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pretzels, butter, sugar, cream cheese, sugar, strawberry Jello, boiling water, frozen strawberries including juice | Strawberry-Pretzel Dessert | 2 c. coarsely crushed pretzels<extra_id_99>3/4 c. melted butter or margarine<extra_id_99>2 tsp. sugar<extra_id_99>1 (8 oz.) pkg. cream cheese, softened<extra_id_99>1 c. sugar<extra_id_99>1 (16 oz.) carton Cool Whip<extra_id_99>1 (6 oz.) pkg. strawberry Jello<extra_id_99>2 c. boiling water<extra_id_99>2 (10 oz.) pkg. frozen strawberries including juice | Mix pretzels, melted butter and 2 teaspoons sugar.<extra_id_99>Pat into 9 x 13-inch baking dish.<extra_id_99>Bake at 400° for exactly 8 minutes.<extra_id_99>Set aside.<extra_id_99>Beat sugar into cream cheese and stir in Cool Whip. Spread on cooled pretzel mix.<extra_id_99>Dissolve strawberry Jello in boiling water.<extra_id_99>Add strawberries and mix.<extra_id_99>Let stand until beginning to gel.<extra_id_99>Pour over cream mixture and refrigerate. |
chicken broth, fresh green beans, tomato, oregano, garlic, salt | Italian Green Beans | 1/2 c. chicken broth<extra_id_99>2 lb. fresh green beans<extra_id_99>1 tomato, peeled and chopped<extra_id_99>1/2 tsp. oregano<extra_id_99>1 medium garlic clove, minced<extra_id_99>salt and pepper to taste | Combine all the ingredients in a saucepan.<extra_id_99>Cook for about 20 minutes on low heat or until vegetables are tender.<extra_id_99>Makes 8 servings. |
cocktail, pineapple, bananas, vanilla pudding, orange juice | Pudding Fruit | 1 can (16 oz.) fruit cocktail<extra_id_99>1 can (16 oz.) pineapple tidbits<extra_id_99>3 - 4 sliced bananas<extra_id_99>2 boxes vanilla pudding (not instant)<extra_id_99>orange juice (sweetened) | Drain fruit and save juice. Add enough orange juice to the saved juice to make 4 cups. Cook pudding according to directions, using juice instead of milk. Cool. Mix with fruit and let set 2 hours. Add bananas before serving. |
flour, pecans, margarine | Chocolate Delight | 1 c. self-rising flour<extra_id_99>1/2 c. chopped pecans<extra_id_99>1 stick margarine | Melt margarine in 9 x 9-inch casserole.<extra_id_99>Mix in flour with fork and then pecans.<extra_id_99>Spread in bottom of casserole.<extra_id_99>Bake at 350° until light brown.<extra_id_99>Cool. |
eggplant, onion, tomatoes, clove garlic, olive oil, lemon juice, parsley, oregano, salt, macaroni, tomato, lemon slices, black olives | Eggplant And Pasta Salad | 1 large eggplant (1 1/2 lb.)<extra_id_99>1 medium onion, (1/2 c.), finely chopped<extra_id_99>2 ripe tomatoes, chopped<extra_id_99>1 clove garlic, minced<extra_id_99>1/2 c. olive oil<extra_id_99>1/4 c. lemon juice<extra_id_99>4 Tbsp. chopped parsley<extra_id_99>1/2 tsp. oregano (fresh)<extra_id_99>2 tsp. salt<extra_id_99>1/2 lb. macaroni (ditalini or rotini)<extra_id_99>tomato wedges (for garnish)<extra_id_99>lemon slices (for garnish)<extra_id_99>black olives (for garnish) | Wash eggplant; prick skin in several places with fork.<extra_id_99>Bake in 350° oven for 45 minutes or until tender; cool.<extra_id_99>Peel eggplant; cut pulp into 1/2-inch diced pieces.<extra_id_99>Combine eggplant, onion, tomatoes, garlic, oil, lemon juice, parsley, oregano and salt in large bowl.<extra_id_99>Toss and mix well.<extra_id_99>Cover and refrigerate overnight.<extra_id_99>Cook pasta in boiling salted water.<extra_id_99>Drain and do not rinse.<extra_id_99>Add to eggplant mixture.<extra_id_99>Toss and mix well.<extra_id_99>Serve warm or cold in lettuce-lined bowl garnished with tomato wedges, lemon slices and Greek olives. |
bacon, onion, celery, potatoes, chicken broth, parsley, cream of mushroom soup, sour cream, milk, salt | Debbie'S Bacon And Potato Chowder | 8 slices bacon<extra_id_99>1 c. chopped onion<extra_id_99>1 c. chopped celery<extra_id_99>2 medium potatoes, peeled<extra_id_99>1 c. chicken broth<extra_id_99>1/4 c. chopped parsley<extra_id_99>1 (10 1/2 oz.) cream of mushroom soup<extra_id_99>1/2 c. sour cream<extra_id_99>1 1/2 c. milk<extra_id_99>salt and pepper to taste | In saucepan, cook bacon, onion and celery until bacon is lightly browned and vegetables are tender.<extra_id_99>Pour off drippings. Dice potatoes; add with broth, salt and pepper.<extra_id_99>Cover; simmer 12 to 15 minutes or until potatoes are done.<extra_id_99>Stir in soup, sour cream, milk and parsley.<extra_id_99>Heat through.<extra_id_99>Serves 6. |
butter, sugar, vanilla, eggs, cocoa, baking soda, salt, flour | Chocolate Teddy Bears | 2/3 c. butter<extra_id_99>1 c. sugar<extra_id_99>2 tsp. vanilla<extra_id_99>2 eggs<extra_id_99>1/2 c. cocoa<extra_id_99>1/2 tsp. baking soda<extra_id_99>1/4 tsp. salt<extra_id_99>2 1/2 c. flour | Cream butter, sugar and vanilla until light and fluffy.<extra_id_99>Add eggs; blend well.<extra_id_99>Combine flour, cocoa, baking soda and salt; gradually add to creamed mixture.<extra_id_99>Blend; chill.<extra_id_99>Shape into bears.<extra_id_99>Place on ungreased cookie sheet.<extra_id_99>Bake at 350° for 6 to 8 minutes. |
powdered sugar, graham cracker crumbs, peanut butter, oleo | Peanut Butter Bars | 4 c. powdered sugar<extra_id_99>1 c. graham cracker crumbs<extra_id_99>1 c. peanut butter (chunky or smooth)<extra_id_99>2 sticks oleo (room temperature) | Mix with hands.<extra_id_99>Pat into a 9 x 13-inch pan.<extra_id_99>Melt 12 ounce package of chocolate chips and pour over top.<extra_id_99>Let cool.<extra_id_99>Cut into bars.<extra_id_99>Keep cool. |
shell, pumpkin, milk, eggs, ground cinnamon, salt, ground ginger, ground nutmeg, whipped cream, nuts | Creamy Pumpkin Pie | 1 unbaked pie shell<extra_id_99>1 (16 oz.) can pumpkin<extra_id_99>1 (14 oz.) can Eagle Brand sweetened milk<extra_id_99>2 eggs<extra_id_99>1 tsp. ground cinnamon<extra_id_99>1/2 tsp. salt<extra_id_99>1/2 tsp. ground ginger<extra_id_99>1/2 tsp. ground nutmeg<extra_id_99>whipped cream for garnish<extra_id_99>nuts for garnish | Preheat oven to 425°.<extra_id_99>In a large bowl combine pumpkin, sweetened condensed milk, eggs and spices; mix well and turn into shell.<extra_id_99>Bake 15 minutes.<extra_id_99>Reduce oven to 350° and continue baking 35 to 40 minutes or until a knife inserted 1 inch from edge comes out clean. |
salt pork, onion, pork, dark molasses, brown sugar, mustard, ground ginger, cayenne pepper, ground cumin, peppers, barbecue sauce, salt | Wild Horse Barbecued Beans | 1/2 lb. salt pork, cut into 1/2-inch cubes<extra_id_99>1 onion, diced<extra_id_99>1 (40 oz.) can pork and beans<extra_id_99>1/4 c. dark molasses<extra_id_99>1/4 c. brown sugar<extra_id_99>1 Tbsp. yellow prepared mustard<extra_id_99>1/4 tsp. ground ginger<extra_id_99>1/4 tsp. cayenne pepper<extra_id_99>1/4 tsp. ground cumin<extra_id_99>1 to 4 jalapeno peppers, minced<extra_id_99>1/2 c. bottled barbecue sauce<extra_id_99>salt to taste | Fry salt pork over medium heat.<extra_id_99>When it is rendered but not yet crisp, add onion and cook until onion is soft.<extra_id_99>Drain canned beans of excess liquid and combine them with salt pork, drippings and onion.<extra_id_99>Stir in molasses, brown sugar, mustard, ginger, cayenne pepper, cumin, jalapeno pepper and barbecue sauce.<extra_id_99>Pour into earthenware pot or casserole.<extra_id_99>Stir in extra chunks of already barbecued meat, if desired.<extra_id_99>Bake uncovered 1 hour.<extra_id_99>Serves 6 to 8. |
butter, pecans, confectioners sugar, flour, salt, vanilla | Carney Christmas Cookies | 1 1/2 sticks butter<extra_id_99>1 1/2 c. chopped pecans<extra_id_99>3 3/4 Tbsp. confectioners sugar<extra_id_99>2 1/4 c. flour<extra_id_99>1/2 tsp. salt<extra_id_99>2 1/4 tsp. vanilla | Cream softened butter and sugar together; sift salt and flour together, then add to butter and sugar.<extra_id_99>Add nuts and vanilla. Roll into 2-inch long shape.<extra_id_99>Cook at 350° for 20 to 25 minutes. Roll hot cookies in rest of confectioners sugar several times. Makes approximately 4 dozen. |
