Datasets:

corbt

/

unlabeled-recipes

like 0

Shrimp Creole Ingredients: - 20 shrimp (8 oz.) - 2 c. (16 oz. can) tomato sauce - 1 small onion, chopped - 1 celery stalk, chopped - 1/4 green bell pepper, diced - 1/4 c. sliced mushrooms - 3 Tbsp. parsley - 1/2 tsp. pepper - 1 to 1-1/2 c. brown rice, prepared according to pkg. directions (not included in exchanges) Directions: - Peel, devein and wash shrimp; set aside. - (If shrimp are frozen, let thaw first in the refrigerator.) - Simmer tomato sauce, onion, celery, green pepper, mushrooms, parsley and pepper in skillet for 30 minutes. - Add shrimp and cook 10 to 15 minutes more, until shrimp are tender. - Serve over brown rice. - Serves 2.

Butter Crunch Ingredients: - 1 c. (1/2 lb.) butter or oleo - 1 c. sugar - 2 Tbsp. water - 1 Tbsp. white corn syrup - 3/4 c. chopped nuts - 1/4 c. very finely chopped nuts - 4 oz. semi-sweet baking chocolate, softened Directions: - In 2-quart saucepan over low heat, melt butter. - Add sugar and stir until blended. - Return to low heat and cook until it bubbles, stirring rapidly and constantly. - Add the water and syrup and mix well. - Put in thermometer. - Stirring frequently, cook until 290° (brittle stage) 15 or 20 minutes. - Remove from heat. - Sprinkle 3/4 cup chopped nuts over surface and quickly mix in. - Do not beat. Pour on greased cookie sheet. - Spread thin. - Cool; loosen 2 or 3 times until cold. - Spread softened chocolate (1/2) over surface and top with 1/2 the finely chopped nuts. - Turn over and repeat. - Break into pieces when chocolate is set.

Gruyere Queso with Tuna and Wheat Berries Ingredients: - 1 cup wheat berries (2 1/2 cups cooked) - 4 tablespoons unsalted butter - 1/4 cup all-purpose flour - 2 cups whole milk - Kosher salt - Pepper - 2 cups grated Gruyere cheese (5 ounces) - Two 6-ounce cans tuna, drained and flaked - 1/2 cup snipped chives, plus more for garnish - Crackers, for serving Directions: - In a medium saucepan, cook the wheat berries in boiling water until tender, about 1 hour. - Drain. - Preheat the oven to 375. - In a large cast-iron skillet, melt the butter. - Whisk in the flour and cook over moderate heat until golden, about 2 minutes. - Whisk in the milk and cook until thickened, about 3 minutes; season with salt and pepper. - Stir in the wheat berries, cheese, tuna and the 1/2 cup of chives. - Bake for 20 minutes, until golden and bubbly. - Garnish with more chives and serve with crackers.

Hungarian Beef Goulash Ingredients: - 3 beef shanks - 3 large celery stalks with leaves - 2 large carrots - 2 medium size potatoes - 1 large onion - 2 Tbsp. oil - 2 Tbsp. paprika - 1 (8 1/4 oz.) can tomatoes - 2 tsp. salt - 1/4 c. chopped parsley Directions: - In Dutch oven (8-quart size), brown beef shanks in hot oil until browned on all sides. - Remove meat and bones to plate. - In remaining drippings, cook onion until tender. - Stir in paprika. Cook 1 minute. - Return beef and bones to Dutch oven. - Add celery, carrots, tomatoes with their liquid, salt and 5 cups water to boiling. - Reduce heat to simmer. - Cover for 40 minutes.

Blue Heaven Ingredients: - orange-infused vodka - 1 part Bacardi light rum - 1 part bacardi cocoa - splash blue curacao - splash pineapple juice - orange slice - pineapple slice Directions: - Mix liquid ingredients with ice filled cocktail shaker. - Shake until chilled. - Strain into chilled martini glass with sugar on the rim. - Garnish with both a fresh slice of orange and pineapple. - Serve In: A martini Glass.

Pink Cookie And Cherry Tiramisu Ingredients: - 2 9/16 cups cherries - 1 15/16 cups mascarpone - 4 eggs - 6 2/3 tablespoons powdered sugar - cookies pink - 20 Morello cherry juice Directions: - Rinse and drain the cherries. - Pit the cherries. - Separate the egg yolks from the egg whites. - Whisk the yolks with the sugar untll the mixture is pale. - Add the mascarpone and mix well. - Beat egg whites until stiff. Gently fold into the mascarpone mixture. - Pour the juice from the morello cherries in a hollow dish and dip the pink cookies in it. Do not soak for too long, you want the cookies to maintain their crunchiness. - Place the cookies in the bottom of the glasses and put some whole or cut cherries. - Top with the cream. - Top with another layer of cookies and berries cherries and finish with the cream. - Put aside in the refrigerator. - When serving, put some crushed pink cookies on top of the jar.

Classic Pecan Pie Ingredients: - 1 frozen, deep dish pie crust - 3 eggs - 1 c. sugar - 1 c. light or dark corn syrup - 2 Tbsp. butter or margarine, melted - 1 tsp. vanilla extract - 1 1/2 c. pecan halves Directions: - In medium bowl, beat eggs slightly. - Add sugar, corn syrup, butter and vanilla. - Stir until well blended.

Bacon Tater Bites Ingredients: - 10 slices bacon - 3 slices processed American cheese - 20 frozen Tater Tots Directions: - You also need toothpicks.

Quinoa With Oyster Mushrooms And Adzuki Beans Ingredients: - 1 tablespoon olive oil - 1/2 cup thinly sliced carrot - 3 stalks green onions, chopped - 1/2 ounce dried oyster mushroom (1/4 cup) - 2 cups vegetable broth or 2 cups water - 2 cups cooked adzuki beans, drained and rinsed - 1 cup quinoa, washed and drained - salt, to taste - ground black pepper, to taste Directions: - Crushed the oyster mushrooms slightly and remove the tough stems. - Saute carrots, onions, and mushrooms for 3 minutes. - Add broth, beans and quinoa. Season to taste with salt and pepper. Bring to a boil. - Reduce heat to low and simmer for 15 to 20 minutes or until all liquid is absorbed. Fluff with a fork.

Lemon Sauce Or Nutmeg Sauce Ingredients: - 1 c. sugar - 2 Tbsp. cornstarch - 2 c. water - 1/4 c. butter - 1 tsp. nutmeg - 2 tsp. vanilla or lemon extract Directions: - In saucepan, combine sugar and cornstarch. - Gradually stir in water. - Stir constantly. - Boil for 1 minute. - Add butter and nutmeg to taste. - If you want lemon sauce, use 2 teaspoons lemon extract. - If nutmeg, use 2 teaspoons vanilla extract. - Serve warm over pound cake or ice cream.

Breakfast Pizza Ingredients: - 1 (8 oz.) pkg. refrigerated crescent rolls - 1/2 lb. bulk sausage, cooked and drained - 1 c. shredded medium sharp Cheddar cheese - 3 eggs, beaten - 2 Tbsp. milk - 1/4 tsp. salt - 1/4 tsp. pepper - 1 small can mushrooms - 1 c. chopped green peppers - 1/2 c. chopped onions Directions: - Separate crescent rolls into 8 triangles. - Place triangles with points toward center in greased 12-inch pizza pan. - Press to form a crust; seal perforations. - Spoon sausage over dough; sprinkle with cheese. - Combine eggs, milk, salt and pepper; pour over sausage. Top with mushrooms, green peppers and onions. - Bake for 20 minutes at 375° (don't let crust get too brown). - This is good served with picante sauce.

