Cheese Ball Serving Size : 20 Preparation Time :0:00 Categories : Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 16 ounces cream cheese 1 package ranch salad dressing -- dry 1 bunch green onions 8 slices cooked ham -- smoked seasoned pepper Cut up onion, and 6 pieces of ham very fine. Blend cream cheese, onion, ham and ranch dressing all together. Roll into a ball then roll in the seasoned pepper. Place one piece of ham in bottom of serving bowl and wrap another piece on top. Chill. - - - - - - - - - - - - - - - - - - Cocktail Smokies Serving Size : 12 Preparation Time :0:00 Categories : Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound cocktail smokies sausages 6 ounces grape jelly 6 ounces mustard Put all ingredients into crock pot. Sir all ingredients together as jelly melts. Simmer for 1 hour. Serve warm. - - - - - - - - - - - - - - - - - - Guacamole Dip Serving Size : 4 Preparation Time :0:00 Categories : Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 avocados -- peeled 1/3 cup onion -- chopped 1/2 jalapeno chile pepper -- chopped fine 1 medium tomato -- peeled and quartered 1 tablespoon lime juice 1 1/4 teaspoons sugar 1/4 cup sour cream Prepare all ingredients. Place avocados, onions, jalapeño, tomato, and lime juice in a food processor and process on pulse till blended. Add sugar and sour cream and mix well. Place pit from avocado back into bowl to prevent browning. If you want a chunkier guacamole, mash the avocado by hand with a fork, then add the other ingredients. - - - - - - - - - - - - - - - - - - Layered Bean Dip Serving Size : 6 Preparation Time :0:00 Categories : Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 32 ounces refried beans 4 ounces green chiles -- chopped and drained 1 envelope taco seasoning mix 2 ripe avocados -- peeled and pitted 2 tablespoons lemon juice 16 ounces taco sauce -- divided 1 1/2 cups sour cream 3 cups lettuce -- shredded 6 ounces cheddar cheese -- shredded black olives -- sliced tortilla chips In a medium bowl, mix together refried beans, green chilies and taco seasoning mix. Spread on a 12-inch round serving platter. Blend avocados, lemon juice and 1/2 cup taco sauce until smooth. Spread sour cream on top of avocado mixture. Top with shredded lettuce, cheese, taco sauce and olive slices. Serve with tortilla chips. - - - - - - - - - - - - - - - - - - Miniature Tex-Mex Egg Rolls Serving Size : 12 Preparation Time :0:00 Categories : Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound ground beef, lean 1/4 cup onion -- chopped 2 tablespoons green pepper -- chopped 8 ounces refried beans 1/4 cup cheddar cheese, shredded 1 tablespoon catsup 1 1/2 teaspoons chili powder 1/4 teaspoon ground cumin 48 won-ton wrappers cooking oil -- for deep frying taco sauce For filling, in a large skillet cook ground beef, onion, and green pepper till meat is brown and vegetables are tender. Drain off fat. Stir beans, cheese, catsup, chili powder, and cumin into meat mixture. Position a wonton skin with 1 point toward you. Spoon a generous teaspoon of filling across the center of the skin. Fold bottom point of skin over filling. Tuck point under filling. Fold side corners over forming an envelope shape. Roll up skin toward remaining corner. Moisten point; press to seal. Repeat with remaining filling and skins. Fry egg rolls, a few at a time, in deep hot (375 degrees) about 1 minute on each side or till golden. Use a slotted spoon to remove egg rolls. Drain on paper towels. Serve warm with taco sauce. Makes 48. - - - - - - - - - - - - - - - - - - Sausage Balls Serving Size : 24 Preparation Time :0:00 Categories : Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound pork sausage 2 cups Bisquick® baking mix 2 cups shredded cheddar cheese Mix sausage and Bisquick together in large bowl. Add cheddar cheese and mix with sausage mixture. Pinch off about 1 tablespoon of mixture and roll into a ball. Repeat with remaining mixture. Place on cookie sheet sprayed with Pam. Bake at 350 F. for 10 to 15 minutes or until done. Make about 72 sausage balls. - - - - - - - - - - - - - - - - - - Spinach and Cheese Squares Serving Size : 24 Preparation Time :0:00 Categories : Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup butter or margarine 1 cup flour 3 eggs 1 cup milk 1 teaspoon salt 1 teaspoon baking powder 1 teaspoon dry mustard 20 ounces frozen chopped spinach -- thawed, squeezed dry 8 ounces mozzarella cheese -- shredded 8 ounces cheddar cheese -- shredded Melt margarine in a 9 x 13 baking dish in the oven. In large mixing bowl, combine flour, eggs, milk, salt, baking powder and mustard. Mix well. Add spinach and cheeses, pour into pan. Bake at 350 F. for 30 minutes. When set, cut into squares and serve warm. Can be reheated. - - - - - - - - - - - - - - - - - - NOTES : You may want to melt the margarine in a small bowl in microwave or in a small saucepan on the stovetop. Spinach Dip Serving Size : 8 Preparation Time :0:00 Categories : Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup sour cream 1 cup mayonnaise 10 ounces frozen spinach -- thawed and drained 8 ounces water chestnuts, canned -- chopped fine 1 package Knorr vegetable soup and recipe mix -- dry Mix. Serve chilled. Store in refrigerator. - - - - - - - - - - - - - - - - - - Tortilla Roll-Ups Serving Size : 12 Preparation Time :0:00 Categories : Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 flour tortillas -- (burrito size) 16 slices ham slices -- *(4 x 6) 16 ounces cream cheese -- softened 1/3 cup mayonnaise 2 ounces black olives -- chopped 2 tablespoons green onion -- chopped fine** Mix cream cheese, mayonnaise, olives and onions together. Spread on tortilla. Lay ham on filling and roll up tight. Chill before cutting; cut into 1-inch pieces. Cover tightly. - - - - - - - - - - - - - - - - - - NOTES : *May substitute smoked turkey for the ham. **May substitute regular onions for green onions. Golden Anniversary Punch Serving Size : 20 Preparation Time :0:00 Categories : Beverages Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ounces frozen orange juice concentrate 6 ounces lemonade, frozen concentrate 12 ounces apricot nectar -- (canned) 46 ounces pineapple juice Mix frozen juices as directed on cans. Add apricot nectar and pineapple juice. Freeze. Let thaw to a slush for use. Makes 1 gallon. - - - - - - - - - - - - - - - - - - Holiday Eggnog Serving Size : 16 Preparation Time :0:00 Categories : Beverages Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 large eggs 1 1/2 cups sugar 1/2 teaspoon salt 2 quarts milk 2 tablespoons vanilla extract 2 cups heavy whipping cream ground nutmeg In heavy 4-quart saucepan, with wire whisk, beat eggs, sugar, and salt until blended. Gradually stir in 1 quart milk and cook over low heat, stirring constantly, until mixture thickens and coats the back of a spoon well, about 25 minutes (mixture should be about 170 F to 175 F. but do not boil or it will curdle).Pour custard into large bowl; stir in vanilla extract, 1 teaspoon ground nutmeg, and remaining milk. Cover and refrigerate until well chilled, about 3 hours. To serve, in small bowl, with mixer at medium speed, beat heavy or whipping cream until soft peaks form. with wire whisk, gently fold whipped cream into custard mixture. Pour eggnog into chilled 5-quart punch bowl; sprinkle with ground nutmeg. Makes about 16 cups or thirty-two 1/2-cup servings. - - - - - - - - - - - - - - - - - - Hot Chocolate Mix Serving Size : 12 Preparation Time :0:00 Categories : Beverages Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 quarts powdered milk 1 pound Nestle's Quick 1 pound confectioner's sugar 8 ounces coffee creamer -- powdered Mix together and store in covered container. Use 1/4 cup and add hot water for each mug. - - - - - - - - - - - - - - - - - - Orange Julius Serving Size : 4 Preparation Time :0:00 Categories : Beverages Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup sugar 6 oz orange juice -- frozen concentrate 1 cup milk 1 cup water 1 teaspoon vanilla extract 10 ice cubes In a blender, combine all ingredients; blend for one half minute or until ice cubes are crushed. - - - - - - - - - - - - - - - - - - Serving Ideas : If desired, top with scoop of vanilla ice cream. Pink Tea Refresher Serving Size : 6 Preparation Time :0:00 Categories : Beverages Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups boiling water 1 tea bag -- family size 1 cup cranberry juice cocktail 6 tablespoons sugar 1 tablespoon lemon juice Pour the hot water over the tea bag in a teapot. Brew for 4 minutes. Remove the tea bag. Pour into pitcher; stir in sugar and cranberry juice cocktail. Add lemon juice. Pour over ice in tall glasses. - - - - - - - - - - - - - - - - - - Baking Powder Biscuits Serving Size : 6 Preparation Time :0:00 Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup shortening 3 1/2 cups all-purpose flour 5 teaspoons baking powder 1 1/2 teaspoons salt 1 1/2 cups milk Heat oven to 450° F. Cut shortening into flour, baking powder and salt with pastry blender until mixture resembles fine crumbs. Stir in just enough milk so dough leaves sides of bowl and rounds up into a ball. (Too much milk makes dough sticky, not enough makes biscuits dry.) Turn dough onto lightly floured surface. Knead lightly 10 times. Roll 1/2 inch thick. Cut with floured 2-inch biscuit cutter. Place on ungreased cookie sheet about 1 inch apart for crusty sides, touching for soft sides. Bake until golden brown, 10 to 12 minutes. Immediately remove from cookie sheet. Makes 2 dozen biscuits. Buttermilk Biscuits: Decrease baking powder to 2 teaspoons and add ¬ teaspoon baking soda to the flour mixture. Substitute buttermilk for the milk. (If buttermilk is thick, it may be necessary to add slightly more than 3/4 cup.) Cheese Biscuits: Stir in 1/2 cup shredded sharp cheese. Cornmeal Biscuits: Substitute 1/2 cup cornmeal for 1/2 cup of the flour. Sprinkle cookie sheet with cornmeal; place biscuits on cookie sheet and sprinkle with additional cornmeal. Drop Biscuits: Increase milk to 1 cup. Drop dough by spoonfuls onto greased cookie sheet. (If desired, first drop dough into sesame seed; coat all sides.) - - - - - - - - - - - - - - - - - - Cake Doughnuts Serving Size : 8 Preparation Time :0:00 Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Vegetable oil -- for frying 3 1/3 cups all-purpose flour 1 cup sugar 3 teaspoons baking powder 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 2 tablespoons shortening 2 eggs 3/4 cup milk Heat oil (2 to 3 inches) in deep-fat fryer or heavy kettle to 375 F. Beat 1 1/2 cups of the flour and the remaining ingredients in large mixer bowl on low speed, scraping bowl constantly, 30 seconds. Beat on medium speed, scraping bowl occasionally, 2 minutes. Stir in remaining flour. Turn dough onto well-floured cloth-covered board; roll around lightly to coat with flour. Roll gently 3/8 inch thick. Cut with floured doughnut cutter. Slide doughnuts into hot oil with wide spatula. Turn doughnuts as they rise to surface. Fry until golden brown, 1 to 1 1/2 minutes on each side. Remove from oil; do not prick doughnuts. Drain on paper towels. Serve plain, sugared or frosted. 2 dozen doughnuts. - - - - - - - - - - - - - - - - - - Cheddar Cheese Biscuits Serving Size : 4 Preparation Time :0:00 Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups bisquick® baking mix 2/3 cup milk 1/2 cup cheddar cheese, shredded 1/4 cup butter or margarine -- melted 1/4 teaspoon garlic powder Heat oven to 450. Mix baking mix, milk, & cheese until a soft dough forms; beat vigorously for 30 seconds. Drop dough by spoonfuls onto an ungreased cooking sheet. Bake 8 - 10 minutes or until golden brown. Mix butter & garlic powder. Brush garlic mixture over warm biscuits before removing from cookie sheet. Serve warm. Makes 12. - - - - - - - - - - - - - - - - - - Cornbread Serving Size : 12 Preparation Time :0:00 Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup flour 1/4 cup sugar 4 teaspoons baking powder 3/4 teaspoon salt 1 cup cornmeal 2 eggs 1 cup milk 1/4 cup shortening 1/4 cup bacon bits Sift flour with sugar, baking powder, & salt. Stir in cornmeal. Add eggs, milk, and shortening. Beat until smooth. Bake at 425 F for 20-25 minutes. (in greased pan). - - - - - - - - - - - - - - - - - - French Toast Serving Size : 4 Preparation Time :0:00 Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 eggs -- beaten 1/4 cup milk 1/2 teaspoon vanilla -- optional 1/2 teaspoon cinnamon 10 slices bread In a large bowl, mix beaten eggs with the milk, vanilla and cinnamon. Dip a slice of bread into mixture then place on a heated griddle that has been sprayed with nonstick cooking spray. Cook for 1-2 minutes on each side on medium / medium-high heat or until desired doneness. - - - - - - - - - - - - - - - - - - NOTES : Some like to soak the bread in the egg mixture, then cook until eggs are cooked through. Muffins Serving Size : 6 Preparation Time :0:00 Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 egg 3/4 cup milk 1/2 cup vegetable oil 2 cups all-purpose flour 1/3 cup sugar 3 teaspoons baking powder 1 teaspoon salt Heat oven to 400 F. Grease bottoms only of about 12 medium muffin cups, 2 1/2 x 1 1/4 inches. Beat egg stir in milk and oil. Stir in remaining ingredients all at once just until flour is moistened (batter will be lumpy). Fill muffin cups about 3/4 full. Bake until golden brown, about 20 minutes. Immediately remove from pan. About 1 dozen muffins. Blueberry muffins: Stir in 1 cup fresh or 3/4 cup frozen blueberries (thawed and well drained) with the milk. Oatmeal-Raisin muffins: Stir in 1 cup raisins with the milk. Decrease flour to 1 cup; stir in 1 cup quick-cooking oats, 1/2 teaspoon ground nutmeg and 1/4 teaspoon ground cinnamon with the flour. - - - - - - - - - - - - - - - - - - Pancakes Serving Size : 6 Preparation Time :0:15 Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 eggs 2 cups all-purpose flour 2 3/4 cups milk -- * see note 1/4 cup vegetable oil 2 tablespoons sugar 1 1/2 tablespoons baking powder 1 teaspoon salt Beat egg with hand beater until fluffy; beat in remaining ingredients just until smooth. Grease heated griddle if necessary. Pour about 3 tablespoons batter from tip of large spoon or from pitcher onto hot griddle. Cook pancakes until puffed and dry around edges. Turn and cook other sides until golden brown. Makes about 18 four inch pancakes. - - - - - - - - - - - - - - - - - - Serving Ideas : Serve immediately with warm maple syrup or fresh fruit. NOTES : *Add or decrease milk as necessary to obtain desired batter consistency. The amount of milk used in this recipe will make thin pancakes. Must use heated griddle. Must cook for 30 to 45 seconds on medium to medium high heat before flipping. Sausage Bread Serving Size : 12 Preparation Time :0:00 Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound sausage 1 small onion -- chopped 1/2 bell pepper -- chopped 2 cups shredded cheddar cheese 2 cans biscuits -- flaky style Lightly brown sausage. Add chopped onions and bell pepper. Simmer together until onion and bell pepper are tender. Drain. Spray bundt pan with non-stick cooking spray. Line the pan with layers of biscuits. Add a layer of the sausage mixture. Layer this with cheese and then another layer of biscuits. Repeat this process but always topping it with a layer of biscuits. Cook at 425 F. until biscuits are dark golden brown. Allow to cool. Remove from pan; slice and serve. - - - - - - - - - - - - - - - - - - Scones Serving Size : 1 Preparation Time :0:00 Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups flour, all-purpose 3 tablespoons sugar 1/2 cup raisins -- or currants 3 teaspoons baking powder 1 teaspoon salt 1/4 teaspoon baking soda 1/2 cup sour cream 1 egg -- slightly beaten 3 tablespoons milk Preheat oven to 425°F. In a large bowl, combine first six ingredients. Add remaining ingredients and mix by hand until dough is uniformly moistened. Turn onto floured board and knead 12 to 15 times. Divide dough into two equal sized balls. By hand, pat each ball into a 6 inch round. Sprinkle each round lightly with sugar. Cut each round into six wedges and place wedges on an ungreased baking sheet. Bake for 10 to 12 minutes, or until done. Serve warm. - - - - - - - - - - - - - - - - - - Sweet Roll Dough Serving Size : 6 Preparation Time :0:00 Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package active dry yeast 1/2 cup warm water -- 105 to 115 F 1/2 cup lukewarm milk -- * see note 1/3 cup sugar 1/3 cup butter or margarine -- softened 1 teaspoon salt 1 egg 4 cups all-purpose flour -- (3 to 4 cups) Dissolve yeast in warm water in large bowl. Stir in milk, sugar, margarine, salt, egg and 2 cups of the flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, about 1 1/2 hours. (Dough is ready if an indentation remains when touched.) Punch down dough. Shape, let rise and bake as directed. Cinnamon Rolls 1/2 Sweet Roll Dough 2 tablespoon margarine or butter, softened 1/4 cup sugar or 1/2 cup brown sugar 2 teaspoons ground cinnamon Roll dough into rectangle, 15x9 inches, on lightly floured surface; spread with margarine. Mix sugar and cinnamon; sprinkle over rectangle. Roll up tightly, beginning at 15-inch side. Pinch edge of dough into roll to seal well. Stretch roll to make even. Cut into nine 1 1/2 inch slices. Place slightly apart in greased medium muffin cups, 2 1/2 x 1 1/4 inches. Let rise until double, about 40 minutes. Heat oven to 375 degrees. Bake until golden brown, 25 to 30 minutes. Spread rolls with glaze while warm. Glaze Mix 1 cup powdered sugar, 1 tablespoon milk and 1/2 teaspoon vanilla until glaze is smooth and of desired consistency. - - - - - - - - - - - - - - - - - - NOTES : *Scalded then cooled Zucchini Bread Serving Size : 12 Preparation Time :0:00 Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 eggs 1 cup oil 2 cups sugar 2 cups zucchini -- unpeeled and grated 3 cups flour 3 teaspoons vanilla 1 teaspoon baking soda 1/2 teaspoon baking powder 1 teaspoon salt 3 teaspoons cinnamon cloves -- optional nutmeg -- optional 1/2 cup chopped nuts Mix well together. Bake in 2 greased and floured loaf pans. Bake in 350F oven for 45 to 50 minutes. - - - - - - - - - - - - - - - - - - Apple Crisp Serving Size : 1 Preparation Time :0:00 Categories : Desserts & Sweets Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups apple slices, peeled 1 tablespoon lemon juice 1/3 cup all-purpose flour 1 cup oats, rolled (raw) 1/2 cup brown sugar, packed 1/2 teaspoon salt 1 teaspoon cinnamon 1/3 cup butter or margarine Put apples in shell baking dish and sprinkle with lemon juice. Combine dry ingredients, add melted butter and mix until crumbly. Sprinkle crumb mixture over apples. Bake at 375 °F for 30 minutes or until apples are tender. Makes six servings. - - - - - - - - - - - - - - - - - - Apricot Foldups Serving Size : 8 Preparation Time :0:00 Categories : Desserts & Sweets Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- DOUGH: 2 cups flour 1 teaspoon salt 8 ounces cream cheese 1 cup butter or margarine 1 tablespoon milk 1 tablespoon white vinegar -- FILLING: 32 ounces apricot halves, dried 2 cups water 1 1/2 cups granulated sugar -- GLAZE: 3/4 cup confectioner's sugar 1 tablespoon water Combine flour and salt. With pastry blender, cut in cream cheese and butter until like coarse crumbs. Add milk and vinegar. Work dough with hands until it holds together. Divide into four balls and roll in foil. Refrigerate at least four hours. In a medium saucepan cover apricots with water, add sugar and bring to a boil. Turn off heat and let cool in liquid, drain. Preheat oven to 400 ° F. On lightly floured board, roll each ball of dough 1/8 inch thick. Cut into 2" inch squares. Place apricot in center and fold each corner to center and pinch together. Place on ungreased cookie sheets. Bake 15 minutes or until golden brown. Remove to racks to cool. Mix sugar and water until smooth. Drizzle on squares while slightly cool. Makes about 45 cookies. - - - - - - - - - - - - - - - - - - Arkansas Mud Cake Serving Size : 12 Preparation Time :0:00 Categories : Desserts & Sweets Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- CAKE: 1 cup butter or margarine 4 eggs 1 cup coconut flakes -- Moist style 2 cups sugar 1 1/2 cups all-purpose flour -- sifted 1/3 cup cocoa powder -- unsweetened 1 teaspoon vanilla extract 1 cup nuts -- chopped 13 ounces marshmallow cream -- FROSTING: 1/2 cup butter or margarine 6 tablespoons milk 1/3 cup cocoa powder -- unsweetened 4 cups confectioner's sugar 1 cup nuts -- chopped Using electric mixer, and in a large bowl, cream butter. Slightly beat eggs and add to butter. Mix well. Add coconut sugar, flour, cocoa, vanilla, and nuts; mix together. This is a heavy batter. Do not beat. Spread batter in greased 9x13x2 inch pan. Bake at 350 °F for about 45 minutes. As soon as cake is taken from oven, spread marshmallow creme over top. Cool for 20 minutes. To prepare frosting, mix together all frosting ingredients, except nuts, using slow speed of mixer. Pour over marshmallow creme. Top with nuts. - - - - - - - - - - - - - - - - - - Aunt Judy's Caramel Corn Serving Size : 10 Preparation Time :0:00 Categories : Desserts & Sweets Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 quarts popcorn -- popped 2 cups brown sugar -- lightly packed 1/2 cup corn syrup -- white 1 cup butter or margarine 1 teaspoon vanilla 1 teaspoon salt 1 teaspoon baking soda Place popcorn in large roasting pan; set aside. In medium saucepan combine brown sugar, white corn syrup and butter. Stir constantly over medium heat until mixture boils; boil 5 minutes and remove from heat. Add vanilla, baking soda and salt; stir until blended. Pour over popcorn, mixing well. Place roasting pan in oven at 250 F for 40 minutes, stirring occasionally. Spread caramel corn on a sheet of wax paper and allow to cool. Makes about 10 