crackers, semi-sweet chocolate bits, butter, Kisses, sugar, walnuts | Chocolate-Toffee Bars | saltine crackers<extra_id_99>1 (6 oz.) bag semi-sweet chocolate bits (1 c.)<extra_id_99>2 sticks butter or margarine<extra_id_99>1 (6 oz.) bag Hershey's Kisses or 1 c. milk chocolate bits<extra_id_99>1 c. sugar<extra_id_99>chopped walnuts (optional) | Line cookie sheet with foil; spray with Pam.<extra_id_99>Unwrap Kisses. Line sheet with saltines.<extra_id_99>Put butter and sugar in pan; bring to a boil and boil for 3 minutes.<extra_id_99>Pour mixture evenly over crackers. Bake at 400° for 5 minutes.<extra_id_99>Immediately spread (unmelted) Kisses or bits evenly over crackers.<extra_id_99>As chocolate melts, spread chocolate evenly.<extra_id_99>Sprinkle with chopped nuts.<extra_id_99>Cool in fridge; cut into squares. |
Bisquick, water, tuna, Swiss cheese, celery, green onions, mayonnaise, Worcestershire sauce, salt, pepper | Tuna Squares | 2 c. Bisquick<extra_id_99>1/2 c. water<extra_id_99>2 cans tuna (6 1/2 oz. each)<extra_id_99>1 1/2 c. shredded Swiss cheese<extra_id_99>1/2 c. chopped celery<extra_id_99>1/3 c. chopped green onions<extra_id_99>1/3 c. mayonnaise<extra_id_99>1/2 tsp. Worcestershire sauce<extra_id_99>1/4 tsp. salt<extra_id_99>1/8 tsp. pepper | Heat oven to 375°.<extra_id_99>Grease square pan, 9 x 9 x 2-inches.<extra_id_99>Mix Bisquick and water until soft dough forms.<extra_id_99>Pat dough in pan.<extra_id_99>Mix remaining ingredients; spread evenly over dough.<extra_id_99>Sprinkle with paprika if desired.<extra_id_99>Bake until edges are light brown, about 30 minutes.<extra_id_99>Makes 9 servings. |
milk, cake yeast, flour, sugar | Norwegian Coffee Bread(Norske Kaffe Brod) | 1 c. milk<extra_id_99>1 cake yeast<extra_id_99>1 1/2 c. flour<extra_id_99>2 Tbsp. sugar | Heat milk to lukewarm.<extra_id_99>Remove from heat and dissolve yeast in milk.<extra_id_99>Add 2 tablespoons sugar.<extra_id_99>Stir in flour until smooth.<extra_id_99>When smooth, sprinkle flour on top; cover and set on stove.<extra_id_99>Let rise 1 hour or until double in size. |
nuts, Cheerios, rice squares, pretzel bites, salad oil, Worcestershire sauce, garlic salt, seasoning salt | Scramble | 2 lb. mixed salted nuts<extra_id_99>10 1/2 oz. pkg. Cheerios<extra_id_99>6 1/2 oz. pkg. rice squares<extra_id_99>6 1/2 oz. pkg. pretzel bites<extra_id_99>5 1/2 oz. stem pretzel sticks<extra_id_99>2 c. salad oil<extra_id_99>2 Tbsp. Worcestershire sauce<extra_id_99>1 tsp. garlic salt<extra_id_99>1 tsp. seasoning salt | Mix oil and sauce together.<extra_id_99>Mix all ingredients.<extra_id_99>Bake at 250° for 2 hours, stirring every 15 minutes. Store in cans, tins, jars or plastic bags. |
chocolate cake mix, cherry pie filling, eggs | Cherry Chocolate Cake | 1 chocolate cake mix<extra_id_99>1 can cherry pie filling<extra_id_99>2 eggs | Beat at medium speed for 4 minutes.<extra_id_99>Pour into a greased jelly roll pan and bake a 350° for 20 minutes. |
sugar, margarine, milk, salt, coconut, pecans, vanilla | The Haggard Cake | 1 1/2 c. sugar<extra_id_99>1 stick margarine<extra_id_99>1 small can evaporated milk<extra_id_99>dash of salt<extra_id_99>1 c. coconut<extra_id_99>1 c. pecans, chopped<extra_id_99>1 tsp. vanilla | While cake is baking, mix sugar, milk and margarine in saucepan.<extra_id_99>Boil 2 minutes.<extra_id_99>Add coconut, pecans, salt and vanilla. Pour over cake while both are warm.<extra_id_99>Cool.<extra_id_99>Cut in squares. |
peanut butter, margarine, confectioners sugar, Holiday, chocolate morsels, vegetable oil, decorative sprinkles, vegetable cooking spray | Peanut Butter Bars | 1 c. reduced fat creamy peanut butter<extra_id_99>3 Tbsp. margarine, softened<extra_id_99>1 c. confectioners sugar<extra_id_99>3 c. Holiday Rice Krispies cereal<extra_id_99>1/4 c. chocolate morsels<extra_id_99>1 1/2 tsp. vegetable oil<extra_id_99>decorative sprinkles<extra_id_99>vegetable cooking spray | Beat together the peanut butter and margarine.<extra_id_99>Add sugar, stirring until well combined. Gently stir in Holiday Rice Krispies cereal.<extra_id_99>Press dough evenly into a 9 x 9 x 2-inch pan coated with cooking spray. Chill in refrigerator about 30 minutes. |
powdered sugar, cocoa, oleo, vanilla, water, nuts | Microwave Fudge | 1 (1 lb.) box 10xx powdered sugar<extra_id_99>4 Tbsp. cocoa<extra_id_99>1 stick oleo<extra_id_99>1 tsp. vanilla<extra_id_99>1/4 c. water or evaporated milk<extra_id_99>1 c. chopped nuts | Use a microwave bowl.<extra_id_99>Place in bowl as listed, except nuts. Cook on High for 5 minutes.<extra_id_99>Take out of microwave and stir all together.<extra_id_99>Add nuts and mix approximately 5 minutes.<extra_id_99>Pour in pan. Let stand 5 minutes.<extra_id_99>Cut as wanted. |
water, sugar, orange juice, pineapple, bananas, ginger ale | Banana Daffodil | 6 c. water<extra_id_99>3 c. sugar<extra_id_99>12 oz. frozen orange juice<extra_id_99>46 oz. pineapple-grapefruit juice<extra_id_99>4 ripe bananas, mashed<extra_id_99>ginger ale or 7-Up | Heat water and sugar in large saucepan.<extra_id_99>Add remaining ingredients except ginger ale and freeze.<extra_id_99>Thaw 1 1/2 to 2 hours before serving.<extra_id_99>In blender, mix 1 part Daffodil to 1 part ginger ale.<extra_id_99>May be served as a frozen slush or liquid over ice. |
navy beans, ham bone shank, tomato paste, parsley, potatoes, onions, celery, salt | German Bean Soup | 1 lb. navy beans<extra_id_99>1 1/2 lb. ham bone shank<extra_id_99>1 can tomato paste<extra_id_99>2 tsp. parsley<extra_id_99>1/2 c. diced potatoes<extra_id_99>1/2 c. chopped onions<extra_id_99>2 c. celery<extra_id_99>salt and pepper | Cover beans and soak overnight.<extra_id_99>Drain; cover with a large amount of water.<extra_id_99>Add the ham bone and simmer until beans are almost soft.<extra_id_99>Skim off fat.<extra_id_99>Add vegetables and salt and pepper to taste.<extra_id_99>Cook until vegetables are soft.<extra_id_99>Take out ham bone.<extra_id_99>Leave the beans whole or serve well mashed. |
pork, catsup, onion, brown sugar, Worcestershire sauce, mustard, garlic powder | Baked Beans | 4 cans pork and beans<extra_id_99>1/4 c. catsup<extra_id_99>1 chopped onion<extra_id_99>1/2 c. brown sugar<extra_id_99>1/4 c. Worcestershire sauce<extra_id_99>1 Tbsp. mustard<extra_id_99>1/2 tsp. garlic powder | Mix together and pour into a 9 x 12-inch pan.<extra_id_99>Cover with bacon strips and bake at 375° until done. |
ground chuck, onion, spaghetti sauce mix, green beans, cornbread mix | Corn Burger Pie | 1 lb. ground chuck<extra_id_99>1 medium onion, chopped<extra_id_99>1 (1 1/2 oz.) pkg. spaghetti sauce mix<extra_id_99>1 (16 oz.) can green beans, drained<extra_id_99>1 (6 1/2 oz.) pkg. cornbread mix | Combine meat and onion in large skillet.<extra_id_99>Cook over medium heat, stirring occasionally, until meat is brown and onion is tender.<extra_id_99>Drain well.<extra_id_99>Prepare spaghetti sauce mix according to package instructions.<extra_id_99>Add sauce and green beans to meat mixture. Bring to boil, stirring well.<extra_id_99>Remove from heat and pour into 12 x 8 x 2-inch baking dish.<extra_id_99>Prepare cornbread mix and pour over meat.<extra_id_99>Bake at 425° for 25 minutes. |
brown rice, butter, onion, clove garlic, egg, milk, grated cheese, parsley | Parsley Rice | 1 c. brown rice, cooked<extra_id_99>1 stick butter, melted<extra_id_99>1 onion, chopped<extra_id_99>1 clove garlic<extra_id_99>1 egg<extra_id_99>1 c. milk<extra_id_99>1 c. grated cheese<extra_id_99>3/4 c. parsley, chopped | Saute onion and garlic in melted butter; add to rice.<extra_id_99>Beat egg and milk.<extra_id_99>Add egg mixture, grated cheese and chopped parsley to rice mixture.<extra_id_99>Bake for 45 minutes in 350° oven. |
bacon, head cabbage, sugar, water, white vinegar, noodles | Rhonda'S Cabbage Casserole | 8 slices bacon, drained (save grease)<extra_id_99>2 to 3 lb. head cabbage, shredded<extra_id_99>1/2 c. sugar<extra_id_99>1 c. water<extra_id_99>1/2 c. white vinegar<extra_id_99>1/2 lb. any cooked noodles | Saute cabbage in bacon fat on low heat.<extra_id_99>Add mixture of sugar, vinegar and water.<extra_id_99>Cover and cook over low heat until cabbage is tender.<extra_id_99>Add cooked noodles and crumbled bacon.<extra_id_99>Serve hot. |
