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1 cup white sugar
1 teaspoon baking powder
3 cups all-purpose flour
1 cup cold butter (2 sticks)
1 egg
1/4 teaspoon salt
Zest and juice of one lemon
4 cups fresh blueberries
1/2 cup white sugar
4 teaspoons cornstarch

1. Preheat the oven to 375 degrees F (190 degrees C). Grease a 9×13 inch pan.

2. In a medium bowl, stir together 1 cup sugar, 3 cups flour, and baking powder. Mix in salt and lemon zest. Use a fork or pastry cutter to blend in the butter and egg. Dough will be crumbly. Pat half of dough into the prepared pan.

3. In another bowl, stir together the sugar, cornstarch and lemon juice. Gently mix in the blueberries. Sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer.

4. Bake in preheated oven for 45 minutes, or until top is slightly brown. Cool completely before cutting into squares.

4-6 pork chops

1 can mushroom or celery soup

6 T Ketchup

3 T Worcestershire sauce

2 thinly sliced onions

¾ c water

 

Brown chops.  Mix remaining ingredients and pour over chops. Simmer for 30 minutes. Serve with white rice.  This is sooooo good!

PECAN UPSIDE DOWN COFFEE CAKE
1 c. pecans, chopped
1/2 c. Karo light or dark corn syrup
2 tbsp. margarine or butter, softened
2 c. Bisquick baking mix
1/2 c. sugar
1/2 c. milk
1 tsp. vanilla
1/2 tsp. ground cinnamon
1 egg
Heat oven to 350 degrees. Mix pecans, corn syrup and margarine in ungreased round pan, 9 x 1 1/2 inches. Spread to cover bottom of pan. Mix remaining ingredients. Beat 30 seconds. Spread over pecan mixture. Bake until golden brown and wooden pick inserted in center comes out clean, about 30 minutes. Run knife around edge of pan to loosen; immediately invert on heatproof serving plate.

CHOCOLATE UPSIDE DOWN CAKE
3/4 c. sugar
2 tbsp. butter
1/2 c. milk
1 c. flour
1/4 tsp. salt
1 tsp. baking powder
1 1/2 tbsp. cocoa
SAUCE
1/2 c. sugar
1/2 c. brown sugar
1/4 c. cocoa
1 1/4 c. boiling water
Cream sugar and butter. Add milk. Sift and add dry ingredients. Pour into 9 inch square greased pan. Sprinkle with nuts. Make sauce and pour over batter. Bake at 350 degrees for 45 to 50 minutes. Cool in pan. Serve with ice cream or whipped cream. NOTE: This recipe has no eggs and little butter.

APRICOT UPSIDE DOWN GINGER BREAD CAKE
3 tbsp. butter
1 1/2 c. brown sugar
1 to 1 1/2 c. drained, canned apricots
1/2 c. shortening
2 eggs, beaten
1 c. molasses
2 1/2 c. sifted cake flour
2 tsp. soda
2 tsp. ginger
1/2 tsp. salt
1 c. sour milk
In skillet: Melt butter, add 1 cup of the brown sugar and stir until melted. Arrange apricots cut side up. Cream shortening. Add 1/2 cup brown sugar and cream until fluffy. Add eggs, molasses and beat. Sift flour, salt, soda, ginger; add alternately with sour milk. Pour over apricots. Bake 325 to 350 degrees, 35 to 50 minutes. Serve with whipped cream.

UPSIDE DOWN DATE CAKE
1 tbsp. margarine
1/2 c. sugar
1 c. flour
1/2 tsp. soda
1 tsp. baking powder
1/4 tsp. nutmeg
1/2 c. milk
1/2 c. dates, cut up
1/2 c. nuts
1 tsp. vanilla
SAUCE
3/4 c. brown sugar
1 tbsp. margarine
1 c. hot water
Cream margarine and sugar. Sift dry ingredients. Add vanilla to creamed mixture, then milk alternately with flour mixture. Stir dates and nuts in last. Place batter in greased dish. Heat sauce ingredients and pour over batter. Bake at 350 degrees 30 minutes.

BLUEBERRY UPSIDE DOWN CAKE
1 pt. blueberries
1/2 c. sugar
1/4 c. shortening
1 egg
1 c. flour
1 1/2 tsp. baking powder
1/8 tsp. salt
1/2 c. milk
Pour washed blueberries into buttered casserole (1 1/2 quart size). Sprinkle with 1/4 cup sugar. Cream 1/2 cup sugar and 1 egg together. Sift together flour, baking powder, and salt. Add this to creamed mixture alternately with 1/2 cup milk. Bake at 375 degrees for 45 minutes. Spoon out while hot and serve with whipped cream, ice cream, or milk.

UPSIDE DOWN APPLE CAKE
3 Granny Smith or other tart cooking apples
3 tbsp. lemon juice
1 tbsp. pumpkin pie spice
1/4 c. butter
1 (16 oz.) pkg. golden pound cake mix
2 eggs, for use in cake mix
2 tsp. grated orange peel (optional)
Core apples, cut into slices. Toss with lemon juice and spice. Melt butter in a 10 inch cast iron or oven proof skillet. Remove from heat. Stir in brown sugar. Arrange apple slices in skillet in circular pattern. Pour in any juice remaining in bowl. Mix cake mix according to package directions, using the 2 eggs; add peel if desired. Pour batter over apples. Bake at 350 degrees for 40 to 45 minutes. Cool completely in pan before turning onto platter. Serve with vanilla ice cream.

PEACH & BLUEBERRY UPSIDE DOWN CAKE
3 med. peaches
6 tbsp. lite brown sugar
1/2 c. blueberries
1 c. flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 stick butter
1/2 c. sugar
1 egg
1 tsp. vanilla
1/4 c. milk
Grease 8 inch round cake pan. Peel and slice peaches then arrange in bottom of pan, coming up sides slightly. Sprinkle brown sugar over peaches. Scatter berries. Toss together flour, baking powder and salt. Cream butter and sugar, then add egg and vanilla. Add dry ingredients alternating with milk. Spread over fruit. Bake at 375 degrees for 35 to 40 minutes. Cook on wire rack for 5 minutes. Loosen and turn onto plate.

UPSIDE DOWN RAISIN CARROT CAKE
1 c. raisins
1 1/2 c. flour
1 can (20 oz.) pineapple slices
1/2 tsp. baking powder
1/2 c. margarine
1/2 c. brown sugar, packed
1/2 tsp. ground cinnamon
3/4 c. granulated sugar
1/2 tsp. salt
2 eggs
1/4 tsp. ground ginger
1 tsp. vanilla
1 c. shred carrots
Drain pineapple, reserve 1/2 cup syrup. Melt 1/4 cup margarine in 10 inch oven proof skillet. Blend in brown sugar, arrange pineapples over sugar mixture and top with 1/2 raisins. Beat remaining 1/4 cup margarine with granulated sugar until fluffy. Beat eggs, vanilla and carrots. Combine dry ingredients. Beat 1/3 dry ingredients into creamed mixture. Beat in 1/2 reserved syrup until blended. Repeat ending.

FUDGE UPSIDE DOWN CAKE
3/4 c. sugar
1 tbsp.butter
1/2 c. milk
1 c. flour
1/4 tsp. salt
1 tsp. baking powder
1 1/2 tbsp. cocoa
1/2 c. chopped nuts
TOPPING
1/2 c. sugar
1/2 c. brown sugar
1/4 c. cocoa
1 1/2 c. boiling water
Cream sugar, butter and milk. Sift flour, salt, baking powder and cocoa and add to creamed mixture. Place cake mixture in buttered and floured pan, a 9 x 9 inch pan. Sprinkle with nuts. TOPPING: Combine sugars and cocoa. Sprinkle over batter. Cover with hot water. Bake at 350 degrees for 30 minutes.

UPSIDE DOWN GERMAN CHOCOLATE CAKE
1 c. pecans, chopped
1 c. coconut
1 German chocolate cake mix
1 (8 oz.) pkg. cream cheese
1/2 c. butter, softened
1/2 c. powdered sugar
Spread pecans and coconut in bottom of greased 9 x 13 inch pan. Mix German chocolate cake according to box directions and pour over pecans and coconut. Cream together cream cheese, butter and powdered sugar and pour over cake. Bake at 350 degrees for 45 minutes. When removed it will be wiggly. Let stand for 30 minutes to cool. Turn over on cookie sheet and cut.

EASY PEACH UPSIDE DOWN CAKE
1 pkg. yellow or white cake mix
1 (16 oz.) can peaches, drained & sliced
1/8 c. margarine (1/4 stick)
1/2 c. brown sugar
Whipped cream (optional)
Preheat oven to 350 degrees. Generously grease 9 x 13 inch pan with margarine. Arrange peach slices in pan until evenly covered. Sprinkle with brown sugar. Prepare cake mix according to package directions. Spoon over peaches, covering well. Bake for 55 to 60 minutes. Top should spring up when touched in middle. Remove from oven and serve with whipped cream, if desired or cover and refrigerate and serve cold.

OLD FASHION PINEAPPLE UPSIDE DOWN CAKE
1 c. brown sugar
1 yellow cake mix
1 can of crushed pineapple
1 tbsp. butter
Take old iron skillet (deep one), butter the bottom and sides with butter. Pour brown sugar on bottom of skillet. Cover the bottom well. Pour can of crushed pineapple on top of brown sugar. Mix cake mix as box directs. Pour on top of brown sugar and bake at 350 degrees for 50 minutes.

 


PINEAPPLE UPSIDE DOWN CAKE
1-1/2 sticks margarine
2 c. light brown sugar, packed
Pineapple & juice
3 eggs
1 c. sugar
1 tsp. vanilla
1 1/2 c. flour
2 tsp. baking powder
1/4 tsp. salt
Use 9 or 10 inch iron skillet or round pan. Melt margarine over low heat in skillet. Remove from heat, add brown sugar. Mix together 8 slices of pineapple or 2 cups crushed pineapple (drained). Pour evenly over margarine and sugar. Separate eggs in large bowl. Beat yolks until light and smooth. Add sugar with 1/2 cup pineapple juice and vanilla. Beat until sugar is well dissolved. Sift flour, baking powder and salt. Mix well. Beat egg whites until stiff then fold into the above mixture. Pour onto the margarine, sugar and pineapple mixture. Bake at 350 degrees for 35 to 45 minutes. Let cool for 10 minutes, put plate over skillet or pan and dump upside down.

UPSIDE DOWN PUMPKIN CAKE
1 lb-13 oz. can pumpkin
2 tsp. cinnamon
1/2 tsp. ginger
3 eggs, beaten
1 1/4 c. sugar
2 tsp. nutmeg
1 (12 oz.) can evaporated milk
Mix all ingredients together and pour into a buttered 9×13 inch pan. Pour or crumble 1 box yellow cake mix over pumpkin mixture. Top with chopped walnuts or pecans. Melt 1 cup butter and pour over chopped nuts. Bake 1 hour at 350 degrees. Serve with whipped cream, if desired. Serves: 12-15.

CHERRY UPSIDE DOWN CAKE
3 tbsp. of butter (melted and put in round pan)
1/2 c. brown sugar
1 can Cherries in water, drained
1-1/2 c. flour
2 tsp. baking powder
1/4 tsp. salt
1/3 c. shortening, spry
2/3 c. sugar
1 egg
3/4 tsp. vanilla
2/3 c. milk
Mix spry and sugar; add egg and vanilla. Next, add flour, baking powder and salt; mix together then add milk. Pour cake mix over cherries. Bake for 20 to 30 minutes in 350 degree oven.

CHOCOLATE CHERRY UPSIDE-DOWN CAKE
1 tbsp. cold water
1 tbsp. cornstarch
1/4 to 1/2 tsp. almond extract (optional)
1 (21 oz.) can cherry pie filling
1 2/3 c. flour
1 c. sugar
1/4 c. Hershey’s cocoa
1 tsp. baking soda
1/2 tsp. salt
1 c. water
1/3 c. vegetable oil
1 tsp. vinegar
1/2 tsp. vanilla
Heat oven to 350 degrees. Combine cold water, cornstarch and almond extract, if desired. Stir in cherry pie filling; blend well. Spread evenly on bottom of ungreased 9×9 inch pan. Set aside. Combine flour, sugar, cocoa, baking soda and salt. Add water, oil, vinegar and vanilla. Stir or whisk until batter is smooth and well blended. Pour evenly over cherry mixture. Bake 40-45 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Invert onto serving plate. Serve warm.

