Tuesday, March 17, 2009


1 cake large yeast
2 tsp sugar
1 cup of can milk
3/4 cup mlik
1/3 water (a little more milk)

Crumble yeast into lukewarm milk to which 2 tsp sugar was added.
Let rise 15 minutes

4 eggs beaten
1 lb oleo-soft
2 tsp salt
8 cups sifted flour (or a little more!)

Put oleo in bowl to soften, add sugar. Mix together (Don't add all at once). Yeast mix and flour-alternate in the oleo and eggs until smooth.

Roll size of walnut. Roll ball in sugar not to thin.

Fill with walnut, apricot-add 1 tsp of flour to mix or poppyseed.

Bake at 325 to 350 degrees

Roll in sugar

Monday, March 16, 2009

Old-fashioned Sugar Cookies

3 cups regular all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1 cup (2 sticks) butter
2 eggs
1 cup sugar
1 tsp lemon extract OR 1 tsp grated lemon peel

In a mixing bowl sift together flour, baking soda and baking powder. On low speed of mixer cut in butter until mixture resembles cornmeal. In a small mixing bowl beat eggs; add sugar and lemon extract and beat thoroughly. Blend egg mixture into flour-butter mixture. Chill dough.

On lightly floured surface roll dough to 1/8-inch thickness; cut with floured cookie cutters. With wide spatula transfer to baking sheet. Sprinkle with sugar if desired. Bake in a preheated 375 degree oven 6-8 minutes or until lightly browned. Remove immediately to wire rack to cool.

Decorate with frosting instead of or in addition to sugar if desired.

Yield: 6 dozen

Sunday, March 15, 2009

Pinwheel Cookies

1 cup (2 sticks) butter
1 cup confectioners' sugar
1 egg
1 1/2 tsp. almond extract
1 tsp. vanilla
2 1/2 cups regular all-purpose flour
1 tsp. salt
Red food color

In a mixing bowl cream butter; gradually add sugar and beat until light and fluffy. Beat in egg and extracts. Sift together flour and salt; gradually add to creamed mixture. Divide dough for ease in handling. Between two pieces of waxed paper roll each half into a rectangle about 14 x 10 inches. Place red dough on top of light. Roll lightly. Starting from longer side, roll up tightly. Chill. Cut into about 1/8-inch slices; place on baking sheet. Bake in preheated 375 degree oven 7-10 minutes. Remove to wire rack to cool.

Yield: approximately 5 1/2 dozen

Saturday, March 14, 2009

Onion Mushroom Turkey Gravy

Pan drippings from roasted turkey
6 tbsp all-purpose flour
1 pouch Campbell's Onion Mushroom Soup and Recipe Mix

1. Pour pan drippings into 4-cup measure. Spoon off fat, reserving 1/3 cup. Set aside.

2. Add enough water to drippings to make 4 cups. Pour into roasting pan, stirring to loosen browned bits.

3. In saucepan, stir flour into reserved fat. Over medium heat, cook until lightly browned and bubbling, stirring constantly. Gradually stir in drippings; add soup mix. Cook until mixture thickens, stirring constantly.

Makes 4 1/2 cups.

**Comes from the back of a Campbell's Soup Mix flyer.

Friday, March 13, 2009

Traditional Stuffed Turkey

1/2 cup butter or margarine
1 1/2 cups diced celery
1/2 tsp rubbed sage
1/4 tsp pepper
1 pouch Campbell's Onion Mushroom Soup and Recipe Mix
1 1/2 cups water
1 package (14 oz) Pepperidge Farm Herb Cube Stuffing
3/4 cup chopped walnuts
1/2 cup chopped fresh parsley
1/3 cup raisins
14-to 16 pound ready-to-stuff turkey, cleaned

1. In saucepan over medium heat, in hot butter, cook celery with sage and pepper until tender-crisp. Add soup mix and water. Cook, stirring constantly until thickened. Remove from heat. Add stuffing, walnuts, parsley, and raisings. Toss to mix well.

2. Spoon stuffing lightly into turkey neck and body cavities. Fold skin over stuffing; skewer closed. Tie legs. On rack in roasting pan, place turkey breast-side up. Insert meat thermometer into thickest part of meat between breast and thigh, not touching bone.

3. Roast uncovered at 325 degrees for 4 hours or until internal temperature reaches 180 degrees and drumstick moves easily. Baste occasionally with pan drippings. When skin turns golden, cover loosely with tent of foil.

Makes 14 to 16 servings.

**Comes from the back of a Campbell's Soup Mix flyer.

Thursday, March 12, 2009

Italian Dip

1 cup Miracle Whip or Miracle Whip Light Dressing
1 cup sour cream
1 envelope Good Seasons Zesty Italian Salad Dressing Mix
1/4 cup each finely chopped red and green pepper

Mix all ingredients until well blended. Refrigerate.
Serve with chips or vegetable dippers.

Makes 2-1/4 cups.

**This recipe comes from a "Casual Entertaining" Miracle Whip recipe cards

Wednesday, March 11, 2009

Chocolate Chip-Cream Cheese Bars

1 package SuperMoist devil's food cake mix
1 package (8 oz) cream cheese, softened
1/2 cup powdered sugar
1 cup whipping (heavy) cream
1 1/2 tsp. vanilla
1/2 package (12 oz size) miniature semisweet chocolate chips (1 cup)

Heat oven to 350 degrees. Prepare, bake and cook cake as directed on package for jelly roll pan. Beat cream cheese in medium bowl on medium speed until smooth. Beat in powdered sugar, whipping cream and vanilla on medium speed about 2 minutes or until thickened. Spread over cake. Sprinkle chocolate chips over cheese mixture. Refrigerate at least 1 hour until cheese mixture is firm. Cut into 2x1 1/2-inch bars. Refrigerate any remaining bars.

Makes 49 bars.

Tuesday, March 10, 2009


1 cup peanut butter
1 cup sugar
1 egg

Bake at 350 degrees.

**This recipe is from an index card, and seriously-this is all it says.

Monday, March 9, 2009

Orange-Walnut Fudge

3 3/4 cups sifted powdered sugar
1/2 cup unsweetened cocoa powder
1/2 cup margarine or butter
1/4 cup evaporated milk
1 tbsp. orange peel
1/2 cup chopped walnuts

Line an 8x4x2-inch loaf pan with foil so it extends over edges of pan. Butter the foil; set pan aside. Sift the powdered sugar and cocoa powder into the Medium Mixing Bowl. Set aside. In a small saucepan combine margarine, milk, and orange peel. Cook over medium heat just till boiling, stirring constantly till margarine is melted. Remove from heat; cool slightly. Stir into powdered sugar mixture. Add walnuts, stirring till well combined. Spread fudge in prepared pan. While fudge is warm, score at 1-inch intervals. Chill in the refrigerator for several hours or till firm. When firm, use foil to lift fudge out of pan; cut into pieces. Transfer to the Freezer Mates Medium 1 container. Seal; freeze up to 1 month.

Makes 30 pieces (1 1/2 pounds).

**Comes from a 1989 Tupperware card.

Sunday, March 8, 2009

Crab Spread

1/2 small onion
1 pressed garlic clove
1 package (8 oz) cream cheese, softened
1 tbsp. whole milk
1 medium tomato, seeded and chopped
1/2 small bell pepper, seeded and chopped
3/4 cup fresh parsley, snipped, divided
1 tsp. lemon juice
1/8 tsp. salt
4 ounces flake-or leg-style imitation crabmeat, coarsely chopped

Finely chop onion with Food Chopper. Combine onions, garlic, cheese, and milk; mix well. Spread cheese mixture over bottom of 8'' Mini-Baker. Coarsely chop tomato and bell pepper using Food Chopper. Finely snip parsely with Kitchen Shears. Combine tomato, bell pepper, two tablespoons parsely, lemon juice, and salt. Sprinkle over cheese mixture. Top with crabmeat. Sprinkle with remaining parsley. Chill. Serve with crackers or fresh vegetables.

Yield: Approximately 2 cups.

**This recipe comes from #1075 of the 1998 Pampered Chef cards.

Saturday, March 7, 2009

Peachy muffins

Mix in one bowl:
1 3/4 cup plus 2 tbsp. flour
3 tsp. baking powder
1/2 tsp. salt
2 tbsp. sugar

Mix in another bowl:
1 slightly beaten egg
1 cup milk
1/4 cup melted butter
3/4 cup peaches, cut up

Pour over flour mixture.

