Sunday, October 25, 2009
Tuesday, October 20, 2009
Tuesday, October 6, 2009
Pie Recipes
Apple Pandowdy
2 sticks or 1 packet pie crust mix
1 can (20 oz.) apple slices, drained
1/2 cup brown sugar (packed)
3 tbsp. butter or margarine, melted
6 tbsp. maple-flavored syrup
Heat oven to 425 degrees. Prepare pastry for 8-inch Two-crust Pie as directed on package. Stir together apple slices and brown sugar; turn into pastry-lined pie pan. Top with butter and 3 tablespoons of the syrup. Cover with top crust which has slits cut in it; seal and flute.
Bake 15 minutes; remove from oven. Make crisscross cuts about 1 inch apart through top crust and filling. Drizzle remaining syrup on top. Cover edge with 2-to3-inch strip of aluminum foil to prevent excessive browning; bake 25 minutes longer. Serve warm and, if you wish, pour on additional syrup.
2 sticks or 1 packet pie crust mix
1 can (20 oz.) apple slices, drained
1/2 cup brown sugar (packed)
3 tbsp. butter or margarine, melted
6 tbsp. maple-flavored syrup
Heat oven to 425 degrees. Prepare pastry for 8-inch Two-crust Pie as directed on package. Stir together apple slices and brown sugar; turn into pastry-lined pie pan. Top with butter and 3 tablespoons of the syrup. Cover with top crust which has slits cut in it; seal and flute.
Bake 15 minutes; remove from oven. Make crisscross cuts about 1 inch apart through top crust and filling. Drizzle remaining syrup on top. Cover edge with 2-to3-inch strip of aluminum foil to prevent excessive browning; bake 25 minutes longer. Serve warm and, if you wish, pour on additional syrup.
Cake Recipes
Overnight Coffee Loaves
1 package active dry yeast
1/4 cup warm water (105 to 115 degrees)
4 cups flour
1/4 cup sugar
1 teaspoon salt
1 cup butter or margarine, softened
3 egg yolks, beaten
1 cup lukewarm milk (scalded then cooled)
2 tablespoons butter or margarine, melted
1/2 cup sugar
1 1/2 teaspoons cinnamon
Dissolve yeast in warm water. In large mixing bowl, combine flour, 1/4 cup sugar and the salt. Cut in 1 cup butter until mixture looks like meal. Mix in yeast, egg yolks and milk until dough is smooth. Cover; refrigerate at least 8 hours or overnight.
Grease 2 loaf pans, 9x5x3 inches. Turn half of dough onto well floured board. Roll into rectangle, 13x8 inches; brush with 1 tablespoon melted butter. Mix 1/2 cup sugar and the cinnamon; sprinkle half on rectangle. Roll up, beginning at narrow side. Pinch edge of dough into roll to seal. Place seam side down in pan. Repeat with remaining dough.
Cover; let rise in warm place (85 degrees) 2 hours. (Dough will not double.) Heat oven to 375 degrees. Bake 1 hour. If necessary, cover loaves during last 20 minutes to prevent excessive browning. Remove from pans. Cool before slicing. 2 loaves.
Chocolate Swirl Coffee Cake
1/3 cup flaked coconut
1/4 cup chopped nuts
1/4 cup sugar
3 tablespoons butter or margarine, melted
2 cups Bisquick baking mix
1/4 cup sugar
1 egg
2/3 cup water or milk
1/3 cup semisweet chocolate pieces, melted
Heat oven to 400 degrees. Grease baking pan, 8 x 8 x 2 inches. In small bowl, stir together coconut, nuts, 1/4 cup sugar and 1 tablespoon of butter; set aside.
Mix baking mix, 1/4 cup sugar, the remaining butter, the egg and water. Beat vigorously 1/2 minute. Pour into pan.
Spoon chocolate over batter; with knife, cut through batter several times for marbled effect. Sprinkle coconut mixture evenly over top. Bake 20 to 25 minutes. Serve warm.
Cherry Top-over Cake
Heat oven to 350 degrees. Pour 1 can (21 ounces) cherry pie filling into ungreased baking pan, 9x9x2 inches. Heat in oven about 5 minutes. Prepare 1 package of white or devils food cake mix as directed on package.
