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CONTENTS DISK 65                            (134 kb)

AMERICAN CHOP SUEY                                                            03

BAKED SQUASH WITH MAPLE SYRUP                      03

BLUEBERRY SALAD                                                       03

BROCCOLI CASSEROLE I                                           04

BROCCOLI CASSEROLE II                                          04

BROCCOLI GARDEN SALAD                                              04

BROCCOLI SALAD                                                          05

BROCCOLI STUFFING BAKE                                     05

CABBAGE SALAD                                                                      05

CARROT AND CUCUMBER SALAD                                  06

CARROT SOUFFLE                                                     06

CAULIFLOWER SALAD                                                    07

CHICKEN NOODLE CASSEROLE                                 07

CHICKEN SALAD                                                                      07

CHUNKY VEGETABLE SALAD                                           08

CORN AND BROCCOLI CASSEROLE                                 08

CORN BREAD DRESSING                                       09

CORN PUDDING CASSEROLE                                             10

CRABBY POTATOES                                                  10

CRANBERRY SALAD                                                       10

CRUNCHY CHICKEN SALAD                                              11

CRUNCHY TOSSED SALAD                                              11

CUCUMBER SALAD                                                          11

DRESSING FROM MAMA G                                            12

EASY CHEEZY POTATOES WITH KIELBASA            12

EASY CORNBREAD STUFFING                                        12

EASY TAMALE LOAF                                                 13

FIESTA CASSEROLE                                                         13

FLUFFY FRUIT SALAD                                                          14

FRENCH DRESSING WITH TOMATOES              14

FRESH GARDEN LEAF LETTUCE                             15

FROZEN SLAW                                                                        15

GRANDMAS COLESLAW                                                 15

HASH BROWN POTATOES                                      16

HAWAIIAN MACARONI SALAD                                              16

HAWAIIAN SALAD                                                                      16

LAYERED FRUIT SALAD                                                          17

LEMON JELLO SALAD                                                          17

LEMON TORTE                                                                      17

MARINATED CABBAGE SLAW                                                18

MARINATED CARROT SALAD                                              18                               

MICROWAVE ACORN SQUASH                                           19

NECTARINE AND BERRY PIE                                          19

OLD TIMERS SALAD                                                          19

ORANGE AND ONION SALAD                                              20

ORANGE SALAD                                                                      20

ORANGE SHERBET SALAD                                              20

PARMESAN SALAD                                                          20

PASTA and SALSA SALAD                                              21

PEACHY SALAD                                                                      21

PINE NUT RICE DRESSING                                       21

PINEAPPLE CASSEROLE                                             22

PINEAPPLE SALAD                                                          22

POTATO SALAD FROM GARY                                                23

ROASTED SQUASH AND PUMPKIN SEED GRATIN 23  

SALAD FROM BETTY                                                           24

SALAD FROM GRANNY                                                       24

SAUSAGE and APPLE CASSEROLE                                 24

SCALLOPED CORN                                                        25

SPAGHETTI IN HARLOT SAUCE                                  25

STRAWBERRY BANANA MOLDED SALAD                      25

STUFFED ACORN SQUASH                                           26

SWEET POTATO SOUFFLÉ CASSEROLE                     26

TATER TOT CASSEROLE                                             27

TEX MEX MISSISSIPPI STYLE                                               27

TOMATO ORANGE SALAD                                              27

TORTILLA PIE                                                                  28

VEGETABLE BAKE                                                         28

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

AMERICAN CHOP SUEY

 

1 lb. chopped beef or turkey

1 15 oz. can chopped tomatoes

1 large green pepper cut up

2 ribs of celery cup up

1 onion, chopped

1 lb. box medium shell noodles, cooked

Salt & pepper to taste

 

Cook noodles, and while noodles are cooking cook meat, drain any fat off. Then add vegetables, cook vegetables until tender.  When vegetables are cooked to tender, put in tomatoes. When noodles are done add them to tomato mixture and mix until the noodles are coated.. This is a good meal to make the night before, so all you have to do is heat it up and have it with a salad and some rolls and butter.

 

BAKED SQUASH WITH MAPLE SYRUP

 

2 medium acorn squash

1/4 cup butter

1/4 cup pure maple syrup

Salt

Pepper

1/2 teaspoon cinnamon*

1/4 teaspoon nutmeg*

1/4 teaspoon cloves*

 

Halve and seed squash; pierce several times with a fork. Arrange in a shallow baking dish, hollowed side up.  Dot each hollow with 1 tablespoon butter topped by 1 tablespoon syrup. Season as desired. Pour 1 inch of boiling water into pan and bake at 375° oven 1 hour or until squash is tender, adding more boiling water as necessary. Serves 4.

 

BLUEBERRY SALAD

 

2 3-oz. pkg. jello (use any flavor desired)

2 cups hot water

1 can blueberry pie filling

1 can pineapple tidbits & juice

8 oz. cream cheese

1/4 cup sugar

1 cup sour cream

 

Mix the first 4 ingredients and place in refrigerator. Cream together cream cheese, sugar and sour cream and spread on top.

 

BROCCOLI CASSEROLE I

 

2 packages frozen chopped broccoli (drained)

1 medium onion chopped

1 can cream of mushroom soup

1/2 stick margarine

1 cup mayonnaise

1/2 bag Pepperidge Farm herb stuffing

1-1/2 cups Velveeta cheese shredded

 

In large bowl mix soup, eggs mayonnaise, cheese, and onion. Stir in broccoli. Spread in casserole dish. Melt butter and mix with stuffing. Spread on top of casserole. Bake at 350° until dressing is brown.

