2 CANS OF CREAM OF POTATO SOUP
1 CUP OF SOUR CREAM
½ TEASPOON OF GARLIC SALT
2 POUNDS OF FROZEN HASH BROWNS
2 CUPS OF SHREDDED CHEDDAR CHEESE
½ CUP OF PARMESAN CHEESE
1. MIX IN THE HASH BROWNS AND CHEDDAR CHEESE IN A GREASED CASSEROLE DISH
2. COMBINE THE SOUP, SOUR CREAM, AND GARLIC SALT IN A BOWL
3. POUR THE SOUP MIXTURE INTO THE CASSEROLE DISH AND MIX WITH THE POTOTES AND CHEESE
4. SPRINKLE WITH PARMESAN CHEESE
5. BAKE AT 350 DEGREES FOR 55 TO 60 MINUTES
Thursday, October 2, 2008
Wednesday, October 1, 2008
HAM AND CHEESE ROLLS
½ POUND OF BUTTER, SOFTENED
3 TEASPOONS OF MUSTARD
1 ½ TEASPOONS OF POPPY SEEDS
1 SMALL ONION, CHOPPED
1 TEASPOON OF WORCESTERSHIRE SAUCE
3 PACKAGES OF SQUARE ROLLS
1 POUND OF SLICED HAM
½ POUND OF SWISS CHEESE
1. MIX THE FIRST FIVE INGREDIENTS IN A FOOD PROCESSOR
2. SLICE THE ROLLS IN HALF LENGTHWISE
3. SPREAD THE BUTTER MIXTURE ON THE INSIDE OF ROLLS
4. PLACE THE HAM AND CHEESE ON ROLLS
5. CUT THE ROLLS APART AND PLACE BACK IN THE PAN
6. COVER WITH ALUMINUM FOIL AND BAKE AT 400 DEGREES FOR 10 MINUTES
3 TEASPOONS OF MUSTARD
1 ½ TEASPOONS OF POPPY SEEDS
1 SMALL ONION, CHOPPED
1 TEASPOON OF WORCESTERSHIRE SAUCE
3 PACKAGES OF SQUARE ROLLS
1 POUND OF SLICED HAM
½ POUND OF SWISS CHEESE
1. MIX THE FIRST FIVE INGREDIENTS IN A FOOD PROCESSOR
2. SLICE THE ROLLS IN HALF LENGTHWISE
3. SPREAD THE BUTTER MIXTURE ON THE INSIDE OF ROLLS
4. PLACE THE HAM AND CHEESE ON ROLLS
5. CUT THE ROLLS APART AND PLACE BACK IN THE PAN
6. COVER WITH ALUMINUM FOIL AND BAKE AT 400 DEGREES FOR 10 MINUTES
CORN BREAD
1 STICK OF BUTTER, MELTED
½ CUP OF SUGAR
2 EGGS
1 CUP OF FLOUR
1 CUP OF CORNMEAL
2 TEASPOONS BAKING POWDER
½ TEASPOON SALT
1 CUP OF MILK
1. MIX ALL THE INGREDIENTS TOGETHER AND POUR INTO A GREASED 13 X 9 PAN
2. BAKE AT 425 DEGREES FOR 30 MINUTES
½ CUP OF SUGAR
2 EGGS
1 CUP OF FLOUR
1 CUP OF CORNMEAL
2 TEASPOONS BAKING POWDER
½ TEASPOON SALT
1 CUP OF MILK
1. MIX ALL THE INGREDIENTS TOGETHER AND POUR INTO A GREASED 13 X 9 PAN
2. BAKE AT 425 DEGREES FOR 30 MINUTES
ANGEL BUNS
1 PACKAGE OF YEAST
1 TABLESPOON OF SUGAR
¼ CUP OF WARM WATER
2 CUPS OF BISQUICK
¼ CUP OF MILK
1. DISSOLVE THE YEAST AND SUGAR IN THE WARM WATER
2. MIX IN THE BISQUICK AND MILK
3. KNEAD THE DOUGH ON A FLOURED SURFACE AND CUT INTO BISCUITS
4. LET THE BISCUITS RISE FOR 30 MINUTES
5. BAKE AT 425 DEGREES FOR 6-8 MINUTES
1 TABLESPOON OF SUGAR
¼ CUP OF WARM WATER
2 CUPS OF BISQUICK
¼ CUP OF MILK
1. DISSOLVE THE YEAST AND SUGAR IN THE WARM WATER
2. MIX IN THE BISQUICK AND MILK
3. KNEAD THE DOUGH ON A FLOURED SURFACE AND CUT INTO BISCUITS