Pour half the batter (about 2 1/2 cups) evenly over cherries in pan* Bake 40 to 45 minutes or until wooden pick inserted in center comes out clean. While warm, cut into squares and invert into dessert dishes. Top with whipped cream. 9 servings.
* Pour remaining batter into round layer pan, 8 or 9x1 1/2 inches. Bake as directed on package.
Caramel Nut Cake Ring
3 tablespoons butter or margarine, melted
1 tablespoon hot water
1/3 cup brown sugar (packed)
2/3 cup chopped walnuts
1 package of yellow or devils food cake mix
Spicy Sour Cream (below)
Heat oven to 350 degrees. Grease and flour one 6-cup ring mold and one layer pan, 8x1 1/2 inches. Combine butter, water and brown sugar; spread in bottom of ring mold. Sprinkle walnuts on butter mixture.
Prepare cake mix as directed on package except-use 2 tablespoons less water. Pour half of batter over nuts in ring mold; pour remaining batter into layer pan. Bake ring mold 30 to 35 minutes, layer pan as directed on package.
Immediately loosen cake in ring mold from edge of pan; invert onto serving plate. (Use layer as desired.) Let ring mold stand 2 minutes; remove mold. Cool. Just before serving, fill small bowl with sour cream and place in center of ring. 8 servings.
Spicy Sour Cream: In small bowl, blend 1 cup dairy sour cream, 2 tablespoons sugar, 1/2 teaspoon cinnamon and 1/8 teaspoon nutmeg. 1 cup.
Peanut butter and jelly coffee cake
2 cups Bisquick baking mix
2 tablespoons sugar
1/4 cup creamy peanut butter
2/3 cup milk
1 egg
1/2 cup jelly or jam
Heat oven to 400 degrees. Grease layer pan, 9x1 1/2 inches. Mix baking mix and sugar; cut in peanut butter. Mix in milk and egg; beat vigorously 1/2 minute. Spread in pan. Spoon jelly onto batter and spread thinly. Bake 25 to 30 minutes or until light brown. Serve warm. 8 servings.
Cereal Coffee Cake
1 3/4 cups flour
1 cup sugar
3 teaspoons baking powder
1 teaspoon salt
1/3 cup butter, softened
1 egg
1 cup milk
1 1/2 cups Wheaties or Total cereal
Crunchy Topping (below)
Heat oven to 350 degrees. Grease baking pan, 9x9x2 inches. Mix all ingredients except cereal and topping; beat 2 minutes. Fold in cereal. Spread in pan. Sprinkle topping over batter. Bake 35 to 40 minutes. Serve warm. 9 to 12 servings.
Crunchy Topping: Mix 2 tablespoons firm butter, 1/4 cup brown sugar (packed), 2 tablespoons flour and 1 teaspoon cinnamon until crumbly.
1 package active dry yeast
1/4 cup warm water (105 to 115 degrees)
4 cups flour
1/4 cup sugar
1 teaspoon salt
1 cup butter or margarine, softened
3 egg yolks, beaten
1 cup lukewarm milk (scalded then cooled)
2 tablespoons butter or margarine, melted
1/2 cup sugar
1 1/2 teaspoons cinnamon
Dissolve yeast in warm water. In large mixing bowl, combine flour, 1/4 cup sugar and the salt. Cut in 1 cup butter until mixture looks like meal. Mix in yeast, egg yolks and milk until dough is smooth. Cover; refrigerate at least 8 hours or overnight.
Grease 2 loaf pans, 9x5x3 inches. Turn half of dough onto well floured board. Roll into rectangle, 13x8 inches; brush with 1 tablespoon melted butter. Mix 1/2 cup sugar and the cinnamon; sprinkle half on rectangle. Roll up, beginning at narrow side. Pinch edge of dough into roll to seal. Place seam side down in pan. Repeat with remaining dough.
Cover; let rise in warm place (85 degrees) 2 hours. (Dough will not double.) Heat oven to 375 degrees. Bake 1 hour. If necessary, cover loaves during last 20 minutes to prevent excessive browning. Remove from pans. Cool before slicing. 2 loaves.