servings. - - - - - - - - - - - - - - - - - - Banana Split Dessert Serving Size : 8 Preparation Time :0:00 Categories : Desserts & Sweets Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups graham cracker crumbs 1/2 cup sugar 1/2 cup butter or margarine -- melted 16 ounces cream cheese -- softened 1 cup sugar 1 teaspoon vanilla 3 large banana -- sliced 20 ounces crushed pineapple -- well drained 12 ounces Cool Whip® 1/2 cup chopped nuts 4 ounces maraschino cherries -- drained & halved Combine the 1/2 cup sugar, graham cracker crumbs and melted butter. Press into a 9 x 13-inch pan. Bake crust at 350 F. for 15 minutes. Let cool. Cream together cream cheese, remaining sugar and butter. Spread cream cheese mixture over graham cracker crust. Layer sliced bananas, drained pineapple, and cool whip in order. Sprinkle with chopped nuts then maraschino cherries. Cover and refrigerate for 6 hours or overnight. - - - - - - - - - - - - - - - - - - Blueberry Cream Cheese Dessert Serving Size : 12 Preparation Time :0:00 Categories : Desserts & Sweets Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- CRUST: 1 cup chopped pecans 1/2 cup margarine -- melted 1 cup flour -- FILLING: 8 ounces cream cheese -- softened 1 cup powdered sugar 8 ounces Cool Whip® -- TOPPING: 4 cups blueberries -- fresh or frozen 1 cup sugar -- divided 3 tablespoons cornstarch 1/4 cup water Combine crust ingredients; spread in a 9 x 13-inch pan and cook for 15 minutes at 350 F. Cool. Cream together the cream cheese and powdered sugar. Fold in Cool Whip. Spread over cooled crust. Combine 1/2 cup sugar and cornstarch in a saucepan. Add water then 2 cups of the blueberries. Cook over medium heat. stirring constantly, until thickened and translucent. Crush some of the blueberries as they cook. Remove from heat and add remaining sugar and blueberries. Cool. Spread over cream cheese filling and chill. - - - - - - - - - - - - - - - - - - Bonnie Butter Cake Serving Size : 1 Preparation Time :0:00 Categories : Desserts & Sweets Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 cups sugar 2/3 cup butter or margarine -- softened 2 egg 1 1/2 teaspoons vanilla extract 2 3/4 cups all-purpose flour 2 1/2 teaspoons baking powder 1 teaspoon salt 1 1/4 cups milk Heat oven to 350 °F. Grease and flour oblong pan, 13x9x2 inches, or two 9-inch or three 8-inch round layer pans. Mix sugar, margarine, eggs and vanilla until fluffy. Beat on high speed, scraping bowl occasionally, 5 minutes. Beat in flour, baking powder and salt alternately with milk on low speed. Pour into pan(s). Bake until wooden pick inserted in center comes out clean, oblong 45 to 50 minutes, layers 30 to 35 minutes; cool. Frost, if desired. - - - - - - - - - - - - - - - - - - Brownies Serving Size : 12 Preparation Time :0:00 Categories : Desserts & Sweets Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 ounces unsweetened baking chocolate squares 1/3 cup shortening 1 cup sugar 2 eggs 1/2 teaspoon vanilla extract 3/4 cup all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon salt 1/2 cup nuts -- chopped Heat oven to 350 °F. Heat chocolate and shortening in 2-quart saucepan over low heat, stirring constantly, until melted; remove from heat. Mix in sugar, eggs and vanilla. Stir in remaining ingredients. Spread in greased pan 8x8x2 inches. Bake until brownies begin to pull away from sides of pan, 30 to 35 minutes. Cool slightly. Cut into about 2-inch squares. Fudgy Brownies: Substitute 1/2 cup margarine or butter for the shortening. Increase vanilla to 1 teaspoon. Decrease flour to 1/2 cup and salt to 1/4 teaspoon. Omit baking powder. Spread in greased square pan, 9x9x2 inches or oblong baking dish, 12x7 1/2x2 inches. Bake 20 to 25 minutes. (9x13 bake for 30-35 minutes). - - - - - - - - - - - - - - - - - - Cherry Cheesecake Serving Size : 12 Preparation Time :0:00 Categories : Desserts & Sweets Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- CRUST: 1 cup graham cracker crumbs 3 tablespoons sugar 1/4 cup butter or margarine -- melted -- CHEESECAKE: 24 ounces cream cheese -- softened 3/4 cup sugar 1 teaspoon vanilla extract 3 eggs 16 ounces cherry pie filling -- chilled Combine crumbs, sugar, and margarine; press onto bottom of 9-inch springform pan. Bake at 350 F, 10 minutes. Combine cream cheese, sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Bake at 450 F, 10 minutes. Reduce oven temperature to 250 F; continue baking for 30-40 minutes. Loosen cake from rim of pan. Chill. Spread cherry pie filling over cheesecake before serving. 10 to 12 servings. - - - - - - - - - - - - - - - - - - Cherry Dump Cobbler Serving Size : 8 Preparation Time :0:00 Categories : Desserts & Sweets Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup flour 1 cup sugar 1 teaspoon baking powder 1/2 teaspoon salt 1 cup milk 32 ounces cherry pie filling -- * see note 1/2 cup butter or margarine Heat oven to 350 F. Melt butter in a 13 x 9-inch pan. Mix flour, baking powder, salt, milk, and sugar in mixing bowl. Pour into pan. Add the cherry pie filling to the batter in the pan and spread evenly. Bake for 45 minutes to an hour. Batter will form crust on top of cobbler. - - - - - - - - - - - - - - - - - - NOTES : *Use 1 1/2 cans of cherry pie filling. Save the other half of open can for later use. Chewy Oatmeal cookies Serving Size : 30 Preparation Time :0:00 Categories : Desserts & Sweets Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup butter or margarine 1 1/4 cups firmly packed light brown sugar 1 egg 1/3 cup milk 1 1/2 teaspoons vanilla 3 cups oats -- uncooked 1 cup all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt -- optional 1/4 teaspoon cinnamon 1 cup raisins 1 cup nuts -- coarsely chopped Heat oven to 375 F. Lightly grease baking sheet with margarine. Combine butter, brown sugar, egg, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Combine oats, flour, baking soda, salt and cinnamon. Mix into creamed mixture at low speed just until blended. Stir in raisins and nuts. Drop rounded tablespoonfuls of dough 2 inches apart onto baking sheet. Bake for 10 to 12 minutes, or until lightly browned. Cool 2 minutes on cooling rack. Makes about 2-1/2 dozen cookies - - - - - - - - - - - - - - - - - - Chocolate Cheesecake Serving Size : 12 Preparation Time :0:00 Categories : Desserts & Sweets Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- CRUST: 1 cup chocolate wafer cookies -- crushed 2 tablespoons sugar 1/4 cup margarine -- melted CHEESECAKE: 24 ounces cream cheese -- softened 3/4 cup sugar 1 cup semisweet chocolate chips -- melted 1/2 teaspoon vanilla 1/2 teaspoon almond extract 3 eggs Combine cookie crumbs, sugar, and margarine; press onto bottom of 9-inch springform pan. Bake at 350 F. for 10 minutes. Combine cream cheese, sugar, vanilla extract, and almond extract, mixing at medium speed on electric mixer until well blended. Add eggs one at a time, mixing well after each addition. Blend chocolate into batter. Spoon into crust and bake at 450 F. for 10 minutes. Reduce oven temperature to 250 F. Continue baking for 30 to 40 minutes. Loosen cake from rim of pan. Chill. - - - - - - - - - - - - - - - - - - NOTES : When blending chocolate into batter, make sure the chocolate is not too hot and cream cheese is not too cold or they will not blend together well. 1 ounce chocolate=2.66 tablespoons chocolate chips Chocolate Chip Cookie Dough Cheesecake Serving Size : 12 Preparation Time :0:00 Categories : Desserts & Sweets Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- CRUST: 1 cup graham cracker crumbs 3 tablespoons sugar 1/4 cup butter or margarine -- melted CHEESECAKE: 24 ounces cream cheese -- softened 3/4 cup sugar 1 teaspoon vanilla extract 3 eggs 1 cup chocolate chip cookie dough -- * see note Combine crumbs, sugar, and margarine; press onto bottom of 9-inch springform pan. Bake at 350 F, 10 minutes. Combine cream cheese, sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Drop 2/3 cup of the cookie dough by level teaspoonfuls into cheesecake batter; fold gently. Pour into crust. Dot with level teaspoonfuls of remaining 1/3 cup cookie dough. Bake at 450 F. for 10 minutes. Reduce oven temperature to 250 F; continue baking for 30-40 minutes. Loosen cake from rim of pan. Chill. - - - - - - - - - - - - - - - - - - NOTES : *I use the Nestle's Toll House Chocolate Chip Cookie dough. Chocolate Mint Snow-Top Cookies Serving Size : 36 Preparation Time :0:00 Categories : Desserts & Sweets Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt 10 ounces semisweet chocolate chips -- mint flavored 1 cup granulated sugar 6 tablespoons butter -- softened 1 1/2 teaspoons vanilla extract 2 eggs confectioner's sugar In small bowl, combine flour, baking powder and salt; set aside. Melt 1 cup mint chocolate morsels; set aside. In large mixer bowl, beat granulated sugar and butter until creamy. Beat in melted chocolate and vanilla extract. Beat in eggs. Gradually beat in flour mixture. Stir in remaining 1/2 cup mint chocolate morsels. Wrap dough in plastic wrap; freeze until firm, about 20 minutes. Preheat oven to 350 F. Shape dough into 1-inch balls; coat with confectioners' sugar. Place on ungreased cookie sheets. Bake 10 to 12 minutes until tops appear cracked. Let stand on cookie sheets 5 minutes. Remove from cookie sheets; cool. Makes about 3 dozen cookies. - - - - - - - - - - - - - - - - - - Chocolate Toffee Bars Serving Size : 12 Preparation Time :0:00 Categories : Desserts & Sweets Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups butter or margarine 3/4 cup sugar 3 cups all-purpose flour -- sifted 1/4 teaspoon salt 12 ounces semisweet chocolate chips 1 cup chopped nuts Cream butter and sugar until very light and fluffy. Sift in flour and salt; mix well. Pat dough into greased 15"x10"x1" pan. Bake in 350 F oven for 20 minutes. Remove from oven. Immediately sprinkle semi-sweet chocolate morsels over surface. Let soften, then spread evenly with a spatula. Sprinkle with chopped nuts. Cool. When chocolate has set, cut into 1 1/4"x2 1/2" bars. Makes 4 dozen bars. - - - - - - - - - - - - - - - - - - Creamy Pralines Serving Size : 6 Preparation Time :0:00 Categories : Desserts & Sweets Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups sugar 1 cup buttermilk 1/4 cup light corn syrup 1 pinch salt 1 teaspoon baking soda 1 teaspoon vanilla extract 1 quart pecans Combine sugar, buttermilk, corn syrup and salt in a very large pan (it will foam considerably when soda is added) and bring to a boil. Add soda, stir and cook until soft ball is formed when dropped in cold water (about 238 F. on a candy thermometer). Add vanilla. Beat until color changes and candy thickens. Stir in pecans. Drop by teaspoons on greased cookie sheet. Cool till set. - - - - - - - - - - - - - - - - - - Crumb Top Coffee Cake Serving Size : 12 Preparation Time :0:00 Categories : Desserts & Sweets Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 stick whipped margarine 1 1/2 cups flour 1 cup packed brown sugar 1 1/2 teaspoons baking powder 1 teaspoon cinnamon 1/2 teaspoon salt 1 egg -- beaten 1/2 cup milk Combine margarine, flour, sugar, baking powder, cinnamon, and salt and mix until crumbly. Reserve 1/2 cup for topping. To the remaining mixture, add the combined eggs and milk. Mix well. Pour into a greased and floured 8-inch square pan. Sprinkle with the reserved crumbs. Bake in a moderate oven, 375 F, 30 to 35 minutes. - - - - - - - - - - - - - - - - - - Dump Cake Serving Size : 12 Preparation Time :0:00 Categories : Desserts & Sweets Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 20 ounces crushed pineapple 16 ounces cherry pie filling 1 package yellow cake mix -- dry 1 1/2 sticks butter or margarine -- sliced Dump all ingredients into baking pan and bake at 350 F until brown, approximately 1 hour. - - - - - - - - - - - - - - - - - - Favorite Devil's Food Cake Serving Size : 8 Preparation Time :0:00 Categories : Desserts & Sweets Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup granulated sugar 3/4 cup firmly packed light brown sugar 1/4 pound butter or margarine -- soft 3 ounces unsweetened chocolate -- melted 3 egg yolks 1/4 cup water 1 teaspoon vanilla extract 2 cups cake flour -- sifted 1/2 teaspoon salt 1 teaspoon baking soda 1 cup milk 3 egg whites -- stiffly beaten Cream sugars and butter. Add melted chocolate. Beat yolks; add water and vanilla extract and blend. Gradually add yolk mixture to chocolate mixture; beat until light and fluffy. Sift together flour, salt and baking soda. Alternately add flour mixture and milk, blending well after each addition. Beat egg whites until stiff but not dry, fold into batter. Turn into two greased and floured 9-inch round cake pans or one greased and floured 13x9x2-inch cake pan. Bake layers or loaf in moderate oven 350 F about 30-35 minutes or until cake springs back when touched lightly. Turn out on cooling rack. Yield: two 9-inch layers or one 13x9x2-inch loaf. - - - - - - - - - - - - - - - - - - Fortune Cookies Serving Size : 6 Preparation Time :0:00 Categories : Desserts & Sweets Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 egg whites 1 cup sugar 1/4 teaspoon salt 1/2 cup margarine -- softened 1/2 cup all-purpose flour 1 teaspoon vanilla extract -- or almond extract 2 tablespoons ground almonds -- optional Preheat oven to 350 °. Grease a cookie sheet with margarine. Mix together egg whites, sugar, and salt until sugar dissolves. Blend in margarine: add flour, extract, and ground almonds, if desired. Batter will be runny. Use a teaspoon to pour circles of batter onto your cookie sheet a couple of inches apart. (The cookies will spread more as they bake.) Bake for 8 minutes or until the cookies have browned slightly. Remove 1 cookie, place the paper (proverb strip) across the center, and fold the top edge over the paper. Curl the cookie over the handle of a wooden spoon or over the edge of a bowl. Let cool in the curled position. Repeat, removing 1 cookie from the baking sheet at a time. Work quickly, because cookies stiffen as they cool. If cookies stiffen before you get to them, return them to the oven for a minute to soften again. Ahead of time, prepare 3-inch by ½-inch slips of paper with proverbs (or fortunes) printed on them. - - - - - - - - - - - - - - - - - - Gingerbread Men Serving Size : 20 Preparation Time :0:00 Categories : Desserts & Sweets Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup brown sugar -- packed 1/3 cup shortening 1 1/2 cups light molasses 2/3 cup cold water 2 teaspoons baking soda 1 teaspoon salt 2 teaspoons ground ginger 1 teaspoon ground allspice 1 teaspoon ground cloves 1 teaspoon ground cinnamon 7 cups all-purpose flour -- ICING: 1 1/2 cups confectioner's sugar 1 large egg white 1 pinch cream of tartar Cream together brown sugar and shortening. Mix in molasses and water. Mix in baking soda, salt, and spices until well blended. Gradually stir in flour until well mixed (dough will be very thick and difficult to stir). Cover and refrigerate overnight or at least two hours. Heat oven to 350 F. Roll dough 1/4-inch thick on floured board. Cut with floured gingerbread cutter. Place about 2 inches apart on lightly greased cookie sheet. Decorate with raisins, if desired. Bake until no indentation remains when touched, 10 to 12 minutes; cool. Decorate with Decorators' Frosting. Makes about 2 1/2 dozen 2 1/2 inch cookies. Gingerbread Cookies: Decrease flour to 6 cups. Roll dough 1/2 inch thick and cut with floured 2 1/2 inch round cutter. Place about 1 1/2 inches apart on lightly greased cookie sheet. Bake about 15 minutes. - - - - - - - - - - - - - - - - - - Italian Cream Cake Serving Size : 12 Preparation Time :0:00 Categories : Desserts & Sweets Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup butter 1/2 cup margarine 2 cups sugar 5 eggs -- separated 1 cup buttermilk 1 teaspoon baking soda 2 cups flour 1 teaspoon vanilla 1 cup coconut flakes 1 cup nuts -- chopped -- ICING: 8 ounces cream cheese 1/2 cup butter 1 teaspoon vanilla 6 cups powdered sugar 1/2 cup pecans -- chopped fine Beat egg whites with 1/2 cup sugar until stiff. Cream butter, margarine and remaining sugar until fluffy. Add egg yolks, beating after each addition. Stir soda into buttermilk. Add flour into sugar and butter mixture...alternating with buttermilk. Add vanilla, coconut and nuts. Fold egg whites into mixture. Pour into 3 greased and floured cake pans. Bake for 40 minutes at 325 F. Icing: Beat cream cheese and butter. Add vanilla and powdered sugar. Beat until spreading consistency. Add nuts. Note: This cake freezes well. - - - - - - - - - - - - - - - - - - Junior Mint Cheesecake Serving Size : 8 Preparation Time :0:00 Categories : Desserts & Sweets Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ounces Junior Mints 24 ounces cream cheese -- softened 3/4 cup sugar 3 egg 1 teaspoon vanilla extract 1 graham cracker pie crust, 9 inch Place Junior Mints in freezer. Preheat oven to 350 F. With electric mixer or in food processor, combine cream cheese and sugar until smooth. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Pour into crust. Chop cold Junior Mints and sprinkle onto cheesecake. Bake 40 to 45 minutes or until just set. Cool on wire rack, then chill several hours or overnight. Makes about 8 servings. Note: For crust, combine 2 cups crumbs, 1/4 cup sugar and 6 tablespoons melted butter or margarine. Press into bottom and up sides of pan. - - - - - - - - - - - - - - - - - - Key Lime Pie Serving Size : 6 Preparation Time :0:00 Categories : Desserts & Sweets Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pie crust (9 inch) 3 egg yolks 14 ounces sweetened condensed milk 1/2 cup lime juice -- from concentrate green food coloring -- optional 8 ounces Cool Whip® Preheat oven to 325 F. In large mixer bowl, beat egg yolks with sweetened condensed milk, lime juice and food coloring if desired. Pour into prepared pastry shell; bake 30 minutes. Cool. Chill. Top with Cool Whip. Garnish as desired. Refrigerate leftovers. - - - - - - - - - - - - - - - - - - Leche Flan (Custard) Serving Size : 6 Preparation Time :0:00 Categories : Desserts & Sweets Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 egg yolks 1 cup sugar 13 ounces evaporated milk 1 teaspoon vanilla extract Scald milk in a double boiler for 15 minutes. Blend the egg yolks with the sugar, milk, and flavoring. Pour into mold lined with caramelized sugar. Place this in a bigger pan half filled with water and bake until the mixture becomes firm. Cool before removing from mold. - - - - - - - - - - - - - - - - - - Lemon Cheesecake Bars Serving Size : 12 Preparation Time :0:00 Categories : Desserts & Sweets Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package cake mix -- lemon 1/3 cup butter -- softened 1 egg 8 ounces cream cheese -- softened 1 cup powdered sugar 2 tablespoons lemon peel -- grated 2 tablespoons lemon juice 2 eggs Blend dry cake mix, butter, and 1 egg. Press into ungreased 13x9x2 pan. Beat cream cheese until smooth. Gradually blend in powdered sugar. Stir in peel and lemon juice until smooth. Reserve 1/2 cup; refrigerate. Beat 2 eggs into remaining cheese mixture until blended. Spread over cake mixture. Bake at 350 F until set, about 25 minutes; cool completely. Spread with reserved cream cheese mixture. Refrigerate until firm. - - - - - - - - - - - - - - - - - - Linda's Fruit Cocktail Cake Serving Size : 12 Preparation Time :0:00 Categories : Desserts & Sweets Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups sugar 2 1/2 cups flour 16 ounces fruit cocktail in juice 2 eggs 1/3 cup cooking oil 1 1/2 teaspoons baking soda 1 1/2 teaspoons baking powder 1 teaspoon salt -- ICING: 1/2 cup evaporated milk 1/2 cup butter or margarine 3/4 cup sugar 1 teaspoon vanilla 1/2 cup pecans -- chopped 1 cup coconut flakes Mix dry ingredients together. Add eggs, oil and fruit cocktail (juice too) and mix until well blended. Pour into greased and floured 9 x 13-inch pan. Bake in a 325 F. oven for 45 minutes. remove; cool and add the following icing. In a saucepan, mix milk, butter, sugar, and vanilla. Cook for 5 minutes. Remove from heat; stir in pecans and coconut. Spread over cooled cake. - - - - - - - - - - - - - - - - - - Magic Cookie Bars Serving Size : 12 Preparation Time :0:00 Categories : Desserts & Sweets Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup butter or margarine 1 1/2 cups graham cracker crumbs 14 ounces sweetened condensed milk 6 ounces semisweet chocolate chips 3 1/2 ounces coconut flakes 1 cup chopped nuts Preheat oven to 350 F. (325 F. for glass dish.) In 13x9-inch baking pan, melt margarine in oven. Sprinkle crumbs over margarine; pour condensed milk evenly over crumbs. Top evenly with remaining ingredients; press down firmly. Bake 25 to 30 minutes or until lightly browned. Cool thoroughly before cutting. Store loosely covered at room temperature. Makes 24 bars. - - - - - - - - - - - - - - - - - - Melt Away Bars Serving Size : 12 Preparation Time :0:00 Categories : Desserts & Sweets Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup butter or margarine -- softened 1 cup sugar 1 egg -- separated 1 teaspoon vanilla extract 2 cups flour 1 cup chopped nuts colored sugar In large mixing bowl, combine butter, sugar, egg yolk, vanilla extract, flour, and 1/2 cup nuts; blend well. Spread in ungreased 15"x10" jelly roll pan. Beat egg white until frothy; spread over bars. Sprinkle with 1/2 cup nuts and colored sugar. Bake at 350 F for 25 to 30 minutes until golden brown. Cool slightly; cut into bars. - - - - - - - - - - - - - - - - - - Milky Way Cake Serving Size : 16 Preparation Time :0:25 Categories : Desserts & Sweets Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 2.15 ounce Milky Way candy bars 1 cup butter or margarine 2 cups sugar 4 large eggs -- separated 1 1/4 cups buttermilk 1/2 teaspoon baking soda 2 1/2 cups all-purpose flour 1/2 teaspoon salt 1 cup pecans -- chopped 6 ounces semisweet chocolate Preheat oven to 325 F. Grease and flour a 10-inch tube pan. Melt candy bars and butter, stirring frequently, in large, heavy Dutch oven over low heat. Remove from heat and stir in sugar. Combine egg yolks, buttermilk and baking soda in small bowl until blended. Combine flour and salt in another bowl. Add to candy mixture alternately with buttermilk mixture, beginning and ending with dry ingredients. Stir in pecans. In clean mixer bowl, beat egg whites until stiff but not dry. Fold into batter. Pour into prepared pan. Bake 1 1/4 hours or until set and cake pulls away from sides of pan. Cool on wire rack 15 minutes. Unmold and cool completely. Melt chocolate in top of double boiler over simmering water. Spread over cooled cake. Makes 16 servings. - - - - - - - - - - - - - - - - - - Millionaire Pie Serving Size : 8 Preparation Time :0:00 Categories : Desserts & Sweets Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup coconut -- grated 1 cup pineapple -- crushed 1 cup pecans 8 ounces Cool Whip® -- thawed 1/4 cup lemon juice 14 ounces sweetened condensed milk 2 9-inch pie crust -- reg. or graham Mix and pour into crusts and chill. Sprinkle some of the nuts on top for garnish. Makes two 9-inch pies. - - - - - - - - - - - - - - - - - - No Bake Cookies Serving Size : 12 Preparation Time :0:00 Categories : Desserts & Sweets Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups sugar 3 tablespoons unsweetened cocoa powder 1/2 cup butter or margarine 1/2 cup milk dash salt 3 cups oats -- quick cooking 1/2 cup peanut butter 1 teaspoon vanilla extract Combine sugar, cocoa, margarine, milk and salt. Bring ingredients to a rapid boil. Boil for 1 minute, then add the remaining ingredients (have these ingredients already measured and ready to dash into cooked mixture). Mix well and (working quickly) drop by teaspoonfuls onto waxed paper. Makes 4 dozen cookies. - - - - - - - - - - - - - - - - - - Old Fashioned Banana Cream Pie Serving Size : 6 Preparation Time :0:00 Categories : Desserts & Sweets Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pie crust (9 inch) -- baked 3 tablespoons cornstarch 1 2/3 cups water 14 ounces sweetened condensed milk 3 egg yolks -- beaten 2 tablespoons butter or margarine 1 teaspoon vanilla extract 3 medium bananas lemon juice whipped cream In heavy saucepan, dissolve cornstarch in water; stir in sweetened condensed milk and egg yolks. Cook and stir until thickened and bubbly. Remove from heat; add margarine and vanilla. Cool slightly. Slice 2 bananas; dip in lemon juice and drain. Arrange on bottom of prepared crust. Pour filling over bananas; cover. Chill 4 hours or until set. Spread top with whipped cream. Slice remaining banana; dip in lemon juice, drain and garnish top of pie. Refrigerate leftovers. - - - - - - - - - - - - - - - - - - Old Fashioned Cream Pie Serving Size : 1 Preparation Time :0:00 Categories : Desserts & Sweets Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup sugar 2 tablespoons flour -- slightly rounded 1 cup whipping cream 2/3 cup half and half 1 pinch salt -- (small pinch) 1 egg white -- beaten nutmeg Mix sugar, flour & salt.  