Stir only to dampen!! Spoon into muffin cups, leaving cups 2/3 full. Bake at 400 degrees for 15 minutes.

Friday, March 6, 2009

Granola-Cream Cheese Crunch

2 cups Nature Valley granola (any flavor), crushed
1/2 cup butter or margarine, melted
1 package (8 oz) cream cheese, softened
1 can (14 oz) sweetened condensed milk
1/3 cup Minute Maid 100% pure lemon juice
1 tsp. vanilla
Sliced Strawberries

Mix granola and butter thoroughly. Reserve 2/3 cup of the granola mixture. Press remaining mixture in ungreased square pan, 9x9x2 inches. Beat cream cheese in small mixer bowl until light and fluffy. Stir in milk gradually until well blended. Stir in lemon juice and vanilla. Pour over granola mixture in pan. Sprinkle remaining granola mixture over top. Refrigerate until firm, 3 to 4 hours. Top with strawberries. 9 to 12 servings.

**This recipe was precisely cut out of cardboard.

Thursday, March 5, 2009

Mini Chocolate Cheesecakes

1 package (8 oz) cream cheese, softened
1/3 cup sugar
1 large egg
4 ounces semi-sweet chocolate, melted
4 ounces coffee-flavored yogurt

Line 24 mini muffin tins with paper liners. Beat cream cheese with sugar until fluffy; beat in egg. Beat in chocolate. Stir in yogurt. Spoon 1 tbsp of mixture into each liner. Bake in preheated 350 degree oven until set, 40 to 45 minutes. Let cool on wire rack. Refrigerate overnight.

Makes 24 mini-cakes.

Wednesday, March 4, 2009

Pistachio Swirl Cake

Combine 1 package (2-layer size) yellow cake mix, 1 package JELL-O Pistachio Instant Pudding, 4 eggs, 1 cup sour cream, 1/2 cup oil and 1/2 tsp. almond extract in large mixer bowl; blend. Beat at medium speed of electric mixer for 2 minutes. Combine 1/2 cup sugar, 1 tsp. cinnamon, and 1/2 cup finely chopped nuts. Pour 1/3 of the batter into greased and floured 10-inch tube pan; sprinkle with half of the sugar mixture. Repeat layers and top with remaining batter. Bake at 350 degrees for 50 minutes, or until center springs back when lightly touched. Cool 15 minutes before removing from pan.

**This recipe comes for the outside of JELL-O packet. There are still pistachio Jell-o dusting on the inside.

Tuesday, March 3, 2009

Pistachio Marble Cake

Combine 1 package (2 layer size) yellow cake mix, 1 package JELL-O Pistachio Instant Pudding, 4 eggs, 1 cup water, 1/2 cup oil and 1/2 tsp. almond extract in large mixer bowl; blend. Beat at medium speed of electric mixer for 2 minutes. Pour 1/3 of batter into separate bowl; stir in 1/4 cup chocolate syrup. Spoon batters alternately into greased and floured 10-inch tube pan. Zigzag spatula through batter to marble. Bake at 350 degrees for 50 minutes, or until center springs back when lightly touched. Cool 15 minutes before removing from pan.

**This recipe is on one side of a JELL-O packet. There is actually still JELL-O dusting in the inside of the packet.

Monday, March 2, 2009

Hearty Bean Soup

1 tsp. olive oil
1 each: medium onion, carrot, and zucchini, all chopped
1 can (11.5 oz) condensed bean with bacon soup
1 can water
1 can (14.5 oz) diced tomatoes with garlic and onion, undrained
Salt and ground black pepper to taste

Heat oil in 3-qt. Generation II Saucepan over medium-high heat. Add onion and carrot. Saute until onion is transparent, about 5 minutes. Stir in zucchini; saute 1 minute. Stir in soup, water, and tomatoes. Bring to a boil; reduce heat and simmer 5 minutes. Season with salt and pepper, if desired. Ladle into bowls and serve.

Yield: 4 servings.

**Comes from a 1998 Pampered Chef card #2335

Sunday, March 1, 2009

Double Chocolate Pie

1/2 cup (1 stick) unsalted butter
2/3 cup instant cocoa mix
4 ounces semisweet chocolate, chopped
2 large eggs, separated
1 9-inch pie shell, baked

Melt butter and cocoa mix over low heat, stirring until mix is dissolved. Stir in chocolate until melted and well mixed. Remove from heat; cool slightly. Beat in egg yolks, one at a time, beating well after each addition. Beat egg whites to stiff peaks; fold into chocolate mixture. Spoon filling into pie shell. Refrigerate 4 hours or overnight. Serve with whipped cream.

Makes 8 servings.

Saturday, February 28, 2009

Cream Cheese Frosting

1 package (8 oz) cream cheese, softened
1/2 cup butter, softened
1 lb. (4 cups) powdered sugar
1 tbsp. milk
1 tsp. vanilla or almond extract

In Classic 2-Qt. Batter Bowl, beat cream cheese and butter until smooth. Gradually add powdered sugar, milk, and vanilla; beat until creamy. Spread frosting over cooled cake using Large Spreader or store covered in refrigerator until ready to use. If refrigerating, let frosting stand at room temperature 30 minutes until slightly softened before spreading.

Yield: 3 cups

Cook's tip: For Chocolate Cream Cheese Frosting, add 1/3 cup unsweetened cocoa powder to Cream Cheese Frosting; beat until smooth.

**From a 1999 Pampered Chef card #1645

Friday, February 27, 2009

Magically Moist Chicken

1 (2 1/2 to 3 1/2 lb) broiler-fryer chicken, cut in parts
1/2 cup Hellmann's Real Mayonnaise
1 1/4 cups Italian-seasoned bread crumbs

Brush chicken on all sides with Hellmann's real mayonnaise. Place bread crumbs in large plastic food bag. Add chicken 1 piece at a time; shake to coat well. Place on rack in broiler pan. Bake in 425 degree oven for 40 to 45 minutes, or until golden brown and tender.

Makes 4 servings.

Tomato variation: Add 1/2 cup finely chopped onion to bread crumbs and 1/4 cup catsup to Hellmann's real mayonnaise. Proceed as above.

Mustard variation: Add 2 tbsp. prepared mustard and 2 tsp. prepared horseradish, drained to Hellmann's realy mayonnaise. Proceed as above.

**This was cut off of a wrapper it looks like.

Thursday, February 26, 2009

Maple Glazed Sweet Potatoes

"A great side-dish with turkey or ham"

All Natural PAM Cooking Spray
2 1/2 lbs. sweet potatoes
3 tbsp. butter or margarine
1/4 cup pancake syrup
2 tbsp. brown sugar
2 tbsp. flaked coconut (optional)
1/3 cup pecan halves, chopped
1 1/2 cups Campfire Miniature Marshmallows

Spray 8x8x2-inch baking dish with PAM. In 3-qt. saucepan, place sweet potatoes and water to cover; heat to boiling. Reduce heat; cover and simmer 25 to 30 minutes until tender. Drain potatoes and cool slightly. Peel and cut into large chunks; place in prepared dish.

Preheat oven to 350 degrees.

In small saucepan, melt butter; stir in syrup, sugar, and coconut (if using). Over low heat, cook , stirring, 3 to 5 minutes until well blended. Sprinkle nuts over sweet potatoes then top with syrup mixture. Bake 25 minutes. Top with marshmallows; bake 5 to 7 minutes until marshmallows are lightly browned.

Makes 6 to 8 servings.
-1 can (40 oz) sweet potatoes, drained, may be substitued for cooked sweet potatoes.

**This recipe was very neatly cut out of some kind of paper (magazine or coupon..?)

Wednesday, February 25, 2009

Evelyn's Apple Pie Filling

3/4 cup sugar
1 tbsp. Argo or Kingsford's corn starch
1 tsp ground cinnamon
6 cups sliced, cored, peeled apples
1 tbsp. lemon juice
Pastry for double crust 9 inch pie
1 tbsp. margarine

Mix first 3 ingredients. Toss with apples and lemon juice. Place in pastry-lined pie plate. Dot with margarine. Cover with top curst. Seal and flute edge; cut slits in top. Bake at 425 degrees for 50 minutes or until browned.