4. LET THE BISCUITS RISE FOR 30 MINUTES
5. BAKE AT 425 DEGREES FOR 6-8 MINUTES
SAUSAGE SWIRLS
1 POUND OF UNCOOKED SAUSAGE
16 OUNCES OF CRESCENT ROLLS (2 CANS)
CHEDDAR CHEESE
1. SEPARATE THE CRESCENT ROLLS INTO RECTANGLES
2. SPREAD A THIN LAYER OF SAUSAGE ON EACH ROLL
3. SPRINKLE SOME CHEDDAR CHEESE ON TOP
4. ROLL UP AND CHILL UNTIL FIRM
5. SLICE EACH ROLL INTO 4 SLICES
6. PLACE ON A COOKIE SHEET
7. BAKE AT 375 DEGREES FOR 15 TO 20 MINUTES
16 OUNCES OF CRESCENT ROLLS (2 CANS)
CHEDDAR CHEESE
1. SEPARATE THE CRESCENT ROLLS INTO RECTANGLES
2. SPREAD A THIN LAYER OF SAUSAGE ON EACH ROLL
3. SPRINKLE SOME CHEDDAR CHEESE ON TOP
4. ROLL UP AND CHILL UNTIL FIRM
5. SLICE EACH ROLL INTO 4 SLICES
6. PLACE ON A COOKIE SHEET
7. BAKE AT 375 DEGREES FOR 15 TO 20 MINUTES
OVEN FRENCH TOAST
2 TEASPOONS OF SUGAR
¼ TEASPOON OF SALT
2 EGGS
1 CUP OF MILK
¼ CUP OF VEGETABLE OIL
8 SLICE OF BREAD
1. MIX THE FIRST 5 INGREDIENTS TOGETHER
2. DIP THE BREAD IN THE MIXTURE
3. PLACE THE BREAD IN A GREASED PAN
4. BAKE AT 450 DEGREES FOR 10 MINUTES
¼ TEASPOON OF SALT
2 EGGS
1 CUP OF MILK
¼ CUP OF VEGETABLE OIL
8 SLICE OF BREAD
1. MIX THE FIRST 5 INGREDIENTS TOGETHER
2. DIP THE BREAD IN THE MIXTURE
3. PLACE THE BREAD IN A GREASED PAN
4. BAKE AT 450 DEGREES FOR 10 MINUTES
MAMMY'S POUND CAKE
3 CUPS OF SUGAR
1 CUP OF CRISCO
6 LARGE EGGS
¼ TEASPOON OF BAKING SODA
½ PINT OF SOUR CREAM
3 CUPS OF SIFTED CAKE FLOUR
2 TEASPOONS OF VANILLA
1. CREAM THE SUGAR AND CRISCO TOGETHER
2. ADD THE EGGS, ONE AT A TIME, BEATING WELL AFTER EACH ADDITION
3. DISSOLVE THE BAKING SODA IN THE SOUR CREAM AND ADD TO THE CREAMED MIXTURE
4. ADD THE FLOUR AND VANILLA TO THE BATTER AND MIX WELL
5. POUR THE BATTER INTO A GREASED BUNDT CAKE PAN
6. BAKE AT 300 DEGREES FOR 1 ½ HOURS
1 CUP OF CRISCO
6 LARGE EGGS
¼ TEASPOON OF BAKING SODA
½ PINT OF SOUR CREAM
3 CUPS OF SIFTED CAKE FLOUR
2 TEASPOONS OF VANILLA
1. CREAM THE SUGAR AND CRISCO TOGETHER
2. ADD THE EGGS, ONE AT A TIME, BEATING WELL AFTER EACH ADDITION
3. DISSOLVE THE BAKING SODA IN THE SOUR CREAM AND ADD TO THE CREAMED MIXTURE
4. ADD THE FLOUR AND VANILLA TO THE BATTER AND MIX WELL
5. POUR THE BATTER INTO A GREASED BUNDT CAKE PAN
6. BAKE AT 300 DEGREES FOR 1 ½ HOURS
BLUEBERRY MUFFINS
2 CUPS OF FLOUR, SIFTED
2 TEASPOONS OF BAKING POWDER
½ TEASPOON OF SALT
½ CUP OF BUTTER, SOFTENED
1 CUP OF SUGAR
2 EGGS
½ CUP OF MILK
1 CUP OF BLUEBERRIES
1. MIX ALL THE INGREDIENTS TOGETHER
2. POUR THE BATTER INTO MUFFIN CUPS
3. BAKE AT 375 DEGREES FOR 30 MINUTES
2 TEASPOONS OF BAKING POWDER
½ TEASPOON OF SALT
