 | 1 lb. squash --yellow or zucchini (cook, drain, cut-up) |
| 1 stick oleo |
| ½ c. chopped onion |
| 1 c. water chestnuts, chopped |
| 1 small can chopped green chilies |
| Garlic salt, pepper ¼ tsp. cayenne pepper |
| 1 T sugar |
| ½ c mayonnaise |
| 1 c cracker crumbs |
Mix all ingredients together and spread in a baking dish. Top with cheese and pimentos. Bake at 350°.
Barbara Fails
| 8 slices of bacon, diced 1 small onion, diced |
| 2 cups of milk 1 large can creamed corn |
Sauté' bacon and onion until tender, drain well. Add corn and milk, simmer for about ten minutes.
Diana Jenness
Take one large field, half a dozen children,
2 or 3 dogs,
a pinch of brook and some pebbles.
Mix well together, the children and dogs.
Put them on a field, stirring constantly.
Pour the brook over the pebbles;
sprinkle the field with flowers.
Spread over all, a deep blue sky and bake in the sun.
When brown, set away in a cool bathtub.
Serves all who can enjoy..
| 2 beaten eggs ¼1/4 cup corn meal |
| 2 cans creamed corn ½ tsp. Baking powder |
| ¾ tsp. garlic salt 1 large can diced |
| 1/3 cup Wesson oil green chilies |
| ½ lb. Grated sharp Cheddar cheese |
Mix together eggs, cream style corn, corn meal, garlic salt, baking powder, and oil, mixing well. Mix cheese and chilies. Put a layer of the corn mixture in a greased baking dish. Spread a layer of cheese/chili mixture on top of that, then add the rest of the corn mixture. Put some chilies and cheese on the top. (You can either layer these, or mix them all together and bake the same way. The original recipe calls for white corn meal and white corn, but I used yellow because the white is often hard to find.) Bake at 350° for 45 minutes, or until firm and light brown on top.
Diana Jenness
| 1 onion chopped ¼ cup of butter |
| 1 package frozen broccoli (cut), cooked, drained ¼ cup of water |
| 1 cup minute rice (uncooked) ¼ cup of Cheese Whiz |
| 1 can cream of chicken soup ½ cup of milk |
| ¼ Sauté onions in butter (not the ¼ cup). |
Mix ingredients together. Butter casserole dish. Add ¼ butter on top.
Bake uncovered for 30 to 40 minutes at 350°.
Stir occasionally.
Marge Randazzo
| Mix together: |
| 1 cup Wesson oil 1 tsp. salt |
| ½ cup vinegar 2 tsp. paprika |
| 1/3 cup ketchup juice of 1 lemon |
| 1 small grated onion ¾ cup of sugar |
Betty Peck
Cooking tips-A few drops of lemon juice will keep the grains from sticking
together.
Cheese won't harden if you will butter the exposed edges before storing.
A few teaspoons of sugar and cinnamon slowly burned on the top of the stove will
hide unpleasant odors and make your family think you've been cooking all day
|
Mix together: |
|
¾ cup white sugar3 eggs |
|
1 cup washed raisins |
|
¼ tsp. Allspice |
|
½ tsp. Cinnamon |
|
1/8 tsp. salt |
|
Put into an unbaked pie shell and bake one hour at 400°. |
Betty Peck
| 1 cup butter, softened 2 ½ cup flour |
| ½ cup powdered sugar ¼ tsp. salt |
| 1 tsp. vanilla ¾ cup chopped pecans |
Mix butter, sugar, and vanilla thoroughly. Blend flour and salt. Stir into
butter mixture. Roll into 1" balls, place on ungreased baking sheet and
bake 10-12 minutes at 350°. While they are still warm, roll into powdered
sugar. Cool, then roll again. Makes about 4 dozen cookies.
| 4 oz (square) Hershey's chocolate 2 tsp. vanilla |
| 4 eggs, beaten 1 ½ cup of all-purpose flour |
| 1 cup of butter or margarine ½ tsp. salt |
| 2 cups of sugar 1 cup of chopped pecans |
Heat oven to 350° . Grease a 9x12 " pan. Melt butter and chocolate over a low heat or in the microwave oven. Beat eggs and sugar together. Add vanilla and chocolate mixture and mix well. Add flour, salt, and pecans. Bake for about 20 minutes, or until set. Cool, cut into bars.