**This recipe was ripped out a newspaper. At the bottom there is a cut-out for a Free Recipe Cards offer. "Send 25 cents for postage and handling with name and address to..." 1979 Best Foods

Tuesday, February 24, 2009

Bacon & Cheddar Mashed Potatoes

Prep time: 10 minutes
Cooking time: 20 minutes

1 1/2 lbs. potatoes, unpeeled, quartered
1/2 cup milk
1/2 cup Miracle Whip or Miracle Whip Light Dressing
6 slices Oscar Mayer Bacon, crisply cooked, crumbled
1/4 to 1/2 tsp. garlic powder or 3 cloves garlic minced
Salt & pepper
1 cup (4 oz) Kraft Natural Shredded Mild Cheddar Cheese

-Cover potatoes with water in large saucepan. Bring to boil; reduce heat to medium. Cook 20 minutes or until tender. Drain.

-Mash potatoes. Add milk, dressing, bacon and garlic powder; beat until fluffy. Season to taste with salt and pepper. Stir in cheese.

Makes 4 servings.

**From the Miracle Whip "Family Get-together" recipe cards.

Monday, February 23, 2009

Rice Krispies Wonder Fudge

1 cup (6 oz) semi-sweet chocolate pieces
1/4 cup butter or margarine
1/4 cup light corn syrup
1 tsp. vanilla flavoring
1 cup sifted confectioner's sugar
3 cup Kellogg Rice Krispies

1. Melt chocolate over hot but not boiling water. Remove from heat. Add butter and corn syrup; blend well. Stir in vanilla and sugar.

2. Add Rice Krispies, mixing lightly until Rice Krispies are well-coated.

3. Spread evenly in buttered 8x8-inch pan. Let stand in cool place to harden. Cut into squares.

Yield: 25: 1 1/2-inch squares.

Note: If more fudge-like product is desired use 1 1/2 cup sifted confectioner's sugar and 2 cups Rice Krispies instead of amounts given above.

**From a "Cooking with Rice Krispies" recipe card with Dennis the Menace on the front.

Sunday, February 22, 2009

Oven Crusty Chicken

1 -2 1/2 to 3 pound frying chicken, cut in pieces
4 cups Kellog's Rice Krispies
1/2 to 2/3 cup butter or margarine, melted
1 tsp. salt
1/4 tsp. pepper

1. Wash chicken pieces and dry thoroughly.

2. Crush Rice Krispies slightly.

3. Combine melted butter with salt and pepper.

4. Dip chicken pieces in seasoned butter, then roll in Rice Krispies crumbs until well-coated. Place skin side up in shallow baking pan lines with aluminum foil; do not crowd pieces.

5. Bake in moderate oven (350 degrees) about 1 hour or until tender. Do not cover pan or turn chicken while cooking.

Yield: 4-5 servings.

**From a "Cooking with Rice Krispies" recipe card with Dennis the Menace on the front.

Saturday, February 21, 2009

Savory Beef Loaf

3 cups Kellog's Rice Krispies
1 egg, slightly beaten
1/2 cup milk
2 lbs. ground beef
2 tbsp. finely chopped onion
1/4 cup finely cut celery
2 tbsp. finely chopped green pepper
2 tsp. salt
1/4 tsp. pepper
1/4 cup catsup or chili sauce

1. Crush Rice Krispies slightly

2. Combine egg and milk; stir in Rice Krispies. Add beef, onions, celery, green pepper, salt, and pepper; mix lightly but thoroughly. Press lightly in greased 9 1/4x5 1/4-inch loaf pan or shape into loaf on shallow baking pan; spread with catsup.

3. Bake in moderate oven (350 degrees) about 1 1/4 hours.

Yield: 8-10 servings.

**From a "Cooking with Rice Krispies" recipe card with Dennis the Menace on the front.

Friday, February 20, 2009

Ginger Snap Cookies

Heat to boiling point:
1/2 cup molasses

Add and mix well:
1/4 cup sugar
3 tbsp. shortening
1 tbsp. milk

Mix and sift together:
2 cups flour
1/2 tsp. soda
1/2 tsp. salt
1/2 tsp. clove
1/2 tsp. cinnamon
1/2 tsp. ginger

Add sifted dry ingredients to first mixture. Shape into mound, wrap in waxed paper and chill thoroughly. Roll on board lightly "floured" with confectioner's sugar, until dough is about 1/4 inch thick. Dip cutter in confectioner's sugar each time before cutting cookie, then place cookie on lightly greased baking sheet. Bake in moderate oven (375 degrees) for about 8 minutes.

**This recipe was cut out of cardboard and the font looks old fashioned-style.

Thursday, February 19, 2009

Quick Chicken Cacciatore

4 (4 oz) boneless chicken breasts, lightly seasoned with salt and pepper
4 tbsp olive oil
2 cloves garlic, finely chopped
1 (26 oz) jar Classico di Napoli or Classico di Sicilia Pasta Sauce
1 small green pepper, seeded and cut into strips
1 small red pepper, seeded and cut into strips
2 slices Provolone cheese, cut in half
1 (7 oz) package Creamettes Elbow Macaroni, cooked and drained
Chopped parsley

Coat chicken with flour. In large skillet, brown chicken and garlic in 3 tbsp oil; remove chicken from pan. Add pasta sauce then chicken: stir. Bring to a boil; reduce heat. Cover and simmer 20 minutes, adding peppers during last 5 minutes. Uncover; top each chicken breast with half cheese slice. Toss hot cooked macaroni with remaining 1 tbsp oil and parsley. Serve with chicken and sauce. Refrigerate leftovers.

Makes 4 servings.

Wednesday, February 18, 2009

Lasagna Florentine

3/4 cup chopped onion
2 cloves garlic, finely chopped
2 tbsp. olive oil
2 (26-oz) jars Classico Pasta Sauce, any flavor
1 (15 or 16-oz) container ricotta cheese
1 (10-oz) package frozen chopped spinach thawed and well drained
1 lb. Mozzarella cheese, shredded
1/2 cup grated Parmesan cheese
2 eggs
1 (1-lb) package Creamette Lasagna, cooked and drained

In large pan, cook onion and garlic in oil. Add pasta sauce; simmer 15 minutes. In bowl, mix ricotta, spinach, 1 cup Mozzarella, Paremesan and eggs. In 15x9-inch baking dish, layer 2 cups sauce, half the lasagna, half the remaining sauce, all the spinach mixture, half the Mozzarella, remaining lasagna and sauce. Cover; bake at 350 degrees for 45 minutes or until hot. Uncover; top with remaining Mozzarella. Bake 15 minutes. Let stand 15 minutes; top with parsley if desired. Refrigerate leftovers.

Makes 12 to 15 servings.

Tuesday, February 17, 2009

Looks-Like-Pizza Brownies

Brownie Base:
1 (1 lb. 5.5 oz.) pkg. fudge brownie mix
1/2 cup water
1/2 cup oil
1 egg

1 cup coconut
2 drops yellow food color
1 can vanilla frosting
2 sheets red fruit leather, cut into 1-inch rounds
1/4 cup chopped black licorice
2 tbsp. chopped pecans
4 green, ring-shaped gummi candies, quartered

Heat oven to 350 degrees. Grease 12-inch pizza pan. In large bowl, combine brownie mix, water, oil, and egg; beat 50 strokes by hand. Spread in greased pan.

Bake at 350 degrees for 30-34 minutes. DO NOT OVERBAKE. Cool completely.

Place 1/2 cup of the coconut and 2 drops of yellow food color in heavy resealable plastic bag. Seal bag; shake until coconut is uniformly colored. Spread frosting over cooled brownie; sprinkle with yellow coconut and remaining 1/2 cup coconut. Arrange fruit leather, licorice, pecans, and gummi candies over coconut. Cut into wedges and serve.

Makes: 16 servings.

**From the 1996 Pillsbury recipe cards.

Monday, February 16, 2009

Choose-a-Fruit Twists

3 4-ounce packages refrigerated crescent rolls
1 3-ounce package cream cheese, softened
1/3 cup rasberry, cherry, apricot, or peach preserves
1/4 cup chopped almonds, pecans, or walnuts

Unroll crescent roll dough; seal perforations to form 2 rectangles from each package. Pat each into an 8x4-inch rectangle.

Spread cream cheese on rectangles; top with preserves and chopped nuts. Cut each rectangle into four 8x1-inch strips. (You will have a total of 24 strips.) Fold each strip in half crosswise and twist.

Transfer twists to a lightly greased foil-lined baking sheet. Bake in a 375 degrees oven for 8 to 10 minutes or till golden. Cool. Transfer twists to the Modular Mates Mini-Rectanglar 2 Container. Apply the seal to keep fresh.

Makes 24 twists.