Summer Corn Salad Ingredients: - 6 ears corn, fresh summer varieties - 1 tomatoes, diced - 12 small red onion - 14 cup cilantro, chopped fine - 3 tablespoons olive oil - 1 12 tablespoons white wine vinegar - salt and pepper Directions: - Steam or boil corn for 5 minutes. - Run cold water over the ears until cool. - Using a sharp, serrated knife, cut the kernels from the cob and place in a large bowl. - Add tomato, onion, cilantro, oil and vinegar. - Toss well and add salt and pepper to taste.

Stuffed Mushrooms Ingredients: - nonstick cooking spray - 1 1/2 lb. medium-size mushrooms with stems, rinsed - 3 Tbsp. olive oil - 1/2 c. finely chopped yellow onion - 2 cloves garlic, minced - 1 tsp. chopped fresh thyme or 1/4 tsp. dried thyme leaves - 2 c. shredded, unpeeled zucchini - 1/4 c. finely chopped sweet red pepper - 1/2 tsp. salt - 1/4 tsp. black pepper - 1/2 c. plain dry bread crumbs - 2 Tbsp. minced parsley - 5 Tbsp. grated Parmesan cheese (1 1/4 oz.) Directions: - Preheat oven to 375°. - Coat a large shallow baking pan with cooking spray. - Remove the mushroom stems and chop coarsely. Arrange the mushroom caps on pan, cavities facing up. - Brush insides and edges with 2 tablespoons of the oil.

Indian Fried Bread Ingredients: - 3 c. flour - 1 1/2 tsp. baking powder - 1/2 tsp. salt - 1 1/3 c. warm water - vegetable shortening for frying Directions: - Mix flour, baking powder and salt. - Add warm water slowly and mix. - Dough should be soft, not sticky. - Tear off a section the size of a peach. - Pat and stretch thin. - Poke a hole in the middle and fry.

Milk Chocolate Pots Ingredients: - 2/3 cup heavy cream - 1 teaspoon instant coffee powder - 1 teaspoon cointreau or other liqueur - 1/2 teaspoon vanilla extract - 7 ounces milk chocolate finely chopped - 2 egg yolks - 2 tablespoons butter - 1 candy bar such as Milky Way, finely chopped - 2 tablespoons pistachios slivered - orange wedges to serve, optional Directions: - Place cream and coffee in a small saucepan on medium heat. Bring almost to a boil, stirring to dissolve coffee. Remove from heat. Stir in liqueur and vanilla. - Place chopped chocolate in a medium bowl. Pour cream mixture over and stir until chocolate melts and mixture is smooth. - Whisk in egg yolks and butter, until smooth. Cool for 2-3 mins. Stirring in 3/4 of the chopped candy bar. Spoon mixture evenly into six 1/4-cup ramekins or espresso cups. Refrigerate for 3 hours or overnight. - Top with remaining chopped candy bar and slivered pistachios. Serve with orange wedges, if desired.

Strawberry Cake Ingredients: - yellow cake mix (with pudding in the mix) - 1 can Eagle Brand milk - frozen strawberries (with syrup) - 1 (8 oz.) Cool Whip Directions: - Prepare and bake cake per directions on box in sheet pan. Poke holes in cake with handle of wooden spoon when cake is done. Pour Eagle Brand over cake. Pour strawberries and juice over cake. Refrigerate. Top with Cool Whip when ready to serve.

Instant Lemon Pie Ingredients: - 1 can sweetened condensed milk - 1 (9 oz.) carton Cool Whip - 1 (6 oz.) can frozen lemonade Directions: - Mix and pour into 2 graham cracker pie shells. - Chill and serve.

Broccoli Casserole Ingredients: - 2 pkg. broccoli, cooked and drained - 1/2 can undiluted cream of mushroom soup - 3 tsp. mayonnaise - 3 tsp. onions, chopped - 1 egg - 1/2 c. sharp Cheddar cheese, grated - 1/4 c. margarine - Ritz cracker crumbs Directions: - Cook, drain and chop broccoli. - Mix next 6 ingredients and pour over broccoli in casserole dish. Top with Ritz cracker crumbs. Bake at 325° until bubbly and firm on top.

Easy Amazing Bruschetta Ingredients: - 1 (14 1/2 ounce) can diced tomatoes - 1 garlic clove, minced - 2 teaspoons italian seasoning - 12 loaf baguette, sliced 1/2 inch thick - 12 teaspoon fresh ground black pepper - 1 teaspoon kosher salt - 14 cup olive oil Directions: - Heat oven to 275 degrees F. - Drain tomatoes with a strainer. - Arrange the tomatoes in a shallow baking dish or on a cookie sheet. - Drizzle half the oil over the tomatoes, add the garlic, and sprinkle with the Italian seasoning, a few grinds of pepper, and the salt. - Mix together. - Bake about 30 minutes. - Remove from oven. - Set oven to broil and toast the bread on both sides until golden (or use a toaster). - Put the toasted bread on a serving plate, drizzle with the remaining oil. - Top the toast with the tomatoes. - Serve immediately.

Gumdrop Cookies Ingredients: - 1 c. margarine, softened - 1 c. sugar - 1/2 c. firmly packed brown sugar - 1 egg - 1 tsp. vanilla - 1 1/2 c. flour - 1/2 tsp. baking powder - 1/2 tsp. salt - 3/4 c. oats - 1 c. assorted gumdrops - 1 c. coconut (optional) Directions: - Beat together margarine, sugars, egg and vanilla until creamy. Mix and sift flour, baking powder and salt. - Add to creamed mixture, blending well. - Stir in oats and gumdrops. Drop by teaspoonfuls onto ungreased cookie sheets. Bake at 375° for 10 to 12 minutes. - Makes about 4 dozen.

Chocolate Drop Cookies Ingredients: - 1/2 c. melted butter - 1 c. brown sugar - 1 egg - 1 1/2 c. cake flour - 1/2 c. cocoa - 3/4 c. sour milk - 1/2 tsp. baking soda - dash of salt - 1 tsp. vanilla Directions: - Add ingredients in order given; beat well with each addition. Drop tablespoon for each cookie onto greased cookie sheet. - Bake at 375° for 8 to 10 minutes. - When cookies are cool, ice each with chocolate icing.

Spiced Fried Bananas Ingredients: - 4 bananas, ripe but firm - 2 -3 tablespoons butter - 4 tablespoons brown sugar - 1/2 teaspoon ground coriander - 1 -2 tablespoon curry powder - 1 dash lime juice (optional) Directions: - Combine the brown sugar, coriander and curry powder; set aside. - Peel bananas. Slice lengthwise, then cross-cut in half or cut into 1" disks. - Heat butter in frying pan until the butter bubbles. Add the banana slices and fry over medium heat for about 2-3 minutes, turning half way through. Sprinkle over with the brown sugar mixture, allowing to carmelized. Transfer to serving bowls and lightly sprinkle with lime juice, if desired.

Molasses Candies (Knack) Ingredients: - 1 cup sugar - 1 cup molasses - 14 cup butter - 1 cup heavy cream - 13 cup blanched almond, coarsely chopped Directions: - Mix sugar, molasses, butter and cream in a heavy saucepan. - Cook over low heat until mixture comes to soft ball stage (mixture forms soft balls when dropped into cold water). - Add almonds, stirring to combine. - Pour immediately into small foil candy cups. - (The recipe booklet shows her using two spoons to put the mixture in the cups) . - This is probably messy! - Allow to set.

Western Scramble Ingredients: - 1/2 cup cooked ham, chopped - 1/4 cup green pepper, chopped - 1/4 cup onion, chopped - 1/4 cup butter or 1/4 cup margarine - 1 (11 ounce) can condensed cheddar cheese soup - 8 eggs, slightly beaten Directions: - Cook ham, green pepper, and onions in butter until vegetables are tender. - Stir soup until smooth; blend in eggs; add to ham mixture. - Cook over low heat until eggs are set, lifting eggs gently now and then.