 

BROCCOLI CASSEROLE II

 

2 (10 oz.) pkgs. frozen chopped broccoli, thawed and drained very well

1/4 cup onion, finely chopped

4 Tablespoon butter or margarine

2 Tablespoon flour

1/2 cup water

1 (8 oz.) jar Cheese Whiz

3 eggs, beaten

1/2 cup coarse cracker crumbs or dry bread crumbs

2 Tablespoons butter or margarine, melted

 

Sauté the onion in the 4 T. butter until softened. Stir in the flour and add the water. Cook over low heat, stirring constantly until the mixture thickens and comes to a boil. Blend in the Cheese Whiz. Combine the sauce with the well drained broccoli and add the beaten eggs. Mix until well blended. Pour into a greased 1-1/2 quart casserole. Combine the 2 T. melted butter with the crumbs and sprinkle over the top. Bake at 325 degrees for

30-35 minutes or until set in the center. Makes 8 servings.

 

BROCCOLI GARDEN SALAD

 

Salad:

1 head broccoli

2 - 3 tomatoes

1 cucumber

1 green pepper

 

Dressing:

1/4 cup sugar

1/2 teaspoon paprika

1/2 teaspoon onion powder

1/4 cup vinegar

1/2 teaspoon celery seed

1/2 cup cooking oil

 

Wash, drain and dice broccoli flowerets and stem. Place in serving dish. Dice tomatoes, cucumber and green pepper into dish and toss. Combine all dressing ingredients and mix well. Pour over salad, toss and refrigerate at least 1 hour before serving.

 

BROCCOLI SALAD

 

1 bunch broccoli, including stems

1 small red onion, thinly sliced & cut

12 slices cooked, crisp bacon, crumbled

1 cup whole, dry-roasted sunflower seeds

1/2 cup raisins

 

Dressing:

1 cup mayonnaise

1/2 cup sugar

2 tablespoons vinegar

 

Cut up broccoli in about 3/4-inch pieces. Add onion, bacon, sunflower seeds and raisins. Just before serving, combine dressing ingredients and add to salad; toss.

 

BROCCOLI STUFFING BAKE

 

2 cups milk

1 cup shredded sharp American cheese (4 oz)

4 beaten eggs

3 cups herb-seasoned stuffing croutons

1 10 oz pkg. frozen chopped broccoli, thawed

 

In a saucepan heat & stir together milk & cheese till blended, remove from heat. In a mixing bowl gradually stir hot mixture into eggs. Add stuffing croutons, broccoli, & 1/4 teaspoon salt. Mix well. Turn mixture into a greased 1-1/2 qt casserole. Bake uncovered at 325° for 45 minutes. Garnish with more parsley if desired. Makes 4 servings

 

CABBAGE SALAD

 

Salad:

1/2 head cabbage, thinly sliced

1/2 green pepper, thinly sliced

1 carrot, grated

1 celery stalk, chopped

1 apple, chopped

1 tablespoon finely chopped onion

 

Dressing:

1 cup mayonnaise

1½ tablespoons Worcestershire sauce

1/2 teaspoon onion salt

2 tablespoons prepared mustard

2 tablespoons cider vinegar

1/2 cup sugar

1/2 teaspoon pepper

1/2 teaspoon celery salt

 

Combine all salad ingredients and set aside. Combine all dressing ingredients and beat until thoroughly mixed. Chill. Immediately before serving, toss dressing with vegetables. Serves 6.

 

CARROT AND CUCUMBER SALAD

 

2 cups shredded carrots (about 4 carrots)

1 cup peeled, seeded and diced cucumber

1/4 cup plain low-fat yogurt

1 tablespoon mayonnaise

1 tablespoon honey or maple syrup

1-1/2 tablespoons berry vinegar

1/4 teaspoon salt

4 lettuce leaves

12 strawberries, each sliced lengthwise to within 1/4 inch of stem and fanned out

 

Mix carrot and cucumber in medium-sized bowl. Stir together yogurt, mayonnaise, honey, vinegar and salt in small bowl. Pour over carrot mixture; toss to mix. Mound carrot mixture on the lettuce leaves. Garnish each portion with three strawberry fans. Makes 4 servings.

 

CARROT SOUFFLE

 

1/2 cup crushed corn flakes -- or walnuts

3 Tablespoons brown sugar

2 teaspoons butter -- room temperature

 

For The Souffle:

1 pound carrots, cooked -- until tender

3 eggs

1/3 cup sugar

3 Tablespoons all-purpose flour

1 teaspoon vanilla

1/2 cup (1 stick) butter -- melted

Dash of nutmeg

Pinch of salt -- (optional)

 

Preheat oven to 350 degrees. For the topping: Combine the crushed corn flakes or walnuts, brown sugar and butter. Set aside. Puree the cooked carrots and the eggs in a blender (do not use a food processor). Add the sugar, flour, vanilla, butter, nutmeg and salt and blend. Pour into a 1 1/2-quart pan or souffle dish and bake for 40 minutes. Spread the topping over the souffle and bake 5 to 10 minutes longer, until the topping is lightly browned. Serves 6.

 

CAULIFLOWER SALAD

 

Salad:

1 head lettuce, shredded

1 head cauliflower, shredded

1 small red onion, chopped

1 pound bacon, cooked crisp and coarsely crumbled

 

Dressing:

1 pint mayonnaise

1/2 cup grated Parmesan cheese

1/2 cup sugar

 

Toss together lettuce, cauliflower, red onion and bacon. Mix together mayonnaise, cheese and sugar. Pour dressing over salad just before serving.

 

CHICKEN NOODLE CASSEROLE

 

1 package egg noodles

2 boneless, skinless chicken breasts

2 cans French fried onions

2 cans cream of chicken soup

1 can peas

1 can carrots

 

Boil noodles with diced chicken breasts. When noodles are cooked combine noodles, soup, 1 can of onions, peas, and carrots and put in casserole dish. Top with remaining onions. Bake at 350 for 45 minutes to an hour.