DREAM WHIP UPSIDE DOWN CAKE
1 c. brown sugar, firmly packed
1/3 c. oleo or butter, melted
1 lg. can chunked or crushed pineapple, drained
Maraschino cherries
1/2 c. nuts, chopped
1 pkg. yellow cake mix
1 pkg. Dream Whip
4 eggs
1 c. pineapple juice
Combine sugar and butter in 9 x 13 inch pan. Cover with pineapple. Place cherries amongst pineapple. Sprinkle with nuts and 1/2 cup pineapple juice. Set aside. Combine cake mix, dry package of Dream Whip, eggs and remaining pineapple juice. Blend until moistened and then beat for 4 minutes. Carefully spoon cake mixture over pineapple mixture in bottom of pan. Bake at 350 degrees for 40 to 50 minutes. Let stand for 10 minutes and turn over on a large pan or tray. Serve warm or cold with Cool Whip.

PEANUT BUTTER UPSIDE DOWN CAKE
TOPPING
1/4 c. butter
1/4 c. peanut butter
1 c. brown sugar, firmly packed
2 tsp. water
1/2 c. chopped peanuts
1/2 c. whole peanuts
BATTER
1 c. sifted all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
3 eggs
1 c. sugar
1/4 c. water
1 tsp. lemon extract
Make the topping first. Get a heavy 9 to 10 inch skillet; add butter and heat until melted. Stir in brown sugar, peanut butter and water smoothly. I mix in both chopped and whole peanuts. Smooth over bottom skillet evenly. Make batter. Start your oven at 350 degrees. Sift flour, baking powder and salt together. Beat eggs slightly. Add sugar to eggs gradually and beat vigorously. Use an electric mixer. Beat until mixture is smooth and thick. Stir in flour mixture alternating the water and lemon extract. Pour over peanut topping and bake 30 to 35 minutes or until cake tests done. Loosen from skillet with knife, invert over serving platter.

APRICOT UPSIDE DOWN CAKE
3 lg. tbsp. butter or Imperial margarine
1 1/2 c. light brown sugar (C&H)
2 (17 oz.) cans apricot halves (Del Monte)
1 1/2 c. sugar
3 egg yolks, beaten
1 1/2 c. flour
1 1/2 tsp. baking powder
Pinch of salt
3 egg whites, beaten stiff
1/2 c. water
Grease 12-inch cast iron frying pan. Cream together brown sugar and butter and pack in bottom of fry pan. Drain apricots and place upside down on top of sugar mixture. Set aside and preheat oven to 350 degrees. Mix 1 1/2 cups sugar with 3 beaten egg yolks. Mix 1 1/2 cups flour with 1 1/2 teaspoons baking powder and salt. Add slowly 1/2 cup water. Beat egg whites until stiff. Fold in to batter gently. Pour over apricots. Bake 50-60 minutes. Invert immediately onto large round serving plate.

BARBECUED MEATBALLS RECIPE
1 lg. can evaporated milk
3 lbs. hamburger
2 eggs
2 c. quick oatmeal
2 tsp. salt
1/2 c. onions, chopped
1/2 tsp. garlic salt or powder
1/2 tsp. pepper
2 tsp. chili powder
3 c. (32 oz.) catsup
4 tsp. liquid smoke
1 lb. brown sugar (2 1/4 c. packed)
1 c. onions, chopped

Combine first 9 ingredients; form into little meatballs. For sauce, combine catsup, liquid smoke, brown sugar and onions; bring to a boil. Pour over meatballs. Bake at 350 degrees for 40 to 60 minutes. Makes 50 to 70 meatballs.

 

SPAGHETTI AND MEATBALLS RECIPE
1 lb. hamburger meat
2 (8 oz.) cans tomato sauce
1 tsp. spaghetti seasoning
1 tsp. garlic salt
1 tsp. pepper
1 tsp. Salt

Form hamburger meat into small meatballs. Brown over medium heat. Drain grease. Add tomato sauce and seasonings – simmer approximately 45 minutes to 1 hour. Serve with tossed salad and garlic bread.

 

MEXICAN FIESTA RECIPE
1 lb. hamburger meat
1 pkg. taco mix
1 (16 oz.) can whole tomatoes
1 can Nacho cheese soup
1/2 c. milk
1 lg. pkg. yellow rice

Brown hamburger meat and drain. Add taco mix and tomatoes. Heat soup and 1/2 cup milk. Cook yellow rice by directions on package. Layer rice, meat and cheese. Bake at 350 degrees for 20 minutes. Can be served with Nacho chips, lettuce, tomatoes and sour cream, if desired

 

CHILI RECIPE
1 lb. hamburger
1 (16 oz.) can Mexican chili beans
1 (16 oz.) can tomatoes
1 tbsp. brown sugar
1 tsp. chili powder (or to taste)
Salt and pepper to taste
1 sm. onion, chopped

Brown hamburger and onion. Add salt and pepper to taste. Add beans, tomatoes, brown sugar and chili powder. Let simmer slowly for about 15 minutes.

 

CINCINNATI CHILI RECIPE
1 qt. water
2 lbs. lean hamburger
1 tsp. cinnamon
1 tsp. cumin seed or ground cumin
2 lg. onions, chopped
1 tsp. Worcestershire sauce
1 toe garlic, crushed
2 tbsp. chili powder
1 tsp. black pepper
1/2 tsp. red pepper or chili pepper
1 tbsp. salt
1 1/2 tsp. ground allspice
1 (16 oz.) can tomato paste
1 1/2 tbsp. cider vinegar
3 lg. whole bay leaves
Crumble raw (do not brown) hamburger into water. Add all ingredients. Bring to boil, then simmer for 3 hours. Remove garlic toe and bay leaves.

 

TACO SOUP RECIPE
2 lb. hamburger
Onion
1 pkg. taco seasoning
1 tsp. salt
1/2 tsp. pepper
1 1/2 c. water
1 (7 oz.) can green chilies
1 pkg. ranch style dressing mix
1 can hominy, drained
2 cans stewed tomatoes
1 can Rotel tomatoes
2 cans pinto beans
1 can jalapeno pinto beans
Brown hamburger; add all other ingredients and simmer 25 – 30 minutes. Top with grated cheese if desired.

 

BEEFY MEXICAN SOUP RECIPE
1 lb. hamburger
1 med. onion, chopped, about 1/2 c.
1/4 c. chopped green pepper
1 pkg. Hamburger-Helper for chili tomatoes
6 c. water
1 tsp. chili powder
1/2 tsp. garlic salt
1/4 tsp. salt
1 (16 oz.) can whole tomatoes
1 (8 oz.) can whole kernel corn
1 can pitted ripe olives
Cook and stir hamburger, onion and green pepper in large pot until beef is brown. Drain, stir in sauce — mix from hamburger helper, water, chili powder, garlic salt, salt, tomatoes with liquid; break tomatoes up with fork. Heat to boiling, stirring often. Reduce heat; cover and simmer 10 minutes, stirring occasionally. Stir in macaroni and corn with liquid and olives. Cover and cook 10 more minutes.

 

EASY CROCK POT SPAGHETTI SAUCE RECIPE
1 lb. hamburger
1/2 c. chopped onion
1/2 c. chopped bell pepper
1 c. chopped celery
1 clove minced garlic
1 tsp. Italian herb seasoning
1 can stewed tomatoes
1 can tomato paste
1 lg. can tomato sauce
1 lg. can water
1 pkg. spaghetti sauce seasoning
Brown hamburger with onion, bell pepper and garlic. Drain well and put into crock pot with all other ingredients. Have crock pot on high until sauce comes to a boil and then turn it to low and simmer for 6 hours. Serve hot over favorite noodles (our family likes egg noodles) and goes well with the garlic bread, and a fresh salad. Chopped bell pepper and celery can be kept in the freezer until ready to use. Be sure to rinse well before adding to any recipe to remove freezer taste.

 

HAMBURGER CROCK POT SOUP RECIPE
1 lb. hamburger
1 lg. can tomato juice
1 c. chopped onion
1 c. chopped celery
1 c. noodles or rice
Season with salt and pepper as desired
Tear hamburger in small pieces, place in bottom of crock pot. Add tomato juice, and turn crock pot to low; simmer. One hour later, add vegetables and let simmer 4-6 hours. Before serving, add rice or noodles, Turn crock pot, setting to high and cook additional 1/2 hour. Reduce heat and eat.

 

CROCK POT BEANS RECIPE
2 cans pork ‘n beans
1 can lima beans, drained
1 can kidney beans, drained
1 lb. hamburger meat
3/4 lb. bacon, chopped into pieces
1 onion, chopped
1 c. catsup
1/4 c. brown sugar
3 tbsp. white vinegar
3 tbsp. liquid smoke
1/2 tsp. each of salt & pepper

Brown together and drain hamburger, bacon and onion. Mix all and cook low 4 to 6 hours in crock pot

 

 

PUMPKIN BARS
 1 (18 1/4 or 18 1/2 oz.) pkg. Yellow cake mix
1/4 c. vegetable oil
4 eggs
1/2 c. nuts, chopped
1 (16 oz.) can Comstock solid pack pumpkin
1 (14 oz.) can Eagle Brand sweetened condensed milk
1 tsp. almond extract
1/2 tsp. ground cinnamon
1/2 tsp. salt
Preheat oven to 350 degrees. Reserve 1/2 cup dry cake mix. In large bowl, combine remaining cake mix, oil and 1 egg; beat until crumbly. Stir in nuts. Press firmly on bottom of 13 x 9 inch baking pan. In same bowl, combine remaining ingredients; mix well. Pour over prepared crust. Bake 50 minutes or until set, cool. Cut into bars. Garnish with nuts or as desired.

 

ALMOND BARS
1 pkg. yellow pudding cake mix
1/3 c. margarine, softened
1 c. ground or finely chopped almonds
1 c. powdered sugar
1 tsp. almond extract
4 egg whites
1/2 c. chopped almonds
Heat oven to 350 degrees. Grease a 13 x 9 inch pan. In large bowl, combine cake mix and margarine at low speed until crumbly. Reserve 1/2 cup crumbs for topping. Press remaining crumbs in bottom of prepared pan. In same large bowl, beat ground almonds, powdered sugar, almond extract and egg whites on highest speed for 4 minutes. Pour evenly over crumbs. Combine 1/2 cup reserved crumbs and chopped almonds; sprinkle over egg white mixture. Bake for 20 to 30 minutes or until light golden brown. Cool. Cut into bars.

 

CARROT CAKE
1 pkg. Super Moist carrot cake mix
1 can (8 oz.) crushed pineapple
1 can (8 1/4 oz.) sliced carrots or
grated carrots, drained
1/4 c. vegetable oil
2 eggs
1 tsp. ground nutmeg
Preheat oven to 350 degrees. Mix all ingredients in ungreased 13 x 9 inch pan. Stir vigorously for 1 minute. Bake cake for 35 to 40 minutes, cool and frost with Cream Cheese Raisin Frosting.

FROSTING:
1 pkg. Betty Crocker cream cheese frosting
Mix as directed and add 1/2 cup raisins, if desired.

 

OLD FASHIONED OATMEAL COOKIE

1 pkg. Duncan Hines spice cake mix
2 1/2 c. uncooked rolled oats
2 eggs
3/4 c. cooking oil
1/2 c. milk
1 c. raisins
1 c. chopped nuts
1/4 c. dark brown sugar
Combine all ingredients and mix well. Drop from a teaspoon onto an ungreased cookie sheet. Bake at 350 degrees for about 12 minutes.

 

PEACH CAKE
1 pkg. lemon pudding recipe cake mix
1 (1 lb. 5 oz.) can peach pie filling
3 eggs
TOPPING:
1/2 c. flour
1/2 c. sugar
1/4 c. margarine
1/2 c. nuts
Mix cake mix, pie filling, and eggs. Beat until peaches are in small pieces. Spread in greased and floured 9 x 13 inch pan. Mix Topping ingredients and sprinkle on top of batter. Bake at 350 degrees for 40 to 45 minutes until center springs back when touched lightly.

 

LEMON SUPREME CAKE
1  Duncan Hines Lemon Supreme cake mix
1/2 c. oil
4 eggs
1 1/3 c. water
1 sm. pkg. lemon jello
FROSTING:
1/4 c. lemon juice
Powdered sugar
Add ingredients to dry cake mix. Bake at 350 degrees for 30 minutes. Frost right out of the oven by mixing lemon juice with enough powdered sugar to make a smooth consistency. Cool.

 

CINNAMON BUNDT CAKE
1 pkg. yellow cake mix
1 pkg. vanilla instant pudding
3/4 c. Wesson oil
3/4 c. water
4 eggs
1 tsp. vanilla
Mix together at high speed for 8 minutes. Grease bundt pan well with pastry brush. Sprinkle 1 cup nuts in pan; spread around. Nuts will cling to grease! Place 1/3 of batter in pan; sprinkle with cinnamon and sugar mixture. Place another 1/3 of mixture in pan; sprinkle with cinnamon and sugar. Place remaining 1/3 of batter in pan. Bake at 350 degrees for 1 hour or more.

