½ tsp vanilla ½ cup sugar 1 cup whipping cream Serve with: |
| Instructions: | In heavy pan, combine milk, rice, and sugar. Bring to boil, reduce heat, cook 25 to 30 minutes or until rice is enderr and milk is absorbed. Stir in vanilla. COOL. Whip cream and fold into rice mixture. CHILL. Serve with Strawberry Sauce and strawberries |
| Ingredients: | Graham cracker crust in 10x10 casserole 1 can evaporated milk (chilled very cold) 8 oz cream cheese ½ cup sugar ¾ cup boiling water 1 sm pkg lemon jello 1 sm can crushed pineapple |
| Instructions: | Whip milk until peaks form. Beat cream cheese and sugar together and fold into whipped milk, dissolve, cool & fold into above. Mix water and jello and add crushed pineapple. Pour all of filling over graham cracker crust into casselrole and chill. |
| Ingredients: | Cake: 3 Eggs 2 cups Sugar 2 cups Flour ½ cup Oil 4 cups diced Apples 2 tsp Cinnamon 2 tsp Baking Soda 2 tsp Vanilla 1 tsp Salt ½ cup chopped Walnuts Frosting: 3 tbl Butter 6 oz Cream Cheese 1½ cup Confectioners Sugar dash Salt 1 tsp Vanilla |
| Instructions: | Bake: Mix all ingredients together. Bake in a 9x13" casserole at 350° for 45 to 55 minutes. Frosting: Mix all ingredients. |
| Ingredients: | Graham Cracker Crust: 2 cups graham cracker crumbs ½ cup sugar ½ cup melted butter Filling: 16 oz cream cheese 2 eggs 2/3 cups sugar 1 tsp vanilla Topping: 1 cup sour cream 2 tbs sugar 1 tsp vanilla |
| Instructions: | Mix and press crust into a 9" pie shell. In separate bowl, beat together cream cheese, eggs, sugar, and vanilla and pour into crust. Bake 20 minutes at 375°. Mix sour cream, sugar, and vanilla and sprinkle on top. Bake 10 minutes at 375° and then chill. |
| Ingredients: | 4 tbs cocoa 2 cubes butter 1 cup water 2 cups flour 2 cups sugar 1 tsp baking soda 1 tsp cinnamon ¼ tsp salt 2 eggs lightly beaten 1/3 cup buttermilk 1 tsp vanilla Topping: 4 tbs milk 2 tbs butter 2 square chocolate 1½ cup powered sugar |
| Instructions: | Mix cocoa, butter, and water and bring to a boil. Sift flour, sugar, baking soda, cinnamon, and salt together. Add cocoa mixture and mix well. Add eggs, buttermilk, and vanilla and mix well. Pour into greased jelly roll pan. Bake 15 minutes at 400°. Mix topping ingredients. Glaze with topping while warm. |
| Ingredients: | 1½ cups Bisquick 1½ cups Sugar 1 tsp Baking Soda 1 tsp Cinnamon 1 tsp Vanilla 2 Eggs ½ cup Vegetable Oil 16 oz Fruit Cocktail (drained) 1 cup chopped Walnuts |
| Instructions: | Mix ingredients together. Bake at 350° in a greased and floured 9x13" casserole dish for 20 minutes. |
| Ingredients: | 1 pkg (8 oz) cream cheese ½ cup sugar 8 oz coolwhip 1 graham cracker crust 1 cup cherry pie filling |
| Instructions: | Beat cream cheese and sugar in large bowl until smooth. Gently stir in whipped topping. Spoon over crust. Refigerate 3 hours. Top with cherry pie filling just before serving. PS. I like to add 1 or 2 tsp of Amaretto to cream cheese mixture (JB) PS. I like to add 1 or 2 oz to me when I cook (WB) |
| Ingredients: | Topping: 3 tbs melted margarine ½ cup packed brown sugar 4 to 6 slices canned pineapple Maraschino cherries, halved ½ cup chopped nuts (optional) ½ cup pineapple juice ¼ tsp salt Cale: ¾ cup packed brown sugar ¼ cup butter softened 1 egg 1 tsp vanilla 1¼ cups flour 1½ tsp baking powder |