Chocolate Swirl Coffee Cake
1/3 cup flaked coconut
1/4 cup chopped nuts
1/4 cup sugar
3 tablespoons butter or margarine, melted
2 cups Bisquick baking mix
1/4 cup sugar
1 egg
2/3 cup water or milk
1/3 cup semisweet chocolate pieces, melted
Heat oven to 400 degrees. Grease baking pan, 8 x 8 x 2 inches. In small bowl, stir together coconut, nuts, 1/4 cup sugar and 1 tablespoon of butter; set aside.
Mix baking mix, 1/4 cup sugar, the remaining butter, the egg and water. Beat vigorously 1/2 minute. Pour into pan.
Spoon chocolate over batter; with knife, cut through batter several times for marbled effect. Sprinkle coconut mixture evenly over top. Bake 20 to 25 minutes. Serve warm.
Cherry Top-over Cake
Heat oven to 350 degrees. Pour 1 can (21 ounces) cherry pie filling into ungreased baking pan, 9x9x2 inches. Heat in oven about 5 minutes. Prepare 1 package of white or devils food cake mix as directed on package.
Pour half the batter (about 2 1/2 cups) evenly over cherries in pan* Bake 40 to 45 minutes or until wooden pick inserted in center comes out clean. While warm, cut into squares and invert into dessert dishes. Top with whipped cream. 9 servings.
* Pour remaining batter into round layer pan, 8 or 9x1 1/2 inches. Bake as directed on package.
Caramel Nut Cake Ring
3 tablespoons butter or margarine, melted
1 tablespoon hot water
1/3 cup brown sugar (packed)
2/3 cup chopped walnuts
1 package of yellow or devils food cake mix
Spicy Sour Cream (below)
Heat oven to 350 degrees. Grease and flour one 6-cup ring mold and one layer pan, 8x1 1/2 inches. Combine butter, water and brown sugar; spread in bottom of ring mold. Sprinkle walnuts on butter mixture.
Prepare cake mix as directed on package except-use 2 tablespoons less water. Pour half of batter over nuts in ring mold; pour remaining batter into layer pan. Bake ring mold 30 to 35 minutes, layer pan as directed on package.
Immediately loosen cake in ring mold from edge of pan; invert onto serving plate. (Use layer as desired.) Let ring mold stand 2 minutes; remove mold. Cool. Just before serving, fill small bowl with sour cream and place in center of ring. 8 servings.
Spicy Sour Cream: In small bowl, blend 1 cup dairy sour cream, 2 tablespoons sugar, 1/2 teaspoon cinnamon and 1/8 teaspoon nutmeg. 1 cup.
Peanut butter and jelly coffee cake
2 cups Bisquick baking mix
2 tablespoons sugar
1/4 cup creamy peanut butter
2/3 cup milk
1 egg
1/2 cup jelly or jam
Heat oven to 400 degrees. Grease layer pan, 9x1 1/2 inches. Mix baking mix and sugar; cut in peanut butter. Mix in milk and egg; beat vigorously 1/2 minute. Spread in pan. Spoon jelly onto batter and spread thinly. Bake 25 to 30 minutes or until light brown. Serve warm. 8 servings.
Cereal Coffee Cake
1 3/4 cups flour
1 cup sugar
3 teaspoons baking powder
1 teaspoon salt
1/3 cup butter, softened
1 egg
1 cup milk
1 1/2 cups Wheaties or Total cereal
Crunchy Topping (below)
Heat oven to 350 degrees. Grease baking pan, 9x9x2 inches. Mix all ingredients except cereal and topping; beat 2 minutes. Fold in cereal. Spread in pan. Sprinkle topping over batter. Bake 35 to 40 minutes. Serve warm. 9 to 12 servings.
Crunchy Topping: Mix 2 tablespoons firm butter, 1/4 cup brown sugar (packed), 2 tablespoons flour and 1 teaspoon cinnamon until crumbly.