 

LEMON POUND CAKE
1 box yellow cake mix
2/3 c. salad oil
4 whole eggs
1 pkg. lemon Jello
1/2 c. warm water
Heat oven to 350 degrees. Grease and dust lightly with flour 1 (10″) tube cake pan. Dissolve Jello in warm water. Empty cake mix into mixing bowl. Add salad oil and beat two minutes. Add eggs, one at a time beating after each addition. Stir in Jello. Bake 45 to 50 minutes or until straw comes out dry. Cool in pan. Dribble topping slowly over top and sides of cake.  TOPPING: Combine two cups sifted confectioners’ sugar with the juice of one orange.

 

PECAN BARS
1 pkg. yellow cake mix, reserve 2/3 c. for filling
1/2 c. butter or margarine, melted
1 egg
1 c. chopped pecans
FILLING:
2/3 c. cake mix
1/2 c. brown sugar, packed
1 1/2 c. dark corn syrup
3 eggs
Combine dry cake mix in large mixing bowl with melted butter and 1 egg. Mix until crumbly. Press mixture into generously greased (bottom and sides) 13 x 9 inch baking pan. Bake in a 350 degree oven for 15 to 20 minutes until light golden brown. Meanwhile, prepare filling. Combine all filling ingredients in large mixing bowl. Beat at medium speed for 1 to 2 minutes. When the cake has baked for 15-20 minutes, remove from oven and pour filling over partially baked crust. Sprinkle with pecans. Return pan to oven. Bake for 30 to 35 minutes longer until filling is set. Cut into 36 bars when cake is almost cool.

 

SOUR CREAM PUDDING POUND CAKE
1 yellow cake mix
1 (4 oz.) pkg. instant lemon flavor pudding mix
1 c. sour cream
1/3 c. oil
4 eggs
Combine all ingredients in a large mixer bowl. Blend at medium speed for 4 minutes. Pour into 2 greased loaf pans. Bake at 350 degrees for 45 to 50 minutes.

 

LEMON COOKIES

1 (18.25oz) pkg. PILLSBURY moist supreme lemon cake mix

1 c. crisp rice cereal

1/2 c. oleo or butter

1 egg lightly beaten

Heat oven to 350 degrees. In a large bowl combine all ingredients. Blend well. Form into

1 inch balls pressing firmly. Place 2 inches apart on ungreased cookie sheet. Bake for 9 to 12 minutes or until light golden brown around edges. Cool 1 minute. Remove from cookie sheet. Makes 3 to 4 dozen cookies. Note: Add 3 Tablespoons water with the chocolate cake mix.

 

CHOCOLATE BIT COOKIES

3/4 c. white sugar

3/4 c. brown sugar

2 eggs

1 c. oleo

1/2 tsp. water

1 tsp. vanilla

3 c. flour

1 tsp. salt

1 tsp. soda

1 to 2 chocolate bits or M&M’s candies

Mix all ingredients except flour, salt, soda, and chocolate bits; mix well. Add flour, salt, and soda; mix well. Stir in chocolate bits. Drop on ungreased baking sheet. Bake at 375 degree for 10 minutes.

 

PECAN PRALINE GRAHAM CRACKER COOKIES

Graham crackers

1 c. sugar

2 sticks butter

1 c. chopped pecans

Grease a cookie sheet well and line with graham crackers.

In small sauce pan cook white sugar and butter. Bring to boil and boil 3 minutes. Add pecans to this and spread evenly over the graham crackers. Put in 350 degree oven and bake for 10 minutes. After it has cooled, break or cut into squares. Don’t use margarine.

 

MICROWAVE BROWNIES

1/2 c. margarine

2 sq. unsweetened chocolate

1 c. sugar

2 eggs

3/4 c. self-rising flour

1 tsp. vanilla

3/4 c. chopped nuts

Grease a 9 inch glass baking dish; set aside. In a microwave-safe dish, combine butter and chocolate. Microwave at MEDIUM for 2 to 4 minutes or until melted, stirring occasionally. Stir in sugar, eggs, flour, vanilla, and nuts in the order given. Spread in prepared pan. Place dish on inverted saucer in microwave oven. Microwave on HIGH for 4 to 6 minutes, rotating dish 1/4 turn every 2 minutes. Cool directly on counter top.

 

CHOCOLATE OATMEAL COOKIES

3 c. sugar, 1/2 c. cocoa

3 sticks margarine

3/4 c. milk

4 1/2 c. quick oats

3/4 c. peanut butter

Mix sugar, cocoa, margarine, and milk. Bring to a boil on medium heat. Boil 7 minutes. Remove from heat. Stir in peanut butter and oats. Spoon onto wax paper. Do not use fine or extra fine sugar. Blue Bonnet margarine works best.

 

APPLE SQUARES

1 c. sugar

1 egg

1/2 c. oil

1 tsp. vanilla

1/2 tsp. salt

2 c. diced apples

1 c. raisins

1 1/2 c. plain flour

1/2 tsp. cinnamon

1/2 tsp. soda

Mix sugar, egg, oil, vanilla, and salt. Add apples, raisins, flour, cinnamon, and soda. Press in 9×12 inch pan. Sprinkle with cinnamon and sugar. Bake at 350 degrees for 40 or 45 minutes. Cool and cut in squares.

 

CAKE MIX COOKIES

1 pkg. cake mix

1/2 c. (packed) brown sugar

2 Tbsp. soft butter

2 Tbsp. honey

2 eggs

1 c. chopped nuts

Combine cake mix, brown sugar, butter, honey, and eggs. Stir in nuts. Drop by spoonfuls onto cookie sheet. Bake at 375 degrees for 10 to 12 minutes. Yields 5 dozen.

 


CHOCOLATE CHIP COOKIES

1 c. butter

1 c. brown sugar

1 tsp. vanilla

1-12 oz. pkg. chocolate chips

1 1/2 c. chopped nuts

1 c. sugar

2 eggs

2 c. flour

2 1/2 c. Quaker Oats (bring to a powder in blender)

1 tsp. baking powder

1/2 tsp. salt

4 oz. Hershey’s bar, melted

Cream butter, eggs, sugar, and vanilla. Mix flour, powdered oats, salt, and baking powder in separate bowl. Mix creamed and dry ingredients. Add chocolate chips, melted chocolate bar, and nuts. Place dough (golf ball size or smaller) on an ungreased cookie sheet. Bake at 350 degrees for 8 minutes.

 

COOKIE BARS

1/2 c. margarine or butter

1 1/2 c. graham cracker crumbs

1-14 oz. can Eagle Brand milk

1-12 oz. pkg. semi-sweet chocolate chips

1 c. Reese’s peanut butter chips

1 c. peanut butter chips or 1 c. chocolate chips and 1 1/2 tsp. shortening (optional garnish)

Preheat oven to 350 degrees (325 degrees for glass dish). In 13×9 inch baking dish, melt margarine in oven. Sprinkle crumbs evenly over melted margarine. Pour Eagle Brand milk evenly over crumbs. Top with chocolate chips and peanut butter chips. Press down firmly. Bake for 25 to 30 minutes or until lightly browned. Cool. TO GARNISH: Melt 1 cup peanut butter chips or 1 cup chocolate chips with 1 1/2 teaspoons shortening. Drizzle over top.

 

TEA CAKES

3 eggs

2 c. sugar

3/4 c. margarine

1 tsp. pure vanilla extract

3 to 4 c. self-rising flour

Gradually add sugar to beaten eggs. Add margarine and vanilla. Add flour, enough for stiff dough. Roll very thin and cut out. Bake at 350 degrees for 8 to 10 minutes or until lightly browned.

 

TEA CAKES

1 c. sugar

1/2 c. butter

1 tsp. vanilla flavoring

2 eggs

1/4 tsp. salt

2 1/4 c. self rising flour

Mix sugar and butter. Add eggs, salt, and vanilla. Mix well. Add flour, a little at a time. After mixing this, roll dough out and cut with cookie cutter. Place on ungreased cookie sheet. Preheat oven at 450 degrees. Turn oven to 375 degrees and bake for 8 to 10 minutes.

 

LACE COOKIES

1 c. oatmeal

1 c. sugar

3 Tbsp. flour

1 egg, beaten

1 stick margarine, melted and cooled

1 tsp. vanilla

Mix sugar, oatmeal, flour, and salt if desired. Add remaining ingredients and refrigerate, covered, for 4 hours or overnight. Drop by 1/2 teaspoon on unbuttered foil on cookie sheet. Bake at 325 degrees for 12 minutes or until slightly browned. Cool on foil before removing. Place cookies far apart or they will run together.

 

LEMON AND ORANGE COOKIES

1 c. shortening

2/3 c. sugar

2 egg yolks

1 tsp. vanilla

2/3 tsp. salt

2 Tbsp. orange rind, grated

2 Tbsp. lemon rind, grated

2 c. flour

2 egg whites

1/4 c. chopped pecans

Blend shortening and sugar. Add egg yolks, vanilla, orange, and lemon rinds; mix well. Add flour and salt. Roll into small balls; dip in egg whites and then into chopped pecans. Place on lightly greased cookie sheet and flatten with a fork. Bake for 12 minutes at 350 degrees.

 

LEMON SQUARES

1 1/2 c. flour

1 1/2 sticks margarine

1/2 c. powdered sugar

3 eggs

1 1/2 c. sugar

3 Tbsp. flour

1/8 tsp. salt

1/3 c. lemon juice

Mix flour, margarine, and powdered sugar. Press into 9×13 inch pan and bake for 20 minutes at 325 degrees. Remove and allow to cool. Mix eggs, sugar, flour, salt, and lemon juice; pour over baked crust. Bake for 25 minutes in 325 degree oven. Cool and sprinkle with powdered sugar if desired.

 

MONSTER COOKIES

1 stick margarine

1/2 lb. brown sugar

1 c. sugar

3 eggs

1/2 Tbsp. white syrup

Vanilla

2 tsp. soda

1 Tbsp. peanut butter

6 oz. chocolate chips

1 c. flour

4 c. oats

1 lb. M &M’s, plain

Mix. Drop on greased cookie sheet. Bake for 10 to 15 minutes at 350 degrees.

 

NEIMAN-MARCUS CHOCOLATE CHIP COOKIES

2 c. sugar

2 c. butter

4 eggs

2 tsp. vanilla

4 c. plain flour

5 c. blended oatmeal (use blender to blend oatmeal)

1 tsp. salt

2 tsp. baking powder

2 tsp. baking soda

24 oz. semi-sweet chocolate chips

1-8 oz. Hershey’s bar, grated

3 c. chopped pecans

Cream butter and sugar. Add eggs and vanilla. Mix with flour, oatmeal, salt, baking powder, and soda. Add chips, grated chocolate, and nuts. Roll into 1 inch balls. Place 2 inches apart on ungreased cookie sheet. Bake for 6 to 10 minutes at 375 degrees. Don’t overcook..

 

OATMEAL COOKIES

1/2 c. margarine

1/2 c. sugar

1/2 c. brown sugar

1 1/8 c. flour

1/4 tsp. salt

1/2 tsp. soda

1 egg

1/2 c. raisins

1/2 c. dates, chopped

1 c. nuts, chopped

1 tsp. vanilla

1 c. oats

1 Tbsp. water (no more)

Greased cookie sheet. Heat oven to 375 degrees. Mix margarine and sugars. Add egg, water, and vanilla. Mix flour, salt, and soda, then add raisins, dates, nuts, and oats. This dough will be very stiff. Do not add any water. Drop on cookie sheet. Bake for 8 to 9 minutes. If you use self-rising flour, leave out salt and soda.

 

MOLASSES COOKIES

8 c. all-purpose flour

4 tsp. baking soda

1/4 tsp. salt

1 Tbsp. ginger

1 tsp. cinnamon

3 c. molasses

1 c. lard, shortening

1/2 c. butter (margarine)

10 Tbsp. boiling water

Sift, and then measure the flour. Sift 4 cups flour with the baking soda and salt. Combine the molasses, melted shortening, and boiling water. Blend well. To the molasses mixture, add the remaining 4 cups flour. Stir until smooth. Add the dry ingredients gradually, beating after each addition. Chill for 1 hour. Turn onto a lightly floured board. Roll ¼ inch thick. Cut with a large cookie cutter. Sprinkle with sugar. Bake at 425 degrees for 15 minutes.

 

PEANUT BUTTER CHOCOLATE SQUARES

2 sticks oleo

1 lb. box powdered sugar

12 oz. semi-sweet chocolate chips

1 c. peanut butter

1 1/2 c. graham cracker crumbs

Melt oleo in medium saucepan. Remove from heat and stir in peanut butter, graham cracker crumbs, and powdered sugar; mix well. Press mixture into ungreased 9×13 inch pan. Melt chocolate chips and spread over top of above mixture. Chill for 30 minutes or more. Cut into 1 1/2 inch squares.