½ CUP OF BUTTER, SOFTENED
1 CUP OF SUGAR
2 EGGS
½ CUP OF MILK
1 CUP OF BLUEBERRIES
1. MIX ALL THE INGREDIENTS TOGETHER
2. POUR THE BATTER INTO MUFFIN CUPS
3. BAKE AT 375 DEGREES FOR 30 MINUTES
CHOCOLATE CHIP CAKE
1 BOX OF YELLOW CAKE MIX (WITHOUT PUDDING)
1 (4 SERVING) PACKAGE OF CHOCOLATE INSTANT PUDDING
1 (4 SERVING) PACKAGE OF VANILLA INSTANT PUDDING
1 ½ CUPS OF WATER
4 EGGS
½ CUP OF VEGETABLE OIL
1 TEASPOON OF VANILLA
12 OUNCES OF CHOCOLATE CHIPS
1 TABLESPOON OF FLOUR
POWDERED SUGAR
1. STIR THE CAKE MIX AND PUDDING MIXES TOGETHER
2. ADD THE WATER, EGGS, OIL, AND VANILLA
3. MIX THE CHOCOLATE CHIPS WITH FLOUR AND FOLD INTO THE BATTER
4. POUR INTO A GREASED TUBE PAN
5. BAKE AT 350 DEGREES FOR 80 – 90 MINUTES
6. COOL COMPLETELY AND DUST WITH POWDERED SUGAR
1 (4 SERVING) PACKAGE OF CHOCOLATE INSTANT PUDDING
1 (4 SERVING) PACKAGE OF VANILLA INSTANT PUDDING
1 ½ CUPS OF WATER
4 EGGS
½ CUP OF VEGETABLE OIL
1 TEASPOON OF VANILLA
12 OUNCES OF CHOCOLATE CHIPS
1 TABLESPOON OF FLOUR
POWDERED SUGAR
1. STIR THE CAKE MIX AND PUDDING MIXES TOGETHER
2. ADD THE WATER, EGGS, OIL, AND VANILLA
3. MIX THE CHOCOLATE CHIPS WITH FLOUR AND FOLD INTO THE BATTER
4. POUR INTO A GREASED TUBE PAN
5. BAKE AT 350 DEGREES FOR 80 – 90 MINUTES
6. COOL COMPLETELY AND DUST WITH POWDERED SUGAR
ALMOND POPPY SEED CAKE
CAKE:
3 EGGS
2 ¼ CUPS OF SUGAR
1 ½ CUPS OF MILK
1 CUP OF VEGETABLE OIL
1 ½ TEASPOONS OF ALMOND EXTRACT
3 TEASPOONS OF VANILLA
3 CUPS OF FLOUR
4 ½ TEASPOONS OF POPPY SEEDS
1 ½ TEASPOONS OF BAKING POWDER
1 ½ TEASPOONS OF SALT
1. COMBINE ALL THE INGREDIENTS AND POUR INTO A GREASED 15 X 10 INCH PAN
2. BAKE AT 350 DEGREES FOR 30 MINUTES, OR UNTIL DONE
FROSTING:
1/3 CUP OF MELTED BUTTER
3 CUPS OF POWDERED SUGAR
3 TABLESPOONS OF MILK
1. MIX TOGETHER UNTIL CREAMY
2. SPREAD OVER COOLED CAKE
3 EGGS
2 ¼ CUPS OF SUGAR
1 ½ CUPS OF MILK
1 CUP OF VEGETABLE OIL
1 ½ TEASPOONS OF ALMOND EXTRACT
3 TEASPOONS OF VANILLA
3 CUPS OF FLOUR
4 ½ TEASPOONS OF POPPY SEEDS
1 ½ TEASPOONS OF BAKING POWDER
1 ½ TEASPOONS OF SALT
1. COMBINE ALL THE INGREDIENTS AND POUR INTO A GREASED 15 X 10 INCH PAN
2. BAKE AT 350 DEGREES FOR 30 MINUTES, OR UNTIL DONE
FROSTING:
1/3 CUP OF MELTED BUTTER
3 CUPS OF POWDERED SUGAR
3 TABLESPOONS OF MILK
1. MIX TOGETHER UNTIL CREAMY
2. SPREAD OVER COOLED CAKE
KENTUCKY-STYLE BARBECUED CHICKEN
½ CUP OF VINEGAR
1 TABLESPOON OF WORCESTERSHIRE SAUCE
1 TEASPOON OF SALT
½ TEASPOON OF DRY MUSTARD
½ TEASPOON OF BLACK PEPPER
½ TEASPOON OF RED PEPPER
3 – 3 ½ POUNDS OF CHICKEN
HOT COOKED RICE
1. MIX VINEGAR, WORCESTERSHIRE AND SPICES TOGETHER IN A SAUCEPAN
