Pecan Praline Sauce
Ingredients 3/4 cup light corn syrup 1 1/2 cup brown sugar, lightly packed 1/2 stick oleo 5.3-ounce can Pet Milk 1 cup chopped pecans Method Combine corn syrup, brown sugar, and oleo in a saucepan and heat to boiling. Remove from heat and let cool. When lukewarm, add Pet Milk and pecans. Blend well. Store […]
Spinach Bread
Ingredients 1/4 cup butter/oleo 3 large eggs 1 cup flour 1 teaspoon salt 1 teaspoon baking powder 1 cup milk 1 teaspoon dillweed 4 cups chopped fresh spinach (frozen cal can be used) 1/2 pound Monterrey Jack Cheese 1/4 pound grated cheddar cheese Method Melt 1/4 cup butter/oleo in a 9.5 x 13 x 2-inch […]
Sour Cream Chicken Casserole
Ingredients 1 (3-pound) whole chicken 2 (10.5-ounce) cans cream of mushroom soup 1 (10.5-ounce) can cream of chicken soup 1 (4-ounce) can green chilies, drained and chopped 1/2 cup green onions, thinly sliced 1 (9-ounce) package (12) frozen corn tortillas (thawed) 2 (8-ounce) packages shredded Cheddar cheese, (1 pound) 1 (8-ounce) carton sour cream 3/4 […]
Mexican Fiesta Casserole
Ingredients 1 pound ground beef Salt and Pepper 1 cup shredded cheddar cheese (4 ounces) 1 cup dairy sour cream 2/3 cup mayonnaise or salad dressing 2 tablespoons finely chopped onion 2 cups biscuit baking mix 1/2 cup water 2 to 3 medium tomatoes, thinly sliced 3/4 cup chopped green pepper Paprika (optional) Method Heat […]
Squash Casserole – M. F. Barnes
Ingredients 2 cups partially cooked yellow squash 1 medium onion, chopped and partially cooked 1/2 package Pepperidge Farm Herb Stuffing 1 cup mushroom soup 1 medium carrot, grated 1 cup milk Salt and Pepper Method Mix all together and bake at 375-degrees, uncovered for 20 to 30 minutes. Recipe from M. F. Barnes
Pumpkin Bread – Jorgensen
Ingredients 1/4 cup water 1/2 cup vegetable oil 1/2 cup cooked pumpkin 3/4 cup molasses 1/2 cup sugar 1 1/2 cups flour (self-rising) 1 teaspoon cinnamon Method Preheat oven to 350-degrees. Mix all ingredients until smooth; pour into a loaf pan, bake for 45-minutes to one hour.
Pluck It Bread
Ingredients 3 tablespoon Crisco 1/4 cup sugar 1 teaspoon salt 4 cups flour, about 2 packages dry yeast 1/2 stick butter Method Pour 1 cup of boiling water over Crisco, sugar, and salt. Let cool to warm, then dissolve 2 packages of yeast in 1/2 cup warm water. Pour into the first mixture, add 2 […]
Easter Basket Cake with Pink Cloud Frosting
Pink Cloud Frosting Ingredients 1 jar Kraft Marshmallow Creme 3 egg whites 1 cup sugar 3 tablespoons water 1/2 teaspoon cream of tartar 1/2 teaspoon vanilla Red food coloring 2 9-inch cake layers Method Combine all ingredients, except vanilla and red food coloring, in a double boiler. Beat with rotary beater over boiling water until […]
Flower Pot Cup Cakes
Method Prepare Pink Cloud Frosting
Delicious Rice
Ingredients 1 can water chestnuts 1 4-ounce can mushroom pieces 1 can onion soup 1 stick oleo 1 cup long-grain rice Method Slice chestnuts, reserving liquid, drain mushrooms, reserving liquid. Saute chestnuts and mushrooms in butter. Add soup and 1 can of the reserved liquid. Add rice, bake at 350-degrees in a covered casserole. Serves […]
Apricot Divinity
Ingredients 3 cups sugar 3/4 cup water 3/4 cup light corn syrup 1 (3-ounce) package apricot-flavored gelatin 2 egg whites Method Combine the first three ingredients in a 3-quart saucepan; cook over low heat, stirring constantly, until sugar dissolves. Cook over high heat, without stirring until the mixture reaches the hardball stage (260-degrees). Combine gelatine […]
Quick Yeast Rolls
Ingredients 1 1/4 cups water 1/4 cup shortening 3 tablespoons sugar 1 teaspoon salt 1 package dry yeast 1 egg, beaten 3 1/2 cups all-purpose flour Method Combine water, shortening, sugar, and salt in a small saucepan; cook, stirring constantly until shortening melts. Let cool to lukewarm (105-degrees to 115-degrees). Dissolve yeast in the mixture. […]