Add whipping cream and half & half. Stir well. Beat egg white and fold in last.  Pour in crust and sprinkle well with nutmeg. Bake at 300 degrees until almost set (about 40 minutes); it thickens after it gets cold. Serve cold. - - - - - - - - - - - - - - - - - - Peanut Butter Balls Serving Size : 24 Preparation Time :0:00 Categories : Desserts & Sweets Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound powdered sugar 1 1/2 cups crunchy peanut butter 3/4 cup butter or margarine -- melted 1 teaspoon vanilla 12 ounces chocolate chips paraffin -- (for thinning) Mix well in large bowl first 4 ingredients. Pat into small balls and put on wax paper. Chill at least one hour in refrigerator. In top of double boiler melt chocolate chips with paraffin (about the size of 1/2 of dollar bill). Use fork or ice pick and dip each piece in chocolate and place on wax paper to set. Note: Butter hands to roll out balls. - - - - - - - - - - - - - - - - - - Peanut Butter Blossoms Serving Size : 12 Preparation Time :0:00 Categories : Desserts & Sweets Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 cups all-purpose flour 1/2 cup sugar 1/2 cup firmly packed light brown sugar 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup shortening 1/2 cup peanut butter 2 tablespoons milk 1 teaspoon vanilla 1 egg sugar 48 milk chocolate candy kisses Heat oven to 375 degrees. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, 1/2 cup sugar, brown sugar, baking soda, salt, shortening, peanut butter, milk, vanilla and egg at low speed until stiff dough forms. Shape into 1-inch balls; roll in sugar. Place 2 inches apart on ungreased cookie sheets. Bake at 375 degrees for 10 to 12 minutes or until golden brown. Immediately top each cookie with a candy kiss, pressing down firmly so cookie cracks around edge; remove from cookie sheets. 4 dozen cookies. - - - - - - - - - - - - - - - - - - Peanut Butter Crisscrosses Serving Size : 12 Preparation Time :0:00 Categories : Desserts & Sweets Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup shortening 1 cup granulated sugar 1 cup brown sugar 2 eggs 1 teaspoon vanilla 1 cup peanut butter 3 cups all-purpose flour -- sifted 2 teaspoons baking soda 1/2 teaspoon salt Preheat oven to 350 F. Thoroughly cream shortening, sugars, eggs, and vanilla. Stir in peanut butter. Sift dry ingredients, stir into creamed mixture. Drop by rounded teaspoons on ungreased cookie sheet. Press with back of floured fork to make crisscrosses. Bake in moderate oven (350 F) about 10 minutes. Makes about 5 dozen cookies. - - - - - - - - - - - - - - - - - - Pina Colada Coconut Cake Serving Size : 12 Preparation Time :0:00 Categories : Desserts & Sweets Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 18 1/2 ounces white cake mix 3/4 cup pina colada mixer 2 cups sour cream 2 cups powdered sugar 8 ounces Cool Whip® -- thawed 7 ounces coconut -- grated Prepare cake mix using 3/4 cup Pina Colada Mixer for part of water. Bake in two 9 inch layers. Cool. Stir sugar into sour cream. Fold in whipped topping and 1/2 cup coconut. Fill and frost cake. Garnish - cover top and sides with remaining coconut. wrap tightly with plastic wrap. Refrigerate. may be kept up to 3 days in refrigerator. - - - - - - - - - - - - - - - - - - Popcorn Balls Serving Size : 8 Preparation Time :0:00 Categories : Desserts & Sweets Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 quarts popcorn -- popped 2 cups sugar 1 1/2 cups water 1/2 teaspoon salt 1/2 cup light corn syrup 1 teaspoon vinegar 1 teaspoon vanilla Keep popped corn hot and crisp in oven (300 - 325 F). Butter sides of saucepan. In it combine sugar, water, salt, corn syrup, and vinegar. Cook to hard-stage (250 F). Add vanilla. Pour slowly over hot popped corn, mixing well to coat every kernel. Press into balls (butter hands if necessary). Try not to burn your hands. - - - - - - - - - - - - - - - - - - Prune Whip Serving Size : 6 Preparation Time :0:00 Categories : Desserts & Sweets Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup sugar 1 cup whipping cream 1/4 teaspoon vanilla 1 cup prunes -- pitted and cut up 1/4 cup chopped nuts 1/4 cup prune juice Cook prunes till tender. Drain and mash, saving liquid. Allow to cool. Beat whipping cream. Add sugar, nuts, prunes, vanilla and prune juice. Whip all together and chill. Serves 4 to 6. - - - - - - - - - - - - - - - - - - Pumpkin Jelly Rolls Serving Size : 12 Preparation Time :0:00 Categories : Desserts & Sweets Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 eggs -- beaten 5 minutes 1 cup sugar 3/4 cup flour 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon cinnamon 2/3 cup pumpkin -- canned -- FILLING: 1 cup powdered sugar 8 ounces cream cheese 5 tablespoons butter 1 teaspoon vanilla extract Add remaining ingredients to beaten eggs. Pour into well greased cookie sheet. Sprinkle with 1 cup chopped pecans. Bake 15-20 minutes at 375° F. Turn out on a tea towel. Sprinkle with powdered sugar. Roll into a roll. Let cool. Filling: Mix powdered sugar, cream cheese, butter, and vanilla. When cake is completely cool, unroll cake and spread on filling. Remove towel, roll back into a roll. - - - - - - - - - - - - - - - - - - Pumpkin Pie Serving Size : 12 Preparation Time :0:00 Categories : Desserts & Sweets Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 eggs -- slightly beaten 16 ounces pumpkin 3/4 cup sugar 1/2 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 12 ounces evaporated milk Combine filling ingredients in order given; pour into pie crust. Bake 15 minutes at 425 F. Reduce temperature to 350 F. Bake an additional 40-50 minutes or until knife inserted near center comes out clean. Cool. Note: When using metal or foil pie pan, preheat cookie sheet in oven at 425 F. When using glass or ceramic pie pan, do not use cookie sheet. If shallow 9" (2 cup volume) FROZEN pie crusts are substituted, recipe makes two pies. Preheat cookie sheet while preheating oven to 425 F. Bake at 425 F for 15 minutes, reduce temperature to 350 F. Bake an additional 20-30 minutes or until pie tests done as noted above. - - - - - - - - - - - - - - - - - - Rainbow Cake Serving Size : 12 Preparation Time :0:00 Categories : Desserts & Sweets Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 white cake mix -- *baked and cooled 3 eggs 1/3 cup oil 1 1/4 cups water 6 ounces jell-o gelatin -- any 2 flavors 2 cups boiling water 8 ounces Cool Whip® -- thawed Place cake layers, top sides up, in 2 clean layer pans. Prick each cake with utility fork at 1/2 inch intervals. Dissolve each flavor gelatin separately in 1 cup of the boiling water and carefully spoon each over one of the cake layers. Chill 3 to 4 hours. Dip one cake pan in warm water for 10 seconds and turn out onto serving plate. Top with one cup of the whipped topping. Unmold second cake layer and place carefully on 1st layer. Frost top and sides with remaining whipped topping. Chill. Garnish as desired. - - - - - - - - - - - - - - - - - - NOTES : *Prepare cake mix according to directions using the 2 9-inch layer cakes. Rice Krispies Treats Serving Size : 8 Preparation Time :0:00 Categories : Desserts & Sweets Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup butter or margarine 10 ounces marshmallows -- * see note 6 cups Rice Krispies® 1. Melt margarine in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat. 2. Add Rice Krispies cereal. Stir until well coated. 3. Using buttered spatula or waxed paper, press mixture evenly into buttered 13 x 9 x 2-inch pan. Cut into squares when cool. Yield: 24 squares, 2 x 2 inches. Note: Use fresh marshmallows for best results. MICROWAVE DIRECTIONS: Microwave margarine and marshmallows on full power in large glass mixing bowl for 2 minutes. Stir to combine. Microwave on full power 1 1/2 to 2 minutes longer. Stir until smooth. Add cereal; stir until well coated. Press into pan as directed in Step 3. - - - - - - - - - - - - - - - - - - NOTES : *Or use 4 cups miniature marshmallows. Rich Rice Pudding Serving Size : 8 Preparation Time :0:00 Categories : Desserts & Sweets Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 7 cups milk 1 cup long-grain rice 1/2 teaspoon salt 2/3 cup seedless raisins -- dark 1/3 cup sugar 1 cup heavy whipping cream 1 teaspoon vanilla extract ground cinnamon -- for garnish Early in day, in 4-quart sauce pan over medium heat, heat milk, rice and salt to boiling. Reduce heat to low; cover and simmer 40 minutes, stirring occasionally. Add raisins and sugar; simmer 20 minutes longer or until rice is very tender. Pour rice mixture into large bowl; refrigerate until well chilled. In small bowl, with mixer at medium speed, beat heavy or whipping cream and vanilla extract until soft peaks form. With rubber spatula, gently fold whipped cream into rice mixture. Spoon pudding into dessert dishes. Refrigerate if not serving right away. To serve, sprinkle each serving lightly with ground cinnamon. Makes 8 servings. - - - - - - - - - - - - - - - - - - Starlight Cake Serving Size : 12 Preparation Time :0:00 Categories : Desserts & Sweets Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour 1 1/2 cups sugar 3 1/2 teaspoons baking powder 1 teaspoon salt 3 eggs 1/2 cup shortening 1 cup milk 1 teaspoon vanilla Heat oven to 350 F. Grease and flour oblong pan, 13 x 9 x 2 inches, or two round layer pans, 9 x 1 1/2 or 8 inches. Beat all ingredients in large mixer bowl on low speed, scraping bowl constantly, 30 seconds. Beat on high speed, scraping bowl frequently, 3 minutes. Pour into pan(s). Bake until wooden pick inserted in center comes out clean, oblong 45 to 50 minutes, layers 30 to 35 minutes; cool. Frost, if desired. - - - - - - - - - - - - - - - - - - Strawberry Cake Serving Size : 8 Preparation Time :0:00 Categories : Desserts & Sweets Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- CAKE: 1 package white cake mix 1 package jell-o gelatin -- strawberry 1/2 cup frozen strawberries 1/2 cup water 1 cup oil 4 eggs -- ICING: 1 pound powdered sugar 1/4 cup butter or margarine -- melted 1/2 cup frozen strawberries CAKE: Mix jello and cake mix together. Add water and oil; mix on medium speed. Add eggs, one at a time, beating well. Add berries. Bake at 325 F. for 30 to 45 minutes in greased and floured 9 x 13-inch baking pan. ICING: Cream butter, powdered sugar and strawberries together. Spread on cooled cake. - - - - - - - - - - - - - - - - - - Strawberry Cream Cheese Delight Serving Size : 8 Preparation Time :0:00 Categories : Desserts & Sweets Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- CRUST: 1 cup nuts -- chopped 1/2 cup butter or margarine 1 cup flour FILLING: 8 ounces cream cheese 1 cup powdered sugar 9 ounces Cool Whip® -- divided TOPPING: 4 cups strawberries -- crushed 3 tablespoons cornstarch 1 cup sugar -- divided 1 cup water 3 ounces JeLL-O gelatin -- strawberry CRUST: Combine crust ingredients; spread in a 9 x 13-inch pan and cook at 350 F. for 10-15 minutes. Cool. FILLING: Cream together cream cheese and sugar. Fold in half the Cool Whip. Spread over cooled crust. Refrigerate. TOPPING: Mix sugar, water and cornstarch together in saucepan. Heat until mixture begins to boil and turns from cloudy to clear. Remove from heat and add strawberry jello mix. Add strawberries to mixture. Cool; spread over cream cheese filling. Refrigerate. Cover with remaining Cool Whip topping and sprinkle with chopped nuts, if desired. - - - - - - - - - - - - - - - - - - Strawberry Marbled Cheesecake Serving Size : 12 Preparation Time :0:00 Categories : Desserts & Sweets Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- CRUST 1/4 cup butter or margarine -- melted 1 cup graham cracker crumbs 3 tablespoons sugar CHEESECAKE 24 ounces cream cheese -- softened 3/4 cup sugar 1 teaspoon vanilla 3 eggs 10 ounces frozen strawberries (thawed) -- in syrup 1 1/2 teaspoons cornstarch Puree strawberries and cornstarch in blender. Heat in a saucepan over medium heat until thickened, then cool. Combine melted butter, graham cracker crumbs and sugar; press onto bottom of 9-inch springform pan. Bake at 350 F. for 10 minutes. Combine cream cheese, sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Pour half of the batter over the crust then add half of the strawberry mixture by spoonfuls to the batter. Pour remaining batter into the pan then add the remaining strawberry mixture by spoonfuls. Swirl the mixture with a knife until it resembles a marbled effect. Bake at 300 F. for 50-60 minutes or until set. Allow cheesecake to cool then remove from rim of pan. Chill overnight before serving. - - - - - - - - - - - - - - - - - - Sugar Cookies Serving Size : 12 Preparation Time :0:00 Categories : Desserts & Sweets Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups flour 1/4 teaspoon salt 1 cup butter -- softened 1 cup sugar 1 large egg 1/4 teaspoon almond extract 1/2 teaspoon vanilla extract Decorative icing -- optional Combine flour and salt in bowl. Beat butter and sugar in mixer bowl until light and fluffy. Beat in egg, almond extract, and vanilla. Gradually beat in dry ingredients. Wrap and refrigerate overnight. Preheat oven to 350 F. Grease 4 cookie sheets. Divide dough into quarters. Between 2 sheets of wax paper, roll one quarter 1/8-inch thick, keeping remaining dough refrigerated. Cut with floured 4-inch round cutter. Bake 8 to 9 minutes, until edges are golden. Cool on wire racks. Repeat with remaining dough. Decorate as desired. Makes 3 1/2 dozen. Decorative Icing: Combine 2 cups confectioners' sugar, 1 large egg white and 1 tablespoon water in mixer bowl. Beat until smooth and thickened, 3 to 5 minutes. Tint icing with paste or liquid food color as desired. - - - - - - - - - - - - - - - - - - Toll House Cookies Serving Size : 24 Preparation Time :0:00 Categories : Desserts & Sweets Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 cup butter or margarine -- softened 3/4 cup sugar 3/4 cup firmly packed light brown sugar 1 teaspoon vanilla extract 2 eggs 12 ounces semisweet chocolate chips 1 cup chopped nuts -- optional Preheat oven to 350 F. In small bowl, combine flour, baking soda, and salt; set aside. In large bowl, combine butter, sugar, brown sugar, and vanilla extract; beat until creamy. Beat in eggs. Gradually add flour mixture; mix well. Stir in chocolate chips and nuts. Drop by rounded measuring teaspoonfuls onto ungreased cookie sheets. After baking, let rest a couple of minutes on cookie sheet before removing. Time: 13-15 minutes Makes: 100- 2" cookies - - - - - - - - - - - - - - - - - - Tunnel of Fudge Cake Serving Size : 16 Preparation Time :0:00 Categories : Desserts & Sweets Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 cups butter or margarine -- softened 1 3/4 cups granulated sugar 6 eggs 2 cups powdered sugar 2 1/4 cups all-purpose flour 3/4 cup cocoa powder 2 cups chopped nuts -- * see note -- GLAZE: 3/4 cup powdered sugar 1/4 cup cocoa powder 2 tablespoons milk -- (1 1/2 to 2) Heat oven to 350 degrees. Grease and flour 12-cup fluted tube pan or 10-inch tube pan. In large bowl, beat margarine and granulated sugar until light and fluffy. Add eggs one at a time. beating well after each addition. Gradually add powdered sugar; blend well. Lightly spoon flour into measuring cup; level off. By hand, stir in remaining cake ingredients until well blended. Spoon batter into prepared pan; spread evenly. Bake at 350 degrees for 58 to 62 minutes. (Since this cake has a soft tunnel of fudge, an ordinary doneness test cannot be used. Accurate oven temperature and baking time are critical.) Cool upright in pan on wire rack 1 hour; invert onto serving plate. Cool completely. In small bowl, combine all glaze ingredients until well blended. Spoon over top of cake, allowing some to run down sides. Garnish as desired. Store tightly covered. 16 servings. *Nuts are essential for the success of this recipe. - - - - - - - - - - - - - - - - - - Turtle Cake Serving Size : 12 Preparation Time :0:00 Categories : Desserts & Sweets Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package German chocolate cake mix 14 ounces caramel candy 1/2 cup evaporated milk 3/4 cup butter or margarine -- melted 2 cups pecans 1 cup chocolate chips Prepare cake mix. Pour half in 9 x 13-inch baking dish and bake at 350 F. for 15 minutes. Melt caramels in milk and butter; pour over cake. Add the nuts and chips, then add the rest of the cake batter. Bake at 350 F. for 20 minutes. - - - - - - - - - - - - - - - - - - Turtles Serving Size : 12 Preparation Time :0:00 Categories : Desserts & Sweets Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 42 caramel candy 3 tablespoons evaporated milk 2 cups pecans 12 ounces milk chocolate chips 1/4 block paraffin wax Dissolve caramels in double boiler with milk; add pecans. Drop by spoonfuls on greased plate; cool. In double boiler, melt 12 ounce package of milk chocolate chips and 1/4 cake paraffin wax. Dip caramel mixture in chocolate and place on wax paper to cool. Use a toothpick to dip. - - - - - - - - - - - - - - - - - - NOTES : Paraffin is not a FDA approved food additive. Some older recipes for dipped candy call for melting paraffin with chocolate. The label on most paraffin boxes state it is not for human consumption. - - - - - - - - - - - - - - - - - - Versatile Drop Cookies Serving Size : 12 Preparation Time :0:00 Categories : Desserts & Sweets Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup shortening -- or butter 1 1/2 cups sugar 2 eggs 4 cups flour 1/4 teaspoon salt 1 teaspoon cream of tartar 1 teaspoon baking soda 1 cup milk 1 teaspoon vanilla Blend shortening, sugar and eggs. Stir in combined dry ingredients alternately with milk and vanilla. Add 1 cup chopped nuts, chopped dates or seedless raisins or add 1 6-ounce package of semi-sweet chocolate pieces. Drop batter from teaspoon onto baking sheet rubbed with shortening and bake at 375 F for 10 to 12 minutes. For spice drop cookies: add 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, and 1/2 teaspoon ginger. - - - - - - - - - - - - - - - - - - Wellesley Fudge Cake Serving Size : 12 Preparation Time :0:00 Categories : Desserts & Sweets Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup butter or margarine 1 7/8 cups sugar 4 egg yolks 1 cup all-purpose flour 1 cup cocoa 4 teaspoons baking powder 1/2 teaspoon salt 4 egg whites 1 cup milk 2 teaspoons vanilla extract -- FROSTING: 12 ounces chocolate chips 3/4 cup sour cream 1 teaspoon vanilla extract 1 pinch salt With mixer, cream together margarine and sugar. Add egg yolks; beat at high speed. In bowl, mix dry ingredients with a whisk. Add to creamed mixture. Mix in at low speed. With mixer, beat egg whites to soft-peak stage. Fold in some of the cake batter. Alternate remaining cake batter with milk and vanilla combined. Pour into three 9-inch layer pans, which have been greased and lined with parchment paper. Bake at 325 F. for 20 to 25 minutes. For frosting: Melt chocolate chips in top of double boiler. Remove from heat. Stir in sour cream, vanilla extract, and salt. Frost cake with warm frosting. Makes 12 servings. *Rather than fold the stiff batter into the beaten egg whites, add the milk and vanilla to the creamed mixture along with the flour and cocoa mixture; then fold beaten egg whites into batter. - - - - - - - - - - - - - - - - - - Angel Berry Cake Serving Size : 12 Preparation Time :0:00 Categories : Desserts & Sweets, Sugar Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Angel food cake 10 ounces raspberries, frozen -- thawed and drained* 1 cup frozen cherries -- thawed and drained* 13 packages Sweet 'n Low® sweetener -- or Equal 1 envelope gelatin -- unflavored 2 tablespoons rum extract 1 tablespoon orange juice -- unsweetened Topping: 1 teaspoon gelatin -- unflavored 2 teaspoons water 1/4 cup nonfat dry milk powder 1/2 cup skim milk 1/2 teaspoon vanilla extract 1 tablespoon sugar In a blender, puree raspberries, 1/2 at a time. Remove and set aside. Puree cherries. Mix cherries and raspberries together, set aside. Combine gelatin with rum extract and orange juice in a small bowl. Place bowl in a saucepan of hot water and stir mixture constantly until gelatin is dissolved (or microwave uncovered on low for 1 minute). Add gelatin, Equal and raspberry mixture to blender and blend for 2 minutes. Transfer to a mixing bowl, cover and refrigerate about 1-1/2 - 2 hours until mixture is set and sufficiently thickened to spread. Soften gelatin in water 5 minutes. Stir dry milk powder into skim milk in saucepan. Heat to simmering. Add softened gelatin, stir until dissolved. Add vanilla and sugar. Chill until mixture begins to thicken and ice crystals begin to form on sides of bowl. Beat with electric mixer until very thick and light, about 10 minutes. To assemble: Split angel food cake into three layers. Place 1 cake layer on serving platter and top with 1/2 of filling. Repeat. Place last layer on top, frost cake with mock whipped topping. 