 

CHICKEN SALAD

 

2 qt. chicken, cooked and cubed, or use 3 cans chicken

1 20-oz. can water chestnuts, chopped

1 to 2 lb. green grapes, halved

1 to 2 cups celery, diced

2/3 cup toasted, slivered almonds

2½ to 3 cups mayonnaise

1 Tablespoon curry powder

1 Tablespoon soy sauce

1 Tablespoon lemon juice

 

Mix together. Refrigerate. Serve on lettuce leaves. This makes a large batch.

 

CHUNKY VEGETABLE SALAD

 

Salad:

1 lb. fresh broccoli

1 small head cauliflower

2-3 carrots, sliced

½ cup chopped celery

2 onions, sliced

 

Dressing:

2/3 cup mayonnaise

1/3 cup cooking oil

1/3 cup vinegar

1/4 cup sugar

1 teaspoon salt

 

Break broccoli and cauliflower into bite-sized pieces. Include broccoli stems. Combine all salad ingredients and set aside. Combine all dressing ingredients and mix well. Pour dressing over salad. Refrigerate at least 2 hours before serving.

 

CORN AND BROCCOLI CASSEROLE

 

2 (16 oz.) cans cream style corn

1 (10 oz.) pkg. frozen chopped broccoli, cooked and drained

2 eggs, beaten

1 cup coarse cracker crumbs

1 Tablespoon minced onion

4 Tablespoon melted butter or margarine

1 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/2 cup coarse cracker crumbs

2 Tablespoons melted butter or margarine

 

Combine corn, eggs, broccoli, 1 C. cracker crumbs, onion, 4 T. melted butter, salt and pepper. Pour into a greased 1-1/2 quart casserole. Combine the remaining cracker crumbs and melted butter and sprinkle over the top. Bake at 350 degrees for 35-40 minutes or until set in the middle. Makes 8 servings.

 

 

 

 

CORN BREAD DRESSING

 

For Corn Bread

 

2 cups yellow meal

1 ½ cups flour

1/3 cup sugar

2 tablespoon baking powder

2 teaspoon salt

½ cup shortening

2 eggs

2 cups buttermilk

1 teaspoon soda

 

For Biscuits

 

2 cups flour

3 tablespoon baking powder

½ teaspoon soda

1 teaspoon salt

¼ cup shortening

¾ cup buttermilk

 

For Dressing

 

2 large onions, chopped

1 bunch celery, chopped

1 can cream of chicken soup

1 can mushroom soup

2 tablespoon butter

 

Make corn bread and biscuits and cut up celery and onions the day before you make dressing. Turkey broth is always scarce, so have cream of chicken soup and mushroom soup if needed to have the dressing "sloppy".

 

Boil the turkey bones; cool and get all the meat off for gravy. Put broth in refrigerator to get cool enough to skim the fat of. Sin a large pan, crumble up bread and biscuits; mash and mix while pouring in broth. Put 2 tablespoons butter in skillet; melt and add celery and onion. Stir constantly 8 minutes. Mix in dressing. If there isn't enough broth to make dressing soft, add either or both of the cans of soup. Bake at 400 degrees until brown.

 

For gravy, lace 2 heaping tablespoons flour in turkey frying pan. Stir until dark brown. Remove from heat and pour in broth and turkey tidbits. Salt and pepper to taste and stir over heat until thick enough for gravy.

 

 

CORN PUDDING CASSEROLE

 

1/2 cup (1 stick) butter or margarine, softened

1 cup sour cream

1 8½ ounce package of corn muffin mix

1 15-ounce can whole kernel corn, drained

1 egg

1 15-ounce can cream-style corn

Pinch of salt

 

In a large bowl, mix all the ingredients together. Pour into a greased 2 quart casserole or a 9-inch square pan.  Bake at 375° for 1 hour. Makes 6 to 8 servings.

 

CRABBY POTATOES
 
4 large potatoes, baked or microwaved until tender, cooled
1 pound lump crabmeat
1/2 cup chopped green pepper
1/2 cup chopped onion
2 tablespoons mayonnaise
2 teaspoons dry mustard
1 tablespoon prepared brown mustard
1 teaspoon paprika
2 tablespoons seafood seasoning
1/2 cup butter, melted

Preheat oven to 350 degrees F. Cut potatoes in half lengthwise; scoop out pulp, leaving shell intact. Set pulp aside. In a large bowl, mix crabmeat, green pepper, onion, mayonnaise, mustards, paprika, and 1 tablespoon seafood seasoning.

Place potato skins on a cookie sheet. Spoon crab mixture into each potato half. Top with potato pulp. Sprinkle remaining seafood seasoning over potato halves. Bake 5 to 10 minutes, until heated through but not dried. Remove from oven; pour melted butter over.

CRANBERRY SALAD

 

4 cups fresh cranberries

1-1/4 cups sugar

2 cups halved red grapes

1 cup pineapple tidbits

1/2 cup chopped walnuts

1 cup whipped topping

 

Put cranberries through coarse grinder. Sprinkle with sugar and let stand overnight. Drain well. Add grapes, pineapple and walnuts to cranberries and mix well. Fold in whipped topping and serve. Makes 4 - 6 servings.

 

CRUNCHY CHICKEN SALAD

 

3 cups diced, cooked chicken

1 cup celery, chopped

1 cup onion, chopped

1 cup carrots, shredded

1/4 cup sliced black olives

Salt, to taste

1-1/2 cup salad dressing (Miracle Whip)

1 cup cashews, coarsely chopped

1 - 2 cups chow mein noodles

 

Mix ingredients, except, cashews and chow mein noodles. Add these just before serving.

 

CRUNCHY TOSSED SALAD

 

1/2 cup vegetable oil

1/4 cup sugar

2 tablespoons vinegar

1 teaspoon salt

1/4 teaspoon pepper

1 large head iceberg lettuce, sliced

6 bacon strips, cooked and crumbled

1/3 cup sliced almonds, toasted

1/4 cup sesame seeds, toasted

4 green onions, sliced

3/4 cup chow mien noodles

 

In a jar with tight-fitting lid, combine oil, sugar, vinegar, salt and pepper; shake well. Chill for 1 hour. Just before serving, combine lettuce, bacon, almonds, sesame seeds and onions in a large bowl; add dressing and toss. Top with chow mien noodles.