Cariques Ingredients: - 1 cup Butter - 2/3 cups Brown Sugar - 2/3 cups White Sugar - 2 whole Eggs - 2 cups Flour - 1/2 teaspoons Baking Soda - 1/4 teaspoons Salt - 3/4 cups Unsweetened Cocoa Powder - 1 teaspoon Ground Cinnamon - 1 Tablespoon Mild Chili Powder - Containing Only Ground Chilis Directions: - In a mixer, beat butter until fluffy. Add sugars. Then add eggs. In a separate bowl, combine dry ingredients and then add to the wet ingredients. Mix dough until well combined. Drop onto a cookie sheet and bake at 350F for 8-10 minutes.

Gluten Free And Vegan Chocolate Chip Cookies Ingredients: - 2 1/2 cups blanched almond flour - 1/2 teaspoon celtic sea salt - 1/2 teaspoon baking soda - 1/2 cup grapeseed oil - 1 tablespoon vanilla extract - 1/2 cup agave nectar - 1 cup dark chocolate 73% Directions: - Combine dry ingredients in a large bowl - Stir together wet ingredients in a smaller bowl - Mix wet ingredients into dry - Form 1/2 inch balls and press onto a parchment lined baking shee - Bake at 350° for 7-10 minutes - Cool and serve

Pecan Blisters Ingredients: - 2 c. light brown sugar - 3 egg whites - 1 c. chopped pecans Directions: - Beat egg whites until stiff. - Add sugar, a little at a time, until sugar is melted. - Stir in pecans. - Drop by teaspoon onto baking sheet. - Bake at 250° for 20 minutes. - Turn off oven; leave for additional 20 minutes.

Cocoa Fudge 1965 Ingredients: - 1 cup white sugar - 1 cup brown sugar - 1 -2 dash salt - 2 tablespoons cocoa powder - 4 teaspoons corn syrup - 12 cup fresh sour cream - 1 tablespoon butter - 1 teaspoon vanilla extract - 34 cup chopped walnuts or 34 cup pecans Directions: - Mix sugars, salt, cocoa, syrup, and sour cream in a large buttered saucepan. - Cook without stirring until candy temp. - reaches 235 degrees F. - Or until a soft ball forms in very cold water. - Add butter. - Stir just til blended. - Remove from heat and stir in vanilla. - Let sit until cool. - Add chopped nuts. - Beat until creamy, and just until it starts to loose its glossy appearance dulls slightly. - Pour into prepared buttered 8 x8 inch pan. - Cut into squares while still soft and warm.

Asparagus Casserole Ingredients: - 2 small cans asparagus (reserve liquid) - 1 can mushroom soup - 1 pkg. bread stuffing (Pepperidge Farm) - 1 Tbsp. onion flakes - 1 Tbsp. pepper, cut fine - 2 boiled eggs Directions: - Using your favorite casserole dish layer stuffing, asparagus and eggs and sprinkle with pepper and onion. - Repeat until dish is full. - Pour soup and asparagus liquid on top and spread. - Bake at 350° until bubbles up.

Low-Fat Zippy Kidney Bean Dip Ingredients: - 1 12 cups red kidney beans, Cooked - 12 cup low-fat sharp cheddar cheese, Chopped - 34 cup plain low-fat yogurt - 14 teaspoon garlic powder - 2 teaspoons jalapeno peppers, seeded and chopped - 14 teaspoon chili powder - 12 teaspoon onion powder - 12 teaspoon hot sauce Directions: - In a blender or food processor, puree the beans to a coarse paste or mash very well by hand. - Put into a bowl and add all of the other ingredients, blending well. - Serve at room temperature.

Cilantro Almond Pesto Ingredients: - 1 cup cilantro - 1/2 cup almond meal - 1 garlic clove - 1 tablespoon olive oil - 3 tablespoons lemon juice - salt Directions: - Put all ingredients in a blender or food processor and enjoy! The flavor is best if the pesto is given a chase to sit for a few hours.

Chicken With Grilled Red Peppers Ingredients: - 3 tablespoons olive oil - 4 boneless, skinless chicken breasts diced - 1 shallot finely chopped - 1 can cream of mushroom soup - 3/4 cup water - 1/2 cup red pepper sliced grilled - 1 tablespoon red wine vinegar - 1 teaspoon dried parsley - 1/4 cup Parmesan cheese optional - 4 cups noodles cooked Directions: - Heat 2 tbs of oil in skillet over medium high heat. Add chicken and cook until browned; remove from skillet and set aside. - Heat remaining oil in skillet and saute shallots until browned, about 2 minutes. Add water, soup, red pepper, vinegar, and parsley. - Return chicken to skillet and bring mixture to a boil, then lower heat. Cook until chicken is completely done, about 5 minutes. Serve over cooked noodles.

Sweet and Spicy Bacon Chicken Sandwiches Ingredients: - 4 boneless chicken breasts, cut horizontally - garlic salt - ground black pepper - 4 slices havarti cheese - 4 tablespoons mayonnaise - 4 tablespoons pepper jelly - 8 slices bacon, cooked - 2 cups baby arugula Directions: - Heat grill to medium high. - Pound chicken to create thin cutlets about 1/4" thick. - Season with garlic salt and black pepper and grill until cooked through (4-6 minutes). - Place a slice of Havarti cheese on top of each cutlet during the last minute of grilling to melt. - Spread bun or toast with mayonnaise and pepper jelly. - Fill with chicken, bacon and arugula.

Chicken Pinwheels Ingredients: - 3 c. cut-up, cooked chicken - 1 (8 oz.) sour cream with chives - 1 can mushrooms (optional) - 6 Tbsp. melted butter - 2 (8) pkg. crescent rolls Directions: - Mix all ingredients except rolls. - Place 1 tablespoon of the mixture on the middle of a crescent roll. - Bring edges of the crescent roll ove top of mixture and pinch together. - Bake at 375° for 15 to 20 minutes. - Serve with chicken gravy.

Cinnamon Almond Coffee Ingredients: - 3 cups brewed coffee fresh - 1/2 cup heavy whipping cream - 1 teaspoon vanilla - 1/2 teaspoon almond extract - 1/2 teaspoon cinnamon - 3 teaspoons powdered sugar Directions: - In blending pitcher of the KitchenAid(R) Pro Line(R) Cordless Hand Blender, add the whipping cream through the powdered sugar. Insert frother attachment into the motor arm, and froth on speed 4 until thickened. - Pour coffee into 2 high rise mugs and top each with 1/4 cup cinnamon whipped cream. Garnish with 1/8 teaspoon cinnamon if desired. - Tip: For an adult twist, add 1 ounce Kahlua or 1 ounce Amaretto to the coffee

Taco Dip Ingredients: - 1 lb Velveeta cheese - 1 can Ro-Tel tomatoes (or diced tomatoes with green chiles) - 1 lb ground beef, browned and drained - 12 package taco seasoning Directions: - Melt cheese in a double boiler with juice from can of tomatoes. - Add tomatoes to melted cheese. - Let simmer 1/2 hour. - To cooked beef, add 3/4 cup water and 1/2 pkg seasoning. - Let simmer 1/2 hour. - Add hamburger to cheese and simmer for 1 hour, stirring occasionally. - Can be used as a dip for tortilla chips or filling for taco shells.