12 servings. - - - - - - - - - - - - - - - - - - NOTES : *Use unsweetened raspberries and cherries. Exchanges: 1 Fruit, 2 Other Carbohydrates Apple Popsicles Serving Size : 20 Preparation Time :0:00 Categories : Desserts & Sweets, Sugar Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup unsweetened applesauce 4 cups apple juice -- unsweetened 20 2-ounce paper cups Mix ingredients together. Pour into 2-ounce paper cups, put wooden sticks into cups and freeze. - - - - - - - - - - - - - - - - - - NOTES : Exchanges: 1/2 Fruit Apple Raisin Cake Serving Size : 16 Preparation Time :0:00 Categories : Desserts & Sweets, Sugar Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 cups apples -- coarsely chopped 3 teaspoons brown sugar substitute 1/4 cup oil -- polyunsaturated 2 egg white -- beaten with fork 1/2 teaspoon baking soda 1 teaspoon baking powder 1 1/2 cups flour 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/2 cup raisins -- soaked in warm water Preheat oven to 350 F. Mix apples and brown sugar substitute in bowl. Add oil and beaten egg whites. In separate bowl, combine dry ingredients. Add to batter and mix well to form a stiff dough. Add plumped raisins. Stir to blend. Spread in 8-inch square cake pan. Bake 40 minutes or until top springs back when touched. - - - - - - - - - - - - - - - - - - NOTES : Exchanges: 1/2 Grain (Starch); 1/2 Fruit; 1/2 Fat Banana Cream Pie Serving Size : 8 Preparation Time :0:00 Categories : Desserts & Sweets, Sugar Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 graham cracker pie crust, 9 inch 1 envelope gelatin -- unflavored 1 cup skim milk 3/4 cup ricotta cheese, part skim milk 2 teaspoons vanilla extract 3 banana -- sliced 4 packages sweet 'n Low® sweetener -- or Equal Topping: 2 egg whites 5 packages sweet 'n Low® sweetener -- or Equal nutmeg -- as desired Sprinkle gelatin over 1/2 cup milk in small saucepan. Let soften 5 minutes. Heat, stirring constantly until gelatin dissolves. In food processor or blender, blend ricotta cheese until smooth; add gelatin mixture, remaining 1/2 cup milk and vanilla extract. Blend until smooth. Reserve one cup mixture. Add 4 packages of Equal and 2 sliced bananas to remaining mixture in food processor or blender. Blend until smooth. Place remaining banana slices on bottom of pie crust. Pour banana cream mixture over banana slices. Chill 1 hour. Topping: Beat egg whites until foamy. Gradually add 5 packages of Equal and continue beating until stiff peaks form. Fold into reserved ricotta cheese mixture. Spoon over chilled banana cream filling. Chill 4 - 6 hours until set. Sprinkle with nutmeg before serving. - - - - - - - - - - - - - - - - - - NOTES : Exchanges: 1/2 Lean Meat; 1/2 Fruit; 1-1/2 Fat; 1-1/2 Other Carbohydrates Banana Orange Frozen Push-ups Serving Size : 12 Preparation Time :0:00 Categories : Desserts & Sweets, Sugar Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 medium banana 6 ounces orange juice, frozen concentrate -- unsweetened 1/2 cup nonfat dry milk 1/2 cup water 1 cup yogurt -- low-fat Peel and slice bananas. Put into a blender or food processor. Add remaining ingredients. Cover and blend until foamy. Pour into small paper cups and freeze. To eat, squeeze bottom of cup. Makes 12 servings. - - - - - - - - - - - - - - - - - - NOTES : Exchanges: 1/2 Non-Fat Milk; 1/2 Fruit Carrot Raisin Bars Serving Size : 16 Preparation Time :0:00 Categories : Desserts & Sweets, Sugar Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup flour -- sifted 1 teaspoon baking powder 1 teaspoon cinnamon 1/8 teaspoon nutmeg 6 packages Sweet 'n Low® sweetener 1/2 teaspoon baking soda 1 package Butter Buds® 1/2 cup hot water 1/4 cup egg substitute, liquid 1 cup carrot -- grated 1 cup raisins Preheat oven to 350 F. Spray 8-inch pan with vegetable spray, or use non-stick pan. In medium-sized bowl, combine flour, baking powder, cinnamon, nutmeg and Sweet 'n Low. In separate bowl, dissolve Butter Buds in hot water, add baking soda. Add to dry ingredients. Stir in egg substitute. Add carrots and raisins. Mix thoroughly. Pour into pan. Bake 30 minutes or until toothpick inserted in center comes out clean. Cool and cut into 2-inch squares. Makes 16 servings. - - - - - - - - - - - - - - - - - - NOTES : Exchanges: 1/2 Grain (Starch); 1/2 Fruit Cheesecake Serving Size : 16 Preparation Time :0:00 Categories : Desserts & Sweets, Sugar Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups graham cracker crumbs 1 1/2 teaspoons cinnamon 1/2 cup margarine -- reduced-calorie 1 cup evaporated skim milk 3 packages Sweet 'n Low® sweetener -- or Equal 8 ounces light cream cheese 1 cup ricotta cheese, part skim milk 12 packages Sweet 'n Low® sweetener -- or Equal 1 envelope gelatin -- * see note 2 tablespoons boiling water 1 1/2 tablespoons lemon juice 4 teaspoons vanilla extract Blend crust ingredients thoroughly and press over bottom and half-way up sides of a 9-inch springform pan sprayed with vegetable spray. Bake in preheated 350 F. oven for 8 minutes; cool. Combine evaporated skim milk and 3 packages Equal. Freeze 45 minutes or until slightly slushy. Beat light cream cheese, ricotta cheese and 12 packages Equal until smooth; chill. When milk mixture is slushy, mix gelatin with boiling water until dissolved. Stir in lemon juice and vanilla. Slowly add gelatin mixture to frozen milk mixture and beat until stiff. Fold into cheese mixture in thirds, blending each time until mixture is smooth. Pour into cooled crust; chill at least 6 hours or overnight. 16 servings. - - - - - - - - - - - - - - - - - - NOTES : *Use Knox Unflavored Gelatin. Exchanges: 1/2 Grain (Starch); 1/2 Lean Meat; 2 Fat Creamy Peach Dessert Serving Size : 16 Preparation Time :0:00 Categories : Desserts & Sweets, Sugar Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups graham cracker crumbs 1/2 cup margarine -- reduced-calorie 2 packages gelatin -- * see note 1 package Kool-aid mix -- lemonade, sugar-free 2 cups boiling water 1 quart ice milk 2 cups fresh peaches -- sliced** Melt margarine over low heat. Add graham cracker crumbs. Mix well. Press mixture on bottom and sides of 9 x 13-inch pan that has been sprayed with vegetable spray. Dissolve gelatin in boiling water. Add lemonade mix to gelatin and water. Fold in ice milk. Add peaches. Pour over graham cracker crust. Chill 4 hours or overnight. 16 servings. - - - - - - - - - - - - - - - - - - NOTES : *Use Knox Gelatin. **Or use frozen peaches without sugar. Exchanges: 1/2 Grain (Starch); 1-1/2 Fat; 1/2 Other Carbohydrates Creme Chocolate Serving Size : 5 Preparation Time :0:00 Categories : Desserts & Sweets, Sugar Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup cold water 1 envelope gelatin -- unflavored 1/2 cup skim milk 3 envelopes Alba Chocolate Shake 6 large ice cubes In small saucepan, sprinkle gelatin over water. Let stand until softened, about 1 minute. Stir over low heat until gelatin is completely dissolved. Cool slightly. In blender, combine milk, Alba Chocolate Shake and gelatin mixture. Cover. Process at highest speed until mixture thickens and just begins to set. Spoon into dessert dishes. Chill about 1 hour before serving. 5 servings. - - - - - - - - - - - - - - - - - - NOTES : Exchanges: Free Fresh Strawberry Pie Serving Size : 8 Preparation Time :0:00 Categories : Desserts & Sweets, Sugar Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups graham cracker crumbs 1/2 cup margarine -- reduced-calorie 2 cups fresh strawberries -- sliced 1 1/2 tablespoons cornstarch 4 packages Sweet 'n Low® sweetener -- or Equal 3/4 cup unsweetened pineapple juice Melt margarine over low heat. Add graham cracker crumbs. Mix well. Press mixture on bottom and sides of 9-inch pie pan that has been sprayed with vegetable spray. Wash and slice strawberries. Mix cornstarch with 1/4 cup pineapple juice. Cook over low heat until thickened and clear, stirring constantly. Add remaining pineapple juice and stir until thick. Remove from heat and add Equal. Stir in fruit. Spoon into graham cracker crust. Chill. Serve with low-calorie whipped topping, if desired. 8 servings. - - - - - - - - - - - - - - - - - - NOTES : Exchanges: 1 Grain (Starch); 1/2 Fruit; 2-1/2 Fat Frozen Strawberry Shake Serving Size : 2 Preparation Time :0:00 Categories : Desserts & Sweets, Sugar Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup frozen strawberries -- unsweetened 3/4 cup skim milk 3 packages Sweet 'n Low® sweetener -- or Equal 1 teaspoon lemon juice Combine all ingredients in blender. Process at medium speed until smooth. Serve immediately. Makes 2 servings. - - - - - - - - - - - - - - - - - - NOTES : Exchanges: 1/2 Non-Fat Milk; 1 Fruit FruitCake Cookies Serving Size : 12 Preparation Time :0:00 Categories : Desserts & Sweets, Sugar Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups mixed fruit 1/2 cup raisins -- dark 1/2 cup raisins -- light 2 teaspoons sweet 'n Low® sweetener -- *(brown) 1/3 cup fat free vegetable oil 1/2 teaspoon baking soda 1/2 teaspoon vanilla 1 cup chopped nuts 1/2 cup apple juice 1/4 cup egg beaters® 99% egg substitute 1/2 teaspoon cloves 1 teaspoon cinnamon 1 1/2 cups flour Soak fruit and raisins in apple juice at least 12 hours (overnight is ok). Next morning: Beat egg substitute and brown *Sweet & Low with a fork. Blend in the oil, soda, spices and vanilla. Gently stir in flour, nuts and candied fruit with the remaining liquid from soaking fruit. Drop by rounded teaspoonfuls onto ungreased cookie sheet. Press a piece of fruit on top of each if desired. Bake in pre-heated oven (375 degrees) for 10-15 minutes. Makes about 4 1/2 dozen. * Brown Sugar Twin may be used. Scramblers may be used instead of Egg Beaters. - - - - - - - - - - - - - - - - - - NOTES : Exchanges: 1Grain (Starch); 1/2 Lean Meat; 1-1/2 Fruit; 1 Fat Homemade Strawberry Ice Cream Serving Size : 32 Preparation Time :0:00 Categories : Desserts & Sweets, Sugar Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups nonfat dry milk powder 6 tablespoons margarine -- melted 1 cup boiling water 24 packages Sweet 'n Low® sweetener -- or Equal 1 small pkg vanilla pudding mix -- Nutrasweet 4 cans sugar-free strawberry soft drink 16 ounces frozen strawberries -- sliced* 3 cups skim milk -- (or 4 cups) Blend dry milk powder, margarine, water and Equal in blender. Pour into ice cream freezer container. Slowly stir in pudding. Mix well. Slowly mix in soft drink and strawberries. Add milk to fill line. Freeze. Makes 4 quarts. - - - - - - - - - - - - - - - - - - NOTES : *Use unsweetened strawberries. Exchanges: 1/2 Non-Fat Milk; 1/2 Fat Orange Frosty Serving Size : 2 Preparation Time :0:00 Categories : Desserts & Sweets, Sugar Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup orange juice, frozen concentrate -- unsweetened 1/2 cup skim milk 1/2 cup water 3 packages Sweet 'n Low® sweetener -- or Equal 1/2 teaspoon vanilla extract 6 ice cubes Combine all ingredients in blender and blend for 30 seconds. Serve with garnish of orange slices. Makes 2 cups. - - - - - - - - - - - - - - - - - - NOTES : Exchanges: 1 Fruit Spicy Apple Cider Serving Size : 10 Preparation Time :0:00 Categories : Desserts & Sweets, Sugar Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups water 2 cinnamon sticks 1 tablespoon whole cloves 1/2 teaspoon whole allspice 2 quarts apple cider -- low calorie 1 lemon -- thinly sliced 1 orange -- thinly sliced Combine water and spices in a large Dutch oven; bring to a boil. Reduce heat and simmer 10 minutes. Strain mixture discarding spices, return water to Dutch oven. Add apple cider, lemon and orange; cook over low heat until thoroughly heated. Serve warm. Makes 10 cups. - - - - - - - - - - - - - - - - - - NOTES : Exchanges: 1-1/2 Fruit Strawberry Yogurt Popsicles Serving Size : 12 Preparation Time :0:00 Categories : Desserts & Sweets, Sugar Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 20 ounces frozen strawberries -- unsweetened, thawed 1 tablespoon gelatin -- unflavored 16 ounces plain lowfat yogurt 12 packages Sweet 'n Low® sweetener -- or Equal 12 3 ounce paper cups 12 wooden sticks Drain strawberries. Place liquid in a saucepan and sprinkle with gelatin. Cook over low heat, stirring occasionally until gelatin dissolves. Add Equal to yogurt. Mix strawberries, yogurt and gelatin mixture in a blender until smooth. Place paper cups on a tray or baking pan. Fill with blended mixture and cover cups with a sheet of aluminum foil. Insert a wooden stick by making a slit in the foil over the center of each cup. Freeze popsicles until firm. Run warm water on the outside of cup to loosen each popsicle from the cup. Makes 12 popsicles. - - - - - - - - - - - - - - - - - - NOTES : Exchanges: 1/2 Fruit Baked Squash Serving Size : 10 Preparation Time :0:00 Categories : Fruits & Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 pounds yellow squash -- medium size 2 eggs -- beaten 1 cup cracker crumbs 2 tablespoons chopped onions 1/2 cup butter or margarine -- softened 1/4 cup sugar salt and pepper -- to taste additional cracker crumbs for topping Trim ends of squash and cut into large pieces. Drop squash into a large saucepan with enough boiling water to cover. Return to boil, reduce heat and cook until tender (ten minutes, at most). Drain in a colander, then mash. In a large mixing bowl, combine squash with eggs, bread crumbs, onion, butter, sugar, salt and pepper. Turn into a 3 quart casserole which has been lightly greased or sprayed with nonstick vegetable spray. Cover with a light layer of cracker crumbs. Bake at 350 degrees until lightly browned. Makes 10 servings. Variation: Add 1 to 1 1/2 cups cheddar cheese and 1 jalapeno pepper, diced. - - - - - - - - - - - - - - - - - - Broccoli Casserole Serving Size : 8 Preparation Time :0:00 Categories : Fruits & Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds broccoli -- cooked 2 cups rice -- cooked 21 ounces cream of mushroom soup American cheese -- sliced salt -- to taste Mix cooked broccoli, rice, cream of mushroom soup and salt together. Spread mixture in a 9 x 13 pan. Arrange sliced cheese on top of mixture. Bake at 350 F until cheese melts. - - - - - - - - - - - - - - - - - - Butternut Squash Casserole Serving Size : 4 Preparation Time :0:00 Categories : Fruits & Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 butternut squash 3 eggs -- * see note 1 cup shredded cheddar cheese 1/2 cup cream cheese -- or sour cream salt -- to taste Cut squash into 4 quarters; discard seeds. Boil until soft to the fork. Drain, cool, scoop out the pulp, and mash. Add eggs (decide on your own quantities according to the size of your squash) and the rest of the ingredients. Mix together. Put in greased glass casserole dish. Bake at 350 F.for about 15 minutes, then reduce to 300 F. and continue baking until middle is firm and casserole is very slightly browned. This will have a smooth texture and rich, cheesy flavor. *Use 2 to 4 eggs, depending on size of squash. - - - - - - - - - - - - - - - - - - Butterscotch Yams Serving Size : 8 Preparation Time :0:00 Categories : Fruits & Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 medium yams 1 cup firmly packed light brown sugar 1/2 cup dark corn syrup 1/4 cup heavy cream 3 tablespoons butter or margarine 1/2 teaspoon salt miniature marshmallows -- optional Boil, peel and halve yams. Put yams in single layer dish & bake @ 350 F for 15 minutes. meanwhile... In heavy 2 quart saucepan, stir together sugar, corn syrup, cream, margarine, & salt. Stir constantly, bringing to a boil over medium heat. Boil 5 minutes. Pour over yams and bake for 15 additional minutes, occasionally basting with juice from pan. Sprinkle with miniature marshmallows if desired. Makes 6 - 8 servings. - - - - - - - - - - - - - - - - - - Candied Sweet Potatoes Serving Size : 6 Preparation Time :0:00 Categories : Fruits & Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds sweet potatoes -- cut into 1/2" slices 1/2 cup packed brown sugar 3 tablespoons butter or margarine 3 tablespoons water 1/2 teaspoon salt Wash sweet potatoes but do not pare. Heat enough salted water to cover potatoes to boiling. Add potatoes. Cover and heat to boiling. Cook until tender, 30 to 35 minutes; drain. Slip off skins. Mix brown sugar, margarine, water and salt in 8-inch skillet. Cook over medium heat, stirring constantly, until smooth and bubbly. Add sweet potato slices; stir gently until glazed and heated through. 4 to 6 servings. - - - - - - - - - - - - - - - - - - Cheese Squash and Corn Casserole Serving Size : 6 Preparation Time :0:00 Categories : Fruits & Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup green bell pepper -- chopped 2 ounces onion -- diced 2 cups zucchini -- sliced 2 tomato -- chopped 2 teaspoons chili sauce 1 dash hot pepper sauce 1 cup corn -- drained 4 ounces shredded cheddar cheese salt and pepper -- to taste In a medium-size skillet, cook pepper and onion about 5 minutes or until soft. Add zucchini, tomatoes, chili and sauce and cover. Cook over medium heat, about 10 minutes or until zucchini is tender. Stir in corn, cheese, salt and pepper, continue to cook about 5 minutes or until cheese is melted. Reduce heat, continue to cook about 5 minutes or until thickened. 