| Instructions: | Preheat oven to 350°. Pour melted butter into 8" or 9" baking pan, sprinkle with ½ cup brown sugar. Arrange pineapple slices, cherries cut side up and walnuts over sugar. To make cake, beat sugar and butter until fluffy. Beat in egg & vanilla. Combine flour, baking powder and salt, beat into sugar mixture, alternately with pineapple liquid. Pour batter over topping in pan. Bake to 40 to 50 minutes. Cool on rack 5 minutes, then turn cake out into serving plate. |
| Ingredients: | 8 oz Cream Cheese ½ cup Margerine 1 tbs Lemon Juice 1 tsp grated Lemon Rind 1½ cups Confectioners Sugar |
| Instructions: | Mix together. |
| Ingredients: | 5 cups sugar 1 can milk 1½ stick Nucoa 3 packages chocolate chips 18 oz marshmellow cream 1 cup nuts |
| Instructions: | Boil sugar, milk, and Nucoa for 8 minutes and then take off stove. Add chocolate and marshmellow and beat until thick. Pour into extra large casserole or two 9" pans. |
| Ingredients: | 4 cups sugar 1 can milk 1 pint marshmellow cream 1 pint peanut butter |
| Instructions: | Cook sugar and milk to firm ball stage. Add marshmellow cream and peanut butter. Beat until thick. |
| Ingredients: | 3 cups brown sugar 1 cup sour cream 1 tbs butter 1 cup nuts |
| Instructions: |
| Ingredients: | 2 eggs 2/3 cup shortening 1 pkg cherry-chip cake mix |
| Instructions: | Heat oven to 375°, Blend eggs and shortening in mixer bowl. Add about half of the dry cake mix. Beat at medium speed on mixer until light and fluffy. Add remaining cake mix. Blend on low speed, scaping bowl often. Form into 1" balls and place on ungreased baking sheet. Bake 10 to 12 minutes at 375°, |
| Ingredients: | 1 cup shorting (part butter) 1½ cup sugar 2 eggs 2¾ cups sifted flour 2 tsp cream of tarter 1 tsp soda ¼ tsp salt Covering: 2 tbs sugar 2 tsp cinnamon |
| Instructions: | Cream butter, sugar, and eggs. Sift dry ingredients together and add to above. Chill 1 hour. Roll into balls and roll into "covering". Bake 8 minutes at 400°. |
| Ingredients: | 4 cups Apples ¾ cup packed Brown Sugar ½ cup Flour ½ cup Oats 1/3 cup Butter ¾ tsp Cinnamon ¾ tsp Nutmeg |
| Instructions: | Heat oven to 375°. Put apples in greased pan. Mix all other ingredients together and sprinkle over the apples. Bake 30 minutes or until golden brown. |
| Ingredients: | 1 box Yellow Cake Mix ½ cup Butter ½ cup Coconut 1 can sliced Apples ½ cup Sugar 1 tsp Cinnamon 1 small Sour Cream 1 egg |
| Instructions: | Cut butter into cake mix. Add coconut. Pat mixture into cookie sheet and bake for 10 minutes at 350°. Mix apples, sugar, and cinnamon and place on crust. Beat egg and mix together sour cream. Drizzle over top of Kuchen and bake for 25 minutes at 350°. |
| Ingredients: | 1½ cups sugar 4 tbs cornstarch ¾ cup juice from cherries 2 16oz cans pitted tart cherries 1 tbs butter or margarine ¼ tsp red food coloring ¼ tsp almond extract pastry for two crust 9" pie |
| Instructions: | Preheat oven to 400°. Combine the sugar and cornstarch in saucepan, and add juice. Cook over medium heat until thick and bubbly, stirring constantly. Cook one more minute. Remove from heat and stir in remaining ingredients (except pastry crust). Fill bottom crust with filling, cover with top crust, seal edges and cut slits in top to allow steam to escape. Bake for 45 to 50 minutes. |
| Ingredients: | 1 cup Sugar ½ cup Nut Meats 1 cup Raisins 2 Eggs ½ cup Butter |
| Instructions: | Boil and drain raisins, melt butter, and beat eggs. Mix and bake in unbaked pie shell until crust is golden brown and center or pie is set. |
| Ingredients: | 2 cups graham cracker crumbs ½ cup sugar ½ cup melted butter |