Party Cheesecakes Ingredients: - 24 vanilla wafers - 2 (8 oz.) pkg. cream cheese, softened - 3/4 c. sugar - 1 can cherry pie filling - 1 Tbsp. lemon juice - 1 tsp. vanilla - 2 eggs Directions: - Place paper liners in 24 muffin tins. - Put 1 vanilla wafer in bottom of each. - Combine cream cheese, sugar, eggs, lemon juice and vanilla. - Beat until smooth and creamy. - Pour enough filling into muffin liners to fill each about 2/3 full. - Bake at 350° for 15 to 20 minutes. - Cool thoroughly or refrigerate overnight. - Just before serving, spoon cherry pie filling on top of each cheesecake. - I like to use the very small muffin cups; these make bite size cheesecakes and also more servings. - Serves 24 people.

Easy Steak And Gravy Ingredients: - 1 1/2 lbs sirloin steaks - 1 teaspoon salt - 1/2 teaspoon pepper - 1/2 cup flour - 3 cups water Directions: - Mix flour, salt, and pepper. - Pound into steak (you'll have some left). - Cut steak into 6 pieces. - Heat oil in large Dutch oven. - Brown steaks on both sides. - Remove from skillet. - Add flour left from pounding, and cook for 2 minutes. - Slowly add water, stirring until smooth. - Return steaks, and simmer for about 1 1/2 hours stirring occasionally. - If you like you can add a browning sauce (Kitchen Bouquet) for more color.

Apricot Sweet Potatoes Ingredients: - 1 (18 oz.) can sweet potatoes or yams, drained, cut crosswise into 1/2-inch slices - 1 c. (packed) brown sugar - 1 1/2 Tbsp. cornstarch - 1 tsp. grated orange peel - 1/4 tsp. salt - 1/8 tsp. cinnamon - 1 (5 1/2 oz.) can apricot nectar - 1/3 c. water - 2 Tbsp. margarine - 12 frozen apricot halves, cut into quarters - 1/2 c. pecans (optional) Directions: - Preheat oven to 375°. - Grease 1 to 1 1/2 quart casserole. Arrange potatoes in casserole. - Mix sugar, cornstarch, salt, cinnamon and orange peel in heavy quart saucepan. - Add apricot nectar and water. - Cook on high until mixture comes to boil, stirring constantly. - Remove from heat. - Stir in apricots and margarine. - Pour evenly over potatoes. - Sprinkle with pecans. - Bake at 375° for 25 minutes (uncovered).

Viennese Hamburger Ingredients: - 2 lb. lean ground beef - 1 egg - 1/4 c. milk - 2 tsp. salt - 1 1/2 c. sliced onion - 1/2 c. butter or margarine - 3 Tbsp. flour - 2 beef bouillon cubes - 2 c. boiling water - 2 Tbsp. tomato paste - 1 c. dairy sour cream - 8 oz. broad noodles, cooked - 1/4 c. dry fine bread crumbs - 1/2 tsp. poppy seed Directions: - Combine beef, egg, bread crumbs, milk and salt. - Mix well. Shape into 24 balls. - Cook onion in 1/4 cup butter or margarine until lightly browned and tender. Remove from pan. Add meat balls, brown on all sides and remove from pan. - Stir flour into drippings in pan. Dissolve bouillon cubes in water. - Add to pan. Return onion to pan. Add tomato paste. - Mix. - Stir gently over low heat until thickened. - Return meat balls to pan. Simmer gently 20 minutes.

Easy Apple Pie Ingredients: - 1 can apple pie filling - 1/2 c. sugar - 1/2 stick butter - sprinkle of cinnamon - 2 pie crusts Directions: - Pour pie filling in unbaked pie shell. - Sprinkle sugar and cinnamon on filling, slice butter on top and cover with top crust. Bake at 400° until brown.

Butter Pecan Ice Cream Cake Ingredients: - 1 pkg. Lorna Doone cookies - 1 stick butter - 2 pkg. instant vanilla pudding - 2 c. milk - 2 pt. butter pecan ice cream - Cool Whip Directions: - Crush cookies in a 9 x 13-inch pan. - Pour melted butter over. Mix and pat down as crust. - Whip together pudding, milk and ice cream. - Pour over crust and frost with Cool Whip. - Let set for at least 2 hours in refrigerator.

Chicken And Dumplings Ingredients: - chicken - 1/2 c. water - 2 or 3 cans cream of chicken soup - favorite dumpling recipe Directions: - Brown the chicken. - Put in a loaf cake pan. - Mix water with soup. - Pour on chicken. - Bake at 350° for 45 minutes.

Patti'S Broccoli Casserole Ingredients: - 2 pkg. broccoli (frozen) - 1/2 c. shredded Cheddar cheese - 1/2 c. mayonnaise - 1/2 c. cheese cracker crumbs - 1/2 c. cream of onion soup, made up and cooked - 1 small can mushrooms - 1 egg, beaten - salt and pepper to taste Directions: - Cook broccoli. - Lay in baking dish. - Combine remaining ingredients in pan. - Heat just to simmer. - Pour over broccoli. Sprinkle crumbs on top. - Bake at 400° for 20 minutes.

Codfish In Layers(Portuguese) Ingredients: - 2 onions - 2 cans chickpeas - codfish - potatoes - olive oil - 2 cans tomatoes - tomato sauce Directions: - In a pan, you put the oil. - Slice the onions. - You put a layer of sliced potatoes, 1 can chickpeas, then one layer of codfish (it should already be cooked), then the tomatoes and olive oil. - You repeat this. - You wait until everything is cooked and then you serve it.

Lexington Style Dip Ingredients: - 3 c. apple cider vinegar - 2/3 c. brown sugar - 1/2 c. catsup - 2 Tbsp. Texas Pete - 1 tsp. salt - 1 tsp. pepper - 1 tsp. Worcestershire sauce - 1 tsp. onion powder - 2 tsp. Kitchen Bouquet browning sauce Directions: - Combine all ingredients in a large pot. Bring to a boil, then turn down to low heat and simmer until sugar melts. Let sit for several hours before serving over barbecue.

Playdo Bars Ingredients: - 1/4 c. oil - 1/2 c. margarine - 30 caramels - 1 lb. peanut M&M's - 2 1/2 c. mini marshmallows - 8 c. popped popcorn - 8 oz. salted peanuts Directions: - In a large pan, melt oil, margarine, marshmallows and caramels. - Stir in half the popcorn and remove from heat. - Add candy, nuts and remaining corn. - Mix well. - Put in a 9 x 13-inch greased pan. Store in covered container.

Apple Crisp Ingredients: - 5 cups peeled and sliced apples - 13 cup water - 34 cup flour - 1 cup sugar - 12 teaspoon cinnamon - 14 teaspoon salt - 14 lb butter, in small pieces Directions: - Preheat oven to 350F degrees. - Butter 1 1/2 quart baking dish. - Spread apples in dish and sprinkle water on top. - Combine flour, sugar, cinnamon,& salt in a bowl, rub in with your fingers the butter untill it resembles course crumbs. - Spread evenly over apples& bake 30 to 35 minutes.

Baked Rice Ingredients: - 4 c. cooked and cooled, white or brown rice - 3/4 c. peanut oil - 6 eggs - 2 bunches chopped green onions (tops also) - 1/2 c. soy sauce - 1 large can water chestnuts, chopped - 1 large white onion, chopped Directions: - Heat oil good and hot (until it smokes). - Beat eggs until frothy, take off heat and add eggs. - Scramble until almost set. Add onions, chestnuts and soy sauce. - Add cooled rice. - Mix well. Bake at 325° for 25 minutes.

Sour Cream Lemon Pie Ingredients: - 1 c. sugar - 3 Tbsp. cornstarch - dash of salt - 2 eggs - 1 c. milk - 1 1/2 c. sour cream - 1/2 c. lemon juice - 2 Tbsp. margarine Directions: - Mix dry ingredients. - Add eggs, milk, lemon juice and margarine. - Slowly cook to boiling, cook 2 minutes. - Set aside. When cooled, add sour cream and beat thoroughly. - Pour into an 8-inch baked pie shell or crumb crust and serve with whipped cream. - Also very good with 1 cup well drained crushed pineapple instead of lemon juice.