Crust--Crush together 1 packet of graham crackers, ¼ cup of melted butter,
¼ cup of sugar.
Filling-1 8oz. Package of cream cheese, 1 can of EagleBrand Condensed milk, 1/3
cup of lemon juice, 1 tsp. vanilla, and 1 6 0z. jar of cherry pie filling.
Soften cream cheese to room temperature. Beat it fluffy, gradually adding EagleBrand milk. Blend in lemon juice and vanilla. Pour into pie shell, add cherry pie filling on top. Chill for at least 2-3 hours.
Marge Randazzo
Cooking tip-Grating a stick of butter softens it quickly.
| 2 cups of sugar 4 eggs |
| 1 cup of salad oil 3 tsp. cinnamon |
| 2 tsp. baking soda 1 tsp. baking powder |
| 1 tsp. salt 2 tsp. vanilla |
| 2 cups flour 2 ½ cups grated carrots |
| ½ cups of nuts 1 small can of crushed pineapple |
Blend together, oil, sugar, and eggs. Add carrots, pineapple and nuts. Fold in dry ingredients and bake at 350° for 45 minutes to 1 hour. Cook this in a 9x13" cake pan, or in three 8" layers.
Frosting-1 stick of butter or margarine, 8 oz cream cheese. 1 box of powdered
sugar, ½ cup of nuts.
Mix ingredients together, spread on cake.
Marge Randazzo
| 3 small packages of raspberry Jell-O |
| 2 cups of boiling water |
| 2 packages of frozen raspberries |
| 1 can of crushed pineapple |
| 1pt. sour cream |
Dissolve Jell-O in boiling water, add frozen raspberries so that they melt in the hot liquid. Stir in pineapple. Pour ½ of mixture into Jell-O mold, let set. Spread with sour cream. Pour remaining half of Jell-O and let set.
| 1 package of Lime Jell-O 1 small package of cream cheese |
| small miniature marshmallows 1 small can crushed pineapple |
| 1 small can of Carnation milk 2 bananas nuts |
Beat cheese, milk, and marshmallows in hot Jell-O. Chill until set, then beat again, adding fruit and nuts afterwards.
Betty Peck
|
1 16 oz. Box of brown sugar-dark or light |
|
½ pt. whipping cream |
|
6 oz. Chopped pecans |
|
2 T. butter or margarine. |
Combine whipping cream and brown sugar in a microwave-safe bowl. Microwave
for 13-14 minutes. Remove from microwave and stir 3 times. Add butter or
margarine and pecans; stir until tacky. Drop by spoonfuls onto waxed paper or
greased aluminum foil. (If done, they don't run, they just spread slightly. If
they run or really spread out, continue stirring) Let them set up and enjoy.
Diana-from a Doll club member/friend
| 1 box of whole cloves |
| 1 box of cinnamon sticks |
| 1 lemon rind |
| 2 bay leaves |
| 2 qt. Water |
Mix and simmer over a low heat. Add water as needed. This will keep for two weeks.
| 1 cup soft butter 1 box yellow cake mix |
| 1 29 oz. Can of sliced peaches ½ cup sugar |
| 1 tsp. cinnamon 1 ½ c. sour cream 1 egg |
Cut butter into cake mix until crumbly. Pat lightly in a 13x9" ungreased
pan. Bake at 350° for 10 minutes.
Arrange peaches on warm crust. Mix sugar and cinnamon, sprinkle over peaches.
Mix sour cream and egg. Drizzle over peaches-it may not cover the entire top.
Bake 25 minutes until light brown. Serve warm.
Dawn Stonerock
|
Perk up soggy lettuce by adding lemon juice to a bowl of
cold water and soak for an hour in the refrigerator. |
|
If you have over-sweetened a dish, add salt. |
|
A small amount of baking soda added to gravy will eliminate
excess grease. |