| Instructions: | Mix and press crust into a 9" pie shell. |
| Ingredients: | 2½ cups Sugar 2 tbs Flour 6 Eggs ½ cup melted margerine 1 cup Buttermilk 1 cup chopped Walnuts 1 cup Coconut |
| Instructions: | Mix sugar and flour together. Add melted margerine, buttermilk, and eggs. Mix well and add coconut and nuts. Pour into two 9" unbaked pie shells. Bake for 30 minutes at 350°. |
| Ingredients: | 4 cooked chicken breasts 1 bunch cooked broccoli 1 can cream of mushroom soup 1 can cream of chicken soup ½ cup mayonnaise 1 tsp lemon juice ½ tsp curry powder ½ to 1 cup grated cheddar cheese |
| Instructions: | Layer broccoli and chicken. Mix soups, mayonnaise, and lemon juice. Pour over broccoli and chicken. Sprinkle with cheese. May add water chestnuts if desired. Bake in casserole for 25 to 30 minutes. |
| Ingredients: | Crepe Batter: 7 eggs 2 cups sifted flour 2 ½ cups milk 1 ½ tbs butter Filling: 8 chicken breast cooked 4 browned Italian sausages 1 pkg frozen spinach cooked ½ tsp salt 1 can mushroom soup 1 large onion Sauce: white sauce chicken brooth 1 pt sour cream |
| Instructions: | Batter: Mix eggs, flour, milk, and butter together with mixer. Filling: Chop chicken, sausages, and spinach. Mince onion. Mix chicken, sausage, spinach, salt, soup, and onion. Cook crepes, fill, roll and freeze. To serve, put frozen crepe into buttered casserole dish, sprikle with Parmesan cheese, pour sauce over the top, and sprinkle with more cheese. Bake at 375°For 25 minutes. |
| Ingredients: | Crepe Batter: 4 eggs 2 cups sifted flour 2 ¼ cups milk ¼ tsp salt 1 tbs butter White sauce: ¼ cup butter ¼ cup flour 1 cup chicken broth 1 cup milk Filling: ¼ cup butter ¼ cup chopped onion ¼ cup chopped celery 1 clove garlic ½ tsp sweet basil ½ tsp oregano ½ tsp salt ½ cup chopped mushrooms 3 cups chopped chicken ½ cup white sauce 1 cup cheddar cheese |
| Instructions: | Mix batter ingredients together with mixer and let stand at least one hour. Make white sauce by bringing butter and flour to a boil. Add chicken broth and milk. Make filling by melting butter and saute the onion, celery, garlic, basil, oregano, and salt. Then lightly saute the mushrooms. Mix with chicken and ½ cup of the white sauce. Make crepes and then fill and roll and lay in casserole dish. Add most of the cheddar cheese to remaining white sauce and pour over top. Sprinkle remaining cheese on top. Bake for 30 minutes at 375°F. |
| Ingredients: | 1 chicken cut into pieces or 4 breasts split ½ cup melted butter ½ cup honey ¼ cup mustard 1 tsp curry 1 tsp salt Alt: change above to be... ¼ cup melted butter ½ cup honey ½ cup mustard 3 tsp curry |
| Instructions: | Mix butter, honey, mustard, curry and salt. Dredge chicken in sauce and place in casserole dish. Pour rest of sauce over chicken pieces. Cover and bake for 1 hour at 375°. |
| Ingredients: | 4 oz cream cheese 1/8 tbs butter ¼ tsp salt 1/8 tsp pepper 2 tbs milk ½ cup green diced onions ½ cup diced celery ½ cup grated Jack cheese ½ cup Parmesan cheese 2 cups diced chicken (or turkey) 1 tube cresent rolls Parmesan cheese sesame seed paprika |
| Instructions: | Cream together: cream cheese, butter, salt, pepper and milk. Add onions, celery, Jack cheese, Parmesan cheese, and chicken. With rolling pin, press and roll 2 crescents together into a 6" square. Put ½ to ¾ cup of mixture on each square, bring up corners, and seal together. Sprinkle with Parmesan cheese, sesame seed and paprika. Bake for 20 to 25 minutes at 375°F. |