**Comes from a 1988 Tupperware recipe card.

Sunday, February 15, 2009

Stewed Chicken and Dumplings with Gravy

2 large broiler-fryer chickens
3 celery ribs, cut in pieces
2 sprigs fresh parsley
1 large carrot, peeled and cut in pieces
1/2 onion, unsliced
2 tsp. salt
1/4 tsp. freshly ground black pepper

Place chickens in a large kettle with enough water to cover. Cover with lid and bring to boil. Skim off residue that rises to surface. Add remaining ingredients, reduce heat and simmer 45 minutes to an hour or until the meat is tender. (Simmer-do not boil.) Drop in dumplings and cook 15 minutes.

2 cups sifted all-purpose flour
3 tsp. baking powder
1 tsp. salt
2 eggs
2/3 cup milk

Sift dry ingredients together. Beat eggs and milk together and blend with flour. Remove lid from kettle in which chicken is cooking and drop in rounded tablespoons of dough over surface, leaving room for dumplings to puff up. Cover kettle, keeping liquid at a simmer. Cook for about 15 minutes until dumplings are light and cooked through. Serve chicken on a large platter surrounded by dumplings. If you wish, make following gravy and serve over chicken and dumplings.

Chicken Gravy:
1 quart chicken stock
1/2 cup all-purpose flour
1 cup cold water
Salt & freshly ground black pepper to taste

Strain broth in which chicken was stewed. Measure 1 quart broth into saucepan; bring to boil. Combine flour and water; stir ni some of the hot broth. While stirring constantly, add flour mixture to broth. Cook until thickened, 15 to 20 minutes. Season to taste with salt and freshly ground black pepper.

Serves 6 to 8.

Saturday, February 14, 2009

Almond Raspberry Hearts

1 cup all purpose flour
1/2 cup sliced almonds, coarsely chopped
1/4 cup sugar
1/4 tsp. almond extract
1/2 cup magarine or butter, softened
6 tbsp. raspberry perserves

In a medium bowl, combine flour, almonds, sugar and almond extract; mix well. With fork or pastry blender, cut in margarine until mixtrue resembles fine crumbs. Shape dough into a ball. If necessary, cover with plastic wrap; refrigerate 1 hour for easier handling.

Heat oven to 375 degrees. On well-floured surface, roll out half of dough at a time to 1/8-inch thickness. Keep remaining dough refrigerated. Cut with floured 2 1/2-inch heart-shaped or round cookie cutter. Place half of cookies 1 inch apart on ungreased cookie sheets. Cut 1-inch heart shape from centers of remaining cookies. Place cookies and small cut-out hearts on cookie sheets.

Bake at 375 degrees for 5 to 8 minutes or until light golden brown on bottom. Cool 1 minute; remove from cookie sheets. Cool completely.

Spread bottom side of each whole cookie with about 1 tsp. preserves. Top each with matching cut-out cookie. Use small hearts to top ice cream sundaes.

Makes: 16 sandwich cookies; 16 small hearts.

**From the 1996 Pillsbury Company

Friday, February 13, 2009

Classic Vinaigrette

3 oz red wine vinegar
1/8 tsp ground black pepper
3/4 tsp salt
3-4 tsp sugar
8 oz vegetable oile

Pour red wine vinegar to 3 oz measurement on Measure, Mix, & Pour. Add black pepper, salt, and sugar. Add oil to 11 oz measurement line. Inswert lid with plunger into container; turn to closed position. Mix up and down until ingredients are thoroughly blended. Pour dressing over your favorite mixed salad greens.

Yield: about 1 1/3 cups

**From The Pampered Chef, 1999. (#2265)

Thursday, February 12, 2009

Orange Pound Cake

Makes 12 to 16 16 servings.

1 package Duncan Hines Deluxe II Orange Supreme Cake Mix
1 package vanilla instant pudding mix (4 serving size)
1/2 cup Crisco Oil^
1 cup water
4 eggs

Preheat oven to 350 degrees. Blend all ingredients in a large bowl; beat at medium speed for 2 minutes. Do not overmix. Bake in a greased and floured 10-inch tube pan at 350 degrees for 45-55 minutes, until center springs back when touched lightly. Cool right side up for about 25 minutes, then remove from pan.

GLAZE: Blend 1 cup confectioners sugar with either 2 tbsp orange juice OR 2 tbsp milk. Drizzle over cake.

^Be sure to use Crisco Oil as some other oils may cause the cake to fall.

Wednesday, February 11, 2009

Peppered Corn Relish

"Relish how easy it is to make and tote this tasty accompaniment. And the suerkraut variation is just as simple. Fill the remaining 16-oz. Square Rounds container with carrot or celery sticks, olives, or tomato slices-"

1 17-ounce can whole kernel corn, drained
1/2 cup chopped green or sweet red pepper
1/2 cup vinegar
1/4 cup sugar
1 1/2 tsp. cornstarch

In medium saucepan combine corn and pepper. In the Quick Shake container measure vinegar; add sugar and cornstarch. Apply seal and cap; shake to combine. Pour over corn mixture in pan. Cook and stir over medium heat till thickened and bubbly. Cook and stir 2 minutes more. Cool for 10 minutes. Transfer relish to one of the Classic Sheer 16-oz Square Rounds containers. Apply the seal and refrigerate up to 1 week. Makes 2 cups.

Sauerkraut Relish:
Prepare recipes as above, except use one 16-ounce can sauerkraut, rinsed and drained, instead of the corn.

**Obviously this recipe comes from Tupperware; 1989.

Tuesday, February 10, 2009

Easy Bread & Butter Pickles

2 quarts medium sized cucumbers, sliced
1 pint white vinegar
1 tsp. pickling spices
1 tsp. salt
2 cups sugar
2 tbsp. prepared mustard
Pinch Elm

In large pan, mix all ingredients and bring to boil. Cook 3-5 minutes and put immediately into sterilized pint jars and seal.

Makes 4 pints.

Monday, February 9, 2009

Ham Bundles

2 3-ounce packages cream cheese with chives, softened
1 1/2 cup chopped fully cooked ham
1/4 cup pickle relish, drained
1 10-ounce package refrigerated pizza crust
Caraway seed

In small mixing bowl combine first 3 ingredients; set aside. Unroll pizza dough; cut into 6 equal portions. Roll each portion into a 4 1/2-inch square on pastry sheet; transfer to baking sheet. Spoon 1/3 cup filling onto each square; spread slightly. Bring 2 opposite corners to center over filling. Moisten corners; pinch to seal. Brush bundles with water. Sprinkle caraway.

Bake at 400 degrees for 15 to 20 minutes or till golden. Cool 1 hour on wire rack. Transfer to Modular Mates Square 2 container. Apply the seal; freeze up to 1 month.

Makes 6 Servings.

**Comes from the 1987 Tupperware cards. This recipe is "Extra Easy"

Sunday, February 8, 2009

Basic Baked Macaroni and Cheese

2 cups uncooked Creamettes Elbow macaroni, cooked as package directs and drained
2 tbsp. margarine or butter
2 tbsp. flour
1 tsp. dry mustard
1 tsp. salt
2 1/2 cup milk
2 cups (8 oz) shredded sharp cheddar cheese

Preheat oven to 375 degrees. In medium saucepan, melt margarine; stir in flour, mustard and salt. Gradually stir in milk. Cook and stir until mixture thickens slightly (mixture should coat spoon). Remove from heat. Add 1 1/2 cups cheese; stir until melted. Stir in cooked macaroni. Turn into greased 1 1/2 quart shallow baking dish. Top with remaining cheese. Bake 20 to 25 minutes or until bubbly. Refrigerate leftovers.

Makes 6 to 8 servings.

Saturday, February 7, 2009

Nut Roll

7 cups flour
3 tbsp. sugar
1 tsp. salt
1 lb. crisco
1 cup milk
3 eggs
2 tsp. vanilla
1 cake yeast

325 degrees for 15 minutes

1/2 lb. walnuts-ground up
1 cup milk
1 1/4 cup sugar
2 tsp. vanilla
2 or 3 tbsp. butter
2 eggs

**Sorry this recipe is so vague..but this is what it looks like on the original.

Friday, February 6, 2009

Domino Buttercream Frosting

3/4 cup softened butter or margarine
1 lb. confectioners sugar
3-4 tbsp. milk or light cream
1 1/2 tsp. vanilla

Cream butter or margarine thoroughly at low speed on electric mixer. Add 1 cup sugar; beat until light and fluffy. Add remaining sugar and milk alternately. Beat until smooth and of the consistency desired for spreading. Add vanilla.

Frosting for two 9'' layers.