butter, water, white wine, lemon juice, salt, pepper, basil, white rice, red onion, red pepper, frozen peas, white fish, lemon pepper, tomato, lemon wedges | Baked Fish | 1/4 c. (1/2 stick) butter<extra_id_99>1/4 c. water<extra_id_99>1/4 c. dry white wine<extra_id_99>3 Tbsp. lemon juice<extra_id_99>1/2 tsp. salt<extra_id_99>1/4 tsp. pepper<extra_id_99>1 1/2 tsp. dried basil<extra_id_99>1 1/3 c. uncooked instant white rice<extra_id_99>1 small red onion, thinly sliced<extra_id_99>1 red pepper<extra_id_99>1 c. frozen peas<extra_id_99>4 sole fillets (flounder, dolphin or your favorite mild white fish)<extra_id_99>1/4 tsp. lemon pepper seasoning<extra_id_99>1 plum tomato, thinly sliced<extra_id_99>lemon wedges (optional) | Heat oven to 450°. Heat butter, water, wine, lemon juice, 1/4 teaspoon salt, pepper and basil in small saucepan until butter melts. Lay out 4 squares of heavy-duty foil. Spread 1/3 cup rice in center of each square. Top with onion, red pepper and peas. Sprinkle with remaining salt. Top with fillets; tuck any rice under. Sprinkle with lemon pepper. Top with tomato. Curl foil up slightly. Divide butter mixture among packets. Seal packets completely. Place on baking sheet. Bake in heated 450° oven 20 to 25 minutes. Open packets carefully, as steam may escape. Serve with lemon wedges if desired. Delicious!!!!!! |
corn beef, mixed vegetables, onion, eggs, mayonnaise, pepper, mustard, salt | Corned Beef Cracker Spread | 1 can corn beef<extra_id_99>2 cans mixed vegetables, drained<extra_id_99>1 small onion, diced fine<extra_id_99>2 boiled eggs<extra_id_99>mayonnaise<extra_id_99>pepper<extra_id_99>mustard<extra_id_99>salt | Mix all ingredients until well mixed.<extra_id_99>Let sit for several hours or overnight.<extra_id_99>Serve with a variety of crackers.<extra_id_99>Keep well for several days. |
nonfat sour cream, chili sauce, sweet pickle relish, Crisco oil, green onions, celery, egg | Thousand Island Dressing | 1 c. nonfat sour cream<extra_id_99>1 c. chili sauce<extra_id_99>1/4 c. sweet pickle relish, well drained<extra_id_99>1 Tbsp. Crisco oil<extra_id_99>1/2 c. sliced green onions<extra_id_99>1/2 c. chopped celery<extra_id_99>1 hard-cooked egg, finely chopped | Combine sour cream, chili sauce, pickle relish, oil, green onions, celery and hard-cooked egg.<extra_id_99>Stir with fork to blend. Cover.<extra_id_99>Refrigerate until ready to use.<extra_id_99>Stir again just before serving.<extra_id_99>Makes 3 cups, 1 tablespoon has 15 calories and 1 gram fat. |
milk, peanut butter, egg, vanilla, biscuit baking mix | Easy Peanut Butter Cookies | 1 (14 oz.) can Eagle Brand sweetened milk<extra_id_99>3/4 to 1 c. peanut butter<extra_id_99>1 egg<extra_id_99>1 tsp. vanilla<extra_id_99>2 c. biscuit baking mix | Preheat oven to 350°.<extra_id_99>In large mixing bowl, beat sweetened milk, peanut butter, egg and vanilla until smooth.<extra_id_99>Add biscuit mix and mix well.<extra_id_99>Chill at least 1 hour.<extra_id_99>Shape into 1-inch balls.<extra_id_99>Place 2-inches apart on ungreased cookie sheet.<extra_id_99>Flatten with fork.<extra_id_99>Bake 6 to 8 minutes or until lightly browned.<extra_id_99>Do not overbake.<extra_id_99>Cool. |
sugar, Crisco oil, eggs, salt, baking powder, flour | Banana Bread | 1 c. sugar<extra_id_99>1/2 c. Crisco oil<extra_id_99>2 eggs<extra_id_99>pinch of salt<extra_id_99>1 tsp. baking powder<extra_id_99>1 3/4 c. flour | Mix ingredients in order.<extra_id_99>Bake for 1 hour at 300°. |
soy sauce, sugar, garlic, steak | Steak Fondue Marinade | 1/2 c. soy sauce<extra_id_99>2 Tbsp. sugar<extra_id_99>1 crushed garlic clove or 1/8 tsp. garlic powder<extra_id_99>round steak | Cut steak in strips.<extra_id_99>Combine other ingredients and pour over steak.<extra_id_99>Marinate several hours or overnight. Cook in hot oil for 5 minutes or until done. |
haddock, amount margarine, generous amount | Haddock On The Grill | desired amount fresh haddock<extra_id_99>liberal amount margarine<extra_id_99>generous amount dill weed | Place haddock fillet on large sheet of aluminum foil.<extra_id_99>Rub top liberally with margarine.<extra_id_99>Sprinkle on a good amount of dill weed. Wrap and seal well in the foil.<extra_id_99>Cook 5 to 6 minutes on each side on hot grill.<extra_id_99>You can substitute swordfish and use mayonnaise instead of margarine. |
vermicelli, Accent, salt, lemon juice, oil, pimiento, onion, black olives, celery, mayonnaise | Vermicelli Salad | 1 (16 oz.) pkg. vermicelli, cooked, rinsed and drained<extra_id_99>1 Tbsp. Accent<extra_id_99>1 Tbsp. Lawry's seasoned salt<extra_id_99>3 Tbsp. lemon juice<extra_id_99>4 Tbsp. oil<extra_id_99>1 oz. chopped pimiento<extra_id_99>1 c. onion, chopped<extra_id_99>2 small cans chopped black olives<extra_id_99>1 c. chopped celery<extra_id_99>1 1/2 c. real mayonnaise | Marinate first 5 ingredients overnight.<extra_id_99>Next morning, add the remaining items.<extra_id_99>Mix and let stand several hours.<extra_id_99>Keeps for several days in the refrigerator in a covered container. |
potato chips, cream of mushroom soup, tuna, green olives, mushroom stems, Cheddar, milk, onion | Tuna And Potato Chip Casserole(Microwave) | 3 c. crushed potato chips<extra_id_99>1 (10 3/4 oz.) can cream of mushroom soup<extra_id_99>1 (6 1/2 oz.) can tuna, drained<extra_id_99>1 (2 oz.) jar pimiento-stuffed green olives, sliced<extra_id_99>1 (4 oz.) can mushroom stems and pieces, drained<extra_id_99>1/2 c. shredded Cheddar<extra_id_99>1/2 c. milk<extra_id_99>2 Tbsp. chopped onion | Place 1/3 of crushed chips in 1 1/2-quart casserole.<extra_id_99>In medium bowl combine remaining ingredients except chips.<extra_id_99>Spread half of tuna mixture over chips.<extra_id_99>Top with another 1/3 of chips and remaining tuna.<extra_id_99>Sprinkle remaining chips over top.<extra_id_99>Microwave at High 4 to 6 minutes or until heated, rotating dish 1/4 turn after half the cooking time. |
butter, sugar, eggs, baking soda, baking powder, salt, nutmeg, cinnamon, flour | Grandma Blaschke'S Krist Cookies | 1 c. butter<extra_id_99>2 c. sugar<extra_id_99>3 eggs<extra_id_99>1 scant tsp. baking soda<extra_id_99>2 tsp. baking powder<extra_id_99>1/2 tsp. salt<extra_id_99>1 tsp. nutmeg<extra_id_99>1 tsp. cinnamon<extra_id_99>3 to 4 c. flour | Mix well to make a good stiff cookie dough.<extra_id_99>Pinch off pieces the size of walnut or drop by teaspoon on cookie sheet.<extra_id_99>Sprinkle with a few drops of water and sugar on each or use milk instead of water.<extra_id_99>Bake at 350° until light brown. |
hamburger, onion, salad oil, chili powder, salt, chicken broth, tomatoes, corn, rice | Hash | 1 lb. hamburger<extra_id_99>1/4 c. diced onion<extra_id_99>1 Tbsp. salad oil<extra_id_99>1 tsp. chili powder<extra_id_99>2 tsp. salt<extra_id_99>1 can chicken broth<extra_id_99>1 can tomatoes<extra_id_99>1 can Mexican corn<extra_id_99>1 1/2 c. uncooked Minute rice | Brown together hamburger, diced onion and oil.<extra_id_99>Add chili powder, salt, pepper, chicken broth, tomatoes and corn.<extra_id_99>Bring this to a boil and stir in rice.<extra_id_99>Simmer for 5 minutes or until rice is cooked.<extra_id_99>Serve with salad and garlic bread for a complete meal. |
yellow cake mix, butter, powdered sugar, eggs, lemon extract, cream cheese | Cheese Cake | 1 box yellow cake mix<extra_id_99>1 stick butter<extra_id_99>4 c. powdered sugar<extra_id_99>3 eggs<extra_id_99>1 tsp. lemon extract<extra_id_99>1 (8 oz.) pkg. cream cheese | Mix cake mix, butter and 1 egg in bowl.<extra_id_99>Press into a 9 x 13-inch pan.<extra_id_99>Mix sugar, extract, cream cheese and 2 eggs.<extra_id_99>After mixing well, pour over other ingredients in pan.<extra_id_99>Bake at 325° for 55 minutes, or until brown to your taste. |
salad macaroni, shrimp, vegetable oil, lemon juice, Italian salad dressing mix | Marinated Shrimp And Pasta Salad | 1 (7 oz.) pkg. or 2 c. salad macaroni shells<extra_id_99>1 (4 1/4 oz.) can Orleans medium shrimp<extra_id_99>1/2 c. vegetable oil<extra_id_99>1/2 c. lemon juice (from concentrate)<extra_id_99>1 (7 oz.) pkg. Italian salad dressing mix | Cook macaroni; rinse and drain.<extra_id_99>Drain and soak shrimp as label directs.<extra_id_99>In small jar with tight fitting lid, combine oil, lemon juice and salad dressing; mix.<extra_id_99>Shake well.<extra_id_99>In large bowl, combine all ingredients.<extra_id_99>Toss with dressing.<extra_id_99>Cover; chill several hours.<extra_id_99>Serve with paprika. |