2. BRING TO A BOIL OVER MEDIUM HEAT
3. POUR OVER CHICKEN
4. BAKE AT 325 DEGREES FOR 1 HOUR
5. SERVE OVER RICE
1 TABLESPOON OF WORCESTERSHIRE SAUCE
1 TEASPOON OF SALT
½ TEASPOON OF DRY MUSTARD
½ TEASPOON OF BLACK PEPPER
½ TEASPOON OF RED PEPPER
3 – 3 ½ POUNDS OF CHICKEN
HOT COOKED RICE
1. MIX VINEGAR, WORCESTERSHIRE AND SPICES TOGETHER IN A SAUCEPAN
2. BRING TO A BOIL OVER MEDIUM HEAT
3. POUR OVER CHICKEN
4. BAKE AT 325 DEGREES FOR 1 HOUR
5. SERVE OVER RICE
CHICKEN AND GRAVY
1 REYNOLD’S OVEN BAG
2 TABLESPOONS OF FLOUR
1 PACKAGE OF CHICKEN GRAVY MIX
¼ TEASPOON OF GARLIC POWDER
1 ½ CUPS OF WATER
6 PIECES OF CHICKEN
SEASONED SALT
PEPPER
4 CARROTS, PEELED AND SLICED
2 STALKS OF CELERY, SLICED
1. SHAKE THE FLOUR INSIDE THE BAG AND PLACE IN A 13 X 9 X 2 BAKING PAN
2. ADD THE GRAVY MIX, GARLIC POWDER, AND WATER
3. SQEEZE BAG TO BLEND THE INGREDIENTS
4. SPRINKLE THE CHICKEN WITH SEASONED SALT AND PEPPER
5. PLACE THE CHICKEN IN THE BAG
6. PUT THE CARROTS AND THE CELERY IN THE BAG
7. CLOSE THE BAG AND MAKE 6 SLITS IN THE TOP OF THE BAG
8. BAKE AT 350 DEGREES FOR 45 TO 50 MINUTES
*GRAVY MIX AND WATER MAY BE DOUBLED AND THE CHICKEN AND GRAVY CAN BE SERVED OVER RICE
2 TABLESPOONS OF FLOUR
1 PACKAGE OF CHICKEN GRAVY MIX
¼ TEASPOON OF GARLIC POWDER
1 ½ CUPS OF WATER
6 PIECES OF CHICKEN
SEASONED SALT
PEPPER
4 CARROTS, PEELED AND SLICED
2 STALKS OF CELERY, SLICED
1. SHAKE THE FLOUR INSIDE THE BAG AND PLACE IN A 13 X 9 X 2 BAKING PAN
2. ADD THE GRAVY MIX, GARLIC POWDER, AND WATER
3. SQEEZE BAG TO BLEND THE INGREDIENTS
4. SPRINKLE THE CHICKEN WITH SEASONED SALT AND PEPPER
5. PLACE THE CHICKEN IN THE BAG
6. PUT THE CARROTS AND THE CELERY IN THE BAG
7. CLOSE THE BAG AND MAKE 6 SLITS IN THE TOP OF THE BAG
8. BAKE AT 350 DEGREES FOR 45 TO 50 MINUTES
*GRAVY MIX AND WATER MAY BE DOUBLED AND THE CHICKEN AND GRAVY CAN BE SERVED OVER RICE
BAKED CHICKEN
4 BONELESS CHICKEN BREASTS
1 STICK OF BUTTER, MELTED
¼ CUP OF WORCESTERSHIRE OR DALE’S SAUCE
4 SLICES OF BACON
CHOPPED CHIVES
1. WRAP THE BACON AROUND THE CHICKEN BREASTS AND PLACE IN A BAKING DISH
2. ADD THE BUTTER AND WORCESTERSHIRE OR DALE’S SAUCE
3. SPRINKLE WITH CHIVES
4. BAKE AT 350 DEGREES FOR 45 MINUTES
1 STICK OF BUTTER, MELTED
¼ CUP OF WORCESTERSHIRE OR DALE’S SAUCE
4 SLICES OF BACON
CHOPPED CHIVES
1. WRAP THE BACON AROUND THE CHICKEN BREASTS AND PLACE IN A BAKING DISH
2. ADD THE BUTTER AND WORCESTERSHIRE OR DALE’S SAUCE
3. SPRINKLE WITH CHIVES
4. BAKE AT 350 DEGREES FOR 45 MINUTES
GRANNY'S PEACH COBBLER
1 STICK OF BUTTER
1 CUP OF SELF RISING FLOUR
1 CUP OF MILK