Coffee: Add 1 tbsp. instant coffee to butter

Coffee Royal: Add 3 tbsp. coffee to butter and substitute 2 tbsp. rum or brandy for milk.

Chocolate: Blend in 3 oz. melted unsweetened chocolates or 1/3 cup cocoa before adding remaining sugar & milk.

Thursday, February 5, 2009

Mystery Salad

Serves 12-14
"Recipe from the kitchen of Miriam B. Loo"

3 small packages of rasberry gelatin
1 1/2 cup boiling water
32 ounces canned tomatoes
12 drops hot sauce

Dissolve gelatin in boilding water. Add the tomatoes. Mix in a blender or an electric mixer; stir in the hot sauce. Refrigerate until firm.

Make a topping with 8 ounces of sour cream substitute, 1 tsp. horseradish sauce, sugar, and salt to taste.

Wednesday, February 4, 2009

Round Steak 'n Ravioli

3 tbsp. flour
1 tsp. salt
1/2 tsp. oregano
1/4 tsp. pepper
1 1/2 lb. beef round steak, 1 1/2 inches thick
1 tbsp. shortening
1 can (15 1/2 oz) spaghetti sauce with mushrooms
3 medium zucchini (about 3/4 lb)
1 can (16 oz) tiny whole onions, drained
1 can (15 1/2 oz) cheese ravioli in sauce

Heat oven to 375 degrees. Mix flour and seasonings. Coat meat with flour mixture; reserve remaining mixture. Melt shortening in skillet; brown meat. Place ungreased baking dish, 11 1/2 x 7 1/2 x 1 1/2 inches.

Pour spaghetti sauce into skillet; stir in reserved flour mixture. Heat to boiling, stirring constantly. Pour over meat; cover with aluminum foil. Bake 45 minutes.

Cut each zucchini lengthwise in half. Place zucchini and onions in sauce around meat. Spoon ravioli over meat. Cover; bake 45 minutes longer or until meat is tender. 6 servings.

"This glorious casserole is a meal in one. It needs only a crisp green salad with your favorite dressing."

*1971 General Mills, Inc. This card comes from "The Betty Crocker Recipe Card Library" and someone funny has downloaded a few other recipes to this page: http://www.aperfectworld.org/betty_crocker.html They are generally pretty funny and disgusting-looking recipes. I had a good laugh. The picture of this recipe can be found under "Budget Casseroles"

Tuesday, February 3, 2009

The Ultimate Sugar Cookie

"There's No Break In The Holiday Fun With Crisco's Softer Cookies"

1 1/4 cup sugar
1 cup Butter Flavor' Crisco
2 eggs
1/4 cup light corn syrup or regular pancake syrup
1 tbsp. vanilla
3 cup all-purpose flour
3/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt

1. Heat oven to 375 degrees
2. Combine sugar and Butter Flavor Criso in large bowl. Beat at medium speed of electric mixer until well blended. Add eggs, syrup and vanilla. Beat well.
3. Combine 3 cups flour, baking powder, baking soda, and salt. Add gradually to creamed mixture at low speed. Mix until well blended. Divide dough into quarters. Tip: If dough is too sticky/soft to roll, wrap each quarter of dough with plastic wrap. Refrigerate 1 hour. Keep refrigerated until ready to roll.
4. Spread 1 tbsp. of flour on large sheet of waxed paper.
5. Place a quarter of dough on floured paper. Flatten dough slightly, turn over, and cover with another sheet of waxed paper. Roll dough to 1/4-inch thickness. Cut out with floured cutter. Transfer to ungreased baking sheet, 2 inches apart. Sprinkle with decors, or leave plain to frost when cooled.
6. Bake at 375 degrees for 5-9 minutes, (bake smaller, thinner cut-outs closer to 5 minutes; larger cut-outs closer to 9 minutes). DO NO OVERBAKE. Cool 2 minutes on baking sheet. Remove to counter to cool completely, then frost if desired.

About 3-4 dozen cookies (depending on size)

Decorations (your choice):
colored sugar, crystals, frosting, decors, candies, chips, raisins, coconut, decorating gel

*At the bottom of the recipe it reads: 1993 -From the Betty Crocker Cookbook. On the back- an article ripped out of a tv guide or Reader's Digest. The story is called, The Hidden Life of TV Dogs.

Monday, February 2, 2009

Tomato Beef Spaghetti Sauce

Serves 6

2 tbsp. fat
1 1/4 cup onions, chopped
1 lb. ground beef
2 cup canned tomatoes
1 6oz. can tomato paste
2 tbsp. Worcestershire sauce
1 tbsp. salt
1/2 tsp. black pepper
1 1/2 cup Dr. Pepper
1/2 cup chopped or sliced mushrooms
Pinch of cayenne or crushed red peppers

Melt fat and saute onions until tender. Add ground beef, breaking into small pieces. Cook until brown. Add all remaining ingredients. Cook at simmering temperature at least 1 1/2 hours (up to 4 hours). Serve over cooked spaghetti, sprinkled generously with Parmesan cheese.

Sunday, February 1, 2009

Sharron's Shortbread Cookies

1/2 cup shortening
1/2 cup butter
4 tbsp. confectioner's sugar
1 tsp. vanilla
2 cup flour

Preheat oven to 350 degrees.
Mix all ingredients together until they become a smooth dough. Shape the dough into 1 inch balls and place on an ungreased cookie sheet. Dip the stamp of your choice in colored crystal sugar, flour, or powdered sugar and then press stamp into the dough. Repeat for each ball. Bake at 350 degrees for 15-18 minutes.

*from "Gourmac"

Saturday, January 31, 2009

Marshmallow Treats

"Favorite Rice Krispies Recipe!"

1/4 cup regular margarine or butter
1 package (10 oz. about 40) regular marshmallows or 4 cups miniature marshmallows
5 cups Kellogg's Rice Krispies cereal

1. Melt margarine in large saucepan over low heat. Add marshmallows and stir until completely melted. Cook over low heat 3 minutes longer, stirring constantly. Remove from heat.
2. Add Rice Krispies cereal. Stir until well coated.
3. Using buttered spatula or waxed paper, press mixture evenly into buttered 13x9x2 inch pan. Cut into squares when cool.

Yield: 24 squares, 2x2 inches

Note: Best results are obtained when using fresh marshmallows.

Friday, January 30, 2009

Candy (non-ery stalline)

2 cup sugar
3/4 Karo (corn syrup)
1 cup water

Mix together and put on range (low heat). Stir until sugar is dissolved.

When it starts to boil, put on lid. Water evoporates-candy gets hard-if if forms a thread then its about ready.

Butter 2 small pans. Add 1/2 tsp. flavoring and food colorings. Pour into pans and let cool. Then cut into small pieces. Pour confectioner sugar on wax paper and cover each piece.

Thursday, January 29, 2009

Baked Lasagne

1 lb. Cumberland's ALPINE EAGLE Lasagne
2 10 1/2 oz. can Spaghetti Sauce
1 lb. chopped meat
2 tbsp. cooking oil
1 lb. Ricotta (Italian pot cheese)
1/2 lb. Mozzarella (Italian soft cheese)
3 tbsp. grated cheese
salt & pepper to taste

Saute the chopped meat in hot cooking oil and break it up into small particles. Add the already prepared spaghetti sauce and allow to cook about 15 minutes longer. Season to taste.

Bring 6 quarts of water to rapid boil and add 2 tbsp of salt and 1 tbsp. of cooking oil. Add lasagne slowly 2 or 3 pieces at a time to boiling water and cook 10 to 12 minutes. Drain. Arrange lasagne in casserole in layers, alternating wtih layers of sauce, mozzarella and ricotta, until lasagne is all used, and ending in like sequence, ricotta last. Sprinkle with grated cheese. Bake in moderate oven (375 degrees) about 20 minutes, or until mozzarella is melted and serve. Makes 6 large or 8 medium servings.

Wednesday, January 28, 2009

Ham & Cheese Casserole

Prep time: 15 minutes
Cooking time: 30 minutes
Microwave cooking time: 10 minutes

2 cups fresh or frozen broccoli flowerets, thawed
1 1/2 cup (6 oz) Kraft Natural shredded Sharp Cheddar Cheese, divided
1 1/2 cup ham cubes
1 1/2 cup rotini, cooked, drained
1/2 cup Miracle Whip or Miracle Whip Light Dressing
1/4 cup each chopped green and red pepper
1/4 cup milk
3/4 cup seasoned croutons (optional)

  • Heat oven to 350 degrees
  • Mix all ingredients except 1/2 cup of the cheese and croutons
  • Spoon into 1 1/2 quart casserole. Sprinkle with remaining 1/2 cup cheese and croutons.
  • Bake 30 minutes or until throughly heated. Makes 4 to 6 servings.