Holiday Spice Milk Bath inspired by Chef Lisa Hayward Ingredients: - 2 tablespoons dried, grated orange rind - 2 tablespoons dried rosemary - 1 tablespoon ground ginger - 1 teaspoon ground cinnamon - 1 teaspoon freshly grated nutmeg - 2 23 cups instant milk - 1 13 cups cornstarch Directions: - In food processor, place orange peel and rosemary and pulse until spices are ground; add remaining spices and milk powder and process until combined. - Add cornstarch and process until well combined. - Spoon into 4 decorative jars and seal; attach label or tag directing user to sprinkle 2 to 4 tablespoons under running bath water for a skin-softening bath.

Fresh Lettuces And Heirloom Tomatoes With Chèvre Green Goddess Dressing Ingredients: - 4 ounces goat cheese - 1/2 cup buttermilk - 2 small green onions, coarsely chopped - 1/4 cup chopped fresh chives - 1/4 cup fresh Italian parsley leaves - 1/4 cup fresh mint leaves - 2 tablespoons fresh tarragon leaves - 1 anchovy - 3/4 teaspoon fresh lemon juice - 1/4 teaspoon kosher salt - 9 cups mixed gourmet greens - 4 heirloom tomatoes, quartered Directions: - To make dressing, process first 10 ingredients in a blender until smooth. - Arrange greens and tomatoes on a platter. Serve with dressing.

Strawberry Cheese Pie Ingredients: - 1 pkg. whipped topping mix - 1 (8 oz.) pkg. cream cheese - 1/2 c. sugar - 1/2 c. milk - 1/2 tsp. vanilla - 1 (3 oz.) pkg. strawberry jello - 1 pt. fresh strawberries, hulled and sweetened to taste - 1 c. boiling water Directions: - Prepare - topping - mix with milk and vanilla as directed on package. - Whip cheese until soft, beat in sugar, then blend in topping. - Pour - into crust; scoop out center and mound high at edges; - refrigerate. - Dissolve - gelatin - in boiling water. Drain berries, - measuring - syrup and enough water to make 1/2 cup. Stir - strawberries into - gelatin. Chill - until syrupy. Spoon gelatin - into pie shell, leaving a narrow rim of filling around edge. - Chill until set, about 3 hours.

Wasabi Broiled Black Cod Ingredients: - 1 cup mayonnaise or egg-free mayonnaise, such as Vegenaise - 2 teaspoons wasabi paste - Vegetable oil, for the broiler pan - 4 fillets sustainable black cod or other firm white fish - 1 ripe avocado - Salt - 1 lime, cut in half Directions: - Position an oven rack in the upper third of the oven. - Heat the broiler. - Mix the mayonnaise and the wasabi paste in a small bowl. - Brush a broiler pan with vegetable oil and place the fish on the pan. - Slather the wasabi mayonnaise evenly over the top of the fish. - Broil until the fish is firm and the tops are deep golden, 10 to 12 minutes. - Halve, pit and peel the avocado, then cut into 12 thin wedges. - Season with salt and squeeze the lime juice over the avocado. - Divide the fish among serving plates and arrange the avocado on top of or beside the fish.

Hamburger Vegetable Soup Ingredients: - 2 lb. ground chuck - 1 large onion, diced - 1 lb. carrots, diced - 5 or 6 stalks celery, diced - 8 large potatoes, diced - 1 large can tomato juice - any other veggies desired - season as desired Directions: - Use a large pan. - Boil all of the vegetables until almost done. - Brown meat and drain. - Add meat and juice to the other ingredients. - Let cook until done.

Stuffed Clams Ingredients: - 1 (10 1/2 oz.) can Progresso white clam sauce - 3/4 c. Progresso Italian flavored bread crumbs Directions: - Mix clam sauce with bread crumbs so mixture holds together but is not too dry. - Spoon into cleaned, empty clam shells. - Bake at 350° for 15 to 20 minutes, until set. - Yields approximately 20 appetizers.

Chocolate Cake Ingredients: - 2 c. flour - 2 c. sugar - 1/2 c. cocoa - 1/2 c. shortening - 1 c. boiling water - 2 eggs - 1/2 c. buttermilk - 1 1/4 tsp. soda - 1 tsp. vanilla Directions: - Melt shortening in water and add to flour, sugar and cocoa. Put soda in buttermilk; stir. - Then add with eggs and vanilla to first mixture. - Mix well. - Bake in loaf or angel food cake pan for 40 minutes at 325°.

Crisp Roasted Duck With Plum Sauce(Total Time: 2 Hours) Ingredients: - 2 ducks (about 5 1/2 lb. each) - coarse salt and freshly ground pepper to taste - 2 cloves garlic, minced - 1/4 c. dark soy sauce - 3 Tbsp. honey - 6 sprigs rosemary - 1 lb. plums, pitted - 1 jalapeno chili, seeded and minced - 3 Tbsp. fresh sugar (or more to taste) - 1/2 c. balsamic vinegar - 1/2 c. water Directions: - Preheat the oven to 400°. - Simmer the ducks in salted boiling water for 10 minutes. - Remove and drain them. - Combine the salt, pepper, garlic, soy sauce and honey in a small bowl.

Oatmeal Drop Cookies Ingredients: - 1/2 c. shortening - 1 c. sugar - 1 egg - 1 1/2 c. flour - 1/2 tsp. salt - 2 tsp. cinnamon - 1/2 c. milk - 1/2 tsp. soda, dissolved in 1 tsp. water - 1 1/2 c. oatmeal - 1/2 c. nutmeats - 1 c. raisins - 1 tsp. vanilla Directions: - Cream shortening and sugar. - Add beaten egg. - Sift together flour, salt and cinnamon. - Add soda and water. - Add nuts, raisins and vanilla. - Drop by spoonfuls onto greased baking sheet and bake at 375° for 8 to 12 minutes. - Remove while hot. - Makes 4 1/2 dozen cookies.

Homemade Sauerkraut Ingredients: - 1 head Cabbage - 1 as needed Salt Directions: - Halve cabbage and remove core. - Shave on a mandolin. - The thickness is up to you, and it might take a few batches to find what you like. - Season with salt and mix well. - Set aside for about an hour. - Pack the cabbage into a vessel which allows it to be pressed beneath the level of its brine. - Taste the brine. - If it's not salty, add more salt. - If it's too salty, add water. - Taste your sauerkraut every day or two. - When it is tangy to your liking, move it into the fridge. - There isn't a set time here, just set it aside in a nice spot and have a taste when it occurs to you. - When you have a bite and think to yourself "hey, that's pretty good," then you can share it with some friends.

Cod Steaks With Cheddar Cheese Ingredients: - 1 c. shredded Cheddar cheese - 1/3 c. mayonnaise - 1 tsp. lemon juice - 4 small cod steaks (1/2-inch thick) Directions: - Mix Cheddar cheese, mayonnaise and lemon juice together and set aside. - Grease rack in broiling pan. - Place cod steaks on rack; broil 5 to 7 minutes until fish flakes easily. - Remove pan; do not turn fish. - Spread cheese mixture on fish. - Return pan to broiler; broil 1 minute longer or until topping is lightly browned and bubbly. - Serves 6.