1 CUP OF SUGAR
1 LARGE CAN OF PEACHES
1. MELT THE BUTTER IN A GREASED CASSEROLE DISH
2. MIX THE FLOUR, MILK AND SUGAR TOGETHER AND POUR OVER THE BUTTER
3. POUR THE PEACHES ON THE TOP
4. BAKE AT 350 DEGREES FOR 1 HOUR
1 CUP OF SELF RISING FLOUR
1 CUP OF MILK
1 CUP OF SUGAR
1 LARGE CAN OF PEACHES
1. MELT THE BUTTER IN A GREASED CASSEROLE DISH
2. MIX THE FLOUR, MILK AND SUGAR TOGETHER AND POUR OVER THE BUTTER
3. POUR THE PEACHES ON THE TOP
4. BAKE AT 350 DEGREES FOR 1 HOUR
STRAWBERRY SALAD
6 OUNCES OF STRAWBERRY JELLO
20 OUNCES OF FROZEN STRAWBERRIES
13 ½ OUNCES OF CRUSHED PINEAPPLES
2 LARGE BANANAS, DICED
1. DISSOLVE THE JELLO IN 1 ½ CUPS OF BOILING WATER
2. ADD THE STRAWBERRIES AND MIX UNTIL THEY ARE THAWED
3. ADD THE PINEAPPLES AND BANANAS
4. POUR INTO A 13 X 9 INCH DISH AND REFRIGERATE UNTIL IT HAS GELLED
20 OUNCES OF FROZEN STRAWBERRIES
13 ½ OUNCES OF CRUSHED PINEAPPLES
2 LARGE BANANAS, DICED
1. DISSOLVE THE JELLO IN 1 ½ CUPS OF BOILING WATER
2. ADD THE STRAWBERRIES AND MIX UNTIL THEY ARE THAWED
3. ADD THE PINEAPPLES AND BANANAS
4. POUR INTO A 13 X 9 INCH DISH AND REFRIGERATE UNTIL IT HAS GELLED
CRANBERRY GELATIN SALAD
2 PACKAGES OF CHERRY JELLO
1 ½ CUPS OF BOILING WATER
20 OUNCES OF CRUSHED PINEAPPLES
16 OUNCES OF CRANBERRY SAUCE
1. MIX THE JELLO WITH THE BOILING WATER UNTIL IT IS DISSOLVED
2. POUR INTO A 13 X 9 PAN
3. STIR IN THE PINEAPPLE AND THE CRANBERRY SAUCE
4. REFRIGERATE UNTIL FIRM
1 ½ CUPS OF BOILING WATER
20 OUNCES OF CRUSHED PINEAPPLES
16 OUNCES OF CRANBERRY SAUCE
1. MIX THE JELLO WITH THE BOILING WATER UNTIL IT IS DISSOLVED
2. POUR INTO A 13 X 9 PAN
3. STIR IN THE PINEAPPLE AND THE CRANBERRY SAUCE
4. REFRIGERATE UNTIL FIRM
BUTTERSCOTCH PECAN COOKIES
1 PACKAGE OF BUTTER RECIPE CAKE MIX
1 PACKAGE OF INSTANT BUTTERSCOTCH PUDDING
¼ CUP OF FLOUR
¾ CUP OF VEGETABLE OIL
1 EGG
1 CUP OF CHOPPED PECANS
1. MIX ALL THE INGREDIENTS TOGETHER
2. ROLL THE DOUGH INTO BALLS AND PLACE ON GREASED BAKING SHEETS
3. BAKE AT 350 DEGREES FOR 10 TO 12 MINUTES
1 PACKAGE OF INSTANT BUTTERSCOTCH PUDDING
¼ CUP OF FLOUR
¾ CUP OF VEGETABLE OIL
1 EGG
1 CUP OF CHOPPED PECANS
1. MIX ALL THE INGREDIENTS TOGETHER
2. ROLL THE DOUGH INTO BALLS AND PLACE ON GREASED BAKING SHEETS
3. BAKE AT 350 DEGREES FOR 10 TO 12 MINUTES
CHESS CAKE SQUARES
1 CUP OF BUTTER
1 POUND OF BROWN SUGAR
½ CUP OF SUGAR
4 EGGS, BEATEN
2 CUPS OF SIFTED FLOUR
1 TEASPOON OF BAKING POWDER
1 CUP OF CHOPPED PECANS
1 TEASPOON OF VANILLA
POWDERED SUGAR
1. HEAT THE BUTTER AND BOTH SUGARS IN A SAUCEPAN OVER MEDIUM HEAT
2. ADD THE NEXT 5 INGREDIENTS AND MIX WELL