2 servings. - - - - - - - - - - - - - - - - - - Cheesy Green Bean Casserole Serving Size : 4 Preparation Time :0:00 Categories : Fruits & Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup chopped onion 2 tablespoons butter or margarine 2 tablespoons flour 2 cups sour cream 32 ounces French-style green beans -- seasoned 1/2 teaspoon salt 1/4 teaspoon pepper 1 cup shredded cheddar cheese Brown onion in 2 tablespoons butter; add 2 tablespoons flour. Mix well. Add sour cream and stir until it is mixed well. Drain water off green beans; put in large bowl. Pour mixture over green beans; salt and pepper. Stir. Pour in baking dish; add shredded cheese over top. Bake at 350 F. for 30 minutes. - - - - - - - - - - - - - - - - - - Cheesy Potato Casserole Serving Size : 6 Preparation Time :0:00 Categories : Fruits & Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups cottage cheese, creamed 1 cup sour cream 1/3 cup green onion -- sliced 1 clove garlic -- minced 2 teaspoons salt 7 cups potato -- cooked & diced 1/2 cup shredded cheddar cheese paprika -- to garnish Combine first 5 ingredients. Fold in potatoes and pour in greased 1-1/2 quart flat casserole dish. Top with shredded cheese and paprika. Bake at 350 F. for 40 minutes. - - - - - - - - - - - - - - - - - - Corn Casserole Serving Size : 12 Preparation Time :0:00 Categories : Fruits & Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 16 ounces corn, whole kernel, canned -- drained 16 ounces corn, cream-style 1 package jiffy corn muffin mix 2 whole eggs -- well beaten 1 small onion -- finely chopped 2 tablespoons green pepper -- chopped 1/2 cup margarine 1 pint sour cream -- softened to spread 2 cups cheddar cheese -- mild, grated Put both cans of corn in large bowl. Add Jiffy Corn Muffin mix and well beaten eggs. Mix well, melt butter with onion and green pepper and saute until onion & pepper are almost done. Add to corn mixture and mix well. Put in well greased casserole or 9x12 glass pan. Spread top with sour cream, put cheese on top, sprinkle with paprika. Bake at 350 for 40 minutes. After removing from oven, cover with lid for a few minutes before serving. - - - - - - - - - - - - - - - - - - Eggplant Casserole Serving Size : 4 Preparation Time :0:00 Categories : Fruits & Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds eggplant -- unpared & diced 3 medium onions -- chopped 1/2 cup grated Parmesan cheese 1 cup dry bread crumbs 2 tablespoons butter or margarine 2 egg yolks -- beaten 1 teaspoon salt Cook vegetables in boiling water to cover for about 20 minutes. Drain. Add remaining ingredients and pour into greased casserole dish. Bake at 350 F. for 30 minutes or until browned. - - - - - - - - - - - - - - - - - - Elegant Squash Casserole Serving Size : 12 Preparation Time :0:00 Categories : Fruits & Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds yellow squash -- sliced 1/2 cup butter or margarine -- divided 1/4 cup all-purpose flour 1 cup milk 1 teaspoon salt 1/2 teaspoon fresh ground black pepper 1 pinch nutmeg 8 ounces sour cream 4 ounces pimientos -- chopped 4 medium carrots -- shredded 1/2 cup onion -- chopped fine 8 ounces herb-seasoned stuffing cubes Preheat oven to 350 F. Steam squash until tender, 8 minutes. Drain in colander; mash with back of spoon to squeeze out excess liquid. Meanwhile, melt 1/4 cup butter in large saucepan over medium heat. Stir in flour and cook 1 minute. Gradually stir in milk. Bring to boil and cook, stirring, 1 minute. Add salt, pepper, and nutmeg. Remove from heat. Add squash, sour cream, pimientos, carrots and onion. Melt remaining 1/4 cup butter; add stuffing and toss. Spread half the stuffing in 13x9-inch baking dish. Spoon on squash mixture and sprinkle with remaining stuffing. Bake 30 minutes or until bubbly and hot. Makes 12 servings. - - - - - - - - - - - - - - - - - - Fried Squash Serving Size : 4 Preparation Time :0:00 Categories : Fruits & Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup squash -- cooked and drained 1 egg 1 tablespoon sugar 1/2 teaspoon salt 1 dash pepper 2 tablespoons evaporated milk 1 tablespoon onion -- chopped 1/2 cup cornmeal 1/2 cup self-rising flour oil -- for frying Mash the cooked squash. Mix all together and form in small balls; drop into hot fat. Cook until brown. - - - - - - - - - - - - - - - - - - Fruit Salad Serving Size : 8 Preparation Time :0:00 Categories : Fruits & Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- peach pie filling 1 box strawberries, frozen -- not drained 1 can mandarin oranges -- drained 1 can pineapple tidbits -- drained 1 can tropical fruit pieces or fruit cocktail -- drained 3 whole bananas -- at very last Mix, let chill overnight or at least 3 to 4 hours. - - - - - - - - - - - - - - - - - - Green Bean Casserole Serving Size : 6 Preparation Time :0:00 Categories : Fruits & Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 30 ounces green beans, canned -- drained* 10 3/4 ounces cream of mushroom soup 3/4 cup milk 2 3/4 ounces french fried onions 1/8 teaspoon pepper Mix green beans, soup, milk, pepper and 1/2 of the onions together. Spread mixture in a 1 1/2- to 2-quart casserole dish. Bake at 350 F for 25 minutes. Top with remaining onions. Bake 5 minutes more. Note: *May substitute 18 ounces frozen cut green beans, thawed and drained. - - - - - - - - - - - - - - - - - - Grilled Vegetable Kabobs Serving Size : 8 Preparation Time :0:15 Categories : Fruits & Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 zucchini -- cut into 2" chunks 2 yellow squash -- cut into 2" chunks 8 ounces fresh mushrooms -- cleaned 2 red and green bell peppers -- cut into 2" chunks 2 medium red onions -- cut into wedges 2 ears sweet corn -- cut into 2" chunks 16 whole cherry tomatoes 8 ounces teriyaki sauce Wash vegetables except mushrooms. Brush mushrooms clean. Prepare vegetables according to recipe. Cook corn in boiling water for about 10 minutes. Toss vegetables in teriyaki sauce. Thread vegetables onto skewers. Place on grill over medium-hot heat. Baste occasionally with teriyaki sauce. Grill 20 minutes or until tender. - - - - - - - - - - - - - - - - - - Hominy Casserole Serving Size : 8 Preparation Time :0:00 Categories : Fruits & Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup butter or margarine 1/2 cup chopped onion 1/2 cup sweet pepper -- chopped 16 ounces white hominy, canned -- drained 16 ounces yellow hominy -- drained 14 1/2 ounces corn, whole kernel, canned -- drained 4 ounces sliced mushrooms -- drained 1/4 cup grated Parmesan cheese 8 ounces Cheez Whiz 1/4 cup pimiento -- chopped Preheat oven to 350 F. Melt butter in casserole dish. Saute onions and peppers. Mix hominy, corn, mushrooms, cheeses, and pimientos. Add to casserole and heat until bubbly, 30 to 35 minutes. - - - - - - - - - - - - - - - - - - Italian Eggplant Serving Size : 4 Preparation Time :0:00 Categories : Fruits & Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium eggplant -- * see note 1/2 cup butter or margarine -- melted 3/4 cup dry bread crumbs 1/4 teaspoon salt 13 ounces spaghetti sauce -- with mushrooms 1 tablespoon oregano 1 cup mozzarella cheese -- shredded Dip eggplant in butter, then in mixture of bread crumbs and salt. Place in buttered casserole dish. Spoon spaghetti sauce on top. Sprinkle with oregano leaves and cheese. Bake for 15 to 20 minutes at 350 F. *Pare eggplant and cut into 1/2-inch slices. - - - - - - - - - - - - - - - - - - Potato Casserole Serving Size : 8 Preparation Time :0:00 Categories : Fruits & Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 32 ounces hashed brown potatoes -- thawed 12 ounces sour cream 16 ounces American cheese -- chopped 10 3/4 ounces cream of mushroom soup 3 cups corn flakes 1/2 cup butter or margarine 1 dash salt 1 dash pepper Mix all but corn flakes and 1/4 cup butter and hash browns. Pour thawed hash browns in bottom of 9 x 13-inch pan. Pour mixture on top. Put crushed corn flakes on top of mixture. Then pour 1/4 cup butter on top. Bake 45 minutes at 350 F. - - - - - - - - - - - - - - - - - - Rice and Squash Delight Casserole Serving Size : 6 Preparation Time :0:00 Categories : Fruits & Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup butter or margarine 1 cup rice -- uncooked 4 cups butternut squash -- peeled & diced 1/2 cup onion -- finely diced 1 1/2 teaspoons salt 1/4 teaspoon pepper -- or to taste 10 3/4 ounces cream of mushroom soup 17 ounces water -- * see note 10 slices American cheese 3 slices bread -- cubed Preheat oven to 350 F. Melt butter in 9 x 13 x 2-inch baking pan or 2 smaller pans. Spread rice around in pan. Spread squash layer on top of rice; sprinkle onion over squash. Add salt and pepper. Mix soup with water; pour carefully over top of squash mixture. Cover with lid of foil. Bake for about an hour or until rice is done. Place sliced cheese on top; press bread crumbs gently over cheese and bake until lightly browned. - - - - - - - - - - - - - - - - - - NOTES : *Use 1 1/2 soup cans of water. Scalloped Corn Serving Size : 4 Preparation Time :0:00 Categories : Fruits & Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups corn, cream-style 1 egg -- slightly beaten 1/2 cup cracker crumbs 1/2 cup milk 1/4 cup chopped onion 1/4 cup green bell pepper -- chopped 2 tablespoons pimiento -- chopped 1 tablespoon butter or margarine salt and pepper -- to taste Preheat oven to 350 F. Combine all ingredients. Pour into 1 quart baking dish. Bake for 35 minutes. Vary by adding 1 cup diced, cooked ham to recipe or grated cheese. - - - - - - - - - - - - - - - - - - Scalloped Potatoes Serving Size : 6 Preparation Time :0:00 Categories : Fruits & Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons butter or margarine 1 small onion -- minced 3 tablespoons all-purpose flour 1 teaspoon salt 1 1/2 cups milk 1/4 pound sharp cheddar cheese -- shredded 5 medium potato -- peeled and sliced 1/4 teaspoon paprika Preheat oven to 375 F. In 2-quart saucepan over medium heat, in hot margarine or butter, cook onion until tender, about 5 minutes. Stir in flour and salt until blended; cook 1 minute. Gradually stir in milk and cook, stirring constantly, until mixture thickens slightly. Remove saucepan from hear; stir in 1/4 cup shredded cheese. In shallow 2-quart casserole, arrange half of the potato slices; pour half of the sauce on top; sprinkle with half of remaining cheese; repeat. Sprinkle with paprika. Bake, covered 45 minutes. Uncover and bake 15 minutes longer or until potatoes are tender. Makes 6 accompaniment servings. - - - - - - - - - - - - - - - - - - Scalloped Sweet Potato Casserole Serving Size : 6 Preparation Time :0:00 Categories : Fruits & Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 medium sweet potatoes 2 medium onions 2 tablespoons salad oil salt 2 tablespoons butter or margarine 2 tablespoons all-purpose flour 3/4 teaspoon ground ginger 1/4 teaspoon pepper 2 cups milk 2 tablespoons chopped parsley In 5-quart saucepot over high heat, heat unpeeled sweet potatoes and enough water to over to boiling. Reduce heat to low; cover and simmer until sweet potatoes are just fork-tender but not soft, about 20 minutes; drain. Cool sweet potatoes until easy to handle. Meanwhile, slice onions 1/4 inch thick. In 12-inch skillet over medium-high heat, in hot salad oil, cook onions and 1/4 teaspoon salt until tender, stirring occasionally. Preheat oven to 375 F. Grease 13" by 9" baking dish. Peel sweet potatoes and cut into 1/4-inch thick slices. In bottom of baking dish, arrange one-third of sweet potatoes; sprinkle with half of onions. Place half of remaining sweet potatoes over onion layer, then top with remaining onions. Arrange remaining sweet potatoes over onions. In 1-quart saucepan over medium heat, melt margarine or butter; stir in flour, ginger, pepper, and 1 teaspoon salt until blended; cook 1 minute. Gradually stir in milk; cook, stirring constantly, until sauce boils and thickens slightly. Pour sauce over potatoes in baking dish; sprinkle with parsley. Bake 30 minutes or until sauce is bubbly and mixture is heated through. If you like, broil 1 minute to brown top of potatoes slightly. Makes 6 accompaniment servings. - - - - - - - - - - - - - - - - - - Seven Vegetable Casserole Serving Size : 4 Preparation Time :0:00 Categories : Fruits & Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup corn 1 cup carrot 1 cup green peas 1 cup green beans 4 ounces water chestnuts, canned 1 cup chopped onion -- sauteed 1/4 cup butter or margarine 1 cup celery -- diced 10 3/4 ounces cream of mushroom soup 1/2 cup mayonnaise 1 cup cracker crumbs 1 tablespoon butter or margarine Saute onion and celery in 1/4 cup butter. Add vegetables to cream of mushroom soup and 1/2 cup mayonnaise. Spread in baking dish. cover with cracker crumbs, dot with butter. Bake at 300 F. until bubbly and golden brown on top. - - - - - - - - - - - - - - - - - - Southern Greens Serving Size : 5 Preparation Time :0:00 Categories : Fruits & Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds greens -- * see note 2 ounces salt pork -- diced 1/4 teaspoon red pepper flakes 1/4 teaspoon salt -- optional Soak greens in several changes of cold water; drain. Transfer to large saucepot; cover and cook over medium-high heat, stirring occasionally, until stems are just tender, 8 to 10 minutes. Drain and cool slightly; coarsely chop. Add salt pork to large skillet and cook over medium heat until crisp, about 5 minutes. Add pepper flakes and salt. Stir in chopped greens; cover and cook until tender, about 15 minutes. Makes 5 cups. - - - - - - - - - - - - - - - - - - NOTES : *Use fresh collards, mustard, or kale. Trim large stems. Spinach Bake Serving Size : 4 Preparation Time :0:00 Categories : Fruits & Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces spinach, frozen -- * see note 1 cup cooked rice 1 cup shredded cheddar cheese 1/3 cup milk 2 egg -- lightly beaten 2 tablespoons butter or margarine -- melted and cooled 2 teaspoons chopped onion 1/2 teaspoon Worcestershire sauce Grease dish. Combine all ingredients and pour into dish. Bake at 350 F. for 20 to 25 minutes. - - - - - - - - - - - - - - - - - - NOTES : *May substitute 1 can of spinach, drained. Spinach Timbales Serving Size : 4 Preparation Time :0:00 Categories : Fruits & Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 ounces frozen spinach 2 tablespoons butter or margarine 2 teaspoons lemon juice 2 eggs 2 tablespoons flour 1 teaspoon salt 1/8 teaspoon pepper Heat oven to 350 F. Turn spinach into a saucepan. Add no water. Apply low heat. As it heats, break with a fork. After thawing, continue to cook and stir for not more than 5 minutes. With a cooking spoon, press moisture from the leaves. Drain spinach water into a measuring cup. After draining thoroughly, stir table fat and lemon into spinach leaves. Add enough milk to the spinach water to make 2/3 cup. Pour into mixing bowl. Add eggs, flour, and seasoning. Beat with a rotary beater until well blended, then add spinach. Grease 4 or 5 custard cups with salad oil. Pour in spinach mixture. Place cups in a pan of hot water; bake until firm (about 45 minutes). Test by inserting a silver knife halfway between the center and edge of the cup. (If no mixture clings to the knife, the timbales are done.) Loosen timbales with a spatula. Turn onto platter. Pour Hollandaise Sauce or cheese sauce over the timbales. Serve hot. Makes 4 to 5 servings. - - - - - - - - - - - - - - - - - - Squash Casserole Serving Size : 4 Preparation Time :0:00 Categories : Fruits & Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups yellow squash -- sliced 1 cup carrot -- grated 1 cup onion -- diced 1 cup sour cream 2 cups seasoned croutons 2 tablespoons butter or margarine In a 2-quart casserole dish, layer 1/2 of the croutons on bottom. Mix vegetables together with the sour cream and spread on top of the croutons. Add the rest of the croutons then top with the margarine. Bake at 350 F for 1 hour. - - - - - - - - - - - - - - - - - - Zucchini Squash Casserole Serving Size : 4 Preparation Time :0:00 Categories : Fruits & Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups zucchini -- diced 1 cup celery -- cut into pieces 1 cup onion -- diced 1 1/2 cups water 3 chicken bouillon cube 2/3 cup butter or margarine -- melted 2 cups cracker crumbs 2 egg -- beaten 1 cup Velveeta cheese 1/2 teaspoon salt -- or to taste 1/4 teaspoon pepper -- or to taste Cook the zucchini, celery and onion in the water with the bouillon cubes until tender but not soft (about 5 minutes). Mix together the melted butter, cracker crumbs, eggs, Velveeta salt and pepper. Combine with the zucchini mixture and put into a baking dish. Bake at 325 F. for 1 hour. - - - - - - - - - - - - - - - - - - Baked Ziti Casserole Serving Size : 8 Preparation Time :0:00 Categories : Main Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 16 ounces ziti pasta 1 pound Italian sausage links 2 medium carrots -- cut into 1/2" slices 2 medium celery stalks -- cut into 1/2" slices 1 medium onion -- chopped 1 1/2 cups milk 2 tablespoons flour 28 ounces tomatoes, canned -- crushed 1 teaspoon sugar 1/2 teaspoon dried basil 1/4 teaspoon pepper 16 ounces mozzarella cheese -- shredded celery leaves -- for garnish In saucepot, prepare ziti macaroni as label directs for minimum cooking time and do not use salt in water. Drain ziti and return to saucepot. Meanwhile, remove casings from Italian-sausage links. In 12-inch skillet over medium-high heat, cook sausage meat until well browned, stirring occasionally to break up sausage. With slotted spoon, remove sausage meat to bowl. Preheat oven to 375 F;. In drippings remaining in skillet, over medium-high heat, cook carrots, celery, and onion, stirring occasionally, until vegetables are golden and almost tender. In 2-cup measure or medium bowl, with fork, mix milk and flour until smooth; stir into vegetable mixture in skillet. Add crushed tomatoes, sugar, dried basil, and pepper; over high heat, heat to boiling. Reserve 1 cup shredded mozzarella for topping. Into cooked ziti in saucepot, stir vegetable mixture, sausage, and remaining mozzarella cheese. Spoon mixture into deep 3-quart casserole; sprinkle with reserved mozzarella cheese. Bake casserole, covered, 15 to 20 minutes until cheese melts and mixture is hot and bubbly. Garnish with celery leaves. Makes 8 main-dish servings. - - - - - - - - - - - - - - - - - - Braised Sirloin Tips Over Rice Serving Size : 6 Preparation Time :0:00 Categories : Main Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons shortening 2 pounds beef sirloin steak -- cut in 1" cubes 10 1/2 ounces beef consomme 1/3 cup cranberry juice cocktail 2 tablespoons soy sauce 1 clove garlic -- minced 1/4 teaspoon onion salt 2 tablespoons cornstarch 1/4 cup water 4 cups cooked rice -- * see note Melt shortening in large skillet; brown meat on all sides. Stir in consomme, cranberry cocktail, soy sauce, garlic, and onion salt. Heat to boiling. Reduce heat; cover and simmer for 1 hour or until meat is tender. Blend cornstarch and water; stir gradually into meat mixture. Cook, stirring constantly, until mixture thickens and boils. Boil and stir for 1 minute. Serve over rice or noodles. *May substitute hot cooked noodles for the rice. - - - - - - - - - - - - - - - - - - Breakfast Casserole Serving Size : 8 Preparation Time :0:00 Categories : Main Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds sausage 6 slices bread -- cubed 1 1/2 cups shredded cheddar cheese 6 eggs 1 teaspoon salt 2 cups milk 1 teaspoon dry mustard 4 ounces mushroom pieces -- drained 1/4 cup green bell pepper -- diced 1/4 cup green onion -- diced Brown sausage, drain. Layer bread in bottom of 9 x 13-inch well-greased baking pan. Sprinkle sausage over bread. Add cheese. Beat eggs and mix with remaining ingredients. Pour slowly over cheese. Refrigerate overnight. Bake at 325 F. for 45 minutes. Note: Other ingredients may be added or substituted for the vegetables. - - - - - - - - - - - - - - - - - - Butter Crisp Chicken Serving Size : 4 Preparation Time :0:00 Categories : Main Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 broiler chicken -- or fryer 6 tablespoons butter or margarine 1 teaspoon salt 1 teaspoon paprika 1/4 teaspoon pepper 3/4 cup corn flake crumbs Have chicken cut in 10 pieces. Reserve giblets, neck and wing tips for broth for some other dish. Wash chicken and drain in colander. Melt margarine over low heat; remove from heat and stir in salt, pepper and paprika. Dip chicken pieces, one at a time, in seasoned margarine and then in corn flake crumbs, spooning crumbs over chicken to coat well. Place in a shallow foil lined baking pan. Bake , uncovered, in a moderate oven (350 F.) until tender when fork tested, about 1 hour. Serves 4 - - - - - - - - - - - - - - - - - - Chicken Adobo Serving Size : 4 Preparation Time :0:00 Categories : Main Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds skinless chicken breast 1/4 cup vinegar 1 tablespoon soy sauce 1 head garlic -- crushed 8 whole peppercorns -- crushed Wash chicken. Cut chicken into serving pieces. Add vinegar to chicken in 4 quart saucepan. Add soy sauce and rest of ingredients. Do not stir chicken until it has started to boil. Cover and simmer chicken till cooked, approximately 30 to 45 minutes. Add water, if necessary. Remove chicken. Fry some garlic in butter. When browned, add chicken without liquid. Fry till browned. Add liquid and simmer for 5 to 10 minutes. Serves 4 to 5. - - - - - - - - - - - - - - - - - - Chicken Enchiladas Serving Size : 4 Preparation Time :0:00 Categories : Main Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup peanut oil 1/2 cup onion -- finely chopped 2 cloves garlic -- crushed 1/2 cup flour 13 1/4 ounces chicken broth 1 2/3 cups water 1/2 cup enchilada sauce 1 tablespoon chili powder 1/2 teaspoon salt 5 ounces shredded cheddar cheese 1 1/2 cups cooked chicken -- diced 1/4 cup black olives -- pitted & sliced 8 7 inch corn tortillas Heat oil in a saucepan over medium heat; add onion and garlic and cook until tender. Stir in flour, mixing until smooth. Gradually add chicken broth, water and enchilada sauce, mixing until smooth. Stir in chili powder and salt. Cook over medium heat, stirring constantly, until thick. Reserving 1/2 cup cheese, mix remaining cheese with chicken and olives. Dip corn tortillas in prepared sauce for about 5 seconds. Spoon 3 tablespoons chicken filling across center of each; roll up and place seam side down, in a shallow 2 1/2-quart baking dish. Pour remaining sauce over tortillas. Bake at 350 F. for 15 minutes. Sprinkle with reserved cheese and continue baking 10 minutes. Garnish with sliced ripe olives if desired and serve immediately. Makes 4 servings. - - - - - - - - - - - - - - - - - - Serving Ideas : Serve with sour cream and salsa, if desired. Chicken Fajitas Serving Size : 6 Preparation Time :0:00 Categories : Main Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 ounces green chiles -- * cut into strips 1/4 teaspoon ground cumin 1/4 teaspoon dried oregano 1/4 teaspoon paprika 1/4 teaspoon chili powder 1/4 teaspoon sugar 2 tablespoons vegetable oil 1 onion -- sliced 1 yellow bell pepper -- **thinly sliced 1 tablespoon lime juice -- fresh 1/2 teaspoon salt 1 clove garlic -- minced 1 tablespoon fresh cilantro -- minced 1 1/2 pounds boneless skinless chicken breasts -- cut in strips guacamole pico de gallo -- CONDIMENTS: cheddar cheese, shredded Monterey jack cheese -- shredded sour cream lettuce -- shredded black beans, cooked tortillas -- steamed fresh cilantro -- PICO DE GALLO: 5 plum tomatoes -- chopped 1 small onion -- chopped 1 tablespoon fresh cilantro -- minced 1/2 serrano pepper -- minced 1 teaspoon lime juice -- or vinegar salt -- to taste Guacamole Pico de Gallo condiments: shredded Cheddar or Monterey Jack cheese, sour cream, shredded lettuce, California black beans, steamed tortillas fresh cilantro for garnish If you are using fresh long green chiles, they must be roasted before being added to the recipe. Using a long-handled fork, char the fresh chiles over an open flame, turning them for 2 to 3 minutes, or until the skins are blackened. Or place the chiles on a broiling pan and broil about 2 inches from the heat until the skins are blackened, turning frequently. This will take approximately 15 minutes. Transfer the chiles to a plastic bag. Close tightly and let them steam until they are cool enough to handle. Wash, peel, seed, and slice the