Sweet-Sour Bean Salad Ingredients: - 1 can green beans - 1 can yellow beans - 1 can kidney beans - 1 small onion - 1 green pepper - 1 red pepper - 3/4 c. sugar - 2/3 c. vinegar - 1/3 c. corn oil - 1 tsp. salt - 1/2 tsp. pepper Directions: - Drain and wash the three cans of beans, then combine with the sliced onion and peppers. - Combine and whip the remaining ingredients and pour over the vegetables. - Stir several times at intervals before serving. - This recipe is best made a day previous to serving.

Cheese Stuffing Ingredients: - 2 oz. hard cheese, grated - 1 piece pimento - 1 Tbsp. diet mayonnaise - celery Directions: - Mix together and stuff celery. - This is one lunch protein.

St. Patrick'S Day Dessert Ingredients: - 10 oz. crushed Oreo cookies - 1/4 c. melted oleo - 4 oz. German's sweet chocolate - 1/2 c. real butter - 2/3 c. sugar - 1/8 tsp. salt - 2/3 c. evaporated milk - 1 tsp. vanilla - 1 qt. mint chocolate chip ice cream Directions: - Mix cookie crumbs and oleo. - Set aside 2/3 cup for topping. Press rest into a 9 x 13-inch pan. - Chill.

Angel Delight Ingredients: - 12 graham crackers - 1 c. sugar - 3 egg yolks, well beaten - 1 c. walnuts, coarsely chopped - 3 egg whites, stiffly beaten - 1/2 tsp. baking powder - 1 pt. dessert whip Directions: - Mix together graham crackers, sugar, egg yolks and walnuts. Then add stiffly beaten egg whites and baking powder. - Pour into well oiled 8 x 8-inch pan. - Bake for 45 minutes in a 300° oven. Cool completely. - If possible, bake the day before serving, and leave in pan covered with plastic wrap. - Cut into bite-size squares.

Homemade Whole Wheat Sourdough Bread Ingredients: - 1 1/2 cups sourdough starter - 3 cups water lukewarm - 2 tablespoons sugar - 1 tablespoon salt - 5 cups flour, all-purpose - 1/4 cup butter melted - 1 1/2 cups whole wheat flour - 1 x cornmeal - 1 x butter Directions: - Remove 1 1/2 cup starter (replenish the rest before returning to the fridge. - ) Add water, sugar, salt, and 1 1/2 cups white flour, mix. - Let stand in a warm p lace for 12 to 18 hours. - Stir down and add butter, whole wheat flour, and enou gh white flour to make a stiff bread dough. - Knead for 10 minutes. - Place in a clean buttered bowl, cover and let rise 2 hours. - Punch down and shape into 2 round loaves. - Place on oiled baking sheet, sprinkled with cornmeal. - Let rise 1 1/2 hours. - Bake 40 to 50 minutes at 400 degrees until bread sounds hollow whe n tapped.

Texas Hash Ingredients: - 1 lb. ground beef - 1 green pepper, diced - 1 can tomatoes - 1 tsp. salt - 2 large onions, diced - 1 Tbsp. chili powder - 1 Tbsp. fat - 1/2 c. rice - 1 tsp. pepper Directions: - Combine ground beef, onions and green pepper and brown in hot fat. - Add tomatoes, rice and seasonings. - Turn into covered casserole and bake at 350° for 45 minutes.

New Potato Casserole Ingredients: - 8 to 10 medium peeled new potatoes - 1 to 2 c. chopped green onions (include tops) - 3/4 c. chopped pimiento - 1 c. chopped bell pepper - butter - salt and pepper Directions: - Slice potatoes about 1/2 inch thick. - Arrange in layers in the following order: - potatoes, green onions, bell pepper, butter, salt and pepper. - Place in a covered casserole dish. - Bake at 350° for 1 hour.

Haupia Ingredients: - 1 c. sugar - 1 c. cornstarch - 1 qt. coconut milk* Directions: - *To make coconut - milk: - Add enough water to a 12-ounce can of coconut milk to make 1 quart liquid (4 cups).

Pecan Carrot Cake Ingredients: - 1 1/2 c. small pecan pieces - 3 c. sifted all-purpose flour - 3 tsp. baking powder - 2 c. brown sugar, packed (1 lb.) - 4 large eggs - 1 c. oil - 1 tsp. salt - 3 Tbsp. milk - 3 c. grated carrots - 2 tsp. cinnamon Directions: - Chop 1/2 cup pecans fine. Grease 3 (9-inch) layer cake pans well. Sprinkle each with about 2 1/2 tablespoons pecans to coat. Chop remaining pecans a little more coarsely. Set aside. Re-sift flour with baking powder and salt. Combine sugar, eggs, oil and cinnamon. Beat at high speed until light and well mixed. Add HALF of flour mixture. Stir until well blended. Add milk, then remaining flour. Stir in carrots and chopped pecans. Divide batter evenly in pans. Bake at 350° for 25 minutes until cakes test done. Let stand in pans on wire racks 10 minutes. Turn cakes out onto racks to cool. When cold, frost with a Cream Cheese Frosting. Decorate with pecan halves. Makes 1 large cake or 12 servings.

Apple And Pomegranate Fresh Salad Ingredients: - 2 apples sour, peeled and cored - 1 seeds midsize pomegranate - 2 tablespoons honey - 1/2 juice lemon, freshly squeezed - 1/2 cup almonds may be slightly toasted - 3 salad fresh leaves of, lettuce, iceberg, Chinese cabbage - pomegranate - salad fresh - apple Directions: - Dice the peeled and cored apples and mix with pomegranate seeds. - Mix well together honey and lemon and season. - Add almonds and mix.

Fish Chowder Ingredients: - 2 to 3 lb. fish - 8 medium potatoes - 1 large carrot, chopped - 2 large celery stems, chopped - 1 onion, chopped fine - 1 pt. light cream - 1 pt. milk - butter to taste Directions: - Steam fish until flaky. - Peel and dice potatoes. - Cook potatoes and carrot until soft (not mushy); use just enough water to cover potatoes. - Mash potatoes lightly (leave lumpy). - Do not mash carrot. - Add celery, onion, fish, cream, milk, butter and salt and pepper to taste; simmer over low heat approximately 45 minutes. - Do not boil. - Yields approximately 6 quarts. - Can be frozen.

Potatoe Salad Ingredients: - 1 kg potato - 1 carrot, cooked, chopped - 1/2 onion, chopped, finely - 4 tablespoons baby snow peas, frozen - 2 pickles, polski ogorki jar, chopped - 1 cup mayonnaise - salt, pepper to taste Directions: - Cook whole potatoes with the skin until tender. Depends on size of potatoes usually takes 25min. - Let potatoes cool down and peal the skin. - Cut into chunks. - Add cooked carrot, onion, defrosted pea, pickles and mayonnaise. - Add salt and pepper to taste.

Hot Artichoke Cheese Dip Ingredients: - 1 (8 1/2 oz.) can artichoke hearts, drained - 1 c. mayonnaise - 1/2 c. grated Swiss - 1/2 c. grated Parmesan - dash or 2 garlic powder Directions: - Squeeze artichoke hearts dry. - (I usually rinse them off with tap water after I drain the can.) - Cut up into bite size pieces. Combine with cheese, mayonnaise and garlic powder.

Strawberry Jello Salad Ingredients: - 2 large pkg. strawberry jello - 2 3/4 c. boiling water - 2 (10 oz.) pkg. frozen strawberries - 1 large can crushed pineapple, drained - 2 c. sour cream Directions: - Dissolve jello in boiling water. - Add drained pineapple and partially thawed strawberries. - Pour 1/2 of the mixture in a 9 x 13-inch pan. - Chill. - Spread sour cream on top and remaining jello mixture. - Chill until firm.