3. POUR THE MIXTURE INTO A GREASED 13 X 9 X 2 INCH PAN
4. BAKE AT 300 DEGREES FOR 45 MINUTES
5. COOL FOR 10 MINUTES AND THEM DUST WITH POWDERED SUGAR
1 POUND OF BROWN SUGAR
½ CUP OF SUGAR
4 EGGS, BEATEN
2 CUPS OF SIFTED FLOUR
1 TEASPOON OF BAKING POWDER
1 CUP OF CHOPPED PECANS
1 TEASPOON OF VANILLA
POWDERED SUGAR
1. HEAT THE BUTTER AND BOTH SUGARS IN A SAUCEPAN OVER MEDIUM HEAT
2. ADD THE NEXT 5 INGREDIENTS AND MIX WELL
3. POUR THE MIXTURE INTO A GREASED 13 X 9 X 2 INCH PAN
4. BAKE AT 300 DEGREES FOR 45 MINUTES
5. COOL FOR 10 MINUTES AND THEM DUST WITH POWDERED SUGAR
BUTTER PECAN ICEBOX DESSERT
CRUST
1 ½ CUPS OF FLOUR
1 ½ STICKS OF BUTTER
1 CUP OF CHOPPED NUTS
1. MIX THE INGREDIENTS TOGETHER IN A FOOD PROCESSOR
2. PRESS CRUST INTO THE BOTTOM OF A 9 X 9 INCH PAN
3. BAKE AT 350 DEGREES FOR 20 MINUTES
4. LET COOL COMPLETELY
CREAM CHEESE LAYER
8 OUNCES OF SOFT CREAM CHEESE
1 CUP OF POWDERED SUGAR
½ OF A 9 OUNCE TUB OF COOL WHIP
1 TEASPOONS OF VANILLA
1. CREAM ALL THE INGREDIENTS TOGETHER AND SPREAD ON THE CRUST
PUDDING LAYER
2 PACKAGES OF INSTANT BUTTER PECAN PUDDING
3 CUP OF MILK
1. MIX THE INGREDIENTS TOGETHER AND LET SET UNTIL FIRM
2. SPREAD OVER THE CREAM CHEESE MIXTURE
TOP LAYER
3. SPREAD THE REST OF THE COOL WHIP ON TOP AND REFRIGERATE
1 ½ CUPS OF FLOUR
1 ½ STICKS OF BUTTER
1 CUP OF CHOPPED NUTS
1. MIX THE INGREDIENTS TOGETHER IN A FOOD PROCESSOR
2. PRESS CRUST INTO THE BOTTOM OF A 9 X 9 INCH PAN
3. BAKE AT 350 DEGREES FOR 20 MINUTES
4. LET COOL COMPLETELY
CREAM CHEESE LAYER
8 OUNCES OF SOFT CREAM CHEESE
1 CUP OF POWDERED SUGAR
½ OF A 9 OUNCE TUB OF COOL WHIP
1 TEASPOONS OF VANILLA
1. CREAM ALL THE INGREDIENTS TOGETHER AND SPREAD ON THE CRUST
PUDDING LAYER
2 PACKAGES OF INSTANT BUTTER PECAN PUDDING
3 CUP OF MILK
1. MIX THE INGREDIENTS TOGETHER AND LET SET UNTIL FIRM
2. SPREAD OVER THE CREAM CHEESE MIXTURE
TOP LAYER
3. SPREAD THE REST OF THE COOL WHIP ON TOP AND REFRIGERATE
APPLE AND PEAR CRISP
1 LARGE (15 OUNCE) CAN OF SLICED PEARS, DRAINED
1 CAN (21 OUNCE) OF APPLE PIE FILLING
1 CUP OF OATS
½ CUP OF FLOUR
1/3 CUP OF BROWN SUGAR
½ TEASPOON OF CINNAMON
1 STICK OF MARGERINE, CUT INTO PIECES
1. GREASE A LARGE CASSEROLE DISH WITH NO-STICK SPRAY
2. PUT THE PEARS AND APPLE PIE FILLING IN THE DISH AND STIR THEM TOGETHER.
3. IN A MEDIUM BOWL, COMBINE THE OATS, FLOUR, BROWN SUGAR, AND CINNAMON
4. MIX IN THE BUTTER UNTIL IT LOOKS LIKE CRUMBS
5. CRUMBLE THE MIXTURE OVER THE FRUIT
6. BAKE AT 425 DEGREES FOR 30 MINUTES
THE TOPPING WILL BE LIGHTLY BROWNED AND THE FILLING WILL BE HOT AND BUBBLY.