Fish/Seafood Recipes
Salmon Noodles Romanoff
8 ounces uncooked medium noodles
1 1/2 cups creamed cottage cheese
1 1/2 cups dairy sour cream
1/2 cup finely chopped onion
1 clove garlic, minced
1 to 2 teaspoons Worcestershire sauce
Dash red pepper sauce or cayenne red pepper
1/2 teaspoon salt
1 can (16 ounces) salmon, drained, or 2 cans (6 1/2 ounces each) tuna, drained
1/2 cup shredded sharp Cheddar cheese (about 2 ounces)
Heat oven to 325 degrees. Cook noodles as directed on package; drain. Mix noodles, cottage cheese, sour cream, onion, garlic, Worcestershire sauce, red pepper sauce, salt and salmon. Place about 1 cup salmon mixture in each of 5 or 6 greased baking shells or individual casseroles. Sprinkle with cheese. Bake uncovered 20 to 25 minutes. 5 or 6 servings.
Savory Scallops
2 pints scallops, cut up
1 to 1 1/2 cups light cream
6 cups soft bread crumbs
1 cup butter, melted
2 teaspoons salt
1/2 teaspoon pepper
2 tablespoons celery seed
Paprika
Heat oven to 400 degrees. Arrange scallops in greased baking dish, 11 1/2 x 7 1/2 x 1 1/2 inches. Pour on half the cream. Toss remaining ingredients except cream and paprika; sprinkle over scallops. Pour remaining cream on top. Sprinkle with paprika. Bake uncovered about 30 minutes. 8 servings.
8 ounces uncooked medium noodles
1 1/2 cups creamed cottage cheese
1 1/2 cups dairy sour cream
1/2 cup finely chopped onion
1 clove garlic, minced
1 to 2 teaspoons Worcestershire sauce
Dash red pepper sauce or cayenne red pepper
1/2 teaspoon salt
1 can (16 ounces) salmon, drained, or 2 cans (6 1/2 ounces each) tuna, drained
1/2 cup shredded sharp Cheddar cheese (about 2 ounces)
Heat oven to 325 degrees. Cook noodles as directed on package; drain. Mix noodles, cottage cheese, sour cream, onion, garlic, Worcestershire sauce, red pepper sauce, salt and salmon. Place about 1 cup salmon mixture in each of 5 or 6 greased baking shells or individual casseroles. Sprinkle with cheese. Bake uncovered 20 to 25 minutes. 5 or 6 servings.
Savory Scallops
2 pints scallops, cut up
1 to 1 1/2 cups light cream
6 cups soft bread crumbs
1 cup butter, melted
2 teaspoons salt
1/2 teaspoon pepper
2 tablespoons celery seed
Paprika
Heat oven to 400 degrees. Arrange scallops in greased baking dish, 11 1/2 x 7 1/2 x 1 1/2 inches. Pour on half the cream. Toss remaining ingredients except cream and paprika; sprinkle over scallops. Pour remaining cream on top. Sprinkle with paprika. Bake uncovered about 30 minutes. 8 servings.
Vegetable Recipes
Roast Bermuda Onions
Choose large onions of uniform size. Place onions directly on low coals or on grill 3 to 4 inches from medium coals. Cook 30 to 45 minutes or until tender, turning occasionally. To serve, squeeze the yellow "heart" out of the blackened crust.
Squash With Honey-Chili Sauce
Place 4 whole acorn directly on low coals. Cook 1 hour, turning occasionally. (Outside will char but inside will be moist and tender.) To serve, split and remove seeds. Serve hot with Honey-Chili Sauce (below). 8 servings (1/2 squash each).
Honey-Chili Sauce
1/2 cup butter or margarine, melted
1/2 cup honey
3 tablespoons sweet chowchow
1 tablespoon chili powder
1 clove garlic, crushed
1 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon nutmeg
Mix all ingredients. Heat if you wish. About 1 cup.
Stuffed Peppers in Foil
Cut thin slice from stem end of 4 medium green peppers. Remove seeds and membranes. Wash inside and outside. Place each pepper on piece of double thickness heavy-duty aluminum foil. Fill peppers with Cheese Stuffing (below). Wrap securely in foil.
Cook directly on medium coals 15 to 20 minutes or on grill 3 to 4 inches from hot coals 30 to 40 minutes, turning once. 4 servings.
Cheese Stuffing
1/2 cup chopped celery
2 tablespoons butter or margarine
2 cups croutons
1 cup shredded Cheddar cheese
1 teaspoon salt
Cook and stir celery in butter until tender; stir in croutons, cheese and salt.