| Ingredients: | 6 chicken breast (browned) 1 can pineapple chunks juice from can of pineapple chunks water ¾ cup cider vinegar 1 cup sugar 1 tbs soy sauce 2 tbs corn starch 1 chicken bullion cube ¼ tsp ginger |
| Instructions: | Combine pineapple juice and water to make 1 ¼ cups liquid and place in pan. Add vinegar, sugar, soy sauce, starch, bullion cube, and ginger and boil until it thickens. Pour over browned chicken breasts. Bake 1 hour at 350°F. Top with pinapple and 30 minutes. |
| Ingredients: | 1 cup rice 4 tbs melted nuco 1 can cream of celery 1 can cream of mushroom 1 soup can milk 1 pkg dry onion soup mix 1 chicken or 6 breasts (cut up) |
| Instructions: | Sprinkle rice in bottom of greased 9x13" casserole and pour mixture of butter, milk, and soups over rice. Sprinkle dry soup mix over top and seal with foil. Bake 2 hours at 325°F. Do not peak. |
| Ingredients: | 1 can cream of mushroom soup 1 can water ¾ cup rice 4 skinless boneless chicken breasts ¼ tsp paprika ¼ tsp pepper ½ pkg dry onion soup mix Note: To double recipe, add ¼ water and 20 minutes to time. |
| Instructions: | In 2 quart casserole, mix soup, water, rice, paprika and pepper. Place chicken on rice mixture and sprinkle ½ pkg of dry onion soup mix on top. Cover and bake for 45 minutes at 375°F. |
| Ingredients: | Layers: 4 chicken breasts boiled and cubed 1 large onion chopped 1 dozen corn tortillas cut in 1" squares 1 lb, grated cheddar cheese Sauce: 1 can mushroom soup 1 can chopped green chilli peppers 1 can Ortega salsa sauce 1 cup chicken broth |
| Instructions: | Layer in 9x13 caserole and pour sauce (mixed in separate bowl) over the top. Refrigerate overnight. Bake 45 minutes at 350°. |
| Ingredients: | 1 lb Fettuccini ¼ cup butter ½ cup grated Parmesan cheese ½ cup whipping cream 2 eggs 6 bacon slices cooked and crumbled 2 tbs chopped parsley |
| Instructions: | Cook pasta in one pan. In medium sauce pan, melt butter, blend in cheese and stir in whipping cream. Heat. Beat eggs separately and pour a small amount of hot mixture in eggs and mix. Pour egg mixture back into medium sauce pan. Cook over low heat until well heated, stir in bacon and parsley. Mix with hot pasta and serve. |
| Ingredients: | 1 (15 oz) can tomato soup 1 cup cottage cheese 2 cloves garlic ½ tsp marjoram parmesan cheese ½ lb ground beef 2 tbs fresh chopped parsley ½ tsp oregano ½ tsp italian seasoning 1 pkg manicotti shells 2 cups grated jack cheese |
| Instructions: | Pour ½ tomato sauce in casserol. Mix together other ingredients (except shells and jack cheese). Stuff shells and pour remaining sauce over top. Cover with foil and bake 30 minutes at 350°F. Remove foil and sprinkle cheese over top. Bake 10 minutes uncovered. |
| Ingredients: | Meatballs: 2 lbs Ground Beef (10 lbs) ½ cup Bread Crumbs (5 cups) 4 Eggs - beaten (20) 2 tsp Salt (10 tsp) 1 tsp Pepper (5 tsp) ½ tsp Nutmeg (2½ tsp) 2 tsp Horseradish (10 tsp) 1 dashes Tobasco (1 dash) Sauce: 1 cup B-B-Q sauce (3 14oz bottles) 2 cups Ketchup (3 bottles) ½ tbs Worcester sauce (3 tbs) 1 tbs Horseradish (6 tbs) (Note: may need to alter sauce qtys) |
| Instructions: | Meatballs: Mix together and form into 1" balls. Bake at 400° until brown. Sauce: Mix ingredients together. Note: You can pour the sauce over meatballs shortly before removing them from the over to warm up the sauce and let the meatballs soak. |