 

CUCUMBER SALAD

 

Dressing:

1/2 cup water

1/3 cup vinegar

1/2 teaspoon celery seed

1/2 cup oil

1/2 teaspoon salt

1/3 cup sugar

Salad:

1 large cucumber, thinly sliced

1 large red onion, thinly sliced

3 large tomatoes, cut into chunks

 

Combine all dressing ingredients. Combine all salad in ingredients in bowl. Pour dressing over salad and mix.  Marinate for 12 hours before serving.

 

DRESSING FROM MAMA G

 

1 loaf of bread..(let dry and then break up into small pieces)

1 stick of butter or margarine, melted

4 stalks of celery, cut up

2 small onions, chopped

2 cans cream of celery soup

 

Mix all together well. If mixture seems too dry add some milk. Put in glass casserole dish and cover. Bake at 350 degrees for an hour or uncover for 1/2 the time and bake until top is crispy.

 

EASY CHEEZY POTATOES WITH KIELBASA

 

1 Package frozen hashbrown potatoes (cubes)

2 cups shredded sharp cheddar cheese

1/2 cup shredded parmesan cheese

1 cup sour cream

1 can cream of potato soup

1/2 small onion, chopped

1 Polska Kielbasa sausage sliced into "coins"

Salt and pepper to taste

 

Mix all together and bake in a 350° oven for for 1 hour or until potatoes are tender and top is lightly browned.

 

EASY CORNBREAD STUFFING

 

1½ cups or less of stock form turkey giblets

½ loaf toasted bread (toasted slowly), cubed

4 cups crumbled corn bread

½ teaspoon baking powder

3 teaspoon poultry seasoning (Seven Seas)

1 teaspoon salt

½ cup diced onion

1 cup diced celery

¼ cup chopped parsley

2 beaten eggs

Make stock form the turkey giblets. Pour hot stock over remaining ingredients. Mix well.

 

EASY CORNBREAD STUFFING

 

1½ cups or less of stock form turkey giblets

½ loaf toasted bread (toasted slowly), cubed

4 cups crumbled corn bread

½ teaspoon baking powder

3 teaspoon poultry seasoning (Seven Seas)

1 teaspoon salt

½ cup diced onion

1 cup diced celery

¼ cup chopped parsley

2 beaten eggs

 

Make stock form the turkey giblets. Pour hot stock over remaining ingredients. Mix well.

 

EASY TAMALE LOAF

 

1 lb. ground beef

1 can olives, sliced (optional)

1 can cream style corn

3/4 teaspoon each salt & pepper

1/2 teaspoon chili powder

1 onion, chopped

1 can tomato sauce

1/2 cup cornmeal

 

Brown ground beef with onion in skillet, stirring until crumbly, drain. Mix in 1/2 cup water and remaining ingredients. Pour into casserole and bake at 350° for 1 hour.

 

FIESTA CASSEROLE

 

1-½ pounds Lean Ground Beef

1 Pkg. Salsa/Cheese Doritos

½ Cup Diced Onion

1 Can Diced Ro-tel Tomatoes

1 Pkg. Taco Seasoning

1 15-oz. can Ranch Style Beans w/Liquid

2 Cups Grated Monterrey Jack/Colby Cheese

1 Can Creamy Chicken Mushroom Soup, heated per instructions

 

 

Crumble enough chips to cover bottom of 9x13-inch casserole. Sauté meat, onion, and taco mix until cooked, but not brown. Drain liquid. Spread meat mixture evenly over chips. Spread beans over meat mixture, then spread 1 cup cheese over beans. Spread soup over cheese. Pour tomatoes over soup, spreading evenly. Top off with remaining cheese. Bake at 350 degrees for 25-30 minutes.

 

Note: you can use 3 cups of cheese. Also, you can use 1 can herb Cream of Chicken Soup and 1 can Cream of Mushroom soup mixed with 1 can of water and heated.

Serve with salad, salsa, and chips.

 

FLUFFY FRUIT SALAD

 

Half of a 7-oz. box of shell macaroni

1 small egg

1/2 cup sugar

1 tablespoon flour

Pinch of salt

20-oz. can crushed pineapple, with juice

1/2 pint whipping cream, whipped

Half of a large can fruit cocktail (about 15 ounce)

1 cup small marshmallows

 

Cook macaroni according to package directions. Cool. Combine egg, sugar, flour salt and pineapple juice.  Cook mixture until it thickens; Cool and pour over cooked macaroni. Mix; let stand in refrigerator for a few hours. Fold in whipped cream. pineapple, fruit cocktail and marshmallows.

 

FRENCH DRESSING WITH TOMATOES

 

1 can tomato soup, undiluted

1 cup vegetable oil

1/2 cup vinegar

1/2 cup sugar

1 tablespoon Worcestershire sauce

1 tablespoon prepared mustard

1 teaspoon pepper

1 teaspoon salt

1/4 teaspoon garlic powder

Tomatoes, cut into wedges

Lettuce leaves

 

In a jar or airtight container, place all ingredients except last two. Shake well. In a bowl, place tomatoes and enough dressing to cover. Let stand several hours at room temperature. To serve, remove tomatoes from dressing with a slotted spoon; place on lettuce leaves. Drizzle with dressing. Makes 3 cups dressing. Dressing can be stored in refrigerator for several weeks.

 

 

 

FRESH GARDEN LEAF LETTUCE

 

My grandmother made this a lot during the late spring, early summer months. We loved to put it over mashed potatoes.

 

Fresh leaf lettuce

1/2 cup whipping cream

2 tablespoons vinegar

2 tablespoons sugar

 

Whip the cream (not stiff) and add the vinegar and sugar. Use as a dressing over the lettuce.