Eggplant Mozzarella
1 medium eggplant (about 1 1/2 pounds)
Salt and pepper
Oregano
4 slices Bermuda onion, 1/4 inch thick
4 slices mozzarella cheese
2 tomatoes, halved
Rosemary leaves
Cut eggplant into 1 1/2-inch slices; divide among 4 pieces heavy-duty aluminum foil. Season with salt, pepper and oregano. Top each serving with onion slice, cheese slice and tomato half, cut side up; sprinkle with salt and rosemary leaves. Wrap securely in foil. Place on grill 3 inches from hot coals. Cook 30 minutes or until eggplant is soft. 4 servings.
Roasted Eggplant Melange
On 18x12-inch piece of double thickness heavy-duty aluminum foil, place 1 green pepper, coarsely chopped, 1 medium onion, coarsely chopped, 1 tablespoon butter or margarine and 1/4 teaspoon oregano leaves. Wrap securely in foil.
Prick surface of 1 eggplant (about 1 1/4 pounds). Place eggplant and foil packet directly on hot coals. Cook 10 to 15 minutes, turning eggplant once. (Eggplant skin will blacken). Cut eggplant in half; scoop out and coarsely chop pulp. Combine with green pepper mixture; toss with 2 tomatoes, cut up, 1/2 teaspoon salt and 1/8 teaspoon pepper. 4 to 6 servings.
Tomato Skillet Cabbage
1 can (16 ounces) tomato wedges in tomato juice, drained (reserve liquid)
1 teaspoon instant beef bouillon
About 3 cups shredded green cabbage
In medium skillet, heat reserved tomato liquid and bouillon until bouillon is dissolved. Stir in cabbage. Cover tightly; cook 3 minutes, stirring occasionally.
Stir in tomatoes. Cover; cook until cabbage is crisp-tender and tomatoes are heated through, 3 to 5 minutes. 4 servings (45 calories each).
Hot Cabbage Slaw
4 cups coarsely shredded red or green cabbage
1 can (16 ounces) cut green beans, drained
1/4 cup sugar
1 tablespoon instant minced onion
1 teaspoon salt
1/2 cup vinegar
In large saucepan, heat all ingredients to boiling. Reduce heat; simmer uncovered, tossing occasionally, until cabbage is crisp-tender, about 5 minutes. 6 servings (65 calories each).
Savory Brussels Sprouts
In covered saucepan, heat 1 package (10 ounces) frozen Brussels sprouts, 1/2 cup water and 1 teaspoon instant chicken bouillon to boiling. Reduce heat; cook 5 minutes. Stir in 1/2 medium onion, sliced and separated into rings; cook uncovered until onion is tender, about 5 minutes. 3 servings (45 calories each).
Spinach and Broccoli
1 package (10 ounces) frozen chopped spinach
1 package (10 ounces) frozen chopped broccoli
2/3 cup water
1 teaspoon salt
1 tablespoon lemon juice
In covered saucepan, heat spinach, broccoli, water and salt to boiling, breaking vegetables apart. Reduce heat; cook 5 to 10 minutes or until vegetables are tender. Drain; toss with lemon juice. 6 servings (30 calories each).
Brussels Sprouts and Carrots
Drain 1 can (16 ounces) sliced carrots, reserving liquid. Prepare 1 package (10 ounces) frozen Brussels sprouts as directed on package except-substitute 1/2 cup reserved liquid for the salted water; 5 minutes before end of cooking, add carrots. 8 servings (30 calories each).
Chinese-Style Vegetables
1 tablespoon water
3 cups finely shredded cabbage
1 cup thin diagonal slices celery
2/3 cup chopped onion
1 medium green pepper, cut into thin diagonal slices
1 teaspoon salt
1/8 teaspoon pepper
1 tablespoon soy sauce
In medium skillet, mix water and vegetables. Cover; steam 5 minutes or until vegetables are crisp-tender, stirring several times. Season with salt and pepper; stir in soy sauce. 4 servings (40 calories each).