chiles into thin strips. Combine the cumin, oregano, paprika, chili powder, and sugar in a small bowl. Set aside. In a 12-inch skillet, heat the oil over low heat. Add the onion, bell pepper, chiles, lime juice, and salt to the pan. Saute slowly for about 10 minutes or until the vegetables are just tender. Add the garlic and cilantro to skillet and continue sauteing slowly for 2 minutes. Increase to high heat. Add the chicken and spice mixture to the pan and saute until the chicken is lightly browned. Season to taste with salt. Serve the chicken with Guacamole, Pico de Gallo, and assorted condiments. Garnish with cilantro. Makes 6 main dish servings. Guacamole: In small mixing bowl, using a fork, mash 2 medium-sized ripe avocados, peeled and pitted (reserving the pit) with 2 tablespoons fresh lime juice and 1 garlic clove, minced until creamy. Add 1/3 cup thinly sliced green onions including 3 inches of the green part, 1/8 teaspoon ground cumin, 1/8 teaspoon sugar, 1 ripe plum tomato, chopped, and salt and pepper to taste; combine well. Place the reserved pit in the center of the Guacamole and cover tightly to prevent darkening. Remove the pit before serving. This is best if served within 2 hours. Pico de Gallo: In small bowl, combine 5 ripe plum tomatoes, chopped, 1 small onion, chopped, 1 tablespoon minced fresh cilantro, 1/2 to 1 serrano chile, minced with seeds or to taste, 1 teaspoon fresh lime juice or vinegar, and salt to taste. Allow to stand 1 hour and serve at room temperature. *3 fresh long green chiles may be used. **May substitute red bell pepper. - - - - - - - - - - - - - - - - - - Chicken Pot Pie Serving Size : 4 Preparation Time :0:00 Categories : Main Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup cooked chicken 10 ounces frozen mixed vegetables 1 small potato -- cooked & diced 2 tablespoons butter or margarine 2 tablespoons flour 2 cups chicken broth 1 cup Bisquick® baking mix 1/2 cup milk 1 egg Melt butter in a medium size saucepan. Add flour and cook over medium heat, about five minutes. Add chicken broth and heat until mixture just begins to boil. Reduce heat; add chicken, potato and mixed vegetables until heated through. Pour into a 2 quart casserole dish. Combine Bisquick, milk, and egg; pour over chicken mixture. Bake at 400 F. for 30 minutes or until golden. - - - - - - - - - - - - - - - - - - Chicken Salad Sandwiches Serving Size : 6 Preparation Time :0:00 Categories : Main Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups cooked chicken -- diced 1 cup celery -- cut in 1/4" slices 1 small onion -- diced fine 2 tablespoons green bell pepper -- cut into bits 2 ounces pimiento -- drained 1/2 cup mayonnaise 1/4 cup sandwich spread 1/4 cup sweet pickle relish salt -- to taste 6 hoagie rolls -- split Mix all the ingredients together until well blended. Chill for at least two hours before serving. Serve in split hoagie rolls. - - - - - - - - - - - - - - - - - - NOTES : May need to add more mayonnaise or sandwich spread if mixture is not moist enough. May reduce amounts of celery and bell pepper, if desired. Chicken Tetrazzini Serving Size : 8 Preparation Time :0:00 Categories : Main Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons onion 1 tablespoon butter or margarine 10 3/4 ounces cream of mushroom soup 1/2 cup water 1/2 cup shredded cheddar cheese 1 cooked chicken -- deboned & chopped 3 cups cooked spaghetti 2 tablespoons parsley 2 ounces pimiento 4 ounces mushrooms, canned Cook onion in margarine until tender. Add soup, water, and cheese; heat until cheese melts. In buttered casserole dish, combine chicken, spaghetti, parsley, pimiento, and mushrooms. Add soup mixture. Top with extra shredded cheese. Bake at 350 F. for 20 minutes or until bubbly. If mixture seems too dry, add a little milk. - - - - - - - - - - - - - - - - - - Chicken with Cashews Serving Size : 6 Preparation Time :0:00 Categories : Main Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound chicken breast -- boned & sliced thin 2 tablespoons soy sauce 1 tablespoon cornstarch 4 tablespoons oil 1/2 teaspoon salt 1 small chopped onion 1/2 pound mushroom -- trimmed and sliced 1 small cabbage head -- shredded 1 teaspoon sugar 2 cups cashews 1 teaspoon cornstarch 1/4 cup soy sauce 3 ounces Chinese noodles Place chicken, 2 tablespoons soy sauce and 1 tablespoon cornstarch in a bowl; let stand for 15 minutes. Heat 2 tablespoons oil with salt in wok or heavy skillet over high heat. Add chicken and stir-fry until white and firm. Add onion and mushrooms and stir-fry until vegetables are soft. Remove from pan. Add 2 tablespoons oil to wok. Stir in cabbage and sugar. Stir-fry 3 or 4 minutes until cabbage is crisp tender. Return chicken-vegetable mixture to wok. Add cashews and toss to combine. Add 1 teaspoon cornstarch to 1/4 cup soy sauce. Stir into chicken-cashew mixture. Cover and steam 1 minute. Uncover and stir until sauce is slightly thickened. Sprinkle with Chinese fried noodles before serving. Makes 4 to 6 servings. - - - - - - - - - - - - - - - - - - Serving Ideas : Serve with hot cooked rice. Creamed Chipped Beef Serving Size : 4 Preparation Time :0:00 Categories : Main Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup butter or margarine 1/4 cup flour 1 dash pepper 2 cups milk 2 1/2 ounces dried beef -- sliced In medium saucepan, melt margarine. Blend in flour and pepper. Stir in milk. Cook over medium heat until mixture boils and thickens, stirring constantly. Reduce heat. Tear beef into shreds; add to cream sauce and heat through. Serve over toast points or mashed potatoes. - - - - - - - - - - - - - - - - - - Creamy Pasta Primavera Serving Size : 4 Preparation Time :0:00 Categories : Main Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 ounces pasta -- bowtie noodles 2 yellow squash -- thinly sliced 10 ounces asparagus spears -- cut in 2" pieces 8 ounces baby carrots -- cut lengthwise, half 2 tablespoons all-purpose flour 2 cups skim milk 1/4 cup sour cream, light 2 tablespoons Dijon mustard 2 tablespoons fresh lemon juice 1/2 teaspoon salt 1/2 teaspoon pepper 2 ounces feta cheese -- crumbled Add pasta to a large pot of boiling water and cook 10 minutes. Add squash, asparagus and carrots and cook 8 minutes or until pasta and vegetables are tender. Drain and place in a large serving bowl. Meanwhile put flour in a large skillet. Slowly whisk in milk until blended, taking care to get into corners of skillet. Bring to a boil over medium-high heat, stirring often. Reduce heat to low and simmer 3 to 4 minutes, stirring constantly, until sauce thickens slightly. Remove from heat, whisk in sour cream, mustard, lemon juice, salt and pepper. Pour over pasta mixture and stir to mix and coat. Sprinkle with cheese. - - - - - - - - - - - - - - - - - - NOTES : For a sauce with a bit more tang, double the lemon juice. May substitute broccoli for the asparagus. Genuine Southern Fried Chicken Serving Size : 6 Preparation Time :0:00 Categories : Main Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/2 pounds chicken -- cut up 3 teaspoons salt -- divided 1/4 cup butter or margarine 3/4 cup all-purpose flour 1/2 teaspoon fresh ground pepper vegetable oil Sprinkle chicken with 2 teaspoons salt. Place on platter, cover with wax paper and refrigerate 4 hours or overnight. Pour 1 inch oil into large, deep, heavy skillet. Add butter and heat over medium-high heat to 375° F. Meanwhile, rinse chicken under cold water. Place flour, remaining 1 teaspoon salt and the pepper in paper bag; shake well. Add half the chicken; shake to coat well. Shake off excess flour. Repeat with remaining chicken. Add chicken to skillet in single layer so pieces do not touch. (If necessary, cook in batches. Keep cooked pieces warm in 200° F. oven.) Cook until evenly golden brown on both sides, turning once, about 15 minutes. Drain well on paper towels. Serve hot. Makes 6 servings. - - - - - - - - - - - - - - - - - - Goulash Serving Size : 4 Preparation Time :0:00 Categories : Main Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 small onion -- chopped 1 green pepper -- chopped 2 stalks celery -- chopped 1 pound ground beef, lean 14 ounces spaghetti sauce noodles -- cooked and drained Saute onion, green pepper and celery in butter till tender. Remove from pan. Brown hamburger meat till done. Drain off grease. Add vegetables back to pan and add the jar of spaghetti sauce. Simmer for 20 to 30 minutes. Pour over hot noodles. - - - - - - - - - - - - - - - - - - Green Pepper Steak Serving Size : 4 Preparation Time :0:20 Categories : Main Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound beef round -- * see note 1/4 cup soy sauce 1 clove garlic 1/2 teaspoon ground ginger -- ** see note 1/4 cup salad oil 1 cup green onion -- sliced thin 1 cup red and green bell peppers -- cut in 3/4" cubes 2 stalks celery -- sliced thin 1 tablespoon cornstarch 1 cup water 2 tomato -- cut into 2" chunks 8 ounces waterchestnuts, canned -- sliced 4 ounces mushrooms -- sliced With a very sharp knife cut beef across grain into thin strips, 1/8-inch thick. Combine soy sauce, garlic, ginger. Add beef. Toss and set aside while preparing vegetables. Heat oil in large frying pan or wok. Add beef and toss over high heat until browned. Taste meat. If it is not tender, over and simmer for 30 to 40 min. over low heat. Turn heat up and add vegetables. Toss until vegetables are tender crisp, about 10 minutes. Mix cornstarch with water. Add to pan; stir and cook until thickened. Add tomatoes and heat through. You can prepare the beef ahead and refrigerate just before adding the vegetables. Finish cooking later. *May use beef chuck. Be sure to trim fat. **May substitute 1 1/2 teaspoons fresh ginger. - - - - - - - - - - - - - - - - - - Ground Beef Stroganoff Serving Size : 4 Preparation Time :0:00 Categories : Main Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound ground beef, lean 1 small onion -- chopped 1/2 teaspoon garlic salt 1/4 teaspoon pepper 10 3/4 ounces cream of mushroom soup, condensed 4 ounces mushroom stems and pieces -- drained 3/4 cup sour cream -- or yogurt In medium skillet, brown ground beef and onion; drain excess fat. Stir in garlic salt, pepper, soup and mushrooms. Simmer covered, 15 to 20 minutes. Stir in sour cream; heat through, but do not boil. Serve over rice, noodles or chow mein noodles. - - - - - - - - - - - - - - - - - - Hamburger Corn Pie Serving Size : 1 Preparation Time :0:00 Categories : Main Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound ground beef, lean 1/4 pound bulk sausage 1 small onion -- chopped 1 clove garlic -- finely chopped 16 ounces canned tomatoes -- whole 16 ounces corn, whole kernel, canned -- drained 24 black olives 2 teaspoons chili powder -- or to taste 1 1/2 teaspoons salt 1 cup cornmeal 1 cup milk 2 eggs -- well beaten 4 ounces shredded cheddar cheese Cook and stir hamburger, pork sausage, onion and garlic until meat is brown; drain. Stir in tomatoes (with liquid), corn, olives, chili powder and salt. Heat to boiling. Pour into ungreased baking dish, 9 x 9 x 2 or 12 x 7-1/2 x 2-inches, or 2 quart casserole. Mix cornmeal, milk and eggs; pour over meat mixture. Sprinkle with cheese. Cook in 350 F. oven until golden brown, 40 to 50 minutes. Garnish with parsley sprigs and black olives if desired. - - - - - - - - - - - - - - - - - - Honey Sauced Chicken Serving Size : 8 Preparation Time :0:00 Categories : Main Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 pounds frying chicken -- cut into pieces 2 cups flour 1/2 cup bread crumbs 4 teaspoons salt 1/2 teaspoon pepper 1/4 teaspoon paprika 1 1/2 cups butter or margarine 1/2 cup honey 1/2 cup lemon juice Roll chicken in mixture of flour, bread crumbs, salt, pepper and paprika. Put 1 cup butter in a 9 x 13 x 2-inch baking dish. Place in a hot oven (400 F.) for a few minutes to melt butter. Do not let it brown. Remove from oven; arrange chicken in a single layer in the pan, turning to coat with the melted butter. Bake for 30 minutes, skin side down. Turn chicken. Mix remaining 1/2 cup butter, melted honey and lemon juice. Pour over chicken. Bake for 30 minutes longer or until fork tender, basting frequently with the honey sauce. Makes 8 servings. - - - - - - - - - - - - - - - - - - Italian Style Rigatoni Serving Size : 6 Preparation Time :0:00 Categories : Main Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds ground beef, lean -- * see note 4 ounces mushrooms, canned -- sliced and drained 1/3 cup onion -- chopped 1 clove garlic -- minced 1 tablespoon fresh parsley -- chopped 1 teaspoon pepper 1/2 teaspoon oregano 1/4 teaspoon basil 29 ounces tomatoes, canned -- chopped 6 ounces tomato paste 8 ounces rigatoni -- uncooked 8 ounces sliced pepperoni In large skillet, brown ground beef until almost done. Add mushrooms, onion and garlic and cook until onion is tender but not brown. Drain off excess fat. Stir in remaining ingredients except rigatoni and pepperoni; bring to a boil then reduce heat and simmer covered, stirring occasionally, 30 minutes. Cook rigatoni according to package directions; drain. Stir rigatoni and pepperoni into meat sauce. Place in rectangular glass dish; top with mozzarella cheese, heat in oven until melted. Serve. *May use Italian sausage for the ground beef. - - - - - - - - - - - - - - - - - - Lasagne Serving Size : 8 Preparation Time :0:00 Categories : Main Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Italian sausage -- * see note 1 medium onion -- chopped 1 clove garlic -- pressed 16 ounces tomatoes, canned -- whole 15 ounces tomato sauce 2 tablespoons dried parsley -- flakes 1 teaspoon sugar 1 teaspoon dried basil 1/2 teaspoon salt 9 lasagna noodles -- uncooked 16 ounces ricotta cheese -- ** see note 1/4 cup Parmesan cheese -- grated 1 tablespoon dried parsley -- flakes 1 1/2 teaspoons salt 1 1/2 teaspoons dried oregano 8 ounces mozzarella cheese -- shredded 1/4 cup Parmesan cheese -- grated Cook and stir Italian sausage, onion and garlic in 10-inch skillet until sausage is light brown; drain. Add tomatoes (with liquid), tomato sauce, 2 tbls. parsley, the sugar, basil and 1/2 tsp. salt. Heat to boiling, stirring occasionally; reduce heat. Simmer uncovered until mixture is consistency of thick spaghetti sauce, about 1 hour. Cook noodles as directed. Reserve 1/2 cup of the sauce mixture. Mix ricotta cheese, 1/4 cup Parmesan cheese, 1 tbls. parsley, 1 1/2 tsp. salt and the oregano. Layer 1/3 each of the noodles, remaining sauce mixture, mozzarella cheese and ricotta cheese mixture in ungreased oblong pan, 13x9x2 inches. Repeat 2 times. Spoon reserved sauce mixture onto top; sprinkle with 1/4 cup Parmesan cheese. Cook uncovered in 350 degree oven 45 minutes. Let stand 15 minutes before cutting. 8 to 10 servings. *May substitute ground beef. **May substitute creamed cottage cheese. - - - - - - - - - - - - - - - - - - Lumpia (Filipino Egg Rolls) Serving Size : 15 Preparation Time :0:00 Categories : Main Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound ground chicken -- or turkey 1 pound ground pork 1/2 pound shrimp -- shelled & cut small 2 medium potatoes -- peeled & diced small 2 medium carrots -- peeled & diced small 1 pound green beans -- trimmed & cut small 1/4 pound bean sprouts 1 small cabbage head -- shredded 2 cloves garlic -- minced 1 medium onion -- diced 30 egg roll skins msg -- to taste 1 1/2 cups vegetable oil -- for frying Brown meat and chicken in pan (no water or grease). Remove from pan. Brown garlic and onion in butter; add shrimp and salt. When shrimp is pink, add meat and chicken. When meat is cooked, add beans. When beans are soft, add potatoes and carrots. Cook till tender, then add cabbage and bean sprout last. Cook for 5 minutes. Add salt and MSG (monosodium glutamate) to taste. Drain before adding to wrapper. With wrapper corner toward you, place 2 to 3 tablespoons cooked mixture in wrapper. Roll into tight roll and seal end with a water-flour paste. Fry rolls in oil till brown over medium-medium high heat. Drain on paper towels. Amounts can be adjusted to your tastes. May substitute two 14 oz. cans of French-style beans for the fresh green beans. Potatoes and carrots may be shredded instead of diced. May substitute canned bean sprouts for fresh. - - - - - - - - - - - - - - - - - - Serving Ideas : Serve with Lumpia Sauce, if desired. Manicotti with Cheese Filling Serving Size : 8 Preparation Time :0:00 Categories : Main Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces manicotti shells -- uncooked 8 ounces mozzarella cheese -- shredded 15 ounces ricotta cheese -- *drained 1/4 cup grated Parmesan cheese 2 tablespoons chopped parsley 1/2 teaspoon salt 1/4 teaspoon pepper 32 ounces spaghetti sauce Cook manicotti according to package directions; drain. (Cool in single layer on wax paper or aluminum foil to prevent manicotti from sticking together). Combine cheeses, parsley, salt and pepper for filling; spoon into manicotti in single layer over sauce on bottom of 9x13-inch baking pan; arrange manicotti in single layer over sauce. Cover with remaining sauce. Cover with aluminum foil; bake at 350 F. for about 40 minutes. Remove foil; bake 15 minutes longer. 6 to 8 servings. Note: *Cottage cheese may be substituted. - - - - - - - - - - - - - - - - - - Mechado (Filipino Beef Stew) Serving Size : 6 Preparation Time :0:00 Categories : Main Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds rump roast, trimmed -- cut into 2" chunks 3 cloves garlic -- minced 1 small onion -- chopped 3 large tomatoes -- chopped 1 bay leaf 3 tablespoons soy sauce 6 medium potato -- peeled and quartered oil -- for frying 3 cloves garlic -- minced Cook beef, garlic, onions, tomatoes, soy sauce and bay leaf in pan till meat is tender, about 45 minutes to an hour. About 30 minutes before meat is cooked, fry potatoes in oil till browned. Drain all but 1 tablespoon oil from pan and add garlic. Saute for 1 to 2 minutes. Remove meat from sauce and add to sauteed garlic. Brown meat then add potatoes and sauce mixture to meat and garlic. Heat to boiling then remove from heat. - - - - - - - - - - - - - - - - - - Mexican Casserole Serving Size : 6 Preparation Time :0:00 Categories : Main Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound ground beef, lean 10 1/2 ounces cream of chicken soup -- * see note 10 ounces tomatoes with green chilis 8 ounces corn chips -- crushed slightly. 1 small onion -- chopped 1 green pepper -- diced 8 ounces cheddar cheese -- shredded Cook ground beef until done. Mix together with the cream of chicken soup, tomatoes with chilis, onion, and green pepper. Layer corn chips then the meat mixture, repeating once again. Top with cheese. Bake at 350 F for 30 minutes. - - - - - - - - - - - - - - - - - - NOTES : *May substitute cream of mushroom soup. Mexican Chicken Serving Size : 6 Preparation Time :0:00 Categories : Main Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 frying chicken 10 3/4 ounces cream of chicken soup 10 3/4 ounces cream of mushroom soup 6 1/2 ounces chicken broth 10 1/2 ounces tomatoes with green chilis -- (Ro-Tel) 1 medium onion -- chopped 12 ounces corn chips -- (Doritos) 1 1/2 cups shredded cheddar cheese Boil chicken and remove from bones. Heat soups, broth, and tomatoes in saucepan. Place the following in baking dish in layers: chicken, onion, corn chips, and cheese. Pour sauce over layers. Bake at 350 F. for 30 minutes. - - - - - - - - - - - - - - - - - - One Pot Casserole Serving Size : 4 Preparation Time :0:00 Categories : Main Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 medium carrots 4 medium potatoes 1 small head of cabbage 1 package smoked sausage 1 cup water Quarter potatoes, carrots and cabbage. Put carrots and potatoes in bottom of electric skillet. Add sausages, then put cabbage on top. Add about 1 cup of water. Bring to a boil and turn down and cook about 20 minutes or until tender. - - - - - - - - - - - - - - - - - - One-Skillet Spaghetti Serving Size : 7 Preparation Time :0:00 Categories : Main Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound ground beef -- lean 2 medium onion -- chopped 28 ounces tomatoes -- canned 3/4 cup green pepper -- chopped 1/2 cup water 4 ounces mushroom stems and pieces 1/2 cup black olives -- pitted 2 teaspoons salt 1 teaspoon sugar 1 teaspoon chili powder 7 ounces spaghetti -- broken up 4 ounces cheddar cheese -- shredded Cook and stir hamburger and onions in 10-inch skillet or Dutch oven until hamburger is light brown; drain. Stir in tomatoes (with liquid), green pepper, water, mushrooms, black olives, salt, sugar, chili powder, and spaghetti; break up tomatoes with fork. Heat to boiling; reduce heat. Cover and simmer, stirring occasionally, until spaghetti is tender, about 30 minutes. (Add water during cooking if necessary.) Sprinkle with cheese. Cover and heat until cheese is melted. 