ground beef, spaghetti sauce, onion, Mozzarella cheese, sugar, salt, garlic salt, oregano, pepper | Venician Pie | 1 lb. ground beef<extra_id_99>14 oz. Ragu spaghetti sauce<extra_id_99>1/4 c. chopped onion<extra_id_99>3 Tbsp. grated Mozzarella cheese<extra_id_99>1 tsp. sugar<extra_id_99>1/2 tsp. salt<extra_id_99>1/2 tsp. garlic salt<extra_id_99>1/2 tsp. oregano<extra_id_99>1/2 tsp. pepper | Brown the ground beef and drain well.<extra_id_99>Add the remaining ingredients.<extra_id_99>Cover and simmer while making crust. |
Deluxe, oil, eggs, water, chocolate instant pudding, chocolate chips | Fast Fixin' Chocolate Chip Cake | 1 pkg. Duncan Hines Deluxe II devil's food cake mix<extra_id_99>1/4 c. oil<extra_id_99>2 eggs<extra_id_99>1 1/4 c. water<extra_id_99>1 pkg. chocolate instant pudding mix (4 serving size)<extra_id_99>1 c. chocolate chips (6 oz. pkg.) | Preheat oven to 350°.<extra_id_99>Pour oil into 13 x 9 x 2-inch pan.<extra_id_99>Tilt pan until bottom is covered with oil.<extra_id_99>Put remaining ingredients into pan; stir with a fork or spoon until blended (about 2 minutes).<extra_id_99>Scrape sides and spread batter evenly in pan.<extra_id_99>Bake at 350° for 35 to 45 minutes until toothpick inserted near center comes out clean.<extra_id_99>Cooled cake may be sprinkled with powdered sugar. Use a knife to loosen cake from sides, cut and serve directly from pan.<extra_id_99>Store leftover cake, loosely covered. |
egg yolks, sugar, level, milk, gelatin, cold water, vanilla, lemon extract, whipping cream, cake | Angel Tea Ring | 5 egg yolks, beaten<extra_id_99>3/4 c. sugar<extra_id_99>1 level Tbsp. flour<extra_id_99>1 1/2 c. milk<extra_id_99>1 Tbsp. gelatin<extra_id_99>1/4 c. cold water<extra_id_99>1/2 tsp. vanilla<extra_id_99>1/2 tsp. lemon extract<extra_id_99>1 pt. whipping cream<extra_id_99>1 angel food cake | Mix first 4 ingredients; cook until thick.<extra_id_99>Have gelatin ready, dissolved in cup of cold water.<extra_id_99>Add to hot mixture.<extra_id_99>When cool, add vanilla, lemon extract and cream that has been whipped. Cut angel food cake in half and put mixture between halves and over all of cake as if to ice.<extra_id_99>Serve plain or sprinkle with coconut.<extra_id_99>Make and refrigerate the day before serving.<extra_id_99>Serves 16 to 18. |
butter, mustard, brown sugar, carrots | Mustard Carrots | 3 Tbsp. butter<extra_id_99>2 tsp. prepared Dijon mustard<extra_id_99>1 Tbsp. brown sugar<extra_id_99>3 c. thinly sliced carrots | Combine butter, mustard and sugar in skillet.<extra_id_99>Stir over low heat until sugar is dissolved. |
onion, hamburger, salt, Italian seasoning, sweet basil, bay leaves, garlic juice, tomato sauce, tomato paste, sugar | Spaghetti Sauce | 1 medium onion, chopped<extra_id_99>1 lb. hamburger meat<extra_id_99>salt and pepper to taste<extra_id_99>1/2 tsp. Italian seasoning<extra_id_99>dash of sweet basil<extra_id_99>2 to 3 bay leaves<extra_id_99>2 drops garlic juice<extra_id_99>2 (15 oz.) cans tomato sauce<extra_id_99>1 can tomato paste<extra_id_99>2 Tbsp. sugar | Brown meat and spices; drain.<extra_id_99>Add tomato sauce, paste and sugar.<extra_id_99>Simmer about 1 hour on low. |
regular rice, consomme soup, butter, onion soup | Beefy Rice | 1 c. regular rice<extra_id_99>1 can beef consomme soup<extra_id_99>1/4 lb. butter (1 stick)<extra_id_99>1 can of French onion soup (not cream of onion) | Mix all ingredients together and bake 350 degrees for one hour. |
chicken, carrots, celery, yellow onions, garlic, Italian seasoning, egg noodles, fresh spinach | N A C Penicillin Chicken Soup(Serves 6 To 10 People) | 1 whole chicken<extra_id_99>1 bag carrots, skinned and chopped<extra_id_99>1 bunch celery, chopped<extra_id_99>4 yellow onions, diced<extra_id_99>2 cloves garlic, diced<extra_id_99>2 Tbsp. Italian seasoning<extra_id_99>1 lb. egg noodles<extra_id_99>1 bunch fresh spinach | Put whole chicken, cleaned, into large pot of water (1 to 2 gallons).<extra_id_99>Add salt, garlic and onions.<extra_id_99>Bring to boil and skim top prior and during boiling.<extra_id_99>Add chopped carrots and celery. After chicken has boiled for 10 to 20 minutes, remove, skin and debone.<extra_id_99>Dice chicken meat and put back in pot.<extra_id_99>Bring back to a boil and add Italian seasonings and spinach.<extra_id_99>Cook 2 to<extra_id_99>5 minutes. |
vanilla pudding, vanilla ice cream, cake, O, fresh strawberries | Strawberry Delight | 1 box instant vanilla pudding (small box with 1 c. water)<extra_id_99>2 c. vanilla ice cream<extra_id_99>1 angel food cake<extra_id_99>1 box strawberry Jell-O, mixed with 1 c. boiling water<extra_id_99>1 qt. frozen or fresh strawberries | Pinch cake and place pieces in the bottom of 9 x 13-inch pan. Mix pudding and ice cream; pour over cake.<extra_id_99>Next, mix Jell-O and strawberries; pour over cake, then refrigerate. |
mayonnaise, sour cream, water chestnuts, onion, well, vegetable soup mix, loaves round crusty bread | Spinach In A Bread Bowl | 1 c. mayonnaise<extra_id_99>1 c. sour cream<extra_id_99>1 (8 oz.) can water chestnuts, chopped<extra_id_99>2 Tbsp. onion, minced<extra_id_99>1 (10 oz.) pkg. frozen chopped spinach, thawed and drained well<extra_id_99>1 envelope vegetable soup mix<extra_id_99>2 loaves round crusty bread | Combine all ingredients except bread.<extra_id_99>Cut circle in top of one loaf of bread.<extra_id_99>Hollow it out.<extra_id_99>Put filling inside.<extra_id_99>Cut remaining loaf into cubes.<extra_id_99>Serve with small knife to spread filling on cubes. |
turkey breast, aluminum foil roasting, Italian dressing, soy sauce | Smoked Turkey Breast(Cooked On Grill) | 1 Fresh or Thawed turkey breast<extra_id_99>1 Large aluminum foil roasting bag<extra_id_99>1 large bottle Italian dressing<extra_id_99>1 small bottle soy sauce | Mix dressing and soy sauce. Place turkey in plastic bag. Pour sauce over turkey and marinate in refrigerator overnight. Remove turkey from plastic bag, saving liquid. Place turkey in roasting bag. Turn grill on low on one side. Do not turn other side of grill on. Place turkey on cold side of grill. Grill for 5 to 6 hours or 25 minutes per lb. |
Cheddar cheese, cream cheese, Bleu cheese, margarine, clove garlic, walnuts | Aunt Nanette'S Cheese Balls | 1/2 lb. sharp Cheddar cheese, softened<extra_id_99>1 (8 oz.) pkg. cream cheese, softened<extra_id_99>1/4 lb. Bleu cheese<extra_id_99>1/4 c. margarine<extra_id_99>1/2 clove garlic, minced<extra_id_99>2/3 c. walnuts | Mix well in food processor or blender.<extra_id_99>Form into 2 cheese balls. |
chicken, eggs, celery, almonds, salt, onion, lemon juice, mayonnaise, potato chips, Cheddar cheese | Baked Chicken Salad | 2 c. chopped cooked chicken<extra_id_99>4 chopped hard-boiled eggs<extra_id_99>2 c. diced celery<extra_id_99>1/2 c. chopped toasted almonds<extra_id_99>1/2 tsp. salt<extra_id_99>2 Tbsp. grated onion<extra_id_99>2 Tbsp. lemon juice<extra_id_99>1 c. mayonnaise<extra_id_99>1 c. crushed potato chips<extra_id_99>1/2 c. grated Cheddar cheese | Combine all ingredients except cheese and chips and put in greased 8 x 11 baking dish. Top with cheese and chips. Bake at 450° for 12 minutes. |
noodles, onion soup, celery, water, cream of chicken soup, cream of mushroom soup, chicken, parsley flakes, paprika, bread crumbs | Chicken Noodle Casserole | 1 (8 oz.) pkg. Kluski noodles<extra_id_99>1 envelope Lipton onion soup<extra_id_99>1/2 c. celery, cut in very small pieces<extra_id_99>1 c. water<extra_id_99>1 can cream of chicken soup<extra_id_99>1 can cream of mushroom soup<extra_id_99>2 cans boned chicken<extra_id_99>parsley flakes<extra_id_99>paprika<extra_id_99>dry bread crumbs | Cook noodles according to package directions in the boiling salted water, for 20 minutes and drain.<extra_id_99>At the same time, in 1 cup of water, cook the celery with the onion soup until the celery is tender.<extra_id_99>Add it to the noodles along with the 2 cans of undiluted soups and the cut up boned chicken.<extra_id_99>Mix well.<extra_id_99>Pour into a large greased casserole.<extra_id_99>Sprinkle liberally with the bread crumbs, parsley flakes and paprika.<extra_id_99>Put into 350° oven until nicely browned. |