 

FROZEN SLAW

 

1 medium head cabbage, chopped

1 teaspoon salt

3 ribs celery, chopped fine

1/2 green pepper, chopped fine

1 cup white vinegar

1/2 cup water

2 cups sugar

1 teaspoon celery seed

1 teaspoon mustard seed

 

Sprinkle salt over cut cabbage and let stand 1 hour. Squeeze out fluid. Mix cabbage, celery and pepper. Next mix the remaining ingredients and heat to a boil. Boil 1 minute. Cool and pour over cabbage mixture and freeze. Thaw before serving. One medium head serves 8 to 12.

 

GRANDMAS COLESLAW

 

1/2 cup mayonnaise

1/3 cup milk

1 teaspoon white vinegar

1/4 cup sugar

1/4 teaspoon salt

10 cups shredded cabbage & a few carrots, if desired*

 

In a large bowl, whisk together all the ingredients except the coleslaw mix; mix until smooth and creamy. Add the coleslaw mix and toss until well coated. Cover and chill for at least 1 hour before serving *NOTE: Can use 1 package (16 ounces) cabbage coleslaw mix.

 

 

 

HASH BROWN POTATOES

 

32-oz. pkg. frozen hash brown potatoes, thawed

1 can cream of chicken or potato soup

1 cup sour cream

2 cups shredded cheddar cheese

4 Tablespoons margarine, melted

2 cups finely crushed Cornflakes

4 Tablespoons margarine, melted

 

In a large bowl combine hash brown potatoes, chicken soup, sour cream, cheese and 4 Tablespoons margarine. Mix well and spread into a greased 9x13-inch pan. Combine corn flakes and remaining melted margarine. Spread over potatoes. Bake, uncovered, at 350° for 45-55 minutes or until hot and bubbly.  Variation: Add 1 large onion, finely chopped, and 1 cup milk to the ingredients.

 

HAWAIIAN MACARONI SALAD

 

1 cup uncooked macaroni

1 (16-oz.) can crushed pineapple, drained

2 green onions, chopped

1/2 green or red pepper, chopped

1/2 cup mayonnaise

1/2 teaspoon salt

 

Cook macaroni according to package directions. Drain and rinse with cold water. Combine macaroni, pineapple, green onions, green pepper, mayonnaise and salt. Stir. Chill.

 

HAWAIIAN SALAD

 

1 8-oz. can pineapple tidbits

6 to 8 cups torn salad greens

4-oz. shredded cheddar cheese

1/2 cup mayonnaise or salad dressing

1 tablespoon sugar

 

Drain pineapple; reserving 1 tablespoon juice. In a large bowl, combine greens, pineapple and cheese. In a small bowl, combine the salad dressing, sugar and reserved pineapple juice; mix well. Pour over salad. Serve right away. Makes 6 servings.

 

 

 

 

 

 

LAYERED FRUIT SALAD

 

3 cups orange sections, divided

1 15¼-oz. can crushed pineapple, divided and drained

1/2 cup flaked coconut

3 Tablespoons honey

 

Layer half of oranges, half pineapple and half of coconut in dish. Repeat layering. Drizzle honey over top. Cover and chill overnight.

 

LEMON JELLO SALAD

 

1 (6 oz. package) lemon gelatin

1 cup whipped topping

1 (20 oz.) can crushed pineapple, drained

2 cups Longhorn cheese, grated

 

Prepare gelatin according to package directions, using drained pineapple juice as liquid. Refrigerate until partially set. Add whipped topping, drained pineapple and cheese. Pour into a 9x13-inch pan. Chill until firm. Cut in squares. Serve on lettuce leaf.

 

LEMON TORTE

This torte requires a number of steps, but it really isn't difficult to make. The end result looks extremely elegant, with its layers of jelly and cream. Serves 6 to 8.

6 large eggs, separated
1 cup sugar
Juice and grated rind of 1 lemon
2/3 cup cake flour

Filling:
2-1/4 cups milk
1/4 cup flour
3/4 cup butter
3/4 cup vanilla-powdered sugar
Currant jelly
1/2 cup blanched almonds, grated
Candied lemon peel


Preheat oven to 350 degrees. Butter and flour a 10-inch by 15-inch  pan. Beat egg whites until stiff; gradually add 1/3 cup sugar, beating  well. Set aside in a cool place. Combine egg yolks, 2/3 cup sugar, and lemon juice; beat until thick and lemon colored. Fold in egg whites alternating with flour and lemon rind. Bake in prepared pan for 25 to 30 minutes.

Filling: Bring two cups milk to a boil. Combine remaining milk and flour to make a smooth paste; add to hot milk, stirring constantly until mixture thickens. Remove from heat; cool. Cream butter and sugar; add to milk; beat until fluffy. Cut cake lengthwise into three strips. Spread first the currant jelly and then the cream filling on the first strip; place second strip on top and repeat. Cover with third strip; spread currant jelly and cream on top and sides. Sprinkle with almonds and garnish with candied lemon peel.

MARINATED CABBAGE SLAW

 

1 large cabbage

1 large green bell pepper

1 large onion

 

Quarter cabbage remove center (the hard part) slice thinly. Slice the onion thinly. Remove seed and white ribs and slice the bell pepper thinly. Mix the sliced cabbage, onion, and pepper. Divide into three layers putting 1/3 of 2/3 cup sugar on top of each layer. Put into refrigerator for four hours.

 

Sauce:

1 cup cider vinegar

1 teaspoon salt

1 teaspoon celery seed

2/3 cup oil

1/2 teaspoon dry mustard

2 tablespoon sugar

 

Place in sauce pan bring to a boil and pour over slaw. Store in refrigerator for at least 3 days.