7 servings. - - - - - - - - - - - - - - - - - - Oven-Barbecued Spareribs Serving Size : 1 Preparation Time :0:00 Categories : Main Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 pounds pork spareribs -- * see note 1 cup catsup 1/2 cup molasses -- light 1/4 cup mustard 2 tablespoons cider vinegar 2 tablespoons Worcestershire sauce 2 teaspoons chili powder 1 teaspoon salt 1/4 teaspoon pepper 1 small green onion -- minced In 8-quart Dutch oven or saucepan over high heat, heat ribs and enough water to cover to boiling. Reduce heat to low; cover and simmer 45 minutes to 1 hour until ribs are fork-tender. Preheat broiler if manufacturer directs. In bowl, mix catsup and remaining ingredients. Place ribs on rack in broiling pan. Place pan in broiler with spareribs about 6 inches from source of heat; broil 20 minutes or until ribs are browned, turning ribs occasionally and brushing with sauce often during last 10 minutes of broiling. Makes 6 main dish servings. *Cut into 1-rib portions. - - - - - - - - - - - - - - - - - - Pasta Shells Florentine Serving Size : 6 Preparation Time :0:00 Categories : Main Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 ounces chopped spinach -- thawed and drained 4 ounces mozzarella cheese, part skim milk -- shredded 1 cup nonfat cottage cheese 1 egg white 1 tablespoon grated Parmesan cheese 1/4 teaspoon ground nutmeg 16 pasta shells -- *cooked & drained 13 1/2 ounces spaghetti sauce Heat oven to 375 F. Mix spinach, mozzarella cheese, cottage cheese, egg white, Parmesan cheese and nutmeg until blended. Fill each shell with a heaping tablespoon of spinach mixture. Place in 12 x 8-inch baking dish; spoon sauce over shells. Cover with foil. Bake 30 to 40 minutes or until thoroughly heated. Makes 4 servings. *Use jumbo pasta shells. - - - - - - - - - - - - - - - - - - Pizza Serving Size : 8 Preparation Time :0:00 Categories : Main Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound ground beef, lean 8 ounces tomato sauce 2 teaspoons dried oregano 1 1/4 teaspoons salt 1/8 teaspoon garlic -- instant minced 1/8 teaspoon pepper 1/4 cup grated Parmesan cheese 1 medium onion -- chopped 1/2 small green pepper -- chopped 8 ounces mozzarella cheese -- shredded Cook and stir hamburger until light brown; drain. Prepare Pizza Dough. Mix tomato sauce, oregano, salt, garlic, and pepper. Divide dough into halves. Pat each half into 11-inch circle on lightly greased cookie sheet with floured fingers. Spread sauce over circles. Sprinkle with Parmesan cheese, hamburger, onion, green pepper and mozzarella cheese. Cook in 425 degree oven until cheese is light brown, 20 to 25 minutes. 2 pizzas Combination Pizza: Sprinkle with 1/2 cup sliced mushrooms and 1/2 cup sliced pitted ripe olives, 1 cup pepperoni, and/or 1/2 lb. Italian sausage (decrease salt in sauce to 1/4 teaspoon) before adding mozzarella cheese. Pizza Dough 1 package active dry yeast 1 cup warm water (105 to 115 degrees) 1 teaspoon sugar 1 teaspoon salt 2 tablespoons vegetable oil 2 1/2 cups all-purpose or whole wheat flour Dissolve yeast in warm water. Stir in remaining ingredients; beat vigorously 20 strokes. Let rest about 5 minutes. - - - - - - - - - - - - - - - - - - Pork Chop & Rice Casserole Serving Size : 4 Preparation Time :0:00 Categories : Main Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups rice -- uncooked 10 3/4 ounces cream of mushroom soup 21 1/2 ounces water 1 package onion soup mix -- dry 8 pork chops -- * see note Mix all ingredients together in 9 x 13-inch baking dish. Lay pork chops on top. Bake, covered, for 30-40 minutes at 350 F. Uncover and bake 15 minutes more. - - - - - - - - - - - - - - - - - - NOTES : *May substitute chicken pieces for the pork chops. Roast Beef Serving Size : 4 Preparation Time :0:00 Categories : Main Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds rump roast, trimmed 1 teaspoon salt -- or to taste 1/2 teaspoon pepper -- or to taste 1/2 teaspoon Accent® seasoning mix -- optional Wash meat and dry with paper towel. Sprinkle seasonings on roast then place in a roasting pan. Cover with aluminum foil and bake in a 350 F. oven for 2-1/2 to 3 hours. Allow roast to sit for 15 minutes before slicing. This recipe may also be prepared in a crock pot, cooking the roast for 6 to 8 hours on high. Serve with juices or make a gravy with the juices. - - - - - - - - - - - - - - - - - - NOTES : Some would consider this type of cooking more of a braising than roasting. If you prefer to cook the roast with covering you may do so, but I find this makes the meat dryer and not as juicy. Salisbury Steak Serving Size : 6 Preparation Time :0:00 Categories : Main Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 3/4 ounces cream of mushroom soup, condensed 1 1/2 pounds ground beef, lean 1/2 cup dry bread crumbs -- or cracker crumbs 1/2 teaspoon salt 1/8 teaspoon pepper 1 onion -- finely chopped 1 egg -- slightly beaten 1/3 cup water Heat oven to 350 F. In medium bowl, combine 1/4 of the soup with remaining ingredients except water; mix well. Shape into 6 patties; arrange in single layer in 13 x 9-inch or 12 x8-inch baking dish. Bake uncovered at 350 F. for 30 minutes. Skim off fat. In small bowl, combine remaining soup and water; spoon over patties. Return to oven and bake for 10 minutes. If desired, garnish with mushroom slices. - - - - - - - - - - - - - - - - - - Salmon Patties Serving Size : 4 Preparation Time :0:00 Categories : Main Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 16 ounces pink salmon -- canned 1 egg 1/3 cup onion -- minced 1/2 cup flour 1 1/2 teaspoons baking powder 1 1/2 cups vegetable oil -- for frying Drain salmon. Set aside 2 Tablespoons juice in mixing bowl. Mix together salmon, egg, and onions until sticky. Stir in flour. Add baking powder to juice, then stir into salmon mixture. Form into small patties. Fry until golden brown (about 5 minutes). - - - - - - - - - - - - - - - - - - Savory Meat Filled Manicotti Serving Size : 8 Preparation Time :0:00 Categories : Main Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces manicotti shells 1/4 teaspoon fennel 1/2 pound ground beef, lean -- * see note 1/2 pound ground pork 8 ounces mozzarella cheese -- shredded & divided 4 eggs -- slightly beaten 1/4 cup seasoned bread crumbs -- dry 1/4 cup grated Parmesan cheese 3/4 teaspoon oregano 3/4 cup onion -- finely chopped 1/2 teaspoon salt 1/8 teaspoon black pepper 14 ounces spaghetti sauce Cook pasta according to package directions; drain. Cool in single layer on foil. Heat oven to 350 F. In large skillet, brown meat; drain. Stir together meat, 1 cup mozzarella cheese, eggs, bread crumbs, Parmesan cheese, onion, oregano, salt and pepper. Fill each cooled pasta tube with about 1/4 cup meat filling. Spread thin layer of sauce on bottom of 13x9x2-inch glass baking dish. Place filled pasta in prepared baking dish; cover with remaining sauce. Sprinkle with remaining 1 cup mozzarella cheese and additional Parmesan cheese, if desired. Cover with foil. Bake 45 minutes or until hot and bubbly. About 6 to 8 servings. *May substitute Italian sausage for ground beef and pork and omit fennel. - - - - - - - - - - - - - - - - - - Shrimp Fried Rice Serving Size : 6 Preparation Time :0:00 Categories : Main Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons vegetable oil 1 cup fresh mushrooms -- sliced 1/2 cup green onion -- sliced* 1 teaspoon fresh ginger root -- finely minced 2 eggs -- beaten 3 cups cooked rice -- chilled 2 cups cooked shrimp -- cut in small pieces 2 tablespoons soy sauce Heat oil in large skillet or wok over medium high heat. Add mushrooms, onions and ginger; stir-fry 1 minute. Push vegetables aside; pour egg into skillet and scramble. Add rice; stir gently to separate grains. Add shrimp and soy sauce; stir until thoroughly heated. Makes 6 servings. - - - - - - - - - - - - - - - - - - NOTES : *Use tops of green onions also. Shrimp Scampi Serving Size : 2 Preparation Time :0:00 Categories : Main Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 pound medium shrimp -- shelled and deveined 6 tablespoons butter or margarine 1 tablespoon green onion -- minced 1 tablespoon salad oil 5 cloves garlic -- minced 2 teaspoons lemon juice 1/4 teaspoon salt 2 tablespoons parsley -- minced 1/4 teaspoon lemon peel -- grated 1 dash hot pepper sauce Pat shrimp dry with paper towels; set aside. Melt butter in a wide frying pan over medium heat. Stir in green onion, oil, garlic, lemon juice, and salt; cook until bubbly. Add shrimp to pan and cook, stirring occasionally, until shrimp turn pink (4 to 5 minutes). Stir in parsley, lemon peel, and hot pepper seasoning. Makes 2 servings. - - - - - - - - - - - - - - - - - - Simple Salisbury Steak Serving Size : 6 Preparation Time :0:00 Categories : Main Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 3/4 ounces cream of mushroom soup 1 pound ground beef, lean 1/3 cup dry bread crumbs 1 egg -- beaten 1/4 cup minced onions 1 1/2 cups sliced mushrooms In bowl, mix thoroughly 1/4 cup soup, beef, bread crumbs, egg and onion. Shape firmly into 6 oval patties. In skillet over high heat, in 1 tablespoon hot oil, cook patties until browned. Spoon off fat. Stir in remaining soup and mushrooms; return patties to skillet. Cover; simmer 20 minutes or until done, turning patties occasionally. Makes 6 servings. - - - - - - - - - - - - - - - - - - Sloppy Joes Serving Size : 12 Preparation Time :0:00 Categories : Main Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds ground beef, lean 1 medium onion -- chopped 2 cups tomato juice 1/4 teaspoon ground cloves 1 tablespoon packed brown sugar salt -- to taste pepper -- to taste 14 ounces catsup 1 green pepper -- chopped 1/2 teaspoon ground allspice 1/2 teaspoon ground cinnamon 1 tablespoon vinegar 12 hamburger buns Brown meat in a large skillet; drain. Stir in next 10 ingredients; simmer over low heat about 40-50 minutes or until liquid is cooked down. Serve on buns. Yield: 10 to 12 servings. - - - - - - - - - - - - - - - - - - Spaghetti Sauce Serving Size : 8 Preparation Time :0:30 Categories : Main Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound ground beef, lean 1 cup celery -- diced 1 medium onion -- coarsely chopped 2 cloves garlic -- minced 2 teaspoons oil 14 1/2 ounces tomatoes, canned -- diced or crushed* 8 ounces tomato sauce 6 ounces tomato paste 4 ounces mushroom stems and pieces -- drained 2 teaspoons dried oregano 1 1/2 teaspoons dried basil 1 tablespoon dried parsley 1 1/2 teaspoons salt 2 tablespoons sugar -- or to taste 1 teaspoon MSG -- optional 1/2 cup water Saute garlic and onions in oil until tender. Add ground beef and stir, breaking up meat into small pieces. When meat is browned, drain grease from pan. Stir in the rest of the ingredients and bring to a boil. Reduce heat to medium-low and simmer sauce for about an hour or until thickened to desired consistency. If sauce gets too thick, add more water to the mixture. Adjust seasonings to taste. Pour over cooked spaghetti noodles. - - - - - - - - - - - - - - - - - - NOTES : *If using canned whole tomatoes, cut them up before adding them to the browned meat. Fresh tomatoes may be used instead of canned. Peel before adding to the meat, if desired. Stir-Fried Rice with Pork Serving Size : 6 Preparation Time :0:00 Categories : Main Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup green onion -- sliced* 1/2 cup celery -- diagonally sliced 2 cups pork roast -- diced 2 tablespoons oil 3 cups cooked rice -- cold 1 cup water chestnuts, canned -- sliced 1/8 teaspoon pepper 1/2 teaspoon salt 1 egg -- slightly beaten 3 tablespoons soy sauce Cook onions, celery, and pork in oil until vegetables are tender crisp. Add rice and water chestnuts. Combine pepper, salt, egg and soy sauce. Stir into rice mixture. Cook, stirring 2 to 3 minutes or until heated. Makes 6 servings. - - - - - - - - - - - - - - - - - - NOTES : *Use tops of green onion also. Sweet and Sour Pork Serving Size : 4 Preparation Time :0:00 Categories : Main Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds pork loin -- lean 1/2 cup water 1/4 cup brown sugar 1/2 teaspoon salt 1 cup pineapple juice -- * see note 20 ounces pineapple chunks in juice -- drained 2 tablespoons cooking oil 1/3 cup vinegar 2 tablespoons cornstarch 1 tablespoon soy sauce 3/4 cup green pepper -- sliced 1/2 cup onion -- sliced Brown pork in oil in large skillet. Combine water, vinegar, brown sugar, cornstarch, salt, soy sauce, and juice from pineapple; cook until clear and slightly thickened, about 2 minutes. Add sauce to pork in skillet; cook over low heat for about 1 hour or until pork is done. Add pineapple chunks, green peppers and onion; continue cooking for 2 minutes longer. *Use juice from pineapple chunks. - - - - - - - - - - - - - - - - - - Tangy Chicken Breasts Serving Size : 4 Preparation Time :8:05 Categories : Main Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup vinegar 1/2 cup vegetable oil 2 teaspoons liquid smoke flavoring -- optional 1 1/2 teaspoons poultry seasoning 1/2 teaspoon salt 1/2 teaspoon pepper 4 small chicken breast halves without skin Combine all ingredients except chicken in saucepan. Bring to a boil; remove from heat. Place chicken breasts in marinade. Cover and refrigerate 6 to 8 hours, turning occasionally. Grill 30 to 40 minutes. - - - - - - - - - - - - - - - - - - Tuna Casserole Serving Size : 4 Preparation Time :0:00 Categories : Main Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup tuna, canned -- drained & flaked 1/2 cup milk 1 quart water 1 cup noodles -- uncooked 1 teaspoon salt 1/2 cup green peas 1/2 cup chopped onion 1 cup cream of celery soup 1/2 cup American cheese -- grated 1 tablespoon butter or margarine Add 1 teaspoon salt to water and bring to a boil. Add noodles gradually so water does not stop boiling. Cook, uncovered (stirring occasionally to prevent sticking), for 10 minutes or until fairly tender. Drain in colander. Melt butter in skillet over low heat; add onion and cook until brown. Add soup, milk, tuna, peas, 1/2 teaspoon salt, pepper and noodles. Pour into greased baking dish and sprinkle with grated cheese. Bake at 350 F. for 25 minutes. Serve hot in dish in which it was baked. - - - - - - - - - - - - - - - - - - Vegetable Lasagne Serving Size : 8 Preparation Time :0:45 Categories : Main Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons vegetable oil 3 cups eggplant -- unpeeled & diced 3/4 cup chopped onion 1 teaspoon garlic -- minced 28 ounces tomatoes, canned -- crushed 1 1/4 teaspoons salt -- divided 1/2 teaspoon sugar 1/4 teaspoon basil 1 pound carrot -- peeled & shredded 10 ounces frozen spinach -- thawed and drained 15 ounces ricotta cheese, part skim milk 1 cup mozzarella cheese, part skim milk -- shredded 1 large egg -- beaten 1 pinch nutmeg 9 lasagna noodles -- cooked 2 tablespoons grated Parmesan cheese -- fresh In large nonstick skillet, heat oil over medium-high heat. Add eggplant, onions and garlic; cook, stirring, 5 minutes. Stir in tomatoes, 1 teaspoon salt and the sugar and basil. Bring to boil; reduce heat to low, cover and simmer until eggplant is tender, 20 minutes. Makes 4 3/4 cups. Meanwhile, preheat oven to 375 F. Bring 2 quarts water to boil in large saucepan. Add carrots and cook 1 minute; drain. Combine carrots, spinach, ricotta, mozzarella, egg, 1/4 teaspoon salt and the nutmeg in large bowl. Spoon 1-1/4 cups eggplant sauce in 9 x 13-inch baking dish. Layer with 3 lasagne noodles and half the spinach mixture, 3 more noodles and 1-3/4 cups sauce, then remaining spinach and noodles. Top with remaining sauce. Sprinkle with Parmesan. Bake uncovered 30 to 40 minutes, until hot. Makes 8 servings. - - - - - - - - - - - - - - - - - - Cauliflower Salad Serving Size : 6 Preparation Time :0:00 Categories : Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 head cauliflower 1 head lettuce 2 cups mayonnaise 1/4 cup sugar 2 teaspoons lemon juice 1 cup Parmesan cheese 1 pound bacon -- cooked and diced Tear lettuce into bite size pieces. Cut cauliflower into florets. Mix together in salad bowl. Mix mayonnaise, sugar, and lemon juice together. Pour over lettuce and cauliflower and add Parmesan cheese and bacon pieces. Serve immediately. - - - - - - - - - - - - - - - - - - Coleslaw Serving Size : 12 Preparation Time :0:00 Categories : Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 cups shredded cabbage 1/2 cup sugar 1 cup shredded carrots 1/2 teaspoon salt 1/4 teaspoon pepper 1/2 cup buttermilk DRESSING: 2 tablespoons vinegar 1 cup Miracle Whip Salad Dressing 1/2 teaspoon celery seed 3 tablespoons onions -- chopped Add sugar, salt, pepper, and buttermilk to dressing. Pour dressing over cabbage mixture and mix well. Refrigerate at least 2 hours. Will keep for at least 1 week. - - - - - - - - - - - - - - - - - - Great American Potato Salad Serving Size : 6 Preparation Time :0:00 Categories : Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Miracle Whip Salad Dressing 1 teaspoon mustard 1/2 teaspoon celery seed 1/2 teaspoon salt 1/8 teaspoon pepper 4 cups potatoes -- cooked and cubed 2 hard-boiled eggs -- chopped 1/2 cup onion -- chopped 1/2 cup celery -- sliced 1/2 cup sweet pickle relish Combine salad dressing, mustard, celery seed, salt, and pepper; mix well. Add potatoes, eggs, onion, celery, and pickle; mix lightly. Chill. Makes 6 servings. - - - - - - - - - - - - - - - - - - Heavenly Seven-Layer Salad Serving Size : 8 Preparation Time :0:15 Categories : Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 cups shredded lettuce 2 cups chopped tomatoes 2 cups mushrooms -- sliced 10 ounces frozen peas -- thawed and drained 4 ounces cheddar cheese, shredded 1 cup red onion -- sliced into rings 2 cups Miracle Whip Salad Dressing 2 slices bacon -- optional Layer lettuce, tomatoes, mushrooms, peas, cheese and onions in 2-quart serving bowl. Spread dressing over onions, sealing to edge of bowl; cover. Refrigerate several hours or overnight. Garnish with crisply cooked bacon slices, crumbled, and additional cheddar cheese, if desired. Makes 8 servings. - - - - - - - - - - - - - - - - - - Macaroni Salad Serving Size : 6 Preparation Time :0:00 Categories : Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups macaroni, cooked, elbow 1/2 cup celery -- sliced diagonally 2 tablespoons chopped green onions 2 tablespoons green bell pepper -- chopped 2 eggs, hard-boiled -- chopped 1 cup mayonnaise 1/2 cup sandwich spread 1/4 cup sweet pickle relish salt and pepper -- to taste Mix all ingredients together in large bowl. Chill for several hours or overnight. - - - - - - - - - - - - - - - - - - Mostaccioli Salad Serving Size : 8 Preparation Time :0:40 Categories : Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 slices bacon 1 1/2 cups Miracle Whip Salad Dressing 2 tablespoons sugar 1/2 teaspoon garlic salt 6 cups pasta -- *cooked & drained 1 green bell pepper -- chopped 1 onion -- chopped 3 carrots -- shredded Cook bacon until crisp. Drain bacon, reserving 2 tablespoons fat. Mix reserved fat, dressing, sugar and garlic salt in large bowl. Add remaining ingredients; mix lightly. Refrigerate. Sprinkle with crumbled bacon before serving. Makes 8 servings. *Use mostaccioli (16 oz.) - - - - - - - - - - - - - - - - - - Pea Salad Serving Size : 6 Preparation Time :0:00 Categories : Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup miracle Whip salad Dressing 8 ounces cheddar cheese, shredded 4 green onions -- sliced thin 2 hard-boiled eggs -- diced 10 ounces frozen peas -- cooked and drained 1/4 cup hamburger pickles Mix all ingredients together except the peas. Gently add peas to mixture. Chill before serving. - - - - - - - - - - - - - - - - - - Pretzel Super Salad Serving Size : 12 Preparation Time :0:00 Categories : Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 3/4 cups pretzels -- crushed * 3 tablespoons sugar 3/4 cup butter or margarine -- melted 8 ounces cream cheese 1/2 cup sugar 10 ounces Cool Whip® 6 ounces jell-o gelatin -- strawberry 2 cups boiling water 20 ounces frozen strawberries First layer: Mix pretzels and 3 Tablespoons sugar. Pour margarine over and mix well. Spread mixture over bottom of 9 x 13 inch pan; bake for a scant 10 minutes at 350ø. Cool well. Second layer: Cream softened cream cheese and 1/2 cup sugar. Fold in Cool Whip. Spread over top of cooled, baked pretzel layer. Third layer: Dissolve jello in boiling water. Add frozen berries immediately. Chill until starting to thicken. Spoon over cheese layer. All above can be made the night before. Refrigerate. *Not too fine. - - - - - - - - - - - - - - - - - - Roasted Potato Salad Serving Size : 6 Preparation Time :0:15 Categories : Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups red new potatoes -- quartered 1 cup Miracle Whip Salad Dressing 2 hard-boiled eggs -- chopped 4 slices bacon -- chopped & cooked 1/4 cup green onions -- sliced 1/4 teaspoon salt 1/4 teaspoon pepper Heat oven to 425 F. Place potatoes on 15 x 10 x 1-inch baking pan sprayed with no stick cooking spray. Bake 30 to 35 minutes or until potatoes are tender and golden brown, stirring once. Mix dressing, eggs, bacon, onions, salt and pepper in large bowl. Add potatoes; mix lightly. Serve warm or chilled. Makes 6 servings. - - - - - - - - - - - - - - - - - - Rotini Rainbow Salad Serving Size : 8 Preparation Time :0:00 Categories : Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 ounces rotini -- rainbow 2 medium tomatoes -- chopped 1 small green pepper -- chopped 1 small onion -- chopped 1 small cucumber -- chopped 1 cup fresh broccoli -- flowerets 1 cup fresh mushrooms -- sliced 8 ounces Italian salad dressing -- bottled 1 cup black olives -- pitted & sliced 8 ounces pepperoni slices Bring 4 quarts of water to a rapid boil. (2 teaspoons of salt can be added, optional.) Add rotini. Return water to rapid boil; cook uncovered, stirring frequently, about 10 to 12 minutes. Drain. Rinse in cold water. Combine with remaining ingredients. Cover and chill. Toss salad before serving. 6 to 8 servings. Note: May substitute green onions for the onions and a 4 oz. can of mushroom slices for the fresh mushrooms. - - - - - - - - - - - - - - - - - - Seafarer's Pasta Salad Serving Size : 4 Preparation Time :0:00 Categories : Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 ounces pasta -- uncooked 8 ounces crab surimi seafood chunks 1/2 cup chopped celery 1/2 cup chopped green onions 1/4 cup chopped peppers 2 tablespoons parsley -- finely chopped -- DRESSING: 1/2 cup mayonnaise 1/2 cup sour cream 1/4 cup chili sauce 2 tablespoons Dijon mustard Cook pasta according to package directions in large saucepan. Drain. Combine remaining ingredients in large bowl. Stir together dressing ingredients. Toss with crab mixture. Refrigerate until ready to serve. Can be made a day ahead. 