Carrot-Celery Combo
In saucepan, mix 1 can (16 ounces) whole carrots (with liquid), 2 stalks celery, cut into 1/4-inch diagonal slices, and 1/2 teaspoon salt; heat through. 4 servings (35 calories each).
Zucchini Continental
8 small zucchini (about 2 pounds)
1/4 cup butter or margarine
2 teaspoons water
1 clove garlic, crushed
1/2 teaspoon salt
1/8 teaspoon pepper
Cut zucchini lengthwise in half. Melt butter in large skillet; add remaining ingredients. Cook ad stir zucchini in butter mixture until slightly brown. Cover tightly; cook 6 to 8 minutes or until zucchini is crisp-tender. 8 servings
Green Salad With Guacamole
8 cups bite-size pieces
Bibb lettuce
1 cup sliced radishes
Oil and vinegar salad dressing
1 can (7 3/4 ounces) frozen guacamole dip, thawed
Toss lettuce, radish slices and salad dressing; divide among 8 salad bowls. Spoon guacamole dip onto each serving. 8 servings.
Tangy Tomato Aspic
1 1/4 cups boiling water
1 package (3 ounces) lemon-flavored gelatin
1 can (8 ounces) tomato sauce
1 1/2 tablespoons vinegar
1/2 teaspoon salt
1/2 teaspoon onion juice
1/8 teaspoon red pepper sauce
2 cups diced celery
Mayonnaise or salad dressing
Pour boiling water over gelatin in bowl, stirring until gelatin is dissolved. Stir in tomato sauce, vinegar and seasonings. Chill until slightly thickened but not set.
Stir in celery. Pour into 4-cup ring mold. Chill until firm. Just before serving, fill center of unmolded aspic ring with your favorite seafood salad. Serve with mayonnaise. 6 servings.
Gourmet Aspic: Omit celery and double amounts of aspic ingredients; chill until slightly thickened.
Drain 1 can (14 ounces) cut asparagus spears and 1 can (7 ounces) artichoke hearts; arrange vegetables in 6-cup ring mold. Pour thickened aspic over vegetables; chill until firm. Serve with Creamy Onion Dressing (below). 10 servings.
Creamy Onion Dressing: Mix 1 cup mayonnaise or salad dressing, 1/2 cup dairy sour cream and 2 tablespoons finely chopped green onion. Cover; refrigerate at least 4 hours. About 1 1/4 cups.
Squash And Apple Bake
2-pound butternut or buttercup squash
1/2 cup brown sugar (packed)
1/4 cup butter or margarine, melted
1 tablespoon flour
1 teaspoon salt
1/2 teaspoon mace
2 baking apples, cored and cut into 1/2-inch slices
Heat oven to 350 degrees. Cut each squash in half. Remove seeds and fibers; pare squash. Cut into 1/2-inch slices. Stir together remaining ingredients except apple slices. Arrange squash in ungreased baking dish, 11 1/2 x 7 1/2 x 1 1/2 inches; top with apple slices. Sprinkle sugar mixture on top; cover with foil. Bake 50 to 60 minutes or until squash is tender. 6 servings.
Squash Gourmet
3 pounds Hubbard squash
2 tablespoons butter or margarine
1 cup dairy sour cream
1/2 cup finely chopped onion
1 teaspoon salt
1/4 teaspoon pepper
Cut squash into serving pieces; remove seeds, fibers and rind. Cut into cubes. Heat 1 inch salted water (1/2 teaspoon salt to 1 cup water) to boiling. Add squash. Cover and heat to boiling; cook 15 to 20 minutes or until tender. Drain. Heat oven to 400 degrees. Mash squash; stir in remaining ingredients. Turn mixture into ungreased 1-quart casserole. Bake uncovered 20 to 30 minutes. 6 to 8 servings.
Pineapple-Tomato Vinaigrette
1 can (8 1/2 ounces) sliced pineapple, drained
Lettuce
1 tomato, cut into 4 slices
Green pepper strips
Bottled sweet and sour salad dressing
Place pineapple slice on each of four lettuce-lined salad plates; top each with tomato slice and pepper strips. Spoon dressing over each salad. 4 servings.