 

MARINATED CARROT SALAD

 

2 lbs. carrots

1 medium onion

1 medium green pepper

1/2 cup tomato soup

1/4 cup sugar

1/2 cup cooking oil

1/3 cup vinegar

1/2 teaspoon dry mustard

1/2 teaspoon salt

1/4 teaspoon pepper

 

Peel and cut carrots into 1/4-inch diagonal slices. Cook in boiling water until just tender, about 6 - 8 minutes.  (Do not overcook). Drain. Slice onion thinly and separate. Seed and cut green pepper into thin strips. Add onion rings and green pepper strips to carrots. In a jar, combine remaining ingredients. Shake to blend. Pour over vegetables. Marinate at least 12 - 24 hours in refrigerator. To serve, lift vegetables out of dressing and transfer to a serving bowl.

 

MICROWAVE ACORN SQUASH

 

1 whole acorn squash

1/8 teaspoon nutmeg

1 teaspoon lemon juice

1 tablespoon margarine

2 teaspoons brown sugar

1/4 cup chopped pecans

 

Puncture acorn squash at several places on outside of shell. Microwave whole squash on high for 1½ minutes.  Cut in half and discard seeds. Cover each half with plastic wrap. Microwave on high for 10 minutes, rotating after 5 minutes. Sprinkle centers with nutmeg and lemon juice. Add margarine, sugar, and pecans. Cover immediately with plastic wrap and let stand for 5 minutes. Makes 2 servings.

 

NECTARINE AND BERRY PIE

Pastry for 9-inch pie
5 cups sliced nectarines (about 5 medium)
1 cup raspberries or sliced strawberries
1 cup fresh or frozen blueberries, partially thawed
2 teaspoons lemon juice
3 tablespoons cornstarch
Sweetener to equal 1 cup sugar
1 teaspoon grated lemon peel
1/4 teaspoon ground allspice

Roll pastry on floured surface into 12-inch circle, transfer to ungreased cookie sheet.
Toss nectarines and berries with lemon juice in a large bowl. Sprinkle fruit with combined cornstarch, sweetener, lemon peel and allspice and toss to coat. Arrange fruit over pastry, leaving a 2-inch border around the edge of the pastry. Bring edge of pastry toward the center, overlapping as necessary. Bake pie in a preheated 425* F oven until pastry is golden and fruit is tender, 35 to 40 minutes. Cool on a wire rack.  8 servings.

OLD TIMERS SALAD

 

1 pint small-curd cottage cheese

1 can mandarin oranges, drained

1 small can crushed pineapple, drained

3 bananas, sliced

1 (3 oz.) pkg. orange gelatin

1 (8 oz.) whipped topping

1 cup miniature marshmallows

Combine all ingredients, except whipped topping and marshmallows. Gently fold in topping and marshmallows.  Serves 6.

 

ORANGE AND ONION SALAD

 

6 tablespoons olive or vegetable oil

2 tablespoons orange juice

4 teaspoons vinegar

1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed

1/2 teaspoon salt

1/4 teaspoon pepper

1 small red onion

4 medium oranges, peeled and sectioned

8 cups torn romaine

 

In a large salad bowl, whisk oil, orange juice, vinegar, rosemary, salt and pepper. Cut onion into thin slices, then into 1-inch pieces; add to dressing. Add oranges and romaine; toss gently. Serves 8.

 

ORANGE SALAD

 

1 (12-ounce) container frozen whipped topping, thawed

1 (8-ounce) container small-curd cottage cheese

1 (3-ounce) pkg. orange gelatin

1 (10-ounce) can crushed pineapple, drained

1 (11-ounce) can mandarin oranges, drained

 

Combine all ingredients in large bowl. Chill.

 

ORANGE SHERBET SALAD

 

2 packages (3 oz.) orange gelatin

2 cups boiling water

1 pint orange sherbet

2 cups mandarin oranges, drained

 

Dissolve gelatin in boiling water. Cool slightly. Add sherbet and stir until melted. When slightly thickened, add oranges. Set in refrigerator overnight. Makes 8 to 10 servings.

 

PARMESAN SALAD

 

Salad:

 

1 bunch broccoli

1 head cauliflower

6-8 slices bacon

1 medium onion, finely chopped

 

Dressing:

1 cup mayonnaise

1/4 cup Parmesan cheese

1/4 cup sugar

 

Break broccoli and cauliflower into bite-sized pieces. Include thinly sliced broccoli stem. Fry, drain and crumble bacon. Combine all salad ingredients and set aside. Combine all dressing ingredients and mix well. Toss with salad and serve.

 

PASTA and SALSA SALAD

 

3 cups peeled, seeded and chopped tomatoes

1 4-oz. can chopped green chilies, undrained

3/4 cup chopped green bell pepper

1/4 cup chopped green onions

1/4 cup lemon juice

1/4 cup oil

2 teaspoons taco seasoning

1 16-oz. pkg. rotini, cooked and drained

 

Combine all ingredients except rotini. Mix well. Add rotini. Mix well. Chill for 4 to 6 hours. Serves 8 - 10.

 

PEACHY SALAD

 

21-oz. can peach pie filling

20-oz. can pineapple tidbits, drained well

15-1/4 oz. can tropical fruits, drained well

1 cup small marshmallows

3/4 cup chopped nuts

1/2 cup coconut, optional

 

Mix all ingredients together. Chill for 2 hours or so. Sprinkle with coconut if desired.

 

PINE NUT RICE DRESSING

 

2 cups cooked rice

1/3 cup chopped onion

1/3 cup chopped celery

1 tablespoon margarine

1/4 cup pine nuts

1 tablespoon chopped fresh parsley

3/4 teaspoon poultry seasoning

1/2 teaspoon black pepper

1/4 teaspoon salt

1/4 cup chopped green onions

1/4 cup chicken stock

 

Cook and stir onion and celery in margarine. Add pine nuts, parsley, poultry seasoning, pepper and salt. Fold in cooked rice. Add green onions and chicken stock.  4 servings.