| Ingredients: | Dough: ¾ cup warm water 1 package active dry yeast 1/3 cup sugar ¾ teaspoon salt 1 cup mashed potatoes (instant ok) 1 egg 1/3 cup salad oil 3-¼ cups unsifted all-purpose flour (put in bread machine with extra flour) Filling: 1-½ lbs lean ground beef 1 cup shredded cabbage 1 envelope onion soup mix ¾ cup drained sauerkraut ¾ teaspoon salt (season to taste) ½ teaspoon pepper ¾ cup water Egg Mixture: 1 egg beaten 1 tablespoon water |
| Instructions: | Filling: In large skillet, brown meat and drain off fat. Add remaining ingredients. Cook, uncovered, for 20 minutes until liquid is absorbed. Stir occasionally as needed. Dough: In large mixing bowl, combine water, yeast, sugar and salt. Let stand for 5 minutes until bubbly. Add mashed potatoes, 1 egg and oil and beat at medium speed until well mixed. Then add 1-½ cups flour and beat at medium speed for 2 minutes, scaping sides of bowl occasionally. With wooden spoon, stir in enough flour (about 1-½ cups) until a stiff dough forms. Spoon mixture on to a lightly floured surface and knead until smooth, about 5 minutes. Divide the dough in half. Roll out one half into an 18 inch circle; cut this into 4 pieces (about 6-7 inch) circles. Spoon about ¾ cup of the filling in the center of each circle. Brush the edges with the egg mixture and seal. Bake for ??? |
| Ingredients: | 1 pie shell 1 tbs butter 12 slices bacon 2 cups cream 4 eggs 1/8 tsp pepper ¼ tsp salt parsley 1 cup grated cheese |
| Instructions: | Spread butter on pie crust and sprinkle with 6 slices of cooked and crumbled bacon and grated cheese. Combine remaining ingredients (except bacon), mix with fork, and pour over crust. Bake 15 minutes at 450°F and then reduce heat. Bake for another 40 minutes at 350°F. Garnish with remaining bacon. |
| Ingredients: | 2 cups diced ham 2 cups grated cheddar cheese 6 eggs 3 cups milk 1 cup Bisquick ½ tsp dry mustard ½ cup diced Ortega chillies ½ cup diced red peppers |
| Instructions: | Layer ham and cheese in casserole. Beat remainder of ingredients together and pour over ham and cheese. Let stand overnight if you wish. Bake for 45 minutes at 350°F. |
| Ingredients: | 9" pie shell 4 eggs sliced mushrooms ¼ cup green onion 1 tbs butter 1 cup grated Swiss cheese 1 cup half and half ¼ cup Parmesan cheese ½ tsp salt 1/8 tsp pepper |
| Instructions: | Brush pie shell with beaten egg. Prick bottom and sides with fork. Bake. Brown mushrooms and onions in butter and pour into baked pie shell. Sprinkle with Swiss cheese. Beat together eggs, half-and-half, and Parmesan cheese and pour over other ingredients. Bake 35 to 40 minutes at 350°F. |
| Ingredients: | 1½ lbs Ground Beef ¾ cup dry Bread Crumbs ½ cup Milk 1 Egg 1 tbs grated Onion 1 tsp Salt ¼ tsp Pepper ¼ tsp Allspice ¼ tsp Nutmeg |
| Instructions: | Mix ingredients together and form into balls. Make gravy with drippings. |
| Ingredients: | 5 slices sour dough french bread 1 ½ lb browned sausage 1 ½ cup grated cheddar cheese 6 eggs 2 ½ cups milk 1 tsp salt 1 tsp dry mustard dash of pepper |
| Instructions: | Grease 9x13" casserole. Break bread into bottom of casserole, top with sausage, and sprinkle with cheese. Mix eggs, milk, salt, mustard, and pepper and pour over casserole. Cover and refrigerate over night. Bake at 350°F. |
| Ingredients: | 1 lb ground beef ½ cup chopped onion 1 clove of garlic 1 small can tomator soup mix 1 can corn ½ cup chopped olives ½ cup chopped green pepper 1 tsp salt 1 tsp chilli powder ¾ cup corn meal 3 cups salted water |