Microwave: Prepare as directed.

  • Spoon into 1 1/2 quart microwavable casserole. Sprinkle with remaining 1/2 cup cheese.
  • Microwave on HIGH 8 to 10 minutes or until thoroughly heated.
  • Top with croutons.

Tuesday, January 27, 2009

Chewy Oatmeal Cookies

3/4 cup butter-flavor Crisco Shortening
1 1/4 cups firmly packed light brown sugar
1 egg
1/3 tsp. vanilla
3 cup Quaker Oats (quick or old fashioned, uncooked)
1 cup all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt (optional)
1/4 tsp. cinnamon
1 cup raisins
1 cup coarsely chopped walnuts

Heat oven to 375 degrees. Lightly grease baking sheet with Butter Flavor Crisco. Combine Butter Flavor Crisco, 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 raisin 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.

About 2 1/2 dozen cookies.

*This recipe is on a circular piece of cardboard that came from the top of a Quaker Oats container. On the back it says, "Chewy Oatmeal Cookies Recipe under seal. Lift ring to open"

Monday, January 26, 2009

Chicken Breasts Diane

For 4 servings you will need:
4 large boneless chicken breast halves or 8 small
1/2 tsp. salt
1/4 to 1/2 tsp. black pepper
2 tbsp. olive or salad oil
2 tbsp. butter or margarine
3 tbsp. chopped fresh chives or green onions
Juice of 1/2 lime or lemon
2 tbsp. brandy or cognac, optional
3 tbsp. chopped parsley
2 tsp. Dijon-style mustard
1/4 cup chicken broth

1. Place chicken breast halves between sheets of waxed paper or plastic wrap. Pound slightly with mallet. Sprinkle with salt and black pepper.
2. Heat 1 tbsp. each of oil and butter in large skillet
3. Cook chicken over high heat for 4 minutes on each side. Do not cook longer or they will be overcooked and dry. Transfer to warm serving platter
4. Add chives or green onion, lime juice and brandy, if used, parsley and mustard to pan. Cook 15 seconds, whisking constantly.
5. Whisk in broth. Stir until sauce is smooth. Whisk in remaining butter and oil.
6. Pour sauce over chicken. Serve immediately.

You can pound chicken breasts flat and leave flattened between sheets of plastic wrap. Wrap them airtight in one package and freeze for later use.

Good served with:
Noodles with tomato sauce, steamed broccoli and a fresh salad.

**Comes from the Great American Recipes card.

Sunday, January 25, 2009

Toll House Pan Cookie

2 1/4 cups unsifted flour
1 tsp. baking soda
1 tsp. salt
1 cup butter, softened
3/4 cup sugar
3/4 cup firmly packed brown sugar
1 tsp. vanilla extract
2 eggs
1 12 oz. package Nestle Semi-Sweet Real Chocolate Morsels
1 cup chopped nuts

Preheat oven to 375 degrees. In a 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 Nestle Semi-SweetReal Chocolate Morsels and nuts. Spread into greased 15x10x1 baking pan.

Bake at 375 degrees for 20 minutes.

Cool; cut into 2 inch squares. Makes 35 squares.

NOTE: For 1 6-oz. package, recipe may be divided in half. Spread into greased 13x9x2 baking pan. Bake for 12-15 minutes. Makes 24 squares.

Saturday, January 24, 2009

Scotch Shortbread Cookies

1 cup butter
2 cups sifted flour
1/2 cup sifted confectioners' sugar
1/4 tsp. salt

Preheat oven to 325 degrees.
Sift together the flour, sugar, and salt. Blend these dry ingredients into the butter until it becomes a stiff dough. Shape dough into 1 inch balls and place on ungreased cookie sheet. Dip the stamp of your choice in colored crystal sugar, flour, or powdered sugar and then press the stamp into the dough ball. Repeat for each ball.

Bake at 325 degrees for 25-30 minutes.

**From "Gourmac"

Friday, January 23, 2009

Double Decker Dream Pies

..two dreamy flavors in every scrumptious bite.

Chocolate-Coconut Dream Pie
2 envelopes DREAM WHIP Whipped Topping Mix
3 cups cold milk
1 package (4 serving size) JELLO Brand Coconut Cream flavor Instant Pudding
1 package (4-serving size) JELLO Brand Chocolate flavor Instant Pudding
1 baked 9-inch pie shell-cooled.

Prepare whipped topping mix with 1 cup of the milk as directed on package, using large mixer bowl. Measure 2 cups of the topping and set aside. Add 1 cup milk and coconut pudding mix to the remaining topping. Blend; then beat at high speed for 2 minutes, scraping bowl occasionally. Spoon into pie shell and smooth into a layer. Repeat with remaining topping, milk (1 cup) and chocolate flavor pudding mix. Spoon carefully over coconut filling. Garnish with mandarin orange sections, if desired. Chill at least 4 hours.

Chocolate-Pistachio Dream Pie
Follow directions above for the Chocolate-Coconut Dream Pie, using JELLO Brand Chocolate and Pistachio flavors Instant Pudding. Prepare Dream Whip; then chocolate flavor pudding mix. Rinse bowl and beaters before preparing pistachio pudding. Garnish with chocolate curls, if desired.

**Comes from the booklet entitled: "Dream Pies and other Dream Desserts" from 1979 General Foods Corporation.

Thursday, January 22, 2009

Sliced Baked Potatoes

For 4 servings you will need:
4 medium even potatoes
1 tsp. salt
2 to 3 tbsp. melted butter
2 to 3 tbsp. chopped fresh herbs (such as parsley, chives, thyme or sage)
4 tbsp. grated chedder cheese
1 1/2 tbsp. Parmesan cheese

1. Peel potatoes if the skin is tough, otherwise just scrub and rinse them
2. Cut potatoes into thin slices but not all the way through. Use a handle of a spoon to prevent knife from cutting all the way.
3. Put potatoes in baking dish. Fan them slightly.
4. Sprinkle with salt and drizzle with butter. Sprinkle with herbs.
5. Bake potatoes at 425 degrees for about 50 minutes.
6. Remove from oven. Sprinkle with cheeses.
7. Bake potatoes for another 10 to 15 minutes until lightly browned, cheeses are melted and potatoes are soft inside. Check with a fork.

You may use caraway seeds or cumin in place of herbs, if desired. Use about 1 1/2 tsp. for 4 potatoes.

Good served with:
Any meat, fish or poultry dishes or as a main dish with just salad.

**This recipe comes from the "Great American Recipes" card (group 10) and has the same recipe on the back but only using a microwave-haha.

Wednesday, January 21, 2009

Bisquick Strawberry Shortcake

2 pt. strawberries, sliced
2/3 cup sugar
2 1/3 cups Bisquick baking mix
3 tbsp. sugar
3 tbsp. margarine or butter, melted
1/2 cup milk
3/4 cup whipping (heavy) cream

Sprinkle strawberries with 2/3 cup sugar; let stand 1 hr. Heat oven to 425 degrees. Mix baking mix, 3 tbsp. sugar, the margarine and milk until soft dough forms. Drop by rounded tablespoonfuls into 6 mounds on ungreased cookie sheet. Sprinkle with sugar. Bake 10 to 12 minutes or until golden brown. Beat whipping cream in chilled bowl until stiff. Split short cakes; spoon strawberries between halves and over tops. Top with whipped cream.
6 servings.

High altitude: Heat oven to 450 degrees. Decrease 3 tbsp. sugar in shortcakes to 1 tbsp.

**On the back of this recipe (looks like its from a magazine) there is a young woman's head and it says "Cheryl Tiegs invites you to:" I wikipedia'ed her (because I didn't know the name) and apparently she was a famous model in the 70's. She is also NOW a judge on the ABC show, "True Beauty." I would guess that this recipe (and her picture) is probably from the early 80's.

Tuesday, January 20, 2009

Pineapple Chinese Salad

1 can (20 oz) Dole Pineapple Tidbits in Juice
1 can (8 oz) water chestnuts, drained, sliced
3 cup cooked shredded chicken
1 cup chopped celery
1/2 cup shredded carrots
1/2 cup peanuts
1/3 cup sliced green onions
Sesame Soy Dressing (see below)
1 cup chow mein noodles

Drain pineapple. Combine with water chestnuts, chicken, celery, carrots, peanuts and green onions. Toss well with Sesame Soy Dressing, then chow mein noodles.
Makes 6 servings.