Vinaigrette Vegetable Plate
16 ounces whole green beans or 2 bunches asparagus
1 cauliflower, separated into flowerets
1 jar (7 ounces) artichoke hearts, drained
1/4 cup wine vinegar
2 tablespoons water
1/2 envelope ( 1 7/8-ounce size) Italian salad dressing mix
1/2 envelope ( 1 7/8-ounce size) onion salad dressing mix
2/3 cup salad oil
In separate saucepans, cook beans and cauliflowerets in 1 inch boiling salted water (1/2 teaspoon salt to 1 cup water) until just tender; drain. Arrange vegetables and artichoke hearts in separate sections in glass dish.
Shake vinegar, water and salad dressing mixes in covered jar. Add oil; shake until mixed. Pour dressing over vegetables. Cover; refrigerate at least 2 hours, spooning dressing over vegetables occasionally. 4 servings.
Corn Relish
1 cup sugar
1 teaspoon salt
1 teaspoon celery seed
1/2 teaspoon mustard seed
1 cup vinegar
1/2 teaspoon red pepper sauce
2 cans ( 12 ounces each) whole kernel corn
1/4 cup chopped green pepper
2 tablespoons chopped pimiento
2 tablespoons instant minced onion
In medium saucepan, heat sugar, salt, celery seed, mustard seed, vinegar and red pepper sauce to boiling; boil 2 minutes. Remove from heat; stir in corn ( with liquid) and remaining ingredients. Cool; cover and refrigerate several days to blend flavors. 4 cups.
Pickled Mushrooms
1 package (.63 ounces) Italian salad dressing mix
1/3 cup tarragon vinegar
2 tablespoons water
2/3 cup salad oil
1 tablespoon sugar
4 cloves garlic, crushed
6 drops red pepper sauce
1 medium onion, sliced and separated into rings
2 cans (4 ounces each) button mushrooms, drained
In tightly covered jar, shake dressing mix, vinegar and water. Add salad oil, sugar, garlic and red pepper sauce; shake to mix. Stir in onion rings and mushrooms; cover and refrigerate at least 8 hours. Serve mushrooms and onion rings with slotted spoon. 2 cups.
Brussels Sprouts and Tomatoes
2 packages (10 ounces each) frozen Brussels sprouts*
3/4 cup bottled oil and vinegar salad dressing
1/2 pint cherry tomatoes
6 to 8 lettuce cups
Cook Brussels sprouts as directed on package. Pour salad dressing over hot Brussels sprouts, turning each until well coated. Cool; cover and refrigerate at least 3 hours.
Cut tomatoes into halves; add to Brussels sprouts and toss. Serve in lettuce cups. 6 to 8 servings.
*Or use 1 1/2 pounds fresh Brussels sprouts. Remove any discolored leaves, cut off stem ends and wash thoroughly. Heat 1 inch salted water (1/2 teaspoon salt to 1 cup water) to boiling. Add Brussels sprouts. Cover and heat to boiling; cook 8 to 10 minutes or until tender. Drain.
Zucchini Toss
1 head lettuce, washed and chilled
1 small head romaine, washed and chilled
1/4 cup olive oil or salad oil
2 medium zucchini, thinly sliced
1 cup sliced radishes
3 green onions, sliced
1 tablespoons crumbled blue cheese
2 tablespoons tarragon or wine vinegar
3/4 teaspoon salt
1 small clove garlic, crushed
Generous dash freshly ground pepper
Into large salad bowl, tear greens into bite-size pieces (about 10 cups). Toss with oil until leaves glisten. Add zucchini, radishes, onions and cheese. Combine vinegar, salt, garlic, and pepper; pour over salad and toss. 6 to 8 servings.
Easy Broccoli Casserole
In ungreased 2-quart casserole, place 2 packages (10 ounces each frozen chopped broccoli and 2 cans ( 5 ounces each) water chestnuts, drained and thinly sliced. Cover with 2 cans ( 10 1/2 ounces each) condensed cream of Parmesan cheese and 2 tablespoons butter, melted; sprinkle on soup. Bake uncovered 1 hour.