| Instructions: | Brown meat with onion and garlic. Add tomato sauce, corn, olives, pepper and seasonings and let simmer. Make cornmeal mush (3 cups salted boiling water and ¾ cup corn meal). Line casserole with mush and pour in filling. Top with remaining mush and grated cheese. |
| Ingredients: | ½ cup Sugar ½ cup Water ½ cup Rice Vinegar 1 Garlic Pod pinch Cummin |
| Instructions: | Bring sugar, water, and vinegar to boil to dissolve sugar. |
| Ingredients: | 1 cup Buttermilk 1 cup Mayonnaise ½ tsp Garlic Powder ½ tsp Onion Powder ½ tsp Salt ½ tsp Pepper ½ tsp Accent 2 tsp Parsley Flakes |
| Instructions: | Roll parsley between wax paper until fine. Mix ingredients. |
| Ingredients: | ¼ lbs Butter 5 Bouillon Cubes 1¾ cups Converted Rice ½ tsp Pepper ½ tsp Parsley 3½ oz of fine cut Fideo (½ of 7 oz bag) 4¼ cups boiling Water 1½ tsp Salt |
| Instructions: | Saute rice and Fideo in butter. Boil water with bouillon cubes, salt, pepper, and parsley. Add to rice mixture and cover. Simmer for 25 to 30 minutes. |
| Ingredients: | 1 pkg red Jello 1 cup boiling Water ½ cup Pineapple Juice juice from 1 Orange 8 oz canned Cranberry Sauce 6 oz crushed Pineapple |
| Instructions: |
| Ingredients: | Potatoes (at least 1 per person) Eggs (same # as potatoes) ½ diced Red Onion diced Dill Pickles Mayonnaise Mustard Salt and Pepper |
| Instructions: | Boil potatoes with skins until done throughout. It is important to leave the skins because it is tradition and builds character when it comes time to skin the potatoes. At the same time you should be hard boiling your eggs. Peel potatoes and chop into ½" pieces. (Note: only whimps use gloves to prevent burning their hands.) Chop hard boiled eggs into ¼" pieces add to potatoes. Add onion, pickles, and pickle juice. Mix in mayonnaise and mustard to taste or until smooth. Salt and pepper to taste. Serve warm |
| Ingredients: | 6 oz lime Jell-O 1 cup Boiling Water 1 cup Ice Cubes 1 cup Mayonnaise 8 oz Cream Cheese 1 cup Grapes 1 Banana ¼ cup Nuts |
| Instructions: | Dissolve lime Jell-O into boiling water and then add ice. Add mayonnaise and stir with wire whip. Chill until partially set. Beat cream cheese until smooth and whip into Jell-O. Add banana, grapes, annd nuts. Pour into mold and chill. |
| Ingredients: | 1 £ Vermicelli - Spaghetti 1 bottle Dijon Vinaigrette Dressing ½ chopped fresh Parsley 1 cup chopped Green Onion 1 cup chopped Celery 1 cup sliced Stuffed Olives Mayonnaise Dill |
| Instructions: | Cook vermicelli, marinate in dressing several hours or overnight. Add remaining ingredients (you may add cooked meat or shrimp). Add mayonnaise to your liking and garnish with dill. |
| Ingredients: | Layer 1: 2 2/3 cups chopped Pretzels 1½ cubes soft Butter Layer 2: 12 oz Cream Cheese 1¼ cups Sugar ¾ carton Cool Whip Layer 3: 2 cups Pineapple Juice 1 large Raspberry Jell-O 1 pkg Frozen Raspberries |
| Instructions: | Layer 1: Mix together and prss into a 9x13 casserole. Bake 10 minutes in 400° oven. Layer 2: Cream together and spread over crust. Layer 3: Dissolve Jell-O into boiling water. Put frozen raspberries into above mixture. Pour over first two layers and chill until set. |
| Ingredients: | Rice-A-Roni 2 cups Cooked Chicken 2 chopped Green Onions ½ Bell Pepper 2 jars Artichoke Hearts (drained) 1 jar oil from Artichoke Hearts ¼ tsp Curry ½ cup Mayonnaise |
| Instructions: | Cook and chill Rice-A-Roni. Cook and chop chicken. Add together rice, chicken, onion, green pepper, and artichoke hearts. Mix artichoke oil, mayonnaise and curry. Mix with the above. |
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