Sesame Soy Dressing
1/4 cup peanut oil
1/4 cup + 1 tbsp. white vinegar
3 tbsp. soy sauce
3 tbsp. brown sugar
2 tbsp. sesame seeds, toasted
1/4-1/2 tsp. crushed red pepper flakes (the extra red pepper makes a hotter dressing)

Combine all ingredients.

Monday, January 19, 2009

Chex Party Mix

"People love it no end!
Crisp 'n crunchy, good 'n munchy Chex Party Mix has been a big part of the holidays for 24 years."

The recipe that's been a favorite for years

1/2 cup butter or margarine
1 1/4 tsp. seasoned salt
4 1/2 tsp. Worcestershire sauce
2 cup Corn Chex cereal
2 cup Rice Chex cereal
2 cup Bran Chex cereal
2 cup Wheat Chex cereal
1 cup salted mixed nuts

Preheat oven to 250 degrees. Heat butter in large shallow roasting pan (about 15x10x2) in oven until melted. Remove. Stir in seasoned salt and Worcestershire sauce. Add Chex and nuts. Mix until all pieces are coated. Heat in oven 1 hour. Stir every 15 minutes. Spread on absorbent paper to cool.

Makes about 9 cups.

"Party Mix may be frozen, so make a double batch. Thaw at room temperature in container in which it was stored.

Use the coupon to save 13 cents on your next purchase of Chex cereal"

**from a newspaper clipping

Sunday, January 18, 2009

Oven Barbecued Baby Beef Ribs

(Perfect for Steeler Sunday!)

"For a tempting platter of tender, juicy browned ribs, try these beef ribs basted with a sauce perked up with mustard, lemon, and chili sauce. They require surprisingly little effort to prepare but make for superb eating for family or guests."

For 4 servings you will need:
1 1/2 to 2 lbs. baby beef ribs

Basting sauce:
4 green onions, chopped
2 tbsp. butter or margarine
1 tbsp. all-purpose flour
1 tbsp. Dijon-style mustard
1/2 to 1 cup beef broth
2 tbsp. lemon juice
3 tbsp. chili sauce
Dash freshly ground black pepper

1. Wipe ribs with damp paper toweling. Place single layer in shallow roasting pan. Roast at 450 degrees for about 20 min. Drain off fat.
2. Meanwhile, prepare sauce by sauteing onions in butter until tender. Blend in flour and mustard. Cook 1 or 2 min.
3. Stir in beef broth, lemon juice, chili sauce and black pepper. Cook 5 to 7 min. stirring, until sauce is smooth and thickened.
4. Brush sauce over ribs. Return ribs to oven. Bake 30 min. or until tender, basting occasionally with sauce.

Good served with: Baked potatoes, buttered cauliflower, tomato and lettuce salad.

"If you'd like to collect more recipes, please contact: My Great Recipes, 11150 Olympic Blvd. Los Angeles, CA 90064"

Saturday, January 17, 2009

Mint Fluff Brownies

1 package Betty Crocker fudge brownie mix supreme
1 cup chilled whipping cream
2 tbsp sugar
1/4 tsp mint extract
5 drops green food color

Bake Fudge Cake Brownies as directed on package. Cool thoroughly. In chilled bowl, beat cream and sugar until stiff. Add mint extract and food color during the last minute of beating. Frost brownies. If desired, drizzle chocolate syrup in parallel lines on top of whipped cream. Immediately draw spatula or knife through lines. Chill 1 to 2 hours before serving. Refrigerate leftover brownies.

Friday, January 16, 2009

Cheesy Bacon Bites

1 package (3 oz) cream cheese, softened
1/4 cup Real Bacon Pieces
2 tbsp. chopped onion
1/8 tsp. ground black pepper
1 package (8 oz) refrigerated crescent rolls

Preheat oven to 350 degrees. Combine cream cheese, bacon, onion, and pepper in Classic 2-qt. Batter bowl. Separate crescent rolls into two rectangles; place on cutting board. Pinch seams together. Spread cheese mixture on each rectangle. Roll up, starting at longest side, and seal. Cut each roll into 16 slices. Place slices cut side down on flat baking stone. Bake 15 minutes or until golden brown. Serve warm.

Yield: 32 appetizers

**This recipe comes from The Pampered Chef 1999

Thursday, January 15, 2009

Rhubarb Jelly

5 cup sugar
5 cup Rhubarb
1 can crushed pineapple

Boil it about 15 minutes.

Then add 2 packs Jell-O after it is done boiling. Cherry or Strawberry.

Wednesday, January 14, 2009

Chicken topping

Mix 1 cup Miracle Whip
1/2 cup Parmesan cheese
2 tsp. Oregano

Spoon over 2-3 lbs. chicken.
Bake 45 minutes at 375 degrees.
Serves 4-6

**This was cut out of a newspaper. The article on the back is about a teacher in San Antonio. His picture includes him in a military uniform. It isn't enough of one column to make out what the whole story was.

Tuesday, January 13, 2009

Coconut Dream Pie...

..."as simple as a, b, c"

2 envelopes Dream Whip (whipped topping mix)
2 3/4 cups cold milk
1 tsp. vanilla
2 packages (4-serving size) Jell-O Brand Vanilla flavor instant pudding
1 1/3 cup Baker's Angel Flake coconut
1 baked 9-inch pie shell, cooled

a. Prepare Dream Whip whipped topping mix with 1 cup of the milk and the vanilla as directed on package, using large mixing bowl. Add remaining 1 3/4 cups milk and pudding mix.

b. Blend; then beat at high speed for 2 minutes, scraping bowl occasionally. Stir in coconut.

c. Spoon into pie shell. Chill at least 4 hours.

Monday, January 12, 2009

Pizza Pie

Bake 425 degrees
15-18 minutes
Serves: 6

1 cake yeast
1/4 cup lukewarm water

1 unbeaten egg
1/4 cup tomato sauce (1/4 8 oz. can)
1 tbsp. sugar
3 tbsp. melted shortening or oil
1 tsp. salt
1/2 tsp. chile powder
Blend throughly

Add gradually:
2 to 2 1/4 cup flour
Knead lightly on floured board until smooth (2-3 minutes)

Place in greased bowl and cover in warm place until light and doubled in size (about 1 hour).
Meanwhile, prepare toppings.

Today is Gram's birthday. Love you and miss you everyday.

Sunday, January 11, 2009

Vanilla Wafer Cake

1 stick margarine
1 1/2 cup sugar
1/2 cup milk
1 (12oz) box of vanilla wafers, crushed
6 eggs
1 (7 oz) package Angel Flake Coconut
2 tsp. vanilla
1 cup chopped nuts

Cream butter & sugar. Add vanilla, eggs (one at a time) blending well after each one. Add milk alternately with wafer crumbs. Stir in coconut and nuts. Pour into greased floured pan and bake 1 hour at 325 degrees.

1 (8oz) cream cheese, room temp.
1 stick butter
1 1/2 tsp. vanilla
1 box confectioner's sugar

Blend & spread over cooled cake.

Saturday, January 10, 2009

Sweet & Sour Chicken

4 chicken breast halves, skinned, boned, and cut into bite-size cubes
1 1/2 tbsp. soy sauce
1 tbsp. dry sherry
1 tbsp. cornstarch
2 tbsp. vegetable oil
1 cucumber, cut into bite-size cubes after skin has been scored lengthwise with the tines of a fork (seeds may be removed)
1/4 to 1/2 cantaloupe, seeded, rinded, and cut into bite-size pieces
1 sweet red pepper (if available), cubes
2 oz. blanched, whole almonds

3 tbsp. brown sugar
3 tbsp. vinegar
1/2 cup pineapple juice
1 tsp. soy sauce
1 tbsp. cornstarch in 2 tbsp. cold water

Marinate chicken cubes in the combined soy sauce, dry sherry, and cornstarch while remaining ingredients are being prepared. Heat the oil in the wok and stir-fry chicken mixture for 3-4 minutes. Add the cucumber, cantaloup, and red pepper. Combine the ingredients for the sweet and sour sauce and add these to wok. Stir gently and heat until the sauce boils and the cucumber and melon are heated through. Serve at once garnished with almonds.

Yield: 4 servings.