 

PEANUT BUTTER BARS

1 c. peanut butter

2/3 c. melted butter

3 eggs

2 c. packed brown sugar

1 tsp. vanilla

1 c. sifted plain flour

1/2 tsp. salt

3/4 c. sifted powdered sugar

2 tsp. water

1/4 c. chocolate chips

1 Tbsp. shortening

Preheat oven to 350 degrees. In mixing bowl, combine peanut butter and melted butter. Add eggs, brown sugar, and vanilla; mix well. Stir in flour and salt. Beat till smooth. Spread in greased 13x9x2 inch pan. Bake in 350 degree oven for about 35 minutes or till toothpick inserted in center comes out clean. Meanwhile, stir together powdered sugar and water till smooth. In saucepan, melt chocolate mixture over warm cookies. Cool; cut into bars.

 

SNICKERDOODLES

1 1/2 c. sugar

1/2 c. softened margarine

1/2 c. shortening

2 eggs

2 3/4 c. all-purpose flour*

2 tsp. cream of tartar

1 tsp. baking soda

1/4 tsp. salt

3 Tbsp. sugar

3 tsp. ground cinnamon

Heat oven to 400 degrees. Mix 1 1/2 cups sugar, margarine, shortening, and eggs in large bowl. Stir in flour, cream of tartar, baking soda, and salt. Shape dough by rounded teaspoonfuls into balls. Mix 3 tablespoons sugar and the cinnamon; roll balls in mixture. Place about 2 inches apart on ungreased cookie sheet. Bake until set, 8 to 10 minutes. Immediately remove from cookie sheet. Makes about 6 dozen cookies. * If using self-rising flour, omit cream of tartar, baking soda, and salt.

 

SUGAR COOKIES

2 eggs

2/3 c. oil

1/2 tsp. vanilla

1/2 lemon

3/4 c. sugar

2 c. self-rising flour

Beat eggs. Stir in oil, vanilla, and lemon. Add sugar and flour; mix well. Drop on

ungreased cookie sheet. Mash with bottom of glass. Bake at 400 degrees for 10 minutes.

 

SUGAR COOKIES

2 sticks margarine

1 c. oil

1 c. sugar

1 c. powdered sugar

2 eggs

4 c. plain flour, unsifted

1 tsp. soda

1 tsp. salt

1 tsp. vanilla

Cream margarine, oil, and sugars. Add eggs; mix. Add flour, soda, salt, and vanilla. Mix well. Put in refrigerator overnight. Take 1 teaspoon of dough; roll into a ball. Place on cookie sheet. Flatten with bottom of glass dipped in sugar to keep from sticking. Bake in preheated oven at 350 degrees for 10 to 12 minutes.

 

TEA CAKES

2 sticks oleo

1 egg

1 tsp. vanilla

1/2 tsp. soda

1 c. sugar

2 1/2 c. flour

1/4 tsp. salt

Cream oleo, egg, sugar, and vanilla. Add flour, soda, and salt. Mix well. Make into 3 rolls and refrigerate till cold. Slice thin and bake at 350 degrees till light brown. May freeze dough.

 

TOLL HOUSE PEANUT BUTTER COOKIES

2 1/4 c. unsifted flour

2 1/2 tsp. baking powder

1/2 tsp. salt

2/3 c. softened butter

2/3 c. peanut butter

1 1/4 c. sugar

1 1/4 c. firmly packed brown sugar

1 tsp. vanilla

3 eggs

1-12 oz. pkg. Nestle semi-sweet chocolate morsels

Preheat oven to 350 degrees. In small bowl, combine flour, baking powder, and salt; set aside. In large bowl, combine butter, peanut butter, sugar, brown sugar, and vanilla; beat until creamy. Add egg, 1 at a time, beating well after each. Gradually beat in flour mixture. Stir in chocolate morsels. Drop by teaspoon onto cookie sheet. Bake for 8 to 10 minutes. Don’t over bake; will be too crunchy.

UNBELIEVABLE COOKIES

1 c. peanut butter

1 c. sugar

1 egg

Mix peanut butter and sugar together. Add egg and mix. Roll into balls. Put on an ungreased cookie sheet and flatten with a fork. Bake at 350 degrees for 10 minutes.

 

WAGON WHEEL COOKIES

2 c. sugar

4 eggs

2 tsp. vanilla

1/2 c. melted shortening

4 sq. melted chocolate

2 c. flour

2 tsp. baking powder

1 tsp. salt

1/2 c. chopped walnuts or pecans

Beat together sugar, eggs, and vanilla. Add shortening and chocolate. Add flour, baking powder, salt, and nuts. Blend well. Chill for several hours. Roll into balls and roll in confectioner’s sugar. Place on baking sheet, 2 inches apart. Bake at 350 degrees for 10 to 15 minutes.

 

BROWNIES

2/3 c. oil

2 c. sugar

4 eggs

1 1/3 c. self-rising flour

3/4 c. cocoa or less

2 tsp. vanilla

1/8 tsp. salt

Lightly grease (with Crisco) and flour well a 9×13 inch pan. Combine all ingredients and mix well by hand. Bake at 325 degrees for 35 to 40 minutes.

One cup of chopped pecans may be added if desired.

 

CREME DE MENTHE BROWNIES

1 box Betty Crocker supreme brownie cake mix

2 c. powdered sugar

1 stick butter, softened

2 Tbsp. crème de menthe

9 Tbsp. butter

1 3/4 c. chocolate chips

Mix and bake cake mix as directed on box. Do not over bake. Cool. Mix sugar, 1 stick of butter, and crème de menthe. Spread over cake. Melt 9 tablespoons butter and chocolate chips. Spread over the top. Refrigerate until the glaze is firm. DO NOT LEAVE IN REFRIGERATOR.

 

LEMON BARS

1 Duncan Hines yellow cake mix

2 eggs

1/3 c. oil

1 or 2 (8 oz.) pkg. cream cheese, softened

1/3 c. sugar

1 Tbsp. lemon juice

Mix cake mix, 1 egg, and oil until crumbly. Reserve 1 cup. Pat remainder of mixture into 9×13 inch pan. Bake at 350 degrees for 15 minutes. Beat cream cheese, sugar, 1 egg, and lemon juice until smooth and spread over baked layer. Sprinkle with 1 cup of reserved mixture. Bake for 15 minutes longer. Cool and cut.

 

LEMON BARS

2 c. flour

2 sticks butter (not margarine)

2 c. sugar

4 Tbsp. flour

1 tsp. baking powder

1/2 tsp. salt

5 Tbsp. fresh squeezed lemon juice

1/2 tsp. lemon rind

4 beaten eggs

Mix 2 cups sifted flour and 2 sticks melted butter. Press in bottom and sides of 11×15 inch cookie sheet. Bake at 325 degrees until golden brown, about 25 minutes. Mix sugar, 4 tablespoons flour, baking powder, salt, lemon juice, and lemon rind, then add beaten eggs. Pour onto crust and bake for 30 minutes at 350 degrees. Sprinkle with 1/2 cup powdered sugar after baked.

 

LEMON BARS

1/2 c. butter

1/4 c. powdered sugar

1 c. flour

2 eggs, beaten

2 Tbsp. flour

2 Tbsp. lemon juice

1 c. sugar

1/2 tsp. baking powder

1 Tbsp. grated lemon peel

Mix butter, powdered sugar, and flour. Pat in an oblong pan. Bake at 350 degrees for 15 minutes. Mix egg, 2 tablespoons flour, lemon juice, sugar, baking powder, and lemon peel. Pour over crust. Bake at 350 degrees for 15 minutes. Sprinkle with sugar. Cool

 

CINNAMON STICKS

1/2 lb. butter

1 1/2 tsp. cinnamon

1 c. sugar

1 egg yolk

2 c. sifted flour

1 c. chopped nuts

1 egg white

Cream butter and sugar. Add slightly beaten egg yolk. Add flour and cinnamon. Make dough and put in refrigerator to cool. When mixture is firm, spread on cookie sheet, a little less than 1/4 inch thick. Glaze top with just enough egg white to cover. Sprinkle with nuts and cook for 30 minutes at 300 degrees or until edges are brown even though it may not seem so in center.

 

FUDGE BROWNIES

1 stick butter

1 c. sugar

1 well beaten egg

4 tbsp. chocolate

1 c. flour

Dash of salt

1 tsp. vanilla

1/2 c. chopped nuts, optional

Cream butter and sugar. Add egg and mixing chocolate, flour, salt, vanilla, and nuts. Spray pan with Pam. Bake 325 degrees for 35 minutes.

 

LIGHT BROWNIES

1 c. self rising flour

1 c. brown sugar

1 stick oleo

1 egg

1 tsp. vanilla

Dash of salt

Mix all ingredients. Spray pan with Pam. Bake 325 degrees for 35 minutes.

 

FUDGY BROWNIES

1/4 c. baking cocoa

1/2 c. vegetable oil

2 eggs

1 c. sugar

1 tsp. vanilla extract

3/4 c. all-purpose flour

1/8 tsp. salt

1/2 c. chopped nuts

1/2 c. milk chocolate chips

In a small bowl, combine cocoa and oil until smooth. In another bowl, beat eggs. Add the sugar, vanilla and cocoa mixture; mix well. Stir in flour and salt just until moistened. Fold in nuts. Pour into a greased 8 in square baking pan, sprinkle with chocolate chips. Bake 325 for 30 minutes or until a wooden toothpick comes our clean. Cool on a wire rack.

 

PECAN HALVES COOKIES

1/2 c. margarine, softened

1/4 c. sugar

1 – 3 oz. pkg. cream cheese, softened

1 1/2 c. flour

Pecan halves

Confectioner sugar

Thoroughly blend margarine, cream cheese and sugar. Add flour and mix well. Shape teaspoon dough into balls. Press pecan halves in center of cookies. Bake 400 degrees for 12 minutes. Cool cookies a little bit and roll in confectioner sugar. Do not over cook.

 

BUTTER MELTIES

1/2 c. butter, softened

1/2 c. vegetable oil

1/2 c. sugar

1/2 c. confectioner sugar

1 egg

1/2 tsp. vanilla

2 1/4 c. all-purpose flour

1/2 tsp. baking soda

1/2 t. cream of tartar

In a mixing bowl, cream butter, oil and sugars. Add egg and vanilla. Combine flour, baking soda and cream of tartar; gradually, add to the cream mixture. Chill for several hours or overnight. Drop by rounded teaspoonfuls, 2 inches apart on ungreased baking sheet. Flatten with a fork dipped in flour; sprinkle with sugar. Bake 350 degrees for 13 to 15 minutes

 

CAKE MIX COOKIES

1 Duncan Hines cake mix, flavor of your choice

1/2 c. oil

2 eggs

2 Tbsp. water

Nuts, chocolate chips, cherries, or your choice

Mix first four ingredients together well. Add nuts or whatever you chose to put in them. Drop on cookie sheet with teaspoon. Bake 350 degree oven for 10 to 12 minutes. You can change these many different ways.

 

RICE KRISPIE TREATS

1 c. Karo syrup, light or dark

1 c. creamy or chunky peanut butter

1 c. sugar

6 c. Rice Krispie cereal

Grease a 9 x 13 x 2 inch pan. In a large saucepan over low heat stir together syrup, butter and sugar. Stirring constantly, bring to a boil for 3 minutes. Remove from heat and add cereal. Toss to coat well and press into pan. Cool and cut into squares.

 

CHEWY CREAM CHEESE COOKIES

1 – 3 oz. cream cheese

1 stick of butter (not margarine)

1/2 c. finely ground pecans

1 c. sugar

1 c. flour

Cream cheese and butter should be at room temperature. Cream butter, cream cheese and sugar until well blended. Add flour slowly until blended with mixture. Stir in nuts. Preheat oven to 375 degrees. Drop teaspoon size mixture onto un-greased cookie sheet. Press mixture with a glass dipped in water to form cookie. Bake until edges are slightly brown. DO NOT OVER COOK. I usually double the batch and use 8 ounces cream cheese instead of 6 ounces.

 

CHOCOLATE PEANUT CLUSTERS

2 Tbsp. peanut butter

1-6 oz. pkg. butterscotch morsels

1-6 oz. semi-sweet chocolate morsels

2 c. salted Spanish peanuts

Combine peanut better, butterscotch morsels, and chocolate morsels in a heavy saucepan. Place over low heat and cook, stirring constantly, until melted. Stir in peanuts. Drop by rounded teaspoonfuls onto waxed paper; chill until firm. Store in a covered container in refrigerator. Yields: About 4 dozen.