cooked spiral pasta, vegetables, vinaigrette salad dressing, deli mustard | Spiral Pasta Salad | 4 cups cooked spiral pasta<extra_id_99>3 cups cut up vegetables<extra_id_99>2/3 cup vinaigrette salad dressing<extra_id_99>1/3 cup French Zesty deli mustard | Place pasta and vegetables in large bowl. Combine remaining ingredients. Pour over pasta, toss to coat. Chill 30 minutes. |
strawberry, boiling water, frozen strawberries, applesauce, cold water | Strawberry Salad | 2 large pkg. strawberry Jell-O<extra_id_99>2 c. boiling water<extra_id_99>2 (10 oz.) pkg. frozen strawberries<extra_id_99>1 1/2 c. applesauce<extra_id_99>1/2 c. cold water | Dissolve strawberry Jell-O in boiling water.<extra_id_99>Add frozen strawberries, partly thawed.<extra_id_99>Stir in 1 1/2 cups applesauce and 1/2 cup water used to rinse out can.<extra_id_99>Put in 9 x 13-inch pan.<extra_id_99>Put Cool Whip on top. |
brown sugar, flour, eggs, pecans, shortening, cinnamon, dates, pineapple, candied cherries, soda, vanilla | Fruit Cake Cookies | 1 1/2 c. brown sugar<extra_id_99>2 1/2 c. plain flour<extra_id_99>2 eggs<extra_id_99>2 c. pecans<extra_id_99>1 c. shortening<extra_id_99>1 tsp. cinnamon<extra_id_99>1 lb. dates<extra_id_99>4 slices pineapple<extra_id_99>8 oz. candied cherries<extra_id_99>1 tsp. soda<extra_id_99>1 tsp. vanilla | Mix shortening, sugar and eggs.<extra_id_99>Sift flour, soda and cinnamon.<extra_id_99>Mix with sugar mixture.<extra_id_99>Add vanilla, fruits and nuts. Drop on prepared cookie sheet.<extra_id_99>Bake at 300° for 10 to 12 minutes. |
powdered sugar, butter, peanut butter, semi-sweet chocolate chips, Parowax | Buckeyes | 3/4 lb. powdered sugar<extra_id_99>1 stick butter (not whipped)<extra_id_99>1 c. peanut butter<extra_id_99>10 oz. semi-sweet chocolate chips<extra_id_99>1/4 stick Parowax | Blend first three ingredients well or until moist.<extra_id_99>Form together small balls.<extra_id_99>Place balls on a cookie sheet and chill about one hour. |
chocolate, milk, Domino confectioners sugar, nuts | Chocolate Snowballs | 8 oz. (8 sq.) unsweetened chocolate<extra_id_99>1/2 c. milk<extra_id_99>1 lb. Domino confectioners sugar, divided *<extra_id_99>1 c. chopped nuts | *One pound equals 3 3/4 cups, unsifted. |
cream cheese, sugar, vanilla, O, boiling water, graham cracker crumbs, margarine | Cheesecake | 1 can Milnot, chilled<extra_id_99>8 oz. pkg. cream cheese<extra_id_99>1 c. sugar<extra_id_99>1 tsp. vanilla<extra_id_99>3 oz. box lemon Jell-O<extra_id_99>1 c. boiling water<extra_id_99>2 2/3 c. crushed graham cracker crumbs<extra_id_99>3/4 c. melted margarine | Mix graham cracker crumbs and margarine together.<extra_id_99>Put in pan and pat in place. |
margarine, yellow cake, egg, margarine, white corn syrup, marshmallows, peanut butter, vanilla, peanuts, Rice Krispies | Payday Cake | 1/3 c. margarine<extra_id_99>1 yellow cake mix<extra_id_99>1 egg<extra_id_99>1/4 c. margarine<extra_id_99>2/3 c. white corn syrup<extra_id_99>3 c. marshmallows<extra_id_99>1 (12 oz.) pkg. peanut butter chips<extra_id_99>1 tsp. vanilla<extra_id_99>2 c. salted peanuts<extra_id_99>2 c. Rice Krispies | Mix 1/3 cup margarine, cake mix and egg.<extra_id_99>Bake in a 9 x 13-inch pan at 350° for 12 to 18 minutes.<extra_id_99>Melt 1/4 cup margarine, corn syrup marshmallows, peanut butter chips and vanilla.<extra_id_99>Pour melted mixture over cake.<extra_id_99>Sprinkle peanuts and Rice Krispies over melted mixture. |
broccoli florets, bacon, raisins, red onion, nuts, low-fat, sugar, cider vinegar | Broccoli Salad | 2 lb. broccoli florets<extra_id_99>1/2 lb. crumbled crispy bacon<extra_id_99>1 c. raisins<extra_id_99>1/2 medium red onion<extra_id_99>1/4 c. toasted pine nuts<extra_id_99>1 c. low-fat mayo<extra_id_99>1/2 c. sugar<extra_id_99>2 Tbsp. cider vinegar | Toss broccoli, bacon, raisins, onion and toasted pine nuts in a large bowl. In a small bowl, combine mayo, sugar and vinegar. Fold into broccoli mixture. Store covered in refrigerator. |
sugar, margarine, salt, potatoes, yeast, water, lots of flour | Sallie'S Light Rolls | 2/3 c. sugar<extra_id_99>2/3 c. Crisco or margarine<extra_id_99>1 heaping Tbsp. salt<extra_id_99>1 c. instant potatoes, prepared as for eating<extra_id_99>2 pkg. dry yeast<extra_id_99>2 c. lukewarm water<extra_id_99>lots of flour | Mix the first four ingredients in pan you are going to make your dough. Mix yeast in water and add to above mixture.<extra_id_99>Start adding flour about 3 or 4 handfuls at a time.<extra_id_99>Mix in well each time until it forms a soft dough.<extra_id_99>Knead well for 4 or 5 minutes. Place dough in a large greased bowl, turning once to coat dough on top.<extra_id_99>Let rise 50%.<extra_id_99>Punch down and let rise again till it doubles in size. Make into rolls or biscuits and let rise till double in size. Bake at 325° to 350° for 30 or 35 minutes, according to oven. This dough is good for sugar cake and will keep in refrigerator if tightly covered. |
corn, vegetable oil, shredded Monterey | Quesadillas | 12 (6-inch) corn or (8-inch) flour tortillas<extra_id_99>2 Tbsp. vegetable oil<extra_id_99>2 c. shredded Monterey Jack or Cheddar cheese (8 oz.) | Rub both sides of each tortilla lightly with oil; place on waxed paper or a paper plate. Microwave each tortilla on 100 %, (high) for 45 seconds. Sprinkle cheese on hot tortilla; fold tortilla in half. Microwave on 100 %, (high) for 35 seconds or until cheese melts. Repeat procedure for each tortilla and serve immediately. |
sour cream, milk | Quick Scalloped Potatoes | 8 oz. bag sour cream and onion potato chips<extra_id_99>3 c. milk | Put chips in 1 1/2-quart or 2-quart baking dish with lid.<extra_id_99>Add milk.<extra_id_99>Bake at 350° for 15 minutes covered.<extra_id_99>Stir; bake 15 minutes more, uncovered.<extra_id_99>Yield:<extra_id_99>approximately 1 quart. |
sugar, lemon juice, boiling water, pineapple juice, pink lemonade, strawberry daiquiri | Pam'S Punch | 4 1/2 c. sugar<extra_id_99>1/4 c. lemon juice<extra_id_99>2 qt. boiling water<extra_id_99>46 oz. pineapple juice<extra_id_99>1 large pink lemonade (frozen)<extra_id_99>1 strawberry daiquiri mix (frozen) | Combine sugar, lemon juice and boiling water.<extra_id_99>Stir until dissolved; let cool.<extra_id_99>Then add pineapple juice, frozen lemonade and frozen strawberry daiquiri mix.<extra_id_99>Stir.<extra_id_99>Freeze in 2-quart Ziploc bags.<extra_id_99>Before serving, thaw until slushy and add 1 bottle of ginger ale per bag of frozen punch. |
ground lean beef, salt, brown sugar, onion, cream of tomato soup, cream of chicken soup, pasta, processed cheese | Yum A Getta | 2 lb. ground lean beef<extra_id_99>salt and pepper to taste<extra_id_99>1 Tbsp. brown sugar<extra_id_99>1/4 onion, chopped<extra_id_99>1 can cream of tomato soup<extra_id_99>1 can cream of chicken soup<extra_id_99>1 (16 oz.) pkg. pasta (noodles or rotelle)<extra_id_99>1 (8 oz.) pkg. processed cheese | Brown beef; add onion and salt and pepper to taste.<extra_id_99>Stir until onion is tender.<extra_id_99>Add sugar and tomato soup; mix well and set aside.<extra_id_99>Cook and drain noodles.<extra_id_99>Add chicken soup.<extra_id_99>Place layer in casserole.<extra_id_99>Place cheese layer on top.<extra_id_99>Cover with meat mixture and then cheese.<extra_id_99>Bake at 350° until bubbly and heated through. |
head lettuce, onion, green pepper, tomato, pinto beans, ground meat, Cheddar cheese, salad dressing, tortilla chips | Taco Salad | 1 head lettuce, chopped<extra_id_99>1 medium onion, chopped<extra_id_99>1 green pepper, chopped<extra_id_99>1 tomato, chopped<extra_id_99>1 can pinto beans (use juice)<extra_id_99>1 lb. ground meat, cooked ahead<extra_id_99>1 stick Cheddar cheese, grated<extra_id_99>1 large bottle Catalina salad dressing<extra_id_99>1 bag tortilla chips, broken in bag | Mix first 8 ingredients together.<extra_id_99>Add the chips right before serving so they don't get soggy.<extra_id_99>Looks awful, tastes wonderful. |