 

PINEAPPLE CASSEROLE

 

1 (20oz.) can crushed pineapple

5 slices bread-cubed (day old)

1 stick (1/2 cup) margarine

2 beaten eggs

1 cup sugar

3 heaping tablespoons flour

 

Melt margarine in skillet, fry bread cubes to brown. Mix: sugar, flour, eggs and pineapple. Stir bread cubes into pineapple mixture. Put in 9x9-inch casserole. Bake in 350 degrees oven for 35-40 minutes, or until knife comes out clean.

 

PINEAPPLE SALAD

 

1 (3 oz.) pkg. lemon gelatin

1 cup crushed pineapple, drained

1 cup pineapple juice

1/2 cup sugar

Dash of salt

3 sliced bananas

8 marshmallows, cut fine

1 beaten egg

2 tablespoons cornstarch

1 cup cream

Whipped topping (8 oz.)

Chopped nuts, optional

 

Dissolve gelatin and let set until syrupy (1 cup boiling water and 1 cup cold water). Add bananas, pineapple and marshmallows; place in 9x13 pan; set until firm. For topping, cook pineapple juice, sugar, salt, egg and cornstarch until thick. Let cool. Whip 1 cup cream and add whipped topping. Mix with cooled custard and spread on gelatin. Can sprinkle with chopped nuts.

 

 

 

 

 

 

POTATO SALAD FROM GARY

 

Salad:

6 boiled potatoes, diced

2 small onions, diced

3 hard-boiled eggs, diced

1 stalk celery, finely chopped

 

Dressing:

1/2 cup salad dressing or mayonnaise

1/2 cup cottage cheese

3 tablespoons sugar

1 - 2 teaspoons salt

Yellow food coloring, if desired

 

Combine all salad ingredients. Set aside. Combine all dressing ingredients. Pour dressing over salad and mix. Makes 6 - 8 servings.

 

ROASTED SQUASH AND PUMPKIN SEED GRATIN

 

For roasted squash:

5-6 lbs. winter squash, cut into 3-inch pieces

3 onions, cut into wedges

2 poblano chilies, seeded and chopped

Salt and pepper to taste

2 Tablespoons olive oil

 

For gratin:

2 Tablespoons olive oil

6 slices provolone cheese, cut in half

1-1/2 cup fresh bread crumbs

2 Tablespoons pumpkin seed nuts

 

In large roasting pan place squash, onions, chilies, salt and pepper. Drizzle with 2 Tablespoons olive oil. Cover, roast at 375° for 1-1/2 to 2 hrs., until tender. Scoop squash pulp from skin. For gratin, combine 3 cups roasted squash with roasted onions and chilies in 2-qt. dish. Layer with cheese. In skillet, sauté bread crumbs in 2

Tablespoons olive oil, stirring occasionally, until browned. Sprinkle over cheese slices; top with pumpkin seed nuts. Bake at 375° for 15 to 20 minutes or until heated through. Makes 8 servings.

 

 

 

 

 

 

 SALAD FROM BETTY

 

1 cup salad oil

3/4 cup sugar

13/ cup catsup

1 tablespoon Worcestershire sauce

 

Mix this dressing the day before.

 

1 medium onion

1 head lettuce

1/2 pkg. spinach

6 hard-boiled eggs

1 (No. 2) can bean sprouts

1 cup bacon, crumbled

 

Toss salad; add dressing before serving.

 

SALAD FROM GRANNY

 

1-1/2 cups pretzels

2 tablespoons sugar

3/4 cup butter, melted

1 cup sugar

8-oz. carton non-dairy whipped topping

8-oz. package cream cheese

6-oz. package raspberry flavored gelatin

2 cups boiling water

Two 10-oz. packages frozen raspberries

 

Mix pretzel crumbs, 2 tablespoons sugar and butter. Spread in 9 x 13-inch ungreased pan. Bake at 350° for 10 minutes. Cool. Combine 1 cup sugar, whipped dessert topping and cream cheese; mix well. Spread on crumb crust; refrigerate for 2 hours. Dissolve gelatin in water. Stir in raspberries; allow to thicken slightly. Pour on cream cheese mixture. Refrigerate overnight.

 

SAUSAGE and APPLE CASSEROLE

8 cups white bread -- cut into cubes
1 pound bulk sausage
1 large onion -- diced
1 green pepper -- diced
1/2 cup water
2 large apples -- peeled, cored, and chopped
1 teaspoon salt

Place bread cubes in large mixing bowl. Brown sausage in small amount of water in skillet; drain. Add onion and green pepper. Stir and cook until tender. Pour over bread cubes in bowl; add water, apples, and salt. Toss to mix. Spoon into greased 12 x 8-inch baking dish. Bake at 350 degrees F. for 30 to 40 minutes. Yield: 6 servings.

SCALLOPED CORN

 

1 can whole kernel corn, drained

1 can cream-style corn

2 cups crushed buttery crackers (can also use saltines)

3 eggs, slightly beaten

1/2 cup cream (can use milk if watching calories)

1 pkg. brown 'n serve sausages (omit if you don't want any meat)

 

Combine corn, eggs, and cream mix well. Add 1-1/2 cups of the cracker crumbs and mix. Brown sausages and drain on paper towel. Put corn mixture into casserole dish and top with remaining crumbs. Place sausages on top in spoke formation. Bake in 350 degree oven 45 minutes, or until knife stuck in middle comes out clean.  4-6 servings.

 

SPAGHETTI IN HARLOT SAUCE

The story behind this recipe says that it got its name because ladies of the night could quickly prepare a batch and dine between entertaining clients. Or it could just be named this way because the sauce is hot!