**At the bottom of this recipe is written in blue ink (in Gram's handwriting); "Lillian 1988"**

Friday, January 9, 2009

Butter Pecan Turtle Cookies

2 cup all-purpose flour
1 cup firmly packed brown sugar
1/2 cup Land O Lakes Sweet Cream Butter, softened

Preheat oven: 350 degrees.
In 3-quart bowl, combine crust ingredients. Mix at med. speed, scrapping sides of bowl often, 2-3 minutes or until well mixed and particles are fine. Pat firmly into ungreased 13x9x2'' pan. Sprink pecans evenly over unbaked crust. Prepare caramel layer (see below); pour evenly over pecans and crust. Bake near center of 350 degree oven for 18-22 minutes, or until entire caramel layer is bubbly and crust is light golden brown. Remove from oven. Immediately sprinkle with chips. Allow chips to melt slightly (2-3 min). Slightly swirl chips as they melt; leave some whole for a marbled effect. Do NOT spread chips. Cool completely, cut into 3-4 dozen bars.

Caramel Layer:
2/3 cup Land O Lakes Sweet Cream Butter
1/2 cup firmly packed brown sugar
1 cup whole pecan halves (not chopped)
1 cup milk chocolate chips

In heavy 1-quart saucepan combine brown sugar and butter. Cook over med. heat stirring constantly, until surface of misture begins to boil. Boil 1/2 to 1 min, stirring constantly.

**This recipe comes from the inside of a Land O Lakes Sweet Cream Butter container. It is cut out and paperclipped to three other Land O Lakes recipes.

Thursday, January 8, 2009

Easy One-Dish Ham Bake

Prep time: 12 min
Bake time: 30 min

1 package (16 oz) frozen brocolli cuts, rinsed & drained
1 can (10 3/4 oz) condensed cream of mushroom soup
1 can (10 3/4 oz) condense Cheddar cheese soup
1 cup milk
3 cups cut-up cooked ham, chicken, turkey, or beef
1/2 tsp. onion powder
2 cups Bisquick Original or Reduced fat baking mix
1 1/2 cups milk

Heat oven to 450 degrees. Mix broccoli, soups, 1 cup milk, the ham and onion powder in ungreased rectangular baking dish, 13x9x2 inches. Mix baking mix and milk. Pour evenly over soup mixture. Sprinkle with parsley if desired. Bake 27 to 30 minutes or until light golden brown. Let stand at least 5 minutes.

8-10 servings.

**This recipe has a coupon on the back. "Save $1.00 on any 3 Suave! When you buy any three full size Suave products" Expires May 31, 1994**

Wednesday, January 7, 2009

Homemade Buns

2 1/4 cup scalded can milk (warm on stove)
1/2 cup lukewarm water
1 cake yeast
1 tsp. sugar
1/2 cup butter
1 tsp. salt
1/2 cup sugar
2 eggs beaten
7 1/2 cup flour

Dissolve yeast in the lukewarm water to which a tsp. of sugar has been added. Let stand until it foams. First put scalded milk, butter, sugar, and stir. Then put flour, add eggs and yeast. Knead and let rise double in size. Beat down and let rise 15 mins. Break and shape into little buns and let rise again. Bake at 350 degrees.

Tuesday, January 6, 2009

Sugar Plum Bars with Lemon Glaze

1/2 cup brown sugar (packed)
1/2 cup butter or margarine (softened)
1/4 cup shortening
2 cups Nature Valley granola (any flavor; slightly crushed)
2 cups Gold Medal flou
1 tsp. salt
1 can (about 30 oz) who purple plums, pitted, cut up and drained
Lemon Glaze (see below)

Heat oven to 400 degrees. Grease oblong pan, 13x9x2 inches. Mix brown sugar, butter, and shortening. Stir in granola, flour, and salt. Press half of the mixture evenly in bottom of pan. Spread plums evenly over top. Press remaining granola mixture over plums. Bake until light brown, 20-25 minutes. While warm, spread with Lemon Glaze. Cut into bars, about 2x1 1/2 inches. Cool.

Makes 32 bars.

Lemon Glaze:
Heat 2 tbsp. butter or margarine in small saucepan until melted; remove from heat. Stir in 1 1/2 cups powdered sugar and 3 tbsp. Minute Maid 100% pure lemon juice until well blended.

**This recipe comes from the back of a cardboard box-it was perfectly cut out and saved.

Monday, January 5, 2009


Brown hamburger 1 1/2 to 2 lbs.
Add pinch of slat, pepper, onion salt, garlic salt, chili powder
Medium sized diced onion
Cook this about 15 minutes on low heat (stiring)
Add 2 cans tomato sauce
1 can tomatoes
2 cans kidney beans
Cook about 1 hour (low heat, mix)

Also if desired: dice green pepper, and mushrooms. Add while browning.

And if you don't have tomato sauce- use tomato soup or tomato juice

Also if desired: boil 2 cups of macaroni -drain and add to chili

Serves 6-8

Sunday, January 4, 2009

Lemon Jello Cake

Dissolve 1 package of lemon jello in on cup of boiling water--let cool.

Break 4 eggs in large mixing bowl and beat lightly.
Add 3/4 cup vegetable oil to eggs, a dash of salt, and then cooled jello.

Add on package of lemon cake mix (or yellow) to the mixture and beat for 2 minutes. Pour into greased 9x13 by 2 1/2'' high cake tin. Bake 350 degrees 30-45 minutes.

When done, remove from oven and pierce cake all over every 2 inches apart while hot. Pour over the cake a mixture of:
2 cups confectioner's sugar
1/2 cup lemon juice concentrate

Excellent baked several days before serving--It can be frozen.

Saturday, January 3, 2009

Cabbage Casserole

1 small-medium head of cabbage
1 lb. Hamburg
1 onion
1/2 cup uncooked rice
2 cans tomato soup
Parmesan cheese

Chop head of cabbage. Layer in casserole. Brown hamburger with 1 onion and seasoning. Mix 1/2 cup rice and layer over cabbage. Mix 2 cans tomato soup with 1 can water. Pour over casserole. Sprinke with Parmesan cheese.

Bake 1 1/2 to 2 hours at 350 degrees.

Friday, January 2, 2009

Mrs. Fields Cookies

From a folded up paper that looks like it was printed from a typewriter:

"A woman who works with the American Bar Association called Mrs. Fields cookies and asked for the following recipe. She was told there was a two-fifty charge for the recipe. She assumed it was $2.50 and she charged it to her VISA. It was not $2.50 but $250.00. In order to get her money's worth, she is passing the recipe out to everyone. Take a copy and give it to a friend with her blessing.

Cream together:
2 cup butter
2 cup sugar
2 cup brown sugar

4 eggs
2 tsp. vanilla

Mix together:
4 cup flour
5 cup oatmeal (but small amounts into blender until it turns to powder. Measure first then blend)
1 tsp. salt
2 tsp. baking powder
2 tsp. baking soda

Mix together all ingredients.
Add: 24 oz. bag chocolate chips
18 oz . Hershey bar (grated)
3 cup chopped nuts (any kind)

Bake on ungreased cooke sheets. Make golf ball sized cookies and place them on the cookie sheet 2 inches apart. Bake at 375 degrees for 6 minutes.

Makes 112 cookies

$250.00 recipe-Give this to everyone!

This recipe comes to u s via Carolyn! and San Franciso!"

Thursday, January 1, 2009

Meat Stew

Cut into 1'' pieces 2 lbs. of beef or lamb.
Combine 3 tbsp. flour,
2 tsp. salt,
2 tsp. paprika
1/8 tsp. pepper
Coat meat
Brown in 2 tbsp cooking fat in large fry pan or Dutch oven
Add 2 cups hot water, cover tightly, cook slowly 1 1/2 hours.
Add 3 medium potatoes in 1'' cubes
3 medium carrots in 2'' pieces,
8 small oniones or 4 halved,
1 cup celery

Cook slowly 1 hour more or until meat tender and vegetables done.
Cook 10 oz. pkg frozen peas or heat 12 oz. can of peas. Stir into stew.
Heat 1 or 2 minutes

Remove meat and vegetables to warm platter. Thicken liquid with about 2 tbsp. flour for gravy. If desired, pour over meat and vegetables.

Makes 8 servings.
Recipe courtesy of Nat'l Stock & Meat Board- 1982 HG Co.

***Gram has lots of tiny little pieces of paper cut out from magazines, reader's digests, newspaper, etc. This recipe was on a 1x2 inch piece of paper from what seems to be a magazine. I don't know if she ever even made Meat Stew-but she must have thought it would've been good to take the time to cut it out and keep it.