crescent rolls, tomato sauce with, pepperoni, Mozzarella cheese, oregano | Pizza Roll-Ups | 2 pkg. refrigerated crescent rolls<extra_id_99>1 (18 oz.) can tomato sauce with onion<extra_id_99>1 c. diced salami or pepperoni<extra_id_99>1/2 c. shredded Mozzarella cheese<extra_id_99>1/2 tsp. dried oregano, crushed | Unroll crescent dough; press perforations together between triangles to form 8 rectangles.<extra_id_99>Mix remaining ingredients; spoon filling down along side of each rectangle.<extra_id_99>Roll up jelly roll fashion, starting with long side.<extra_id_99>Cut in half; place, seam side down, on greased baking sheet.<extra_id_99>Bake at 375° until golden, about 15 minutes.<extra_id_99>Makes 16. |
chili sauce, grape jelly, ground beef, bread crumbs, onion, milk, egg, parsley, salt, pepper, Worcestershire sauce | Cocktail Meatballs | 1 (12 oz.) bottle chili sauce<extra_id_99>1 (10 oz.) jar grape jelly<extra_id_99>1 lb. ground beef<extra_id_99>1/2 c. bread crumbs<extra_id_99>1/3 c. onion, chopped, or sprinkle dried chopped onion<extra_id_99>1/4 c. milk<extra_id_99>1 egg<extra_id_99>1 Tbsp. parsley<extra_id_99>1 tsp. salt<extra_id_99>1/8 tsp. pepper<extra_id_99>1/2 tsp. Worcestershire sauce | Put jelly and cocktail sauce in crock or pan; heat together. Use the rest of the ingredients to make meatballs.<extra_id_99>Simmer meatballs and sauce, uncovered, for about 30 minutes, or until balls float (which indicates that they're done).<extra_id_99>Serve hot. |
onions, butter, biscuit mix, milk, egg, American cheese, poppy seed | Texas Onion Bread | 1/2 c. onions, finely chopped<extra_id_99>1 Tbsp. butter<extra_id_99>1 1/2 c. biscuit mix<extra_id_99>1/2 c. milk<extra_id_99>1 egg, slightly beaten<extra_id_99>1 c. (4 oz.) American cheese, grated<extra_id_99>1 tsp. poppy seed | Preheat oven to 425°.<extra_id_99>Saute onions in butter.<extra_id_99>Mix with biscuit mix, milk, egg and 1/2 cup cheese.<extra_id_99>Pour into greased 8-inch baking pan.<extra_id_99>Top with remaining cheese and poppy seed. Bake 25 to 30 minutes. |
butterscotch chips, marshmallows, Rice Krispies, margarine, pecan | Butterscotch Crunchies | 2 c. butterscotch chips<extra_id_99>1 pkg. mini marshmallows<extra_id_99>4 c. Rice Krispies<extra_id_99>1/2 c. margarine or butter<extra_id_99>1/2 c. pecan pieces | Melt butterscotch, margarine and marshmallows in microwave on High for 4 to 5 minutes until melted and stir well.<extra_id_99>Add pecan pieces and Rice Krispies.<extra_id_99>Stir all together.<extra_id_99>Can be dropped by teaspoonful onto wax paper like cookies.<extra_id_99>Refrigerate until firm. Can be pressed onto greased cookie sheet or 9 x 13-inch pan and smoothed by hand or with a rolling pin.<extra_id_99>Cut into squares when firm.<extra_id_99>This was served at our first after Chapel Egg Nog Party on Christmas Eve 1994. |
beef, egg, white bread, grated cheese, parsley, salt, onion, oil, water | Top Of The Stove Meat Loaf | 1 lb. chopped beef<extra_id_99>1 egg<extra_id_99>3 slices white bread, soaked in water and squeezed<extra_id_99>1 Tbsp. grated cheese<extra_id_99>fresh parsley chopped<extra_id_99>salt and pepper<extra_id_99>2 Tbsp. chopped onion<extra_id_99>1 Tbsp. oil<extra_id_99>1 c. water | Mix all ingredients and shape into a loaf.<extra_id_99>Brown loaf on all sides in a large frypan in oil.<extra_id_99>Add onion and saute until lightly browned.<extra_id_99>Add water, cover and let simmer 1 hour or until tender. Remove loaf and make gravy from drippings. |
hamburger, potatoes, onions, rice, green onion, tomatoes, bacon, salt | Seven Layer Dinner | 1 lb. hamburger<extra_id_99>1 c. diced raw potatoes<extra_id_99>1/2 c. raw onions<extra_id_99>1/2 c. rice, uncooked<extra_id_99>1 small green onion, diced<extra_id_99>2 c. tomatoes (canned or fresh)<extra_id_99>4 strips raw bacon<extra_id_99>salt and pepper (each layer) | Place in a casserole as given.<extra_id_99>Bake 2 hours at 250° to 300°. |
margarine, flour, milk, sugar, baking powder, blueberries, sugar, nutmeg, water | Steve'S Favorite Fruit Cobbler | 1/4 c. margarine<extra_id_99>1 c. flour<extra_id_99>1/2 c. milk or water<extra_id_99>1/2 c. sugar<extra_id_99>2 tsp. baking powder<extra_id_99>2 c. fresh, frozen and thawed or canned and drained blueberries or peaches (your choice)<extra_id_99>1/4 c. sugar<extra_id_99>1/4 tsp. nutmeg or cinnamon<extra_id_99>1 1/2 c. water or compatible fruit juice | In shallow 2-quart casserole, cream margarine and sugar.<extra_id_99>Mix in flour, baking powder and milk.<extra_id_99>Spread evenly in bottom of casserole.<extra_id_99>Arrange fruit evenly over batter.<extra_id_99>Mix sugar and spice and sprinkle over fruit.<extra_id_99>Pour fruit juice or water over fruit. Bake at 375° for 45 to 50 minutes.<extra_id_99>During baking the fruit will go to the bottom and a cakelike layer will form on top.<extra_id_99>Serve warm with ice cream.<extra_id_99>Serves 6 to 8. |
chicken, walnuts, raisins, celery, red apple, dill, mayonnaise | Walnut Chicken Salad | 5 c. coarsely chopped cooked chicken<extra_id_99>2 c. coarsely chopped walnuts<extra_id_99>1 c. raisins<extra_id_99>1 c. coarsely chopped celery<extra_id_99>1 large red apple, coarsely chopped (unpeeled)<extra_id_99>2 Tbsp. chopped fresh dill<extra_id_99>1 c. mayonnaise | Combine the chicken, walnuts, raisins, celery, and apple. Toss to mix.<extra_id_99>Combine the dill and mayonnaise and mix well.<extra_id_99>Stir just enough of this dill mayonnaise into the salad to coat the mixture.<extra_id_99>Just before serving, spoon onto curly leaf lettuce. Serve with assorted crackers or melba toast.<extra_id_99>Serves 8 to 10. |
margarine, granulated sugar, brown sugar, egg, pumpkin, vanilla extract, whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, ginger, raisins | Pumpkin Spice Drops | 2 1/2 Tbsp. margarine<extra_id_99>1/4 c. granulated sugar<extra_id_99>1/4 c. packed brown sugar<extra_id_99>1 egg<extra_id_99>3/4 c. cooked sieved pumpkin or 5 oz. canned<extra_id_99>1/2 tsp. vanilla extract<extra_id_99>3/4 c. whole wheat flour<extra_id_99>1 tsp. baking powder<extra_id_99>1/4 tsp. baking soda<extra_id_99>1 tsp. cinnamon<extra_id_99>1/4 tsp. nutmeg<extra_id_99>1/4 tsp. ginger<extra_id_99>1/2 c. raisins | In mixing bowl, cream shortening with sugars.<extra_id_99>Beat in eggs, pumpkin and vanilla.<extra_id_99>Sift the flour, baking soda and spices into a bowl; pour any bran remaining in sifter.<extra_id_99>Add the flour mixture to the pumpkin batter and stir in raisins.<extra_id_99>Drop by teaspoonfuls onto lightly greased baking sheets.<extra_id_99>Bake in 375° oven 12 to 15 minutes. Cool and serve.<extra_id_99>Each of the 36 cookies has 1 gram of fat and 37 calories. |
beef brisket, onion soup | Brisket Of Beef | 1 beef brisket (medium size)<extra_id_99>1 pkg. Lipton onion soup mix | Place brisket on sheet of heavy-duty foil, fat side down. Sprinkle soup mix on top of brisket.<extra_id_99>Close foil tightly, no leaks.<extra_id_99>Set oven at 200°.<extra_id_99>Roast for 7 hours. |
olive oil, sweet Italian sausage, red pepper, onion, garlic, Italian plum tomatoes, heavy cream, pasta, parsley, Parmesan cheese | Bow Tie Pasta With Sausage, Tomatoes And Cream | 2 Tbsp. olive oil<extra_id_99>1 lb. sweet Italian sausage, casings removed and crumbled<extra_id_99>1/2 tsp. red pepper flakes<extra_id_99>1/2 c. diced onion<extra_id_99>3 garlic cloves, minced<extra_id_99>1 (28 oz.) can Italian plum tomatoes, drained and coarsely chopped<extra_id_99>1 1/2 c. heavy cream<extra_id_99>12 oz. bow tie pasta<extra_id_99>parsley (optional)<extra_id_99>Parmesan cheese (optional) | Heat oil in heavy large skillet over medium-high heat.<extra_id_99>Add sausage and pepper flakes and cook for 7 minutes, breaking up sausage while doing so.<extra_id_99>Add onion and garlic and cook 7 more minutes, stirring occasionally.<extra_id_99>Add tomatoes and cream and simmer over low heat for about 4 minutes. |