 

MICROWAVE COCOA FUDGE

3 2/3 c. (1 lb. box) powdered sugar, sifted

1/4 c. milk

1/2 c. cocoa

1/2 c. butter or margarine, cut into pieces

1 Tbsp. vanilla

1/2 c. chopped nuts, optional

Combine sifted powdered sugar, cocoa, milk, and butter or margarine in large microwave proof bowl. Microwave on HIGH for 2 to 3 minutes or until butter or margarine is melted. Stir until mixture is smooth. Stir in vanilla and nuts if desired; blend well. Spread into buttered 8 inch square pan; cool. Cut into squares.

 

CARAMEL CORN

1 c. dark Karo

1 c. light Karo

1 c. sugar

1 c. brown sugar

1 Tbsp. water

1/2 tsp. salt

1/4 c. butter

1/2 tsp. soda

6 qt. popped popcorn

Cook Karo, sugars, water, and salt to soft ball stage. Add butter. Cook to hard ball stage. Remove from heat. Add soda. While foaming, stir over 6 quarts of corn. Spread on table to cool.

 

CARAMEL CORN

20 c. dry popped corn

1 c. peanuts and/or pecans

2 c. brown sugar

1/2 c. corn syrup

1/2 c. sorghum molasses

1 c. margarine

1/2 tsp. soda

Combine sugar, corn syrup, molasses, and margarine; boil for 5 minutes (rolling  boil). Stir often. Remove from heat; add soda. Mix well. Quickly pour mixture over popped corn and nuts (in large pan). Mix well and cook in 250 degree oven for 1 hour. Stir every 15 minutes.

 

POPCORN BALLS

3/4 to 1 c. unpopped popcorn

1-10 1/2 oz. pkg. miniature marshmallows

1/2 c. butter

Pop the corn. Remove unpopped kernels. Melt marshmallows and butter in double boiler. Add food coloring if desired. Pour over popcorn. Shape into balls. Wrap in plastic wrap; tie with colored ribbons. Yield: 18 medium servings

BROWN SUGAR CANDY

2 c. white sugar

2 c. brown sugar

1/2 c. white Karo syrup

1 c. sweet milk

1 Tbsp. butter

Cook on medium heat until smooth and thickened. Beat while cooking. Before pouring on greased platter, add 1 cup walnuts (black) and 1 teaspoon vanilla. Beat.

 

CHOCOLATE FUDGE

1 c. white sugar

1 1/2 c. brown sugar

3 Tbsp. cocoa

1/4 tsp. salt

1/2 c. or 1/4 lb. butter

1/4 c. chopped pecans or walnuts

1 tsp. vanilla

1/2 c. milk

Cook all ingredients, except nuts and vanilla, to a soft ball stage. Add pecans or walnuts and vanilla as it cools; beat. Pour in lightly buttered dish; cut into squares.

 

CAN’T FAIL DIVINITY

1 1/2 c. sugar

Pinch of salt

1/3 c. water

1 pt. jar marshmallow crème

1/2 c. chopped nuts or candied fruit (optional)

1 tsp. vanilla (optional)

Boil sugar, water, and salt till it forms a hard ball (not too hard) in cold water. Place marshmallow crème in mixing bowl and slowly stir in hot syrup. Continue stirring until slightly stiff or holds a peak. Fold in nuts or candied fruit and flavor. Drop from spoon onto waxed paper or buttered plate.

 

PEANUT BRITTLE

2 c. white sugar

1 c. white Karo syrup

1/2 c. water

1 Tbsp. butter

2 c. raw peanuts

1/2 tsp. vanilla

1 1/2 tsp. soda

Spray Pam lightly on large cookie sheet and set aside (I use 2 small ones). Combine sugar, syrup, and water. Boil and stir constantly until thermometer reaches 220 degrees. Add nuts and butter; stir until thermometer reaches 300 degrees (about 15 minutes). Stir in soda and vanilla; mix quickly. After soda and vanilla are completely mixed, dump onto cookie sheet. Spread and let set until hardens. Break into pieces.

 

PEANUT BUTTER BALLS

16 oz. crunchy peanut butter

1 lb. confectioner’s sugar

1 stick margarine, softened

6 oz. chocolate chips

1/2 pkg. German’s chocolate

1/4 bar paraffin

Mix well peanut butter, confectioner’s sugar, and butter. Shape into balls. Melt

chocolates and paraffin in double boiler. Dip balls in chocolate. Let dry on wax paper.  Makes approximately 75 balls.

 

PEANUT BUTTER CRISPIX

1 stick oleo

12 oz. peanut butter chips

1 c. smooth peanut butter

1-14 oz. box Crispix

1 lb. powdered sugar

Melt and mix oleo, chips, and peanut butter. Pour this mixture over Crispix. Toss until coated. Pour out on wax paper. Separate and allow to dry. Store in airtight container. Delicious!

 

PEANUT BUTTER FUDGE

1 c. brown sugar

1 c. white sugar

1 tsp. vinegar

1 Tbsp. Karo syrup

1/2 c. sweet milk

1/2 c. peanut butter

1 tsp. vanilla

Cook in iron skillet until it can make a soft ball in cool water; remove from fire and add peanut butter and vanilla. Stir until mixed well. Pour in buttered dish and cut in squares. You can add nuts and/or coconut.

 

PECAN PRALINES

1 box light brown sugar

3/4 can evaporated milk (9 oz.)

3 Tbsp. butter

1 1/2 c. pecans

Mix all ingredients in a heavy pan. Cook over low heat until sugar is melted. Cook over medium heat to soft ball stage. Stir constantly. Remove from heat. Cool slightly; beat until mixture starts to thicken. Drop by tablespoon on wax paper or buttered foil.

 

PINK DIVINITY

3 c. sifted sugar

3/4 c. white syrup

3/4 c. water

3 egg whites

3 oz. box cherry Jell-O

1 c. chopped nuts

Cook sugar, water, and syrup in heavy saucepan until it forms a hard ball when dropped into cold water. When the syrup mixture is almost ready, beat egg whites until foamy and slowly add dry Jell-O while still beating; beat until stiff peaks form. Pour syrup slowly over egg white mixture, beating continually until thick. Add nuts. Pour into slightly buttered pan. When cool, cut into small pieces.

 

PEANUT BUTTER FUDGE

14 oz. can Eagle® Brand Sweetened Condensed Milk (NOT EVAPORATED MILK)

1/2 c. creamy peanut butter

6 oz. pkg. white chocolate squares or white baking bars, chopped

3/4 c. chopped peanuts

1 tsp vanilla extract

Line 8 inch square pan with foil, extending foil over edges. Butter foil; set aside. In large saucepan, heat Eagle Brand milk and peanut butter over medium heat until just bubbly, stirring constantly. Remove from heat. Stir in white chocolate until smooth. Immediately stir in peanuts and vanilla. Pour into prepared pan; spread evenly. Cool. Cover and chill 2 hours or until firm. Use foil to lift candy out of pan. Sprinkle with additional chopped peanuts if desired. Cut into squares. Store leftovers covered in refrigerator.

 

PEANUT BUTTER FUDGE

1 pkg. almond bark

1 c. creamy peanut butter

1 c. chopped nuts

Melt almond bark in microwave. Add peanut butter and chopped nuts. Pour in buttered container. Cut in small blocks.

 

PECAN TASSIES

Cheese Pastry:

1 pkg. (3 oz.) cream cheese

1/2 c. butter

1 c. sifted all purpose flour

Pecan Filling:

1 egg

3/4 c. brown sugar

1 Tbsp. butter

1 tsp. vanilla

Dash of salt

2/3 c. pecan pieces

Pastry:

Let cream cheese and butter soften at room temperature; blend together. Stir in flour. Chill 1 hour and then roll to 1/8 inch thickness. Cut into 3-inch circles. Place in ungreased miniature muffin pans (1 3/4 inch). Flute edges.

Pecan Filling:

Beat together egg, brown sugar, butter, vanilla and salt until smooth. Place pecan pieces in pastry lined muffin tins; add egg mixture. Bake at 325 for 25 minutes or until filling is set. Cool before removing from pans. Makes 2 dozen.

 

MEXICAN CHICKEN CASSEROLE
4 chicken breasts, cooked and cut into pieces or 2-3 cans boned chicken
1 can cream of mushroom soup
1 can cream of chicken soup
1 lg. can Pet milk
1 can chopped green chilies
2 pkgs. Doritos
Grated cheddar cheese
Crush 1 package Doritos and line casserole dish. Combine rest of ingredients and add to Doritos. Sprinkle grated cheese on top and bake at 350 degrees for 30 minutes. Use second bag of Doritos to eat casserole with.

CHICKEN TORTILLA CASSEROLE
1 1/2 to 2 lbs. boneless chicken breasts, cut in !strips
1/2 c. onion, finely chopped
2 tbsp. oil
1 clove garlic
8 oz. salsa
4 c. cold chicken broth
1/4 c. parsley
3 tbsp. corn starch
1/2 c. sour cream
1/2 c. mayonnaise
6 oz. shredded Jack cheese
12 (6 inch) flour tortillas
Saute in oil: Chicken, onion, garlic, set aside. Bring to a boil chicken broth and corn starch and cook 1 minute. Add cheese sour cream, mayonnaise, salsa and parsley. Combine 1 cup of sauce with the chicken mixture. Spoon mixture into tortillas and place seam down in baking dish. Pour remaining sauce over tortillas and sprinkle with remaining cheese. Bake at 350 degrees for 20 to 25 minutes. (2 pans may be needed).

CHICKEN FINGERS
1 pound boneless, skinless chicken breasts
1/2 cup flour
2 eggs, beaten
2 1/2 cups crushed corn flakes
2 tablespoons each margarine and canola oil
Cut chicken breasts lengthwise into strips. Coat the strips with flour then dip each in the beaten egg. Roll the strips in the cornflakes. Set the strips on wax paper until ready to cook. At this point the strips can be refrigerated for use the next day. In a non stick skillet over medium heat, melt half of the margarine. Stir in half of the canola oil. Add half of the chicken and cook for 3 to 5 minutes per side or the until the coating is crisp and the chicken is no longer pink inside. Remove from the pan and keep the fingers warm. Repeat with the remaining margarine, oil and chicken fingers. Serves 6.

DORITO CHICKEN
2 cups cooked chicken, cubed
1 8 ounce carton sour cream
1/2 onion chopped
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/2 cup grated cheddar cheese
1/2 cup grated mozzarella cheese
1 medium size bag of Doritos, crushed
Cover the bottom of a lightly sprayed 2 quart casserole dish with half the crushed Doritos. Mix the rest of the ingredients together except cheese and place on Doritos. Put remaining Doritos on top and cover with cheeses. Bake at 350F for 30 to 40 minutes until bubbly.

TORTILLA SOUP
3 Ortega green chilies, cut in thin strips
2 tbsp. butter plus 2 tbsp. vegetable oil
2 lg. onions, cut julienne
1/2 med. canned jalapeno, seeded finely chopped
3 c. chicken stock
1 (28 oz.) can tomatoes, coarsely chopped
1/2 c. tomato sauce
1 tsp. ground cumin
Salt and pepper to taste
3 lg. garlic cloves, diced fine
2 tsp. chili powder
1 tsp. minced fresh or 1/2 tsp. dried oregano
1/4 lb. chicken, ground meat or diced roast
Melt butter with oil add onions and garlic, cook until soft (about 13 minutes). Add both kinds chilies. Cook until tender, about 4 minutes. Add stock and spices. Simmer 20 minutes. Add meat. Place a few tortilla strips and cheese in bowl. Add soup. Top with few more tortilla strips, cheese, avocado and cilantro. A favorite soup at Gooseberries and at home.

POTATO CHIP CHICKEN
1 20 ounce bag regular salted potato chips, crushed
1 16 ounce container of sour cream
2 1/2 pounds chicken tenderloins
butter flavored cooking spray
1 tablespoon garlic powder or granulated garlic
1/2 cup butter
salsa
Preheat oven to 450F. Place sour cream in a medium bowl. Dip chicken tenderloins in sour cream, then coat with potato chips. Place coated chicken on greased cookie sheet. Bake chicken 5 minutes, then reduce heat to 375F. and bake 10 to 12 minutes. While chicken is baking, melt butter; add garlic powder. Return oven to 450F. and brush garlic butter over each piece of chicken and bake for an additional 5 minutes or until chicken is golden brown. Serve with salsa if desired

CHICKEN FLORENTINE
1 sm. chopped onion
1 sm. can chopped green chilies
1/2 c. Carnation or Pet milk
1 can cream of mushroom soup
1 (8 oz.) box Velveeta cheese
2 c. boned chicken or turkey
Grated Colby or Cheddar cheese
Doritos
Mix first 5 ingredients together and heat until the cheese melts. Add the boned chicken or turkey. Stir and set aside. Line a casserole dish (9×11-inches) with Doritos on the bottom and along the side. Pour the mixture on top. Generously add the grated cheese on top. Bake at 325 degrees for 20-30 minutes.