Date Balls Ingredients: - 1 stick oleo, melted - 1 c. sugar - 8 oz. pkg. dates, chopped - 1 c. nuts - 2 1/2 c. Rice Krispies - 1 egg Directions: - To melted oleo, add sugar, egg and dates. - Bring to boil; boil 3 minutes. - Remove from heat and add Rice Krispies and nuts. - Make into balls and roll in coconut. - This real, so be careful. - Makes about 50 balls.

Tex Mex Dip Ingredients: - 1 jar Frito-Lay refried bean dip - 1 (8 oz.) carton sour cream - 1 pkg. taco seasoning - tomatoes, chopped fine - 1/2 c. mayonnaise - green onions, chopped fine - grated Cheddar cheese Directions: - Spread refried beans in bottom of casserole. - Mix sour cream, mayonnaise and taco seasoning. - Spread on top of beans. - Layer on green onions and then tomatoes, topping off with the grated cheese. - Chill. - Serve with tortilla chips. - This may be doubled for a large group.

Walnut Apple Cake Ingredients: - 1 c. granulated sugar - 1 c. brown sugar, packed - 3 c. sifted all-purpose flour - 1 tsp. soda - 3/4 tsp. salt - 2 tsp. cinnamon - 1/4 tsp. ground ginger - 1/4 tsp. nutmeg - 2 tsp. vanilla - 1 1/2 c. vegetable oil - 3 large eggs - 4 c. apples, diced to thumbnail size and soaked in 2 c. water and 2 Tbsp. fresh lemon juice - 1 c. chopped walnuts or pecans, plus whole nuts for garnish Directions: - Flour and grease Bundt pan. - Preheat oven to 325°. - In large mixing bowl, combine first 8 ingredients. - Add vanilla, oil and eggs; mix well. - Add soaked apples, spooning in to include some of the liquid for moistness. - Fold in the nuts. - Bake for 1 hour and 15 minutes or to clean toothpick. - Cool in pan for 10 minutes. Turn out on large plate and glaze while still warm. - Garnish with halves.

Southwest Bean Dip Ingredients: - 1 package Knorr(R) Vegetable recipe mix - 16 ounces pinto beans undrained - 1 tablespoon chili powder - 4 ounces chopped green chilies undrained - 1 cup Mexican cheese blend Directions: - Preheat oven to 350°. - Process Knorr(R) Vegetable recipe mix, chili powder and beans in food processor until almost smooth. Stir in chilis and 1/2 cup cheese. Turn into shallow 1-quart casserole. - Bake uncovered 10 minutes. Stir, then top with 1/2 cup remaining cheese. Bake an additional 15 minutes or until heated through. Garnish, if desired, with your favorite taco toppings.

Beef And Corn Casserole Ingredients: - 1 lb. ground beef - 1/4 c. diced onion - 1/4 c. diced green pepper - 3/4 tsp. salt - 1/8 tsp. pepper - 1 (10 1/2 oz.) can cream of mushroom soup - 1 c. shredded Cheddar cheese - 1 (12 oz.) can whole kernel corn, drained Directions: - Brown beef, onion and green pepper in small amount of melted shortening in a large frying pan. - Mix in remaining ingredients. Spoon into a greased baking dish. - Bake in a preheated oven at 350° for 40 minutes. - Makes 4 to 6 servings.

Double Chocolate Espresso Malt Shake Ingredients: - 3/4 cup large ice cubes - 4 (1/4 cup) scoops chocolate ice cream - 3/4 cup cold chocolate milk - 2 tablespoons chilled espresso or strong coffee - 3 tablespoons malted milk powder - Maraschino cherries, for garnish Directions: - Combine all ingredients in a blender and process on high until smooth. - Pour into tall glasses and serve immediately, garnished with maraschino cherries.

Lime Frosted Party Punch Ingredients: - 4 c. pineapple grapefruit drink - 2/3 c. lemon juice - 2 qt. water - 2 pt. lime sherbet - 3 1/2 oz. envelope unsweetened soft drink powder - 2 c. sugar - 4 (7 oz.) bottles lemon lime carbonated drink Directions: - In punch bowl, combine chilled pineapple-grapefruit drink, lemon juice, cold water, soft drink powder and sugar. - Stir until soft drink powder and sugar are completely dissolved. - Top punch with large spoonfuls of lime sherbet. - Resting bottle on rim of the punch bowl, carefully pour in carbonated beverage. - Serve some sherbet with each cup of punch. - Serves 30 to 35.

Peanut Fruit Slaw Ingredients: - 2 c. shredded cabbage - 1 c. pineapple tidbits, drained - 1 c. diced apples (unpeeled) - 1/4 c. sour cream - 1/4 c. mayonnaise - 1 c. salted peanuts - 1 c. miniature marshmallows Directions: - Combine all ingredients, except peanuts and marshmallows. Toss lightly and chill. - Just before serving, fold in peanuts and marshmallows. - Makes 8 servings.

Abc Salad Toss Ingredients: - 1 package (12 ounces) broccoli coleslaw mix - 1 package (8 ounces) ready-to-serve salad greens - 1/2 cup mayonnaise - 1 tablespoon sugar - 2 teaspoons olive oil - 8 ounces Colby-Monterey Jack cheese, cut into 1/2-inch cubes - 1 medium apple, chopped - 1 cup seedless red grapes, halved - 1/4 cup raisins - 1 medium banana, sliced Directions: - In a large bowl, combine coleslaw mix and salad greens. Whisk together mayonnaise, sugar and oil; stir in cheese, apple, grapes and raisins. Pour over salad; toss to coat. Top with bananas.

Blueberry Raspberry Pie Ingredients: - Pastry for double-crust pie (9 inches) - 1 large egg white - 2 tablespoons water, divided - 1 cup plus 1 tablespoon sugar, divided - 1/4 cup cornstarch - 1 to 2 teaspoons grated lemon zest - 1 teaspoon vanilla extract - 1/4 teaspoon ground cinnamon - 3 cups fresh blueberries - 1 cup fresh raspberries Directions: - Line a 9-in. pie plate with bottom pastry; trim pastry even with edge of plate. Beat the egg white and 1 tablespoon water; brush over crust. Set aside. - In a bowl, combine 1 cup sugar, cornstarch, lemon peel, vanilla and cinnamon. Gently stir in the berries. Pour into the crust. - Roll out the remaining pastry to fit top of pie; place over the filling. Trim, seal and flute edges. Cut slits in top. Brush with remaining water; sprinkle with remaining sugar. - Bake at 400° for 40-50 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. Store in the refrigerator.

Deviled Eggs Supreme Ingredients: - 1 doz. eggs - 1 Tbsp. sugar - 2 chopped medium pickles - 3/4 c. Miracle Whip - 1 tsp. dill weed - salt and pepper to taste - 1 small onion, chopped - 1 stalk celery, chopped - paprika Directions: - Boil eggs 10 minutes. - Drain, peel and cut in half lengthwise and cool about 10 minutes. - Remove yolks and add to pickles, Miracle Whip, sugar, dill weed, salt and pepper, onion and celery. Stir well and fill egg halves with 1 tablespoon of mixture. Sprinkle with paprika and chill until cool. - Garnish with celery leaves. - If there is any remaining egg mixture, make a sandwich!

Orange Julius(Drink) Ingredients: - 2 large scoops ice cream - 1/2 to 3/4 c. orange juice - finely crushed ice (not necessary) - 1/8 tsp. vanilla extract - 1 egg (without shell) Directions: - Place all ingredients into blender at same time. - Blend approximately 10 seconds (leave some texture) and serve cold.