oil, cocktail peanuts, margarine, brown sugar, corn syrup, salt, baking soda, vanilla extract | Peanut Cracker Jacks | 10 c. warm popped popcorn (1/2 c. popcorn, 1/4 c. oil)<extra_id_99>1 1/2 c. cocktail peanuts<extra_id_99>1/2 c. margarine (1 stick)<extra_id_99>1 c. firmly packed brown sugar<extra_id_99>1/4 c. dark corn syrup (or light Karo)<extra_id_99>1/4 tsp. salt<extra_id_99>1/4 tsp. baking soda<extra_id_99>1/2 tsp. vanilla extract | Mix together popped corn and peanuts in a very large bowl or roaster pan.<extra_id_99>Keep warm in a 250° oven.<extra_id_99>Melt margarine in a heavy two-quart saucepan.<extra_id_99>Stir in brown sugar, corn syrup and salt. Bring to a rolling boil, stirring constantly, using medium heat. Boil without stirring for 5 minutes.<extra_id_99>Remove from heat; stir in baking soda and vanilla.<extra_id_99>Quickly pour over popcorn-peanut mixture, tossing until kernels and nuts are well coated.<extra_id_99>Spread out in shallow baking pan or large sheet.<extra_id_99>Bake at 250° for 45 minutes, stirring once every 15 minutes, then remove from the oven.<extra_id_99>Turn out on aluminum foil to cool.<extra_id_99>Break into pieces. Store in tightly covered container.<extra_id_99>Makes 3 quarts and stores well in a gallon jar.<extra_id_99>Mixture does not have crisp texture until cooled. |
honey, chicken pieces, butter | Honey 'N Spice Barbecue Chicken | 1/2 c. Heinz 57 sauce<extra_id_99>1/4 c. honey<extra_id_99>2 to 2 1/2 lb. chicken pieces<extra_id_99>melted butter or margarine | Combine Heinz 57 sauce and honey.<extra_id_99>Place chicken pieces on broiler or grill; brush with melted butter.<extra_id_99>Broil or grill until chicken is tender, turning and basting frequently with sauce. Makes 4 to 5 servings. |
celery, water chestnuts, pimentos, cream of chicken soup, slivered almonds, butter, bread crumbs | Baked Celery Casserole | 6 c. sliced celery<extra_id_99>5 oz. water chestnuts, sliced<extra_id_99>1/4 c. chopped pimentos<extra_id_99>1 can cream of chicken soup<extra_id_99>1/4 c. slivered almonds<extra_id_99>4 Tbsp. butter<extra_id_99>1 c. (soft) bread crumbs | Cook celery 8 minutes in salted water.<extra_id_99>Drain.<extra_id_99>Mix celery, chestnuts, pimento and soup.<extra_id_99>Place in a buttered 2-quart casserole.<extra_id_99>Melt butter.<extra_id_99>Pour over bread crumbs.<extra_id_99>Add almonds. Sprinkle over casserole.<extra_id_99>Bake at 350° for 30 minutes. |
sugar, cream of tartar, vanilla, boiling water, egg | Beat And Eat Frosting | 3/4 c. sugar<extra_id_99>1/4 tsp. cream of tartar<extra_id_99>1 tsp. vanilla<extra_id_99>1/4 c. boiling water<extra_id_99>1 egg white | Put sugar, cream of tartar, vanilla, boiling water and egg white in a bowl.<extra_id_99>Beat on high. |
apple cider, cranberry juice, cinnamon sticks, whole cloves | Hot Apple Cider | 2 qt. apple cider<extra_id_99>3 c. cranberry juice<extra_id_99>4 cinnamon sticks<extra_id_99>2 tsp. whole cloves | Bring all ingredients to a boil.<extra_id_99>Simmer for 5 minutes.<extra_id_99>This can be kept hot in a large party coffeepot for guests or a crock-pot.<extra_id_99>Great for Christmas parties! |
sausage, stalks celery, green pepper, onion, brown sugar, tomato paste, tomato soup, beans, kidney beans, wax beans, green beans, beans, bacon | Five Bean Casserole | 1 lb. sausage, browned, save drippings<extra_id_99>2 stalks celery, chopped<extra_id_99>1/2 green pepper, chopped<extra_id_99>1 large onion, chopped<extra_id_99>1/2 c. brown sugar<extra_id_99>1 can tomato paste<extra_id_99>1 can tomato soup<extra_id_99>1 (1 lb.) can B & M baked beans<extra_id_99>1 (1 lb.) can kidney beans<extra_id_99>1 (1 lb.) can wax beans<extra_id_99>1 (1 lb.) can green beans<extra_id_99>1 (1 lb.) can lima beans<extra_id_99>1/2 lb. bacon | Saute celery, green pepper and onion in sausage drippings until tender.<extra_id_99>In large roaster, combine all of the ingredients except bacon.<extra_id_99>Put bacon on top.<extra_id_99>Bake at 350° for 1 1/2 hours. |
sugar, margarine, eggs, salt, cocoa, vanilla, shortening, cake flour, baking powder, milk | Chocolate Pound Cake | 3 c. sugar<extra_id_99>2 sticks margarine<extra_id_99>5 eggs<extra_id_99>1/2 tsp. salt<extra_id_99>1/2 c. cocoa<extra_id_99>2 tsp. vanilla<extra_id_99>1/2 c. shortening<extra_id_99>3 c. sifted cake flour<extra_id_99>1/2 tsp. baking powder<extra_id_99>1 1/4 c. milk | Cream sugar, shortening and margarine. Add eggs, one at a time. Mix well. Sift dry ingredients together 3 times. Alternately add milk and dry ingredients to sugar mixture 3 times. Add vanilla last. Bake at 325° for 80 to 90 minutes or until done. |
eggs, bacon, pack, Cheddar | "Bac N Spinach" Quiche | 10 eggs (room temperature)<extra_id_99>1 3/4 c. half and half<extra_id_99>1 lb. bacon, cooked and crumbled<extra_id_99>1 pack frozen chopped spinach, drained and squeezed<extra_id_99>shredded Cheddar | Line a pie pan with pastry crust. Sprinkle crumbled bacon. Sprinkle spinach. Sprinkle cheese. Mix eggs and half and half well. Pour over quiche. Sprinkle salt and pepper. Dot with butter. Bake at 425° for 15 minutes. Continue baking at 350° for approximately 40 minutes. When knife comes out clean, it is done. Let stand for 15 minutes. Serve. |
lemon, lemon juice, packets, club soda, mint | Lemonade With Splenda | 2 slices lemon<extra_id_99>2 tsp. lemon juice<extra_id_99>3 packets Splenda no calorie sweetener<extra_id_99>1/2 c. club soda<extra_id_99>3/4 c. ice cubes<extra_id_99>Fresh mint leaves, washed (optional) | Mash lemon slices, lemon juice and Splenda with fork or spoon in tall glass.<extra_id_99>Add club soda and ice cubes.<extra_id_99>Garnish with mint leaves and serve.<extra_id_99>Makes 1 (8 fluid ounces) serving. |
pears, peaches, lemon juice, powdered fruit pectin, sugar | Peach-Pear Jam | 1 lb. pears<extra_id_99>1 lb. peaches<extra_id_99>2 Tbsp. lemon juice<extra_id_99>1 pkg. powdered fruit pectin<extra_id_99>5 1/2 c. sugar | Peel, core and grind or chop fruit.<extra_id_99>Measure 2 cups of each. Combine all ingredients in a large kettle.<extra_id_99>Bring to a full, rolling boil.<extra_id_99>Boil hard, uncovered, for 1 minute, stirring constantly.<extra_id_99>Remove from heat.<extra_id_99>Quickly skim off foam with a metal spoon.<extra_id_99>Pour at once into hot, sterilized jars; seal.<extra_id_99>Makes 7 half pints. |
semi-sweet chocolate chips, honey, vanilla wafers, ground walnuts, bourbon whiskey, sugar | Chocolate Bourbon Balls | 1/2 c. semi-sweet chocolate chips<extra_id_99>2 Tbsp. honey<extra_id_99>1 1/4 c. finely crushed vanilla wafers<extra_id_99>1 c. ground walnuts<extra_id_99>1 Tbsp. bourbon whiskey<extra_id_99>sugar | Mix chocolate chips and honey in 1 1/2-quart casserole or bowl. Microwave uncovered on High 1 to 2 minutes or until chips are melted; stir.<extra_id_99>Stir in vanilla wafers, walnuts and whiskey.<extra_id_99>Shape into 1-inch balls.<extra_id_99>Roll balls in sugar.<extra_id_99>Store in tightly covered container up to 10 days.<extra_id_99>Flavor will continue to develop as they stand.<extra_id_99>Makes about 1 1/2 dozen candies; 100 calories per candy. |
potatoes, onion, celery, bacon, salt, Cheddar cheese, milk, cream chicken soup | Potato Soup | 4 or 5 potatoes, peeled and diced<extra_id_99>1 medium onion, chopped or minced onion<extra_id_99>1/2 c. chopped celery<extra_id_99>3 or 4 strips bacon, fried crisp<extra_id_99>salt and pepper to taste<extra_id_99>1/2 c. Cheddar cheese<extra_id_99>3 or 4 c. milk<extra_id_99>1 can cream chicken soup | (Ingredient proportions may vary, as desired.) |
dark molasses, brown sugar, cold water, shortening, baking soda, salt, all-purpose, ground allspice, ground ginger, ground cloves, ground cinnamon | Gingerbread Cookies | 1 1/2 c. dark molasses<extra_id_99>1 c. brown sugar, packed<extra_id_99>2/3 c. cold water<extra_id_99>1/3 c. shortening<extra_id_99>2 tsp. baking soda<extra_id_99>1 tsp. salt<extra_id_99>7 c. all-purpose flour<extra_id_99>1 tsp. ground allspice<extra_id_99>2 tsp. ground ginger<extra_id_99>1 tsp. ground cloves<extra_id_99>1 tsp. ground cinnamon | Mix molasses, brown sugar, water and shortening.<extra_id_99>Mix in remaining ingredients.<extra_id_99>Cover and refrigerate at least 2 hours. Heat oven to 350°.<extra_id_99>Roll dough 1/4-inch thick on floured board. Cut with floured cookie cutter.<extra_id_99>Place about 2 inches apart on lightly greased cookie sheet.<extra_id_99>Bake 10 to 12 minutes.<extra_id_99>Cool. Makes 2 1/2 dozen, 2 1/2-inch cookies.<extra_id_99>May be decorated. |