BAKED CHICKEN AND RICE
3 c. water
6 c. chicken bouillon cubes
1/2 cube butter or margarine
1 c. rice, uncooked
1 sm. onion, chopped
1/2 green pepper, chopped
1/2 c. celery, chopped
8-10 pieces chicken
Bring water to boil in Dutch oven and then add bouillon cubes. Mix the other ingredients, except chicken, with bouillon and water. Season the chicken with seasoning salt and lay pieces on top of the rice mixture. Cook 1 1/2 hours at 400 degrees.

KING RANCH CASSEROLE
1 fryer
1 (10 3/4 oz.) can cream of mushroom soup
1 (10 3/4 oz.) can cream of chicken soup
1 (10 oz.) can Ro-Tel tomatoes & green chilies (diced)
1/2 can chicken broth
1 doz. corn tortillas
1 onion, chopped
2 c. cheese, grated
Cook chicken in small amount of water, lightly salted, until tender. Bone and cut into pieces. To make a sauce, blend until smooth the following: The 2 cans of soup, can of tomatoes and chilies and chicken broth. Set aside. Into a 2 1/2 quart casserole (greased), place a layer of chicken, 1/2 of the tortillas, cut into pieces, 1/2 of the onion, 1/2 of the cheese and 1/2 of the sauce. Repeat the layers ending with the grated cheese. Bake uncovered for 1 hour. Bake at 350 degrees.

CHICKEN CASSEROLE
1/2 c. chopped onion
2 tbsp. margarine
1 can cream of chicken soup
1 can cream of mushroom soup
1 c. milk
1/2 tsp. salt
3 c. cubed, cooked ham or chicken
1/8 tsp. pepper
4 c. cooked noodles
1/2 c. shredded cheese
In saucepan, cook onion in oleo until tender; add remaining ingredients except cheese. Pour into shallow 2 quart shallow baking dish, 12″x8″x2″. Bake at 400 degrees for 25 minutes or until hot; stir. Top with cheese. Bake until cheese melts. Makes about 7 cups.

CROCKPOT BBQ WINGS
5 lbs. chicken wings, with tips cut off
1 (12 oz.) bottle chili sauce
1/3 c. lemon juice
1 tbsp. Worcestershire sauce
2 tbsp. molasses
2 tsp. salt
2 tsp. chili powder
1/4 tsp. hot pepper sauce
Dash of garlic salt
Place wings in crock pot. Combine all remaining ingredients and pour over chicken. Cook on low 6 to 8 hours or on high for 2 to 3 hours. Yields: 6 to 8 servings.

ORIENTAL CHICKEN TENDERS
1 c. soy sauce
1/3 c. sugar
4 tsp. vegetable oil
1 1/2 tsp. ground ginger
1 tsp. five spice powder
2 bunches green onion
16 chicken tenders (approx. 2 lbs.)
Blend soy sauce, sugar, oil, ginger and five spice powder in a large bowl until the sugar dissolves. Stir in green onions. Add chicken tenders to marinade. Turn to coat. Cover chicken and refrigerate overnight. Preheat oven to 350 degrees. Drain chicken RESERVING MARINADE. Arrange chicken in dish and bake until brown and tender, while basting occasionally with marinade.

TERIYAKI CHICKEN WINGS
1/3 c. lemon juice
1/4 c. soy sauce
1/4 c. vegetable oil
3 tbsp. chili sauce
1 clove garlic, finely chopped
1/4 tsp. pepper
1/4 tsp. celery seed
Dash of dry mustard
3 lb. chicken wings
MARINADE: Combine lemon juice, soy sauce, oil, chili sauce, garlic, pepper, celery seed and mustard. Stir well, set aside. Cut chicken wings at joint and remove wing tips. Place chicken in baking dish. Pour marinade over chicken. Cover, refrigerate at least 4 hours or overnight. Drain and place on broiler tray. Broil about 10 minutes each side with tray about 7 inches from heating element. Brush occasionally with marinade.

HIDDEN VALLEY CHICKEN DRUMMIES
20 chicken drummies
Good 1/4 c. butter, melted
1 tbsp. hot pepper sauce
2 tbsp. vinegar
2 pkgs. Hidden Valley dressing mix
Paprika
Celery sticks
Dip chicken in mixture of melted butter, pepper sauce and vinegar. Put in baking pan. sprinkle with 1 package dry dressing mix. Bake 30 minutes at 350 degrees or until browned. Sprinkle with paprika. Serve with celery sticks and prepared Hidden Valley dressing mix as dip.

APRICOT CHICKEN WINGS
1 pkg. Lipton onion soup
1 jar apricot preserves
1 bottle of clear Russian dressing
2 lbs. chicken wings
Bake chicken wings in oven at 350 degrees until tender (1 hour). Mix together soup mix, preserves and Russian dressing. Pour mixture over chicken wings, coating each piece and serve.


CRISPY ORIENTAL CHICKEN WINGS
1- 1/2 lbs. chicken wings, disjointed
1 med. egg
1/2 c. soy sauce
2 tbsp. garlic powder
1/4 tsp. ginger powder
1 med. onion, finely diced
2 c. finely crushed corn flakes
Mix together egg, soy sauce, garlic powder and ginger powder. Set aside. On wax paper, mix together crushed corn flakes and diced onion. Dip each wing in soy sauce mixture, then roll in corn flakes and onion. In glass baking dish, cover and cook wings on high (9) for 20 minutes, or until cooked. Remove covering halfway through cooking. Use 13″x9″ baking dish. Yield: 24 appetizers.

CHICKEN IN MUSHROOM GRAVY (Crockpot)
3 whole chicken breasts, halved
1/4 c. dry white wine or chicken broth
1 can cream of chicken soup
1 (4 oz.) can mushrooms, sliced
Salt & pepper
Place chicken pieces in crock pot. Season with salt and pepper. Mix wine and soup. Pour over chicken. Add mushrooms. Cover and cook on low for 7 to 9 hours or high 3 to 4 hours. Recipe may be doubled in 5-quart crock pot.

MANDARIN ORANGE AND CASHEW CHICKEN STIR-FRY
1 (11 oz.) can mandarin oranges
1/4 c. Kikkoman Stir Fry Sauce
3 tbsp. oil
2 whole chicken breasts, skinned, boned and cut into strips
1/3 c. cashews
1 clove garlic, minced
1 med. onion, sliced
1/2 lb. fresh snow peas (or 1 box frozen snow peas)
Reserve 2 tablespoons syrup from oranges. Mix with stir fry sauce. Heat 2 tablespoons oil in large skillet over high heat. Add chicken, cashews and garlic. Stir fry 3 minutes. Remove. Heat remaining oil in same pan. Add onion and snow peas. Stir fry 3 minutes. Add chicken, cashews, garlic and stir fry sauce. Stir to coat all ingredients with sauce. Remove from heat. Add oranges. Makes 4 servings. Serve over rice or noodles.

CHICKEN DIJONNAISE
4 (8 oz.) chicken breasts, boned & skinned
Salt & pepper to taste
4 tbsp. Dijon mustard
2 c. fresh white bread crumbs
1/4 c. clarified butter
2 c. heavy cream
2 tbsp. Dijon mustard
Season chicken breasts with salt and pepper. Brush top of breast with Dijon mustard. Dip into bread crumbs and refrigerate 1/2 hour. Pour clarified butter into hot saut?pan. Place chicken breast into pan, crumb side down. Saut?without moving breast, about four minutes. Turn breast over and sear 2 minutes. Place into 400 degree oven for 5 minutes. In a saucepan, bring heavy cream to a boil and whisk in remaining mustard. Reduce the sauce for 3 minutes and season to taste. Pour sauce on plate and set chicken breast into sauce. Tastes good with a savory rice.

CHICKEN CASSEROLE
1/2 c. Crisco
2 1/2 lb. chicken breasts, skinned
1/3 c. flour
2 tsp. salt
1 pkg. frozen peas
1 c. regular rice
2 tsp. salt
1 tsp. basil
2 c. hot water
1 lg. onion, sliced
Preheat oven to 350 degrees. Thaw peas. Shake chicken in bag with flour and salt; brown in Crisco. Combine peas, rice, salt, basil and hot water in 9 x 13 inch glass casserole; lay browned chicken over; arrange sliced onions on top. Cover with foil. Bake 40 minutes, then uncover and bake 20 minutes.

CHICKEN RICE CASSEROLE
4-5 pieces chicken
1 can cream of celery soup
1 c. rice
1 c. water
1 c. milk
2 cubes chicken bouillon
1/2 pkg. onion soup mix
Remove skin from chicken. Combine rice, soup, water, milk and bouillon in bottom of casserole (dissolve bouillon in your 1 cup of water). Lay chicken in rice mixture. Sprinkle over with soup mix. Bake at 350 degrees for approximately 1 hour.

PARMESAN CHICKEN
1 c. Italian bread crumbs
1/2 c. Parmesan cheese
1/4 c. chopped fresh or dry parsley
6 to 8 pieces chicken
Salt and pepper
1/2 c. butter or margarine
1/8 tsp. garlic powder
Paprika
Teriyaki or soy sauce
Skin the chicken and brush with teriyaki or soy sauce (to give chicken a brown look). Combine bread crumbs, cheese, and parsley in pie pan; mix well. Microwave butter in a small bowl until melted. Stir in garlic powder; sprinkle chicken with salt and pepper, then dip into butter. Roll each piece in crumb mixture and sprinkle with paprika. Put chicken in a glass baking dish and cover with wax paper. Microwave on high 8 to 10 minutes. Rearrange chicken (do not turn over) so any uncooked portions are on the outside of the dish. Cover and cook on high for 9-12 minutes or until done. Eat! Serves 4-6 people.


SAUCY CHICKEN BREASTS
2 tbsp. butter or margarine
4 chicken breast halves, skinned
1/2 c. chopped onion
1/2 c. chopped green pepper
1 c. sliced mushrooms
1 (1.3 oz.) pkg. golden onion soup Mix or (1.25 oz.) pkg. onion soup mix
1 1/4 c. water
1/4 c. white wine
Worcestershire sauce
1 tbsp. cornstarch
3 tbsp. water
Melt the butter in a large skillet. Add chicken and brown on both sides. Remove chicken from skillet, reserving drippings in skillet. Add chopped onion, green pepper and mushrooms to skillet; saut?until crisp-tender. Return chicken to skillet. Combine soup mix, 1 1/4 cups water and Worcestershire sauce in a small bowl. Pour over chicken. Cover, reduce heat and simmer 20 minutes or until chicken is tender. Remove chicken to a serving platter. Combine cornstarch and 3 tablespoons water; add to sauce. Return to boil; boil 1 minute. Serve sauce over chicken.

CHINESE CHICKEN COLE SLAW
SALAD
1/2 head cabbage, shredded
1/2 c. chicken, cooked and chopped
1 bunch green onions, chopped
3-4 tbsp. toasted sesame seeds
1/2 c. toasted almonds
1 pkg. Top Ramen noodles, crushed
1/2 c. chopped celery
DRESSING
1 tbsp. sugar
1 tsp. salt
1/2 tsp. pepper
3 tbsp. vinegar
1/2 c. salad oil
Dressing: Mix dressing ingredients in a small jar and store in refrigerator until ready to serve. Salad: Layer cabbage, celery, green onions and chicken; set aside. Add toasted sesame seeds and toasted almonds and Top Ramen noodles just before adding dressing. Toss and serve immediately for best flavor and “crunch”. To toast almonds and sesame seeds, bake at 350 degrees for 10 minutes in a single layer on a cookie sheet.

CHICKEN SPINACH MANDARIN SALAD
4 bunches fresh spinach
2 tbsp. sesame seeds
1 1/2 c. shredded cooked chicken breast meat, chilled
2 c. cherry tomatoes
1 c. thinly sliced radishes
1/2 lb. fresh mushrooms, sliced
1/2 lb. bacon, fried, crumbled
1 c. toasted croutons
MANDARIN DRESSING
2 tbsp. soy sauce
2 tbsp. rice wine vinegar
1 tbsp. sesame oil
3 tbsp. salad oil
1 tsp. granulated sugar
1/8 tsp. black pepper
1 tsp. sesame seeds
To prepare dressing, in a bowl, combine all ingredients. Blend well. Set aside to blend flavors. Wash spinach leaves. Drain. Remove stems. Chill until ready to use. In a small skillet, toast sesame seeds over medium heat for 3 to 4 minutes until golden brown. Set aside. Place spinach in large wooden bowl. Top with chicken, tomatoes, radishes, mushrooms, bacon and croutons. Pour on dressing. Toss gently. Garnish with toasted sesame seeds. Serve on chilled plates. Good served with: Hot rolls or French bread. Recipe may be halved or doubled. For 8 servings, double the ingredients but use only 1 1/2 times the dressing.
Serves 4

HOT CHICKEN SALAD
2 c. cooked chicken, chopped
2 c. celery, chopped
2 tbsp. onion, minced
1 tsp. Accent
1 tbsp. lemon juice
3/4 c. mayonnaise
Pepper to taste
1/3 c. toasted sliced almonds
Cheese, shredded
Potato chips, crushed
Combine ingredients in casserole. Top with cheese, then chips. Bake 400 degrees 30 minutes.