1 CAN (21 OUNCE) OF APPLE PIE FILLING
1 CUP OF OATS
½ CUP OF FLOUR
1/3 CUP OF BROWN SUGAR
½ TEASPOON OF CINNAMON
1 STICK OF MARGERINE, CUT INTO PIECES
1. GREASE A LARGE CASSEROLE DISH WITH NO-STICK SPRAY
2. PUT THE PEARS AND APPLE PIE FILLING IN THE DISH AND STIR THEM TOGETHER.
3. IN A MEDIUM BOWL, COMBINE THE OATS, FLOUR, BROWN SUGAR, AND CINNAMON
4. MIX IN THE BUTTER UNTIL IT LOOKS LIKE CRUMBS
5. CRUMBLE THE MIXTURE OVER THE FRUIT
6. BAKE AT 425 DEGREES FOR 30 MINUTES
THE TOPPING WILL BE LIGHTLY BROWNED AND THE FILLING WILL BE HOT AND BUBBLY.
SLOPPY JOES
1 POUND OF GROUND BEEF
1 CAN OF ITALIAN TOMATO SOUP
¼ CUP OF WATER
2 TEASPOONS OF WORCESTERSHIRE SAUCE
1/8 TEASPOON OF PEPPER
1. BROWN THE GROUND BEEF AND DRAIN
2. ADD REMAINING INGREDIENTS AND HEAT TO A BOIL
3. SERVE ON HAMBURGER BUNS
1 CAN OF ITALIAN TOMATO SOUP
¼ CUP OF WATER
2 TEASPOONS OF WORCESTERSHIRE SAUCE
1/8 TEASPOON OF PEPPER
1. BROWN THE GROUND BEEF AND DRAIN
2. ADD REMAINING INGREDIENTS AND HEAT TO A BOIL
3. SERVE ON HAMBURGER BUNS
MEATLOAF AND VEGETABLES
1 PACKAGE OF DRY ONION SOUP MIX
2 POUNDS OF GROUND BEEF
1 EGG, BEATEN
¼ CUP OF BREAD CRUMBS
¼ CUP OF WORCESTERSHIRE SAUCE
8 POTATOES, PEELED AND QUARTERED
8 CARROTS, PEELED AND SLICED
1 ONION, SLICED
1. MIX THE SOUP MIX, GROUND BEEF, EGG, BREAD CRUMBS AND WORCESTERSHIRE SAUCE TOGETHER
2. SHAPE INTO A LOAF AND PLACE IN A CASSEROLE DISH
3. PLACE THE POTATOES AND CARROTS AROUND THE MEAT
4. PLACE THE ONIONS ON TOP OF THE MEAT
5. COVER AND BAKE AT 350 DEGREES FOR 45 MINUTES
6. UNCOVER AND BAKE AT 350 DEGREES FOR 15 MINUTES
2 POUNDS OF GROUND BEEF
1 EGG, BEATEN
¼ CUP OF BREAD CRUMBS
¼ CUP OF WORCESTERSHIRE SAUCE
8 POTATOES, PEELED AND QUARTERED
8 CARROTS, PEELED AND SLICED
1 ONION, SLICED
1. MIX THE SOUP MIX, GROUND BEEF, EGG, BREAD CRUMBS AND WORCESTERSHIRE SAUCE TOGETHER
2. SHAPE INTO A LOAF AND PLACE IN A CASSEROLE DISH
3. PLACE THE POTATOES AND CARROTS AROUND THE MEAT
4. PLACE THE ONIONS ON TOP OF THE MEAT
5. COVER AND BAKE AT 350 DEGREES FOR 45 MINUTES
6. UNCOVER AND BAKE AT 350 DEGREES FOR 15 MINUTES
CHEESEBURGER PIE
FILLING:
1 POUND OF GROUND BEEF
1 CUP OF CHOPPED ONION
½ TEASPOON OF SALT
1 CUP OF SHREDDED CHEDDAR CHEESE
1. COOK THE MEAT AND ONION
2. DRAIN AND STIR IN THE SALT
3. SPREAD INTO A GREASED 9 INCH PIE PLATE
4. SPRINKLE WITH CHEESE
CRUST
1 CUP OF MILK
½ CUP OF BISQUICK
2 EGGS
1. STIR TOGETHER IN A MEDIUM BOWL
2. POUR ON TOP OF FILLING
3. BAKE AT 400 DEGREES FOR 25 MINUTES
1 POUND OF GROUND BEEF
1 CUP OF CHOPPED ONION
½ TEASPOON OF SALT
1 CUP OF SHREDDED CHEDDAR CHEESE
1. COOK THE MEAT AND ONION
2. DRAIN AND STIR IN THE SALT
3. SPREAD INTO A GREASED 9 INCH PIE PLATE