Nutella Tart Ingredients: - 1/2 cup sugar - 2 tablespoons all-purpose flour - 3 eggs, beaten - 1 1/2 cups peeled, chopped, and toasted hazelnuts - 8 ounces bittersweet chocolate chips (about 1 cup) - 1 cup corn syrup - 2 tablespoons butter, melted - 1 teaspoon vanilla extract - 1/4 teaspoon salt - 1 store bought frozen pie crust, defrosted Directions: - Preheat the oven to 325 degrees F. - - In a large bowl, mix together the sugar and the flour. Add the eggs, hazelnuts, chocolate chips, corn syrup, butter, vanilla, and salt. Stir well. Pour the mixture into the pie crust. Bake for 1 hour. - - Cool the tart for at least 30 minutes before serving.

Bright Party Beans Ingredients: - 2 lb. ground beef - 1 pkg. dry onion mix - 1 (No. 3) can B & M beans - 2 (15 oz.) cans kidney beans - 2 (15 oz.) cans small yellow lima beans - 2 cans green baby lima beans - 1/2 c. dark brown sugar - 1/2 c. dark or light Karo syrup - 1 tsp. chili powder - 1 c. ketchup - 1 Tbsp. dry mustard - salt and pepper to taste Directions: - Fry ground beef and dry onions. - Add salt and pepper and chili powder. - When browned, combine in large pan or roasting pan. - Add all ingredients including juices. - This will look like it's watery. - Bake at 270° to 300° for 4 hours. - Do not stir during that time.

Double Fudge Chocolate Cake Ingredients: - 1 pkg. dark chocolate or fudge chocolate cake mix - 1 (4 oz. size) pkg. instant fudge or chocolate pudding (can use sugar-free pudding) - 3/4 c. sour cream (can use fat-free) - 1/2 c. cooking oil (can use applesauce) - 1/2 c. water - 1/2 c. chopped, nuts, almonds or pecans - 1/2 c. mayonnaise (can use low-fat, no cholesterol) - 4 large eggs (can use Egg Beaters) - 3 Tbsp. prepared coffee (can use instant) - 1 tsp. vanilla or almond extract - 1 c. chocolate chips Directions: - Optional: - Can use chocolate frosting or dust with powdered sugar and cocoa mixed.

Turkey Pot Pie Ingredients: - 2 unbaked ready-made pie crusts - 1 cup chopped cooked turkey - 1 (10 ounce) bag frozen mixed vegetables - 1 (10 ounce) can condensed cream of mushroom soup - 1 (10 ounce) can condensed cream of celery soup - 1/2 cup milk Directions: - line 9 inch pie plate with 1st crust. - set other crust to side. - mix remaining ingredients in large bowl. - pour into pie plate. - top with remaining crust. - put small slits in top crust. - bake for about 1 hour in 350 degree oven. - when done let set for about 10 minutes.

Avocado Citrus Salad Ingredients: - 3 tablespoons cider vinegar - 2 tablespoons vegetable oil - 1 tablespoon sugar - 14 teaspoon salt - 8 cups torn salad greens - 2 oranges, peeled and sectioned - 1 large grapefruit, peeled and sectioned - 1 pear, peeled and thinly sliced - 2 ripe avocados, peeled and sliced - 1 cup green seedless grape - 2 tablespoons chopped walnuts, toasted (optional) Directions: - Whisk together first 4 ingredients. - Place greens in a large bowl. - Add orange sectins and next 4 ingredients. - Drizzle with dressing, tossing gently to coat. - Sprinkle with walnuts, if desired. - Serve immediately.

Hush Puppies Ingredients: - 2 c. corn meal - 1 tsp. baking powder - 1/2 tsp. sugar - 1/2 c. milk - 1/2 c. melted butter - 1 c. flour - 1/2 tsp. baking soda - 1/2 c. chopped onions - 3/4 c. water - 1 egg Directions: - Cook in deep fryer until desired darkness

Cornbread Topped Bean Casserole Ingredients: - 1 lb. ground beef - 1/2 c. chopped onions - 1 (16 oz.) can pork and beans - 1 (4 oz.) can green chilies - 1 (1 1/2 oz.) pkg. taco season - 1/4 c. water - 1 1/4 c. cornmeal - 1/4 c. flour - 1 Tbsp. baking powder - 1 Tbsp. sugar - 1/2 tsp. salt - 1 c. (4 oz.) shredded Cheddar cheese - 1 c. milk - 1 egg - 3 Tbsp. vegetable oil Directions: - Brown ground beef and onions. - Drain. - Stir in drained chilies, beans, seasoning mix and water. - Spread into 8-inch glass baking dish. - Heat oven to 350°.

Oven Cracker Jacks Ingredients: - 6 qt. popped corn - 1 c. butter - 1/2 c. dark corn syrup - 2 c. brown sugar - 1/2 tsp. cream of tartar - 1 tsp. soda Directions: - Put popped corn in a buttered bowl and set aside. - Heat the margarine, corn syrup and brown sugar and bring to a boil. - Add cream of tartar and reduce heat. - Boil for 5 minutes (no more). Remove from heat and add soda. - Pour over corn and stir well. Spread caramel corn on cookie sheet and bake in oven at 225° to 250° for 1 hour. - Stir every 15 minutes. - Keeps well in sealed container.

Cold Melon Soup Ingredients: - 4 cups ripe honeydews, cut into small balls - 4 teaspoons lime juice - 2 teaspoons honey - 1 cup nonfat vanilla yogurt - 1/2 cup honeydew balls (to garnish) Directions: - In a blender container, combine honeydew, lime juice, and honey. Blend until smooth. Pour into a bowl and add yogurt. - Beat with a fork or wire whisk until blended. - Chill several hours. - Serve cold. - Whisk before serving and garnish each bowl with a few melon balls. - NOTE: chilling time not included with prep time.

Broccoli Ingredients: - 6 eggs - 1 (24 oz.) carton cottage cheese - 2 Tbsp. flour - 1/4 lb. oleo - 2 onions, chopped fine - 1 (22 oz.) pkg. chopped broccoli - 1/4 lb. Velveeta cheese Directions: - Mix all ingredients together and bake at 350° for 1 hour. - Top with Parmesan cheese and serve.

Coca Cola Chicken Wings Ingredients: - 2 lb Chicken wings - 1/2 cup Coca Cola - 2 tbsp Soy Sauce - 1 pinch Salt Directions: - Add soy sauce to chicken until it covers all chicken. - Let sit 15 minutes. - Fry 5 minutes on both sides. - Add soy sauce and the cup of coca cola on top of the chicken. - Let it cook 15 minutes covered in medium heat. - Enjoy!

Bush Tomato Chutney (Australia) Ingredients: - 3 tomatoes - 1 cup sugar - 1/4 cup dried Bush Tomato, chopped (or substitute sundried tomatoes) - 1 red onion, chopped - 1 garlic clove - 1/2 a granny smith apple - 2 tablespoons golden raisins - white vinegar (enough to cover) - 1/2 teaspoon salt - 1/2 teaspoon chili powder Directions: - Cut up the tomatoes, garlic and onions and put them in a medium sized saucepan. Add just enough vinegar to cover them. - Add the rest of the ingredients and bring to a boil. Reduce heat and simmer until the vegetables are soft and the entire mixture has a jam-like consistency.

Grandma'S Casserole Ingredients: - 1 bell pepper, chopped - 1 medium onion, cut up - 2 Tbsp. margarine - 1 1/2 lb. ground beef - 1 qt. tomatoes - 1 (15 1/2 oz.) can tomato sauce - 2 Tbsp. sugar - salt - pepper - 1 1/2 c. water - 8 oz. pkg. wide noodles - 8 oz. pkg. Mozzarella cheese Directions: - Saute pepper and onion with margarine. - Add ground beef and brown. - Salt and pepper to taste; add sugar and water, then tomatoes and tomato sauce. - Simmer for 15 minutes. - In 8 1/2 x 11-inch pan, layer sauce with noodles and top with cheese. - Bake at 350° for 45 minutes, covered.