POTATO DIPPED CHICKEN
1 fryer, cut up
2 tbsp. water
1/4 c. oleo
1 egg, beaten
1 c. instant potato flakes
Melt oleo in shallow baking dish. Mix egg and water, dip chicken in egg mixture and roll in potato flakes. Place chicken in baking dish with melted oleo. Bake at 400 degrees for 30 minutes. Turn chicken and bake 30 minutes more.

BAKED CHICKEN WITH PEACHES
8 skinless, boneless chicken breast halves
1 cup brown sugar
4 fresh peaches, peeled, pitted and sliced
1/8 teaspoon ground ginger
1/8 teaspoon ground cloves
2 tablespoons fresh lemon juice
Preheat oven to 350F. Place chicken in a lightly greased 9 x 13 inch baking dish and sprinkle with 1/2 cup of brown sugar. Place peach slices over chicken, then sprinkle with remaining 1/2 cup brown sugar, ginger, cloves and lemon juice. Bake for about 30 minutes, basting with juices, or until chicken is cooked through and juices run clear. Serves 8.


MANDARIN CHICKEN
1 c. flour
Salt, pepper, and garlic to taste
3 lb. frying chicken
2 tbsp. butter or oleo
2 tbsp. oil
1 sm. can mandarin oranges with juice
4 tbsp. lemon juice
1/2 c. orange juice
2 tbsp. honey
2 tbsp. soy sauce
1/2 tsp. ginger
Put seasoned flour into brown paper bag to coat with flour mixture. Heat butter and oil in skillet and brown chicken. Drain oranges; reserve juice. Mix juice with lemon, orange juices, honey, soy sauce, and ginger. Pour sauce over chicken in skillet. Cover and simmer 30 minutes. When chicken is fork-tender, add oranges; simmer just 5 minutes more. 4 to 6 servings.

SWEET AND SOUR CHICKEN
8 oz. chicken strips
2 c. canned pineapple
chunks (no sugar added)
1 (16 oz.) bag vegetable mixture (or any flavor)
2/3 c. pineapple juice 1/4 c. rice vinegar
1 tbsp. plus 1 tsp. cornstarch
1 tbsp. reduced sodium soy sauce
1/4 tsp. salt
Spray 10-inch skillet with Pam and stir fry chicken until done. Meanwhile, in microwave, cook vegetables according to package directions. In small bowl, combine pineapple juice, rice vinegar, cornstarch, soy sauce and salt. Add pineapple chunks to cooked chicken. Then add cooked vegetables. Make a well in center and pour in sauce mixture. Cook over medium heat until thick and bubbly. Stir and cook 1-2 minutes longer. 4 servings.

CHICKEN PICCATA
6 whole chicken breasts, skinned, boned
3/4 c. flour
1 tsp. salt
1 tsp. black pepper
4 tbsp. olive oil
3/4 c. fresh lemon juice
3/4 c. white wine
1/2 c. fresh parsley, chopped
Cut chicken into strips. Combine flour, salt and pepper in a plastic bag. Coat chicken strips in flour mixture. Use a large skillet to brown chicken strips for approximately 3 to 5 minutes in olive oil. NOTE: Brown small amount of chicken at a time and then remove into a dish. After all chicken is browned replace in skillet and sprinkle with lemon juice, wine, pepper and parsley. Cover and simmer for 3 minutes.

CHICKEN STROGANOFF
8 chicken breasts, boned and skinned
1 16 ounce carton sour cream
1 can cream of mushroom soup
2 cups flour
pepper to taste
1/2 teaspoon paprika
1/2 teaspoon garlic salt
1/2 teaspoon onion salt
2 cups sharp Cheddar cheese, shredded
oil for frying
cooked rice
Mix sour cream and soup together; set aside. Place flour and all seasonings together in a small paper bag. Toss each piece of chicken in flour mixture. Brown chicken in hot oil. Place browned chicken in a 9 x 13 casserole pan. Top chicken with soup mixture and bake at 350F for 45 minutes. Top with cheese during the last 15 minutes of baking. Serve with rice. Serves 8.

HONEY-LIME CHICKEN
 2 c. sherry
1 1/2 tbsp. cinnamon
1 1/4 c. honey
1/2 c. lime juice
3 cloves garlic
9 lbs. chicken (split breasts, legs,
thighs, only)
Combine the sherry, cinnamon, honey, lime juice, garlic, salt and pepper in a mixing bowl. Wash and dry the chicken pieces. Arrange in shallow pans and pour the marinade over them. Turn the pieces to coat them well. Cover and refrigerate overnight, or longer if desired. When ready to cook, remove the chicken from the pans and bring it to room temperature. Grill the chicken on an outdoor grill or broil it in the oven in batches, basting with the marinade and turning frequently, for approximately 30 minutes or until the juices run clear when the chicken is pierced.

ORANGE BAKED BUTTERMILK CHICKEN
1 envelope Golden Onion Soup Mix
1 cup all purpose flour
2 large eggs
1/2 cup buttermilk*
3 pounds chicken pieces
1/4 cup margarine or butter, melted
Preheat oven to 425F. Combine golden onion recipe soup mix with flour; set aside. Beat eggs with buttermilk. Dip chicken pieces in buttermilk mixture, then flour mixture, coating well. Place in large shallow baking pan, on rack, and chill 30 minutes. Drizzle with butter, then bake 45 minutes or until well done.

BAKED SESAME CHICKEN
2 tablespoons soy sauce
1/4 cup toasted sesame seeds
2 tablespoons all purpose flour
1/4 teaspoon salt
1 pinch ground black pepper
4 skinless, boneless, chicken breast halves
2 tablespoons butter, melted
Preheat oven to 400F. Place soy sauce in a 9 x 13 inch baking dish. On a piece of wax paper, mix together the sesame seeds, flour, salt and pepper. Dip the chicken pieces in the soy sauce to coat, then dredge in the sesame seed mixture. Arrange in baking dish in a single layer, then drizzle with melted butter. Bake at 400F for approximately 40 minutes, or until chicken is cooked through and tender and juices run clear. Baste with drippings once during cooking time. Garnish with extra sesame seeds if desired, and serve. Serves 4.

STUFFED CHICKEN BREASTS
4 tbsp. butter
6 chicken breasts
1/2 c. celery, diced
1/2 c. onion, diced
1 pkg. cream cheese
Pound out chicken breasts until very thin. Saute onions and celery in butter until very tender. Fill each chicken breast with a slice of cream cheese and a mixture of onion and celery. Roll up and hold with a toothpick. Roll in bread mixture and bake at 350 degrees for 1 hour or until done.

 

Quick, Easy -N- Fast Baked Ziti Recipe

8 oz. ziti
1 lb ground beef
1 small onion, chopped
2 cloves garlic, peeled and chopped
1 can (28 oz.) crushed tomatoes, undrained
1 can (16 oz.) tomato sauce
1 t. oregano
1 C. grated Mozzarella cheese
1/4 C. grated Parmesan cheese
2 T. dried parsley
Cook ziti in boiling, salted water according to package directions; drain. Lightly brown beef and onion in a saucepan. Pour off any excess fat. Add garlic, tomatoes with can liquid, tomato sauce and oregano. Simmer for 15 minutes. Preheat oven to 350ºF. Mix cooked ziti and sauce together in a 2-1/2-quart baking dish. Combine Mozzarella and Parmesan cheeses; sprinkle lightly over ziti mixture. Sprinkle with parsley. Bake for 25 minutes or until lightly browned and bubbly.

 

Sweet & Sour Short Ribs

4 Lb short ribs

½ c flour

2 t salt

pepper

2 c sliced onions

¾ c ketchup

2 T vinegar

2 T Worcestershire

1/3 c packed brown sugar

¾ c water

Cut ribs into serving size pieced. Dredge in flour, salt and pepper.  Arrange in large casserole.  Spread onions on top.  Mix remaining ingredients; pour on casserole.  Bake, covered, in 300 oven for 3 hours

 

MEXICAN CASSEROLE

1 pkg. of hamburger meat
1 can chopped tomatoes and green chilies (Rotel)
1 can chicken and mushroom soup
1/2 onion, chopped (optional)
1 c. grated cheese
1-1/2 c. crushed tortilla chips

Brown hamburger with chopped onion. Drain and add tomatoes and soup. Put tortilla chips in bottom of baking dish and pour meat mixture over them. Sprinkle cheese on top and bake at 350 degrees for 30 minutes.

 

Cream Cheese Chicken

4 boneless skinless chicken breasts
1/2 cup butter
1 package Italian dressing seasoning mix
1 (8 ounce) package cream cheese
1 can cream of chicken soup
Cooked rice or pasta

Cube four boneless skinless chicken breasts into bite-sized pieces. Combine your chicken with a half-cup of butter and a package of Italian seasoning mix in a Crock-Pot and cook it on low for six to eight hours. Now, when you get home, add a package of cream cheese and a can of cream of chicken soup. Cook on high until the cheese is melted and serve over rice or pasta

 

Pizza Casserole

Cook: 16oz. rigoletti

3/4 # Italian sausage & 1# ground beef (cook, drain)

1 small can tomato paste

pizza sauce

cooked rigoletti

12oz. mozzarella cheese

Place in greased casserole dish. Bake 350* 1 hour.

 

Taco Soup

1 ½ lbs ground beef

1 c chopped onion

1 pkg taco seasoning

1 envelope ranch dressing mix

2 cans corn

1 can pinto beans

1 can black beans

2 cans Rotel

1 can beer

1 ½ c water

Cook beef & onion. Mix everything in slow cooker LOW 5-6 hours. Serve with Cheese, sour cream or chips

 

Sausage Supper

2 cans Crescent rolls
1 (8 ounce) cream cheese
1 pound hot sausage
Teaspoon of oregano
Teaspoon of Tony’s Chachere’s (or your favorite season-all)

Brown and drain a pound of hot sausage and seasoning it with a teaspoon each of oregano and Tony Chachere’s. Combine the sausage with one 8 ounce package of cream cheese. Unroll a can of crescent rolls and put the dough in the bottom of a greased cookie sheet, pushing these perforated edges together so it’s a seamless rectangle. Spread our sausage and crème cheese over it and top with the second can of crescent rolls, seamed the same way. Cook according to the directions on the Crescent rolls.

 

Sloppy Joes

1 lb. ground beef/turkey

1/2 c. ketchup

1/2 c. BBQ sauce

1/2 envelope dry onion soup mix

2 tsp. liquid smoke

Mixed vegetables

Brown & season meat, drain. Add all other ingredients, heat

Through. Serve on buns; enjoy!

 

Fiesta Chicken Casserole

1 pkg. (15 oz.) refrigerated pie crust or crescent rolls
1 jar (16 oz.) Salsa
1 can (10 3/4 oz.) Cream of Chicken Soup
1 cup sour cream
2 cups shredded Cheddar cheese (8 oz.)
1 pkg. (24 oz.) frozen whole kernel corn
2 cans (9.75 oz. each) Chunk Chicken, drained
1 can (about 15 oz.) black beans, drained and rinsed

PREHEAT oven to 400°F. Bring pie crust to room temperature. MIX salsa, soup, sour cream, cheese, corn, chicken and beans in large bowl. Spoon into ungreased 13″x”9″x 2″ baking pan. PLACE crusts on floured surface, overlapping about 3″ in the center. Press seam to seal. Roll into 14″x10″ rectangle. Trim excess crust. Place crust over beef mixture and flute edges. Cut slits in pastry. BAKE for 40 to 45 min. or until pie crust is golden brown.

 

HUNGARIAN GOULASH
2 lbs. beef stew
1 lg. chopped onion
1 clove garlic
1/4 c. ketchup
2 tbsp. Worcestershire sauce
1/4 c. flour (to thicken)
1 tbsp. brown sugar
2 tsp. salt
2 tsp. paprika
2 tsp. dry mustard
1 c. water
Wide egg noodles

Vegetable

Put all ingredients except flour in crock-pot. Cook all day on low. Thicken when ready to serve with flour. Serve over rice or noodles.

 

EASY CHICKEN TETRAZINI 

1 onion, diced
1 green pepper, diced
2 c. chicken, cooked & diced
2 cans cream of mushroom soup
2 soup cans milk
1 sm. jar diced pimiento
1 lb. pkg. spaghetti, cooked
Sharp cheddar cheese

Sauté onion and pepper in 1 tablespoon butter. Mix all ingredients together and place in greased casserole. Top with cheese. Bake at 350 degrees for 30 minutes. Easy and great for a crowd.