4 servings. - - - - - - - - - - - - - - - - - - Spaghetti Salad Serving Size : 8 Preparation Time :0:00 Categories : Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package spaghetti 10 ounces green olive -- chopped 10 ounces black olives -- chopped 4 ounces sliced mushrooms -- drained 1 cup celery -- chopped 1 cup green bell pepper -- chopped 1 cup green onion -- chopped 1 large cucumber -- chopped 1 1/2 cups shredded cheddar cheese 1 1/2 cups mozzarella cheese -- shredded 1 1/2 cups broccoli -- chopped 1 1/2 cups carrot -- shredded Cook spaghetti; drain and rinse with cold water. Add olives, mushrooms, celery, peppers, onion, cucumber, cheeses, broccoli, and carrots. Toss well; season with salt and pepper to taste. Serve with favorite dressing, preferably Italian. - - - - - - - - - - - - - - - - - - Summer's Harvest Salad Serving Size : 8 Preparation Time :0:00 Categories : Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 7 ounces macaroni -- * see note 1 cup fresh broccoli -- flowerets 6 ounces shrimp, cooked 1 small tomato -- chopped 1 cup spinach leaves -- thinly sliced 1/3 cup red onion -- sliced 1/2 cup Italian salad dressing 2 teaspoons salad supreme seasoning 1/2 teaspoon salt 1 dash cayenne pepper 1 hard-boiled egg -- grated Prepare macaroni according to package directions, add broccoli during last two minutes of cooking time; drain. Combine macaroni and broccoli, shrimp, tomato, spinach and red onion. Blend together Italian dressing, salad supreme seasoning, salt and cayenne pepper. Toss dressing with salad mixture. Garnish with egg and sprinkle with salad supreme. Serve immediately or cover and chill. Refrigerate leftovers. 6 to 8 servings. - - - - - - - - - - - - - - - - - - NOTES : *Use elbow macaroni Tossed Spinach Salad Serving Size : 8 Preparation Time :0:00 Categories : Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound fresh spinach -- torn in pieces 4 hard-boiled eggs -- sliced 6 slices bacon -- cooked and crumbled 1/2 pound fresh mushrooms DRESSING: 1 cup salad oil 1/4 cup sugar 1/3 cup ketchup 1/4 cup vinegar 1/2 teaspoon salt 2 teaspoons Worcestershire sauce 1 medium onion -- grated Mix dressing ingredients and refrigerate. Combine salad ingredients, saving a few egg and mushrooms slices to arrange on top. For a wilted salad, pour dressing on and toss before serving. For a crisp salad, leave dressing off and pass for individual serving. - - - - - - - - - - - - - - - - - - Waldorf Salad Serving Size : 4 Preparation Time :0:00 Categories : Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups apples -- diced 3 tablespoons French salad dressing 3/4 cup celery -- sliced 1/4 teaspoon salt 3 tablespoons English walnuts -- coarsely chopped* lettuce miracle Whip salad Dressing -- ** see note 1. Wash, quarter, core, and pare apples, and then dice. 2. Mix thoroughly with French dressing. 3. Add sliced celery, salt, and coarsely chopped English Walnuts. 4. Toss with a fork to coat all ingredients with the French dressing. 5. Arrange on lettuce leaves. 6. Garnish with mayonnaise or cooked salad dressing if desired. Makes about 4 servings. *May substitute pecans. **May substitute mayonnaise. - - - - - - - - - - - - - - - - - - Arkansas Hush Puppies Serving Size : 6 Preparation Time :0:00 Categories : Side Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 cups yellow cornmeal 3/4 cup flour 2 teaspoons baking powder 1 1/2 teaspoons salt 1/2 teaspoon onion powder 1/2 cup sugar 3/4 cup milk 1 egg 1 large onion -- chopped fine 5 green onions -- chopped 1/2 teaspoon seasoned salt -- optional Mix all ingredients well in order given and drop by spoonfuls into hot deep lard. Fry until light golden brown all over. Drain on paper towels. - - - - - - - - - - - - - - - - - - Arroz a la Valenciana Serving Size : 12 Preparation Time :0:00 Categories : Side Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 chicken -- boned and cubed 1 pound pork -- cubed 2 chorizo link -- de Bilbao, sliced 6 potatoes -- quartered 1/2 cup shortening 2 garlic cloves -- crushed 1 onion -- diced 1 cup tomatoes -- diced 1 cup peas, canned 1/4 cup green olives 3 cups rice -- * see note 3 cups water 2 cups coconut milk 1 teaspoon salt -- (for rice) 3 eggs, hard-boiled -- sliced salt and pepper -- to taste Season with salt and pepper the meat of chicken and pork and fry until slightly brown. In a deep pan with cover, fry in the order given, the garlic, onions and tomatoes. Add the potatoes, then the chicken, the pork and the chorizos. Mix well, cover the pan and cook until the meat and potatoes are tender. Add water if necessary. Add the sweet pepper, sweet peas and olives. When the meat and vegetables are done, remove some of the stock from the pan and set aside. Add to the meat mixture the cooked rice, and mix thoroughly with a wooden spoon until well blended. Add remaining stock and seasoning to taste. Cook on low heat until mixture becomes quite dry. Garnish top with sliced hard-cooked eggs, stuffed olives and red pepper slices. * Cook rice in water, coconut milk, and salt. - - - - - - - - - - - - - - - - - - Barbecue Baked Beans Serving Size : 6 Preparation Time :0:00 Categories : Side Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 32 ounces pork and beans 1/2 cup light brown sugar 2 tablespoons mustard 1/2 cup catsup 1/4 cup barbecue sauce 1 tablespoon liquid Barbecue Smoke® -- optional 1 large onion -- diced 1 small bell pepper -- diced, optional 3 tablespoons molasses -- optional 4 bacon slices -- fried & broken up Mix all ingredients together. Bake at 350°F for 1 hour or cook in crockpot on high for 4 to 5 hours. - - - - - - - - - - - - - - - - - - NOTES : For thicker texture, pork and beans may be drained before mixing. Beef or Turkey Gravy Serving Size : 1 Preparation Time :0:00 Categories : Side Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup butter or margarine 1/4 cup flour 2 cups beef broth -- * see note 1/4 teaspoon salt -- or to taste 1/4 teaspoon pepper -- or to taste Melt butter in a saucepan then add flour. Blend together until no lumps are visible. Add salt and pepper. Cook and stir over medium heat for 5-10 minutes or until mixture starts to brown. Turn heat to low and slowly add broth, stirring constantly. Turn heat back up to medium and continue cooking and stirring until gravy boils and thickens. Adjust seasonings to taste. - - - - - - - - - - - - - - - - - - NOTES : *If making turkey gravy, substitute turkey or chicken broth. Bread Stuffing Serving Size : 18 Preparation Time :0:00 Categories : Side Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 quarts bread -- torn into pieces 1 cup cooking oil -- * 1 1/2 cups onion -- minced 3 cups celery -- chopped 2 tablespoons salt 2 teaspoons pepper 2 tablespoons poultry seasoning giblets -- optional chicken broth -- or water Prepare bread crumbs by breaking up into small pieces. In medium saucepan, boil giblets (including neck) in salted water until done, approximately 60 minutes or longer. Cut giblets and neck meat into small pieces. In a large heavy skillet, heat oil. Add onions and cook until golden. Stir in half the bread cubes. Add the rest of the ingredients. Turn into a deep bowl and mix well. Add enough hot water or chicken broth to moisten mixture. Stuff bird with bread mixture loosely. Bake leftover stuffing in a greased pan for 25 minutes, covered with foil. - - - - - - - - - - - - - - - - - - NOTES : * Use between 1 to 1-1/2 cups of oil. Cheese Potato Bake Serving Size : 6 Preparation Time :0:00 Categories : Side Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 medium potato 8 ounces cheddar cheese -- grated 1/2 teaspoon garlic salt 1/4 teaspoon pepper 1/2 teaspoon salt 1/4 cup cooking oil -- or as needed* Wash potatoes but do not peel. Cut into 1/8-inch slices. Lay on greased cookie sheet, overlapping one another until full. Sprinkle grated cheese over potatoes then sprinkle with the garlic salt, pepper and salt. Pour cooking oil over all. Put in 350 F. oven and cook until cheese is melted and potatoes are done. Serve hot. Cook about 20 minutes or more. - - - - - - - - - - - - - - - - - - NOTES : *All amounts can be adjusted to the amount of potatoes used. Cornbread Stuffing Serving Size : 12 Preparation Time :0:00 Categories : Side Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- CORNBREAD: 1 cup flour 1/4 cup sugar 4 teaspoons baking powder 3/4 teaspoon salt 1 cup cornmeal 2 eggs 1 cup milk 1/4 cup shortening 1/4 cup bacon bits -- STUFFING: 1 pound sausage meat 2 large onion -- chopped 2 cups celery -- sliced 1/2 teaspoon sage -- leaf 1 teaspoon salt 1 dash pepper 2 cups chicken broth -- or 14.5 oz can Sift flour with sugar, baking powder, & salt. Stir in cornmeal. Add eggs, milk, and shortening. Beat until smooth. Bake at 425 F for 20-25 minutes. (in greased pan). Brown sausage in skillet; mix cornbread and sausage in large bowl. Saute onions and celery in small amount of oil until tender. Stir in sage, salt, pepper and chicken broth. Heat to boiling. Mix with cornbread and sausage. Stuff turkey or bake in greased pan until done. Note: Cover with foil while baking. - - - - - - - - - - - - - - - - - - Cream (Milk) Gravy Serving Size : 1 Preparation Time :0:00 Categories : Side Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup pan drippings -- * see note 1/4 cup flour 2 cups milk 1/2 teaspoon salt -- or to taste 1/4 teaspoon pepper -- or to taste In the pan which the meat was cooked, add 1/4 cup flour to the 1/4 cup drippings already in the pan. Cook and stir over medium heat for 5 to 10 minutes or until mixture starts to brown. Add the salt and pepper then slowly add the milk, stirring constantly. Continue cooking until gravy boils and thickens. If gravy is too thick, add a little milk. Adjust seasonings to taste. - - - - - - - - - - - - - - - - - - NOTES : Pan drippings is the fat or grease leftover in the pan after frying chicken or other meats, such as cube steaks. The grease has been flavored by the chicken or meat. If more drippings are needed, add butter. Deviled Eggs Serving Size : 24 Preparation Time :0:00 Categories : Side Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 eggs, hard-boiled 1 cup Miracle Whip Salad Dressing -- * see note 1 teaspoon prepared mustard -- optional 1/4 cup sweet pickle relish 1 teaspoon salt Cut eggs in half and remove the yolks. Mash with a fork then add the rest of the ingredients. Mix should be slightly moist. Spoon about 1-2 tablespoons of the filling into the egg whites or use a pastry bag to pipe the filling into the whites. Sprinkle with paprika, if desired. Cover and chill for at least one hour. - - - - - - - - - - - - - - - - - - NOTES : *If mixture is too dry, you may need to add up to 1/2 cup more Miracle Whip. Egg Noodles Serving Size : 6 Preparation Time :0:00 Categories : Side Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour 3 egg yolks 1 teaspoon salt -- small 1/4 cup water -- (1/4 to 1/2 cup) Put flour in mixing bowl. Add egg yolks and salt. Add water 2 tablespoons at a time until dough is stiff and easy to roll. Divide dough into 3 or 4 parts and roll 1 part at a time until it is the right thickness. You can cut the piece of rolled dough into 4 pieces and roll up and cut with a knife the width you want. After cut, put on a floured board and let dry for a while. After dried, they are ready to cook. Boil in chicken broth. Some of the dough may be frozen for later use. It takes about 20 minutes to cook a batch of noodles. - - - - - - - - - - - - - - - - - - French Fried Onion Rings Serving Size : 4 Preparation Time :0:00 Categories : Side Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 large Spanish onions vegetable oil 1/2 cup milk 1 egg 3/4 cup all-purpose flour 1/2 teaspoon salt Peel onions under running cold water. Cut into 1/4 inch slices and separate into rings. Heat oil (1 inch) in 3-quart saucepan to 375 F. Beat remaining ingredients with hand beater until smooth. Dip each ring into batter, letting excess drip into bowl. Fry a few onion rings at a time in hot oil, turning once, until golden brown, about 2 minutes; drain. 4 servings. - - - - - - - - - - - - - - - - - - Hush Puppies Serving Size : 4 Preparation Time :0:00 Categories : Side Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup flour -- sifted 1 1/2 cups white cornmeal 2 teaspoons baking powder 3/4 cup milk 1 tablespoon sugar 1/2 teaspoon salt 1 small onion -- chopped fine 1 egg -- beaten Combine all ingredients. Drop into hot oil, 1 teaspoon at a time, until golden brown. Serve while hot with fish. - - - - - - - - - - - - - - - - - - Macaroni and Cheese Serving Size : 5 Preparation Time :0:00 Categories : Side Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups macaroni -- * see note 1/4 cup butter or margarine 1 small onion -- chopped 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 cup all-purpose flour 1 3/4 cups milk 8 ounces processed American cheese -- cut into 1/2" cubes Cook macaroni as directed. Cook and stir margarine, onion, salt and pepper over medium heat until onion is slightly tender. Blend in flour. Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remover from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat. Stir in cheese until melted. Place macaroni in ungreased 1 1/2-quart casserole. Stir cheese sauce into macaroni. Cook uncovered in 375 F oven 30 minutes. 5 servings. - - - - - - - - - - - - - - - - - - NOTES : *Use elbow macaroni, rigatoni, or spinach egg noodles. Pancit Serving Size : 6 Preparation Time :0:00 Categories : Side Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound chicken 1 pound pork -- fat removed 1 tablespoon butter or margarine 1 clove garlic -- minced 1/4 cup onion -- diced 1 stalk celery -- sliced 1/4 head cabbage -- chopped 1 carrot -- peeled and chopped 8 ounces vermicelli Accent® seasoning mix -- to taste salt and pepper -- to taste Boil the chicken and pork in small amount of water. Cook till done. Remove chicken from bones and cut into 1/2-inch cubes. Cut pork into 1/2-inch cubes. Save broth meat was cooked in. Saute garlic and onion in butter till onion is tender. Add meats to pan. Add some broth and Accent and bring to a boil. Reduce heat to a simmer and add carrots. Cook for 5 minutes then add celery and cabbage. Cook for 5 minutes more or until vegetables are tender. Boil water for the vermicelli. Cook according to package directions then add to mixture in pan. Add more broth to mixture if necessary and cook until heated through. Adjust seasonings to taste. Other noodles may be used in place of the vermicelli as long as it is thin. - - - - - - - - - - - - - - - - - - Sausage (or Bacon) Gravy Serving Size : 1 Preparation Time :0:00 Categories : Side Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup sausage drippings -- * see note 1/4 cup flour 2 cups milk 1/2 teaspoon salt -- or to taste 1/4 teaspoon pepper -- or to taste To the sausage drippings in the skillet, add the flour. Cook and stir over medium heat 5 to 10 minutes or until mixture starts to turn golden. Slowly add milk, stirring constantly. Add salt and pepper. Cook gravy until it boils and thickens. Sausage pieces may be add to gravy. Serve over warm biscuits. - - - - - - - - - - - - - - - - - - NOTES : *Sausage drippings are what is left in the pan after frying the sausage. Bacon grease may be used if you are frying bacon instead. Triple Corn Fritters Serving Size : 4 Preparation Time :0:00 Categories : Side Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/3 cups all-purpose flour 1/2 cup yellow cornmeal 1 tablespoon baking powder 2 teaspoons sugar -- * see note 1 teaspoon salt 2 eggs -- beaten 1/3 cup milk 2 tablespoons oil 12 ounces corn, cream-style 12 ounces corn, whole kernel, canned -- drained oil -- for frying Lightly spoon flour into measuring cup; level off. In medium bowl, combine flour, cornmeal, baking powder, sugar and salt. In large bowl, combine eggs, milk, oil and cream style corn. Blend in dry ingredients, stirring just until moistened. Stir in whole kernel corn. In deep fat fryer or heavy saucepan drop batter by tablespoons and fry in 2-3 inches hot fat (365 F.) for 2-3 minutes on each side or until golden brown. Drain on paper towel. Serve warm. Makes 28 fritters. *If you like sweeter corn fritters, you may add 1 to 2 more teaspoons of sugar. - - - - - - - - - - - - - - - - - - Baked Potato Soup Serving Size : 8 Preparation Time :0:00 Categories : Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 large potatoes -- baked 2/3 cup butter 2/3 cup flour 6 cups milk 4 green onions -- chopped 8 ounces sour cream 2 cups bacon -- cooked & crumbled 5 ounces cheddar cheese, shredded salt and pepper -- to taste Melt butter in a medium saucepan. Slowly blend in flour with a wire whisk until thoroughly blended. Gradually add milk to the butter-flour mixture, whisking constantly. Whisk in salt and pepper and simmer over low heat, stirring constantly. Cut potatoes in small chunks (leaving the skin on, if desired). When milk mixture is very hot, whisk in potatoes. Add green onion, sour cream and crumble bacon. Heat thoroughly. Add cheese a little at a time until it is all melted in. - - - - - - - - - - - - - - - - - - NOTES : May substitute 2% milk for regular milk; may substitute light, low-fat, or fat free sour cream for regular sour cream; may substitue low-fat or fat free cheddar cheese for regular cheddar cheese. Broccoli Chowder Serving Size : 6 Preparation Time :0:00 Categories : Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium onion -- chopped 2 tablespoons butter 2 tablespoons cornstarch 4 teaspoons chicken bouillon -- instant 1 pound processed American cheese -- cubed 4 cups milk 1/4 teaspoon pepper 1/8 teaspoon garlic salt 10 ounces broccoli, frozen -- cooked Saute onion in butter in saucepan until tender. Sprinkle with flour. Stir in bouillon dissolved in 2 cups hot water. Cook until smooth and thick stirring constantly. Add cheese stirring until melted. Stir in milk gradually. Add seasonings and broccoli with cooking liquid mixing well. Note: Prepare everything ahead of cooking time. - - - - - - - - - - - - - - - - - - Chicken and Dumplings Serving Size : 6 Preparation Time :0:00 Categories : Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/2 pounds chicken pieces 8 cups chicken broth -- DUMPLINGS: 2 cups flour 1 tablespoon baking powder 1/2 teaspoon salt 1/2 cup butter -- cold 1/2 cup water In a large wide pot, simmer the chicken pieces in the broth until the chicken is tender, 30 minutes or more. Remove the chicken and set it aside. When cool enough to handle, skin and bone the chicken and shred or cut it into bite sized pieces. If desired, skim the chicken fat off the surface of the broth. In a large bowl, thoroughly mix the flour baking powder and salt. Using a food processor, pastry blender, or two knives, cut in the butter until it is the size of very small peas and distributed throughout the dry ingredients. Add the water and knead 8 to 10 times. If the dough seems too sticky, add a little more flour. Roll the dough out to 1/8-inch thickness and cut into 1-inch squares. Bring the broth to a rolling boil, drop in the dumplings, cover the pot and reduce the heat to simmer. Cook for 10 minutes or until the dumplings are cooked. Overcooking will cause the dumplings to fall apart. To serve, place the chicken pieces in a bowl and ladle hot broth and dumplings over the chicken. - - - - - - - - - - - - - - - - - - Oyster Stew Serving Size : 4 Preparation Time :0:00 Categories : Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces oysters -- canned 2 tablespoons butter or margarine 1/4 teaspoon Worcestershire sauce 1/2 cup celery -- finely chopped 2 cups milk -- hot salt and pepper -- to taste Simmer celery in butter until tender, add Worcestershire sauce and oysters, with their juice. Heat just until oysters begin to curl. Add milk. Season with Sherry, if desired. Serve steaming in bowls, garnished with paprika. - - - - - - - - - - - - - - - - - - Pecos Valley Bowl of Red (Chili) Serving Size : 8 Preparation Time :0:00 Categories : Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon bacon drippings 1 large onion -- coarsely chopped 3 pounds beef -- coarsely ground 1 1/2 teaspoons garlic -- minced 1/4 cup ground chili peppers -- red hot 1/4 cup ground chili peppers -- red mild 1 tablespoon ground cumin 3 cups water 2 teaspoons salt Melt bacon drippings in heavy Dutch oven; add onion and cook about 5 minutes until tender. Mix meat with garlic, chiles and cumin. Add to the onion and cook, stirring often, about 15 minutes until the meat loses its pink color. Stir in the remaining ingredients. Simmer uncovered 3 to 4 hours or until the meat is very tender and flavors are well blended, adding more water as needed. Adjust seasonings to taste. Makes 8 servings. Optional: Add 1 cup dry pinto beans, soaked & boiled. - - - - - - - - - - - - - - - - - - Vegetable Beef Soup Serving Size : 6 Preparation Time :0:00 Categories : Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound ground beef, lean 1 medium onion -- chopped 1 clove garlic -- minced 16 ounces tomatoes, canned -- * see note 1 cup celery -- diced 2 medium carrot -- diced 1 large potato -- diced 16 ounces frozen corn kernels 16 ounces frozen mixed vegetables -- ** 1 cup water 1 teaspoon salt -- or to taste 1/2 teaspoon pepper -- or to taste 1/2 teaspoon MSG -- optional In a 5-quart pan, over medium heat, saute the garlic and onion in a small amount of oil until tender. Add the ground beef and cook until brown, stirring to break up meat. Drain if necessary, then add the tomatoes, salt, pepper, MSG and water to the meat. Add the carrots to the pan and cook for 5-10 minutes then add the potatoes and celery. Simmer for 5-10 more minutes then add the frozen corn and vegetables and cook for about 10 more minutes or until vegetables are tender. Adjust seasonings to taste. - - - - - - - - - - - - - - - - - - NOTES : *May substitute an equivalent amount of tomato juice for the canned tomatoes. **Frozen green beans may be used instead of the frozen mixed vegetables.