2 cloves garlic
2 tablespoons olive oil
1 small hot pepper, minced
6 anchovy fillets, chopped
1 cup black olives, sliced
2 tablespoons capers
1 pound tomatoes, chopped
Salt and pepper to taste
1/2 cup chopped parsley
1 pound spaghetti, cooked and drained

Saute whole garlic cloves in oil. Add hot pepper and anchovies; saute briefly. Add olives, capers, and tomatoes.  Season to taste with salt and pepper. Simmer for 10 minutes, until very hot. Remove garlic. Toss with spaghetti and sprinkle with parsley.

STRAWBERRY BANANA MOLDED SALAD

 

6-oz. package strawberry-banana flavored gelatin

2 cups boiling water

10-oz. package frozen sliced strawberries

8-oz. carton plain yogurt

8-1/4 ounce can pineapple chunks, drained

2 bananas, sliced

 

In a 2-quart bowl, dissolve gelatin in boiling water. Add frozen berries, stirring until fruit is thawed. Set aside. In 1-quart bowl, combine 1 cup strawberry-gelatin mixture with yogurt. Beat until well blended. Pour into lightly buttered 9-inch square pan and chill until firm, about 30 minutes. Add pineapple and bananas to remaining gelatin mixture. Stir well and pour over chilled yogurt-gelatin mixture. Chill for 3 hours.

 

STUFFED ACORN SQUASH

 

4 acorn squash

1 pound ground beef

1 cup chopped onion

1 cup tomato sauce

1 teaspoon honey

1/2 teaspoon cinnamon

Dash nutmeg

1/8 teaspoon ground pepper

1/2 cup water

1/2 cup seedless raisins

1½ cups cooked rice

 

Cut squash in half and scoop out seeds and fiber. Place cut side down on greased roasting pan. Bake at 375° for 40 minutes. Cook beef and onion in a skillet. Drain well. Stir in tomato sauce, honey, cinnamon, nutmeg, pepper, water and raisins. Simmer 5 minutes, stirring occasionally. Remove from heat and stir in cooked rice.  Remove squash from oven and turn right side up. Fill each squash with meat mixtu re. Bake 20 - 25 minutes or until squash is tender. Makes 8 servings.

 

SWEET POTATO SOUFFLÉ CASSEROLE

 

2 c. mashed cooked sweet potatoes

1 c. milk

3/4 c. crushed cornflakes

1/2 c. chopped nuts

2 eggs, beaten

1/2 tsp. cinnamon

3/4 stick oleo, melted

1/2 c. brown sugar, packed

 

Combine sweet potatoes, eggs, milk and cinnamon. Mix well and pour into greased 2-quart casserole. Bake at 400 degrees for 20 minutes. Combine remaining ingredients and mix well. Spread over sweet potato mixture. Bake an additional 10 minutes.

 

 

TATER TOT CASSEROLE

 

1 1/2 - 2 pounds ground beef

1 pound bag of frozen mixed vegetables,(favorite variety)

1 bag frozen Tater-tots

2 cups shredded cheddar cheese

2 cans cream of celery soup

 

Brown meat and drain. Stir in veggies and soup. Top with Tater-tots and cheese. Bake at 350° for 1 hour,  checking at the 1/2 hour for enough liquid.

 

TEX MEX MISSISSIPPI STYLE

 

1 Lb. ground beef cooked

1 can Ranch-style beans

1 can cream of mushroom soup

1 can Rotel tomato

1 pack of shredded cheddar cheese

1 bag of Doritos 16 oz. or larger

1 can of refried beans (if desired)

 

Brown the ground beef. Pour in a 13x9-inch pan, the refried beans as a smooth layer then combine beef, mushroom soup, ranch style beans, Rotel tomato, and stir. Sprinkle the pack of shredded cheese on top, and if you are cooking as a meal for a family of 4 or more crumble the chips on top and back at 350° for about 15 minutes. Just long enough for the soup and beans to get hot. If you are cooking for a small family or just yourself, it is easy to bake this without the chips on top then add them when you heat it up in the microwave as leftovers. Either way it is a good meal.

 

TOMATO ORANGE SALAD

This colorful salad is beautiful when served in a large glass bowl. Be sure you drain the tomatoes well after refrigerating.

 

8 ripe plum tomatoes
1 teaspoon salt
Pepper to taste
1/4 cup tarragon vinegar
1/3 cup orange juice
4 tablespoons olive oil
Zest of one orange

Cut tomatoes into eighths. In a bowl, mix tomatoes, salt, pepper, vinegar, orange juice, and 2 tablespoons olive oil. Refrigerate at least 2 hours.  To serve, drain tomatoes and toss in remaining 2 tablespoons olive oil. Sprinkle with orange zest.

 

TORTILLA PIE

 

1 16-oz. can refried beans

1 teaspoon chili powder

1/2 teaspoon cumin

8 – 8 inch tortillas

8 oz. chunky salsa

8 oz. carton guacamole

8 oz. shredded Mexican cheese

Sour cream

 

 

Combine beans, chili powder and cumin in bowl. Stir well and set aside. Place 1 tortilla in a lightly greased 9-inch cake pan. Spread with half of bean mixture. Top wit another tortilla. Spread with half of salsa. Top with another tortilla. Spread with half of guacamole. Top with another tortilla. Sprinkle with half of cheese. Top with another tortilla. Repeat layers ending with cheese. Cover with foil and bake at 350 F for 20 minutes. Cut into wedges and garnish with sour cream.

 

VEGETABLE BAKE

 

1 package (16 oz.) frozen broccoli cuts, partially cooked, drained

3/4 pound Velveeta cheese, cubed

3/4 cup crushed buttery crackers (Ritz)

2 Tablespoons margarine

 

Heat oven to 375°. Mix broccoli and cheese, spoon into greased 10x6-inch baking dish. Sprinkle with crushed crackers, dot with margarine. Bake 25-30 minutes or until hot and bubbly. Makes 4-6 servings. Variation: Substitute 1 package (16 oz.) any frozen vegetable for broccoli cuts.

SHALOM FROM SPIKE & JAMIE