 

BASIC MEAT LOAF
1 slice bread, torn in sm. pieces
1/4 c. chopped celery
1 egg, slightly beaten
1 clove garlic, minced
1 sm. onion, chopped
1/2 tsp. salt
1/8 tsp. pepper
1 1/2 lbs. lean ground beef
1/4 c. catsup

Mix bread, celery, egg, garlic, onion, salt and pepper. Crumble ground beef into mixture; blend thoroughly. Press into 9″x5″ loaf pan

 

Hobo Dinner

1 pound ground beef
1/4 cup milk
1 can cream of mushroom soup
1 onion, chopped
4 oz. grated cheddar cheese
potatoes, sliced thin — 4 or 5 medium sized
salt & pepper to taste

Press a pound of uncooked ground beef into the bottom of a 9×13 casserole dish. Sprinkle with milk, salt and pepper. Add four or five potatoes, thinly sliced and one chopped onion. Season meat and potatoes to taste with Tony Chacheres. Top with grated cheddar and a can of cream of mushroom soup. Bake, covered at 350 for about 1 1/2 hours or until potatoes are done.

 

SWEDISH MEATBALLS
1 lb. ground beef
6 slices whole wheat bread
1 egg, slightly beaten
1/2 tsp. sugar
1/2 tsp. allspice
1/2 tsp. nutmeg
1 tsp. salt
1 can Campbell’s beef consommé
1 can Campbell’s tomato soup
Mix together all of the above; shape lightly with your fingers into 1 inch balls. Brown on all sides in a lightly greased skillet. Heat 1 can of consommé and add cooked meatballs. Cover pot and cook over very low heat 1 1/2 hours. Add extra consommé or tomato sauce if desired or if meatballs seem to be sticking.

 

STEAK CASSEROLE
3 or 4 boneless cube steaks
1 can Campbell’s Golden Mushroom Soup
1 can mushrooms (optional)
1 med. onion, sliced
Brown the steaks in a frying pan, then place in the bottom of a baking dish. Pour the mushroom soup over them, add the can of mushrooms if you wish. Spread the sliced onions on top and season with salt, pepper and paprika to taste.  Bake for about 35 to 40 minutes at 350 degrees.

Serve with noodles. The gravy may be spooned over them.

 

SAUSAGE CASSEROLE
1 lb. sausage
1 can (Campbell’s) Cheddar cheese soup
1 can cream of mushroom soup
1 sm. can Pet milk
12 oz. pkg. egg noodles
Medium onion
Brown sausage and onion. Cook noodles; drain. Mix remaining ingredients together and stir in sausage, onion and noodles to this mixture. Bake at 350 degrees for approximately 35 minutes.

 

CHEESY TAMALE CASSEROLE
2 lb. ground beef
1/2 green pepper, chopped
1 c. finely chopped onion
1 c. taco sauce
1/3 c. Bisquick
1/2 tsp. taco seasoning
1 can whole kernel corn, drained

CHEESY TOPPING:

1 3/4 c. water
1 c. sour cream
3/4 c. Bisquick
1/2 tsp. salt
3/4 c. yellow cornmeal
2 c. shredded Monterey Jack cheese
2 eggs
Heat oven to 350 degrees. Cook and stir ground beef, onion and pepper in skillet until beef is brown. Stir in remaining ingredients except cheesy topping; heat to boiling. Spoon into ungreased rectangular baking dish 13 x 9 x 2 inch. Prepare cheesy topping, spread over beef mixture. Bake uncovered until light brown (about 40 minutes). Makes 12 servings. Heat water to boiling in 2 quart saucepan. Stir in cornmeal; cook and stir until very thick, about 1 minute. Remove from heat; stir in sour cream. Beat in remaining ingredients until blended.

 

TACO SQUARES
1 1/2 lbs. ground beef
1 c. sour cream
2/3 c. mayonnaise
1 c. shredded sharp cheddar cheese
2 tbsp. chopped onion
2 c. Bisquick
1/2 c. cold water
1 to 2 med. sliced tomatoes
1/2 c. chopped green peppers

Heat oven to 375 degrees. Grease 13 x 9 x 2 baking dish. Cook beef until brown, drain. Mix sour cream, mayonnaise, cheese and onion. Mix bisquick and water, pat in pan pressing 1/2 inch up sides of baking dish. Layer beef, tomatoes and pepper. Spoon cheese mixture on top. Bake about 30 minutes. I have substituted 1/2 cottage cheese, 1/2 light sour cream instead of all sour cream has worked very well.

 

Meatball Stew

1 ½ # ground beef

1 egg, beaten

½ c dried unseasoned breadcrumbs

1 t garlic powder

1 t salt

½ t black pepper ¼ t cayenne pepper

½ c oil

¼ c flour

1 ½ c chopped onion

1 ½ c chopped celery

Mix beef, egg, crumbs and seasonings in large bowl and form into 36 meatballs.  Brown meatballs in hot oil for about 5 minutes in two batches.  Drain the oil from the pot into a measuring cup and return ¼ c back to pot.  Add the flour; reduce the heat to medium and stir constantly for 10 minutes.  Add the onion, celery and bell pepper to the roux and cook for 10 minutes, or until wilted.  Add the water and bring to a boil, stirring to make a smooth sauce.  Return meatballs to the pot, reduce heat to low and simmer for 1 hour.  Serve over rice.

 

MEXICAN SUMMER CASSEROLE
2 c. Bisquick mix
2/3 c. milk
1 lb. hamburger
1 onion, chopped
2 tomatoes, peeled and sliced thin
2 green peppers, chopped
1 c. Miracle Whip
1 c. sour cream
1 c. cheddar cheese, grated

Mix Bisquick and milk. Spread dough into 9 x 13 baking dish. Brown hamburger and onion. Drain and spread onto dough. Layer tomatoes on top of hamburger. Layer peppers on top of tomatoes. Mix together Miracle Whip, cheddar cheese, and sour cream; spread on top of layers. Bake at 350 degrees for 35-45 minutes.


CREAMY CHICKEN & TORTILLAS

4 c. cooked chicken, diced

1 dozen corn tortillas, each cut into 6-8 triangles

1 can cream of chicken soup

1 can cream of mushroom soup

1 8 oz. jar salsa

1 c. sour cream

1/2-1 c. cheddar cheese

Combine the soups, salsa, and sour cream in a bowl and blend well. Grease the crock-pot and make 2-3 layers of chicken, tortillas, and sauce. Cook on low heat for 4-5 hours. Add the cheese 15 min. before eating. Serve with salad and warm tortillas.

 

Pizza Casserole

Cook: 16oz. rigoletti

3/4 # Italian sausage & 1# ground beef (cook, drain)

1 small can tomato paste

pizza sauce

cooked rigoletti

12oz. mozzarella cheese

Place in greased casserole dish. Bake 350* 1 hour.

 

EASY BEEF CROCKPOT CASSEROLE
1 can cream of mushroom soup
1 (4 oz.) can sliced mushrooms
1 lg. env. instant onion soup mix
1/2 c. milk
1 or 2 lbs. stew beef
Combine above and cook in crock-pot on low 8 to 10 hours (can be thickened with 1 tablespoon flour and water mixture for thicker gravy). Serve over rice or egg noodles or elbow macaroni. Serves Preparation time 5 minutes. Cooking noodles 20 minutes.
 

CINCINNATI CHILI
1/2 lb. lean ground beef
1 (29 oz.) can tomato sauce
1 (14 1/2 oz.) can peeled whole tomatoes
1 sm. onion, chopped
1/2 tsp. cinnamon
1/2 tsp. allspice
1 tsp. salt
1/2 tsp. pepper
1 1/2 tbsp. chili powder
1 tbsp. white vinegar
1 toe garlic
3 bay leaves
Brown meat cook onions with meat and drain grease. Place meat and onions in large pan or crock-pot. Add rest of ingredients. Cook slowly 4 to 5 hours, covered. Remove bay leaves and garlic before serving.

 

MEXICAN CASSEROLE

1 lb. hamburger, cooked
1 can cream of mushroom soup
1 can enchilada sauce
Milk to blend together
Medium Cheddar cheese (cut into slices)
Soft flour or corn tortillas

Mix first 4 ingredients together. Spread a little in bottom of 9 x 13 inch baking dish. Layer tortillas, cheese and sauce. Bake at 300 degrees for 20 minutes.

 

Easy -N- Fast Baked Ziti Recipe

8 oz. ziti
1 pound lean ground beef
1 small onion, chopped
2 cloves garlic, peeled and chopped
1 can (28 oz.) crushed tomatoes, undrained
1 can (16 oz.) tomato sauce
1 t. oregano
1 C. grated Mozzarella cheese
1/4 C. grated Parmesan cheese
2 T. dried parsley
Cook ziti in boiling, salted water according to package directions; drain. Lightly brown beef and onion in a saucepan. Pour off any excess fat. Add garlic, tomatoes with can liquid, tomato sauce and oregano. Simmer for 15 minutes. Preheat oven to 350ºF. Mix cooked ziti and sauce together in a 2-1/2-quart baking dish. Combine Mozzarella and Parmesan cheeses; sprinkle lightly over ziti mixture. Sprinkle with parsley. Bake for 25 minutes or until lightly browned and bubbly.

 

Chicken Tortilla Bake

1 can (10 3/4 oz.) Condensed Tomato Soup
1 cup Salsa OR Picante Sauce
1/2 cup milk
2 cups cubed cooked chicken OR turkey
8 corn tortillas (6″), cut into 1″ pieces
1 cup shredded Cheddar cheese

MIX soup, salsa, milk, chicken, tortillas and half the cheese in 2-qt. shallow baking dish. Cover. BAKE at 400°F. for 30 min. or until hot. Top with remaining cheese

 

CROCK POT STROGANOFF
1 lb. stew meat
1 can cream of mushroom soup
1 can cream of chicken soup
1 can cream of celery soup
1 can French onion soup
Stir together in crock-pot. Leave on low heat all day. Pour over or mix with cooked noodles.
 
 

 

LEMON CHICKEN
2 chickens (3 lbs. each cut up)
1/4 c. flour
2 tbsp. oil
1 (6 oz.) can frozen lemonade concentrate
3 tbsp. catsup
1 1/4 tsp. salt
3 tbsp. brown sugar
1 tbsp. vinegar
Coat chicken with flour and salt. Brown in hot oil and drain. Transfer to crock-pot. Mix remaining ingredients. Pour over chicken. Cover. Cook on high setting 3 to 4 hours. Remove chicken pour liquid into saucepan. Skim fat. Return chicken to cooker cover. Blend 2 tablespoons and water and 2 tablespoons cornstarch. Stir into liquid. Cook and stir until bubbly. Pour over chicken.
Serves 6.

 

Taco Salad
1 lb. hamburger meat
dash of chili powder
can of kidney beans
lettuce
tomatoes
onions
cucumbers
3/4 c. grated cheddar cheese
1/2 bag corn chips (crushed)
Kraft’s Catalina Dressing.
Brown 1 lb. hamburger sprinkled with a dash of chili powder salt. Chill. Chill a can of kidney beans. Layer ingredients. Pour Catalina dressing on top.

 

Twisted Burgers
1 lb. hamburger, brown with onion and cool
1 can (8 oz.) tomato soup
3/4 c. green and black olives, mixed
1/2 c. mayonnaise
1 sm. can mushrooms
Pinch of oregano
1/2 lb. grated Mozzarella cheese
Mix above with hamburger. Put on 1/2 hamburger buns. Bake at 300 degrees for 30 minutes. Serve hot.

 

MEXICAN CASSEROLE
1 pkg. of hamburger meat
1 can chopped tomatoes and green chilies (Rotel)
1 can chicken and mushroom soup
1/2 onion, chopped (optional)
1 c. grated American cheese or 1 can cheese soup
1 1/2 c. crushed tortilla chips
Brown hamburger with chopped onion. Drain and add tomatoes and soup. Put tortilla chips in bottom of baking dish and pour meat mixture over them. Sprinkle cheese on top and bake at 350 degrees for 30 minutes. Serve with crackers and green salad.

 

Barbecue Chicken Pizza
1 (10 ounce) package refrigerated pizza dough
1/2 of 32 ounce container (about 2 cups)
shredded cooked chicken in barbecue sauce
8 ounces shredded 4- or 5-blend pizza cheese
1/4 cup snipped fresh cilantro
Preheat oven to 425 degrees. Lightly grease a 15 x 10-inch baking sheet or jellyroll pan. Unroll pizza dough; transfer to greased pan, pressing out dough with your hands to a 12 x 10-inch rectangle. Build up edges slightly. Bake
for 7 minutes. Remove from oven. Spread chicken mixture evenly over hot crust. Sprinkle cheese and cilantro over chicken. Bake for 12 to 15 minutes or until lightly
browned.
 
 

 

Snacks