flour, basil, shortening, butter, sugar, cornmeal, Parmesan cheese | Herbed Beer Bread | 3 c. self-rising flour<extra_id_99>1 tsp. each; basil, thyme and oregano<extra_id_99>1 Tbsp. shortening<extra_id_99>2 Tbsp. butter, softened<extra_id_99>3 Tbsp. sugar<extra_id_99>12 oz. beer (room temperature)<extra_id_99>3 Tbsp. cornmeal<extra_id_99>1/2 c. Parmesan cheese | In a large bowl, combine flour, sugar, grated cheese and dried herbs.<extra_id_99>Mix well.<extra_id_99>Stir in beer and make stiff batter.<extra_id_99>Grease pan and sprinkle with cornmeal.<extra_id_99>Turn into pan (round or loaf).<extra_id_99>Bake at 325° for about 65 minutes.<extra_id_99>Brush with melted butter.<extra_id_99>Turn out to cool on rack. |
cream cheese, sour cream, mayonnaise, lemon juice, Worcestershire sauce, dry mustard, garlic powder, fresh crabmeat, Italian cheese blend | Hot Crab Dip | 2 (8 oz.) pkg. cream cheese, softened<extra_id_99>1 c. sour cream<extra_id_99>1/4 c. mayonnaise<extra_id_99>1 Tbsp. fresh lemon juice<extra_id_99>3 tsp. Worcestershire sauce<extra_id_99>1 tsp. dry mustard<extra_id_99>1/8 tsp. garlic powder<extra_id_99>1 lb. fresh crabmeat<extra_id_99>1/2 c. shredded Italian cheese blend | Heat oven to 325°. In bowl, combine all ingredients except crab and cheese. Gently fold in crabmeat. Turn into 8-inch square ovenproof dish. Sprinkle top with cheese. (At this point, the dish can be covered and refrigerated up to 24 hours before baking.) Bake 30 minutes or until bubbly. Serve with crackers. |
ground beef, onion, tomato sauce, garlic, bay leaf, fresh basil, fresh oregano, sugar, salt, pepper, fresh oregano | Savory Spaghetti Sauce | 1 lb. ground beef<extra_id_99>1 large onion, chopped<extra_id_99>2 (15 oz.) cans tomato sauce<extra_id_99>1 garlic clove, minced<extra_id_99>1 bay leaf<extra_id_99>1 Tbsp. minced fresh basil or 1 tsp. dried<extra_id_99>2 tsp. minced fresh oregano or 3/4 tsp. dried<extra_id_99>2 tsp. sugar<extra_id_99>1/2 to 1 tsp. salt<extra_id_99>1/2 tsp. pepper<extra_id_99>fresh oregano (optional) | In Dutch oven, cook ground beef and onion until meat is browned and onion is tender; drain.<extra_id_99>Add next eight ingredients; bring to a boil.<extra_id_99>Reduce heat; cover and simmer for 1 hour, stirring occasionally.<extra_id_99>Remove bay leaf.<extra_id_99>Yields 4 to 6 servings, about 1 quart. |
cucumbers, onions | Frozen Cucumbers | 3 quarts cucumbers, freshly sliced<extra_id_99>2 sliced onions | Soak in cold water and 2 tablespoons salt.<extra_id_99>In 2 hours drain. Mix 1/2 cup vinegar, 1 1/2 cups sugar dissolved real good.<extra_id_99>Pour over cucumbers.<extra_id_99>Bag and freeze. |
chicken, celery, onion, lemon juice, salt, pepper, Worcestershire, steak sauce, pepper sauce, white sauce, mayonnaise | Block'S Chicken Salad | 3 to 4 c. diced, cooked chicken<extra_id_99>2 c. diced celery<extra_id_99>1 tsp. grated onion<extra_id_99>1 Tbsp. lemon juice<extra_id_99>2 tsp. salt or to taste<extra_id_99>1 tsp. pepper<extra_id_99>1 tsp. Worcestershire<extra_id_99>1 tsp. steak sauce<extra_id_99>drop of hot pepper sauce<extra_id_99>2/3 c. prepared white sauce<extra_id_99>1 1/2 c. mayonnaise | Combine chicken and celery in a large bowl.<extra_id_99>In another bowl, stir together grated onion, lemon juice, salt, pepper, Worcestershire steak sauce, hot sauce and white sauce.<extra_id_99>Stir in mayonnaise; stir to combine.<extra_id_99>Mix mayonnaise mixture with chicken and celery, stirring to thoroughly coat.<extra_id_99>Cover; refrigerate to allow flavors to blend. |
flour, baking powder, ground cinnamon, ground nutmeg, salt, eggs, apple juice concentrate, butter, vanilla, peeled apple, walnuts | Apple-Walnut Muffins | 2 c. all-purpose flour<extra_id_99>2 tsp. baking powder<extra_id_99>1 1/2 tsp. ground cinnamon<extra_id_99>1/4 tsp. ground nutmeg<extra_id_99>1/4 tsp. salt<extra_id_99>2 eggs, beaten<extra_id_99>2/3 c. thawed frozen unsweetened apple juice concentrate<extra_id_99>1/3 c. butter or margarine, melted<extra_id_99>1 tsp. vanilla<extra_id_99>1 c. finely chopped peeled apple (about 2 medium apples)<extra_id_99>1/2 c. chopped walnuts | Preheat oven to 350°.<extra_id_99>Grease 12 medium-sized muffin cups or line with paper liners; set aside.<extra_id_99>Combine dry ingredients in medium bowl.<extra_id_99>Add combined eggs, apple juice concentrate, butter and vanilla; mix just until dry ingredients are moistened.<extra_id_99>Stir in apple and walnuts.<extra_id_99>Spoon batter into prepared cups, filling each cup 3/4 full.<extra_id_99>Bake 25 minutes or until golden brown.<extra_id_99>Let stand in pan on wire rack 5 minutes.<extra_id_99>Remove from pan.<extra_id_99>Serve warm or at room temperature.<extra_id_99>Makes 1 dozen. |
ground chuck, Pet milk, cream of onion soup, cream of chicken soup, green chilies, corn tortillas, garlic | Green Enchiladas | 1 1/2 lb. ground chuck<extra_id_99>1 tall can Pet milk<extra_id_99>cream of onion soup<extra_id_99>cream of chicken soup<extra_id_99>1 jar Cheez Whiz<extra_id_99>1 can chopped green chilies (mild)<extra_id_99>1 pkg. frozen corn tortillas<extra_id_99>garlic salt | Cook and drain meat and sprinkle with garlic salt.<extra_id_99>Add milk, soups, 1/3 of cheese and mashed chilies; bring to a boil.<extra_id_99>Be careful; it will stick. |
pork chops, onion, salt, tomatoes, oregano, oil, dill weed, pepper, ketchup | Sweet And Spicy Pork Chops | 6 (1/2-inch) pork chops<extra_id_99>1 onion, sliced<extra_id_99>1 tsp. salt<extra_id_99>1 can whole tomatoes<extra_id_99>1/2 tsp. oregano<extra_id_99>2 Tbsp. oil<extra_id_99>1/2 tsp. dill weed<extra_id_99>1/2 tsp. pepper<extra_id_99>2/3 c. ketchup | Brown pork chops in oil.<extra_id_99>Mix in blender tomatoes, ketchup, dill weed, oregano and pepper.<extra_id_99>Top pork chops with tomato mixture and simmer.<extra_id_99>Add onions and simmer until chops are tender. |
chicken breasts, chicken broth, Stove Top cornbread dressing, cream of mushroom soup, cream of chicken soup, spray, butter | Chicken Casserole | 4 chicken breasts<extra_id_99>chicken broth<extra_id_99>1 pkg. Stove Top cornbread dressing<extra_id_99>1 can cream of mushroom soup<extra_id_99>1 can cream of chicken soup<extra_id_99>Pam spray<extra_id_99>butter | Boil chicken breast and let cool.<extra_id_99>Cut in bite-size pieces. Spray a 9 x 13-inch dish with Pam.<extra_id_99>Layer bottom of dish with 1/2 of dressing mix then layer 1/2 of chicken.<extra_id_99>Combine soups, broth and Stove Top seasonings and pour 1/2 over chicken.<extra_id_99>Repeat.<extra_id_99>Spot with butter.<extra_id_99>Bake at 350° for 30 minutes, uncovered. |
peanut butter, shortening, brown sugar, milk, vanilla, eggs, flour, salt, baking soda | Irresistible Peanut Butter Cookies | 1 1/2 c. creamy peanut butter<extra_id_99>1 c. shortening<extra_id_99>2 1/2 c. firmly packed light brown sugar<extra_id_99>6 Tbsp. milk<extra_id_99>2 Tbsp. vanilla<extra_id_99>2 eggs<extra_id_99>3 1/2 c. flour<extra_id_99>1 1/2 tsp. salt<extra_id_99>1 1/2 tsp. baking soda | Heat oven to 375°.<extra_id_99>Combine peanut butter, shortening, brown sugar, milk and vanilla in large mixer bowl.<extra_id_99>Beat at medium speed of electric mixer until well blended.<extra_id_99>Add eggs.<extra_id_99>Beat just until blended.<extra_id_99>Combine flour, salt and baking soda.<extra_id_99>Add to creamed mixture at low speed.<extra_id_99>Mix just until blended.<extra_id_99>Drop by teaspoonfuls 2-inches apart onto ungreased baking sheet.<extra_id_99>Flatten slightly in crisscross pattern with tines of fork.<extra_id_99>Bake for 7 to 8 minutes or until set and just beginning to brown.<extra_id_99>Cool 2 minutes on baking sheet before removing to cooling racks.<extra_id_99>Yield: 6 dozen cookies. |
peanut butter, powdered sugar, margarine, graham cracker crumbs | Peanut Chocolate Squares | 1 c. peanut butter<extra_id_99>2 1/2 c. powdered sugar<extra_id_99>1 c. melted margarine<extra_id_99>2 c. graham cracker crumbs | Mix and press into 9 x 13 ungreased pan. Let set 1 hour in refrigerator or put in freezer. When crust is set, spread 12 ounce package of melted chocolate chips over top. Cut into squares right now or you won't get them out of the pan. |
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