4. SPRINKLE WITH CHEESE
CRUST
1 CUP OF MILK
½ CUP OF BISQUICK
2 EGGS
1. STIR TOGETHER IN A MEDIUM BOWL
2. POUR ON TOP OF FILLING
3. BAKE AT 400 DEGREES FOR 25 MINUTES
CHILI
2 MEDIUM ONIONS, CHOPPED
1 GREEN PEPPER, CHOPPED
2 POUNDS OF GROUND BEEF
1 POUND OF CANNED TOMATOES
15 OUNCES OF TOMATO SAUCE
½ CUP OF KETCHUP
1 TABLESPOON OF CHILI POWDER
2 TEASPOONS OF SALT
¼ TEASPOON OF PEPPER
2 (15 OUNCE) CANS OF KIDNEY BEANS, RINSED AND DRAINED
1. BROWN THE ONION, PEPPER, AND BEEF AND THEN DRAIN
2. ADD THE REMAINING INGREDIENTS
3. BRING TO A BOIL OVER MEDIUM HEAT
4. SIMMER FOR AT LEAST 15 MINUTES
1 GREEN PEPPER, CHOPPED
2 POUNDS OF GROUND BEEF
1 POUND OF CANNED TOMATOES
15 OUNCES OF TOMATO SAUCE
½ CUP OF KETCHUP
1 TABLESPOON OF CHILI POWDER
2 TEASPOONS OF SALT
¼ TEASPOON OF PEPPER
2 (15 OUNCE) CANS OF KIDNEY BEANS, RINSED AND DRAINED
1. BROWN THE ONION, PEPPER, AND BEEF AND THEN DRAIN
2. ADD THE REMAINING INGREDIENTS
3. BRING TO A BOIL OVER MEDIUM HEAT
4. SIMMER FOR AT LEAST 15 MINUTES
SPAGHETTI
2 POUNDS OF GROUND BEEF
2 CUPS OF CHOPPED ONION
2 GREEN PEPPERS, CHOPPED
28 OUNCES OF TOMATOES
12 OUNCES OF TOMATO PASTE
15 OUNCES OF TOMATO SAUCE
3 TABLESPOONS OF WORCESTERSHIRE SAUCE
1 TEASPOON OF OREGANO
12 OUNCES OF SPAGHETTI NOODLES, COOKED AND DRAINED
1. BROWN THE BEEF, ONIONS, AND PEPPERS -- DRAIN
2. ADD THE NEXT 5 INGREDIENTS
3. BRING THE SAUCE TO A BOIL AND THEN SIMMER FOR 2 HOURS
4. SERVE OVER HOT NOODLES
2 CUPS OF CHOPPED ONION
2 GREEN PEPPERS, CHOPPED
28 OUNCES OF TOMATOES
12 OUNCES OF TOMATO PASTE
15 OUNCES OF TOMATO SAUCE
3 TABLESPOONS OF WORCESTERSHIRE SAUCE
1 TEASPOON OF OREGANO
12 OUNCES OF SPAGHETTI NOODLES, COOKED AND DRAINED
1. BROWN THE BEEF, ONIONS, AND PEPPERS -- DRAIN
2. ADD THE NEXT 5 INGREDIENTS
3. BRING THE SAUCE TO A BOIL AND THEN SIMMER FOR 2 HOURS
4. SERVE OVER HOT NOODLES
PENNE PASTA WITH SAUSAGE AND TOMATO SAUCE
12 OUNCES OF ITALIAN SAUSAGE
1 TABLESPOON OF OLIVE OIL
28 OUNCES OF TOMATOES
1 CAN OF TOMATO SAUCE
SALT
PEPPER
GARLIC
PENNE PASTA, COOKED AND DRAINED
1. COOK THE SAUSAGE IN THE OLIVE OIL AND THEN DRAIN THE SAUSAGE
2. COMBINE THE TOMATOES, TOMATO SAUCE, AND SPICES IN A SAUCEPAN
3. BRING SAUCE TO A BOIL AND THEN ADD THE SAUSAGE
4. SIMMER FOR AT LEAST 20 MINUTES
5. SERVE OVER HOT PASTA
1 TABLESPOON OF OLIVE OIL
28 OUNCES OF TOMATOES
1 CAN OF TOMATO SAUCE
SALT
PEPPER
GARLIC
PENNE PASTA, COOKED AND DRAINED
1. COOK THE SAUSAGE IN THE OLIVE OIL AND THEN DRAIN THE SAUSAGE
2. COMBINE THE TOMATOES, TOMATO SAUCE, AND SPICES IN A SAUCEPAN
3. BRING SAUCE TO A BOIL AND THEN ADD THE SAUSAGE
4. SIMMER FOR AT LEAST 20 MINUTES
5. SERVE OVER HOT PASTA
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