Tomatoes Vinaigrette
8 to 12 thick tomato slices
1 cup olive oil or salad oil
1/3 cup wine vinegar
2 teaspoons oregano leaves
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dry mustard
2 cloves garlic, crushed
Minced green onion
Crisp lettuce
Snipped parsley
Arrange tomatoes in baking dish, 8x8x2 inches. In tightly covered jar, shake oil, vinegar, oregano, salt, pepper, mustard and garlic; pour over tomatoes. Cover and chill 2 to 3 hours, spooning dressing over tomatoes occasionally.
Just before serving, arrange tomatoes on lettuce. Sprinkle tomatoes with onion and parsley; drizzle some of the dressing over top. 3 or 4 servings.
Crunchy Fried Tomatoes
4 firm ripe or green medium tomatoes
1 egg, beaten
1 cup dry bread crumbs
1/3 cup butter or margarine
Salt and pepper
Cut tomatoes into 3/4-inch slices. Dip into egg and then into crumbs. Melt butter in large skillet. Add tomato slices and cook until golden brown on each side. Season to taste with salt and pepper. 4 servings.
Sweet-Sour Red Cabbage
1 medium red cabbage (1 1/2 to 2 pounds)
2 tablespoons vinegar or lemon juice
4 slices bacon, diced
1/4 cup brown sugar (packed)
2 tablespoons flour
1/2 cup water
1/4 cup vinegar
1 teaspoon salt
1/8 teaspoon pepper
1 small onion sliced
Remove outside leaves from cabbage; wash cabbage. Shred to measure 5 cups. In saucepan, heat 1/2 inch salted water (1/2 teaspoons salt to 1 cup water) and 2 tablespoons vinegar to boiling. Add cabbage. Cover and heat to boiling; cook about 5 minutes or until crisp-tender. Drain.
Fry bacon until crisp; drain . Pour off all but 1 tablespoon bacon drippings. Stir brown sugar and flour into drippings in skillet.
Add water, 1/4 cup vinegar, the salt, pepper and onion. Cook, stirring frequently, until mixture thickens, about 5 minutes.
Add bacon and sauce mixture to cabbage; stir together and heat through. If you wish, garnish with additional crisply fried diced bacon. 6 servings.
Zucchini-Bacon Bake
2 pounds zucchini (about 8 small)
2 eggs
2 cups creamed cottage cheese
3/4 cup uncooked instant rice
1/2 cup chopped onion
2 tablespoons snipped parsley
1 1/2 teaspoons marjoram
3/4 teaspoon salt
Few drops red pepper sauce
3/4 cup grated Parmesan cheese
1 pound Canadian-style bacon, cut into 16 slices
Cut unpared zucchini into 1/2-inch slices. Cook covered in 1 inch boiling salted water 5 minutes; drain. Beat eggs slightly; stir in remaining ingredients except Parmesan cheese and meat.
Arrange half zucchini in ungreased baking dish, 11 1/2x 7 1/2 x 1 1/2 inches. Top with half the rice mixture; repeat. Sprinkle with Parmesan cheese; arrange meat on top . Bake uncovered 1 hour.
Choose large onions of uniform size. Place onions directly on low coals or on grill 3 to 4 inches from medium coals. Cook 30 to 45 minutes or until tender, turning occasionally. To serve, squeeze the yellow "heart" out of the blackened crust.
Squash With Honey-Chili Sauce
Place 4 whole acorn directly on low coals. Cook 1 hour, turning occasionally. (Outside will char but inside will be moist and tender.) To serve, split and remove seeds. Serve hot with Honey-Chili Sauce (below). 8 servings (1/2 squash each).
Honey-Chili Sauce
1/2 cup butter or margarine, melted
1/2 cup honey
3 tablespoons sweet chowchow
1 tablespoon chili powder
1 clove garlic, crushed
1 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon nutmeg
Mix all ingredients. Heat if you wish. About 1 cup.
Stuffed Peppers in Foil
Cut thin slice from stem end of 4 medium green peppers. Remove seeds and membranes. Wash inside and outside. Place each pepper on piece of double thickness heavy-duty aluminum foil. Fill peppers with Cheese Stuffing (below). Wrap securely in foil.
Cook directly on medium coals 15 to 20 minutes or on grill 3 to 4 inches from hot coals 30 to 40 minutes, turning once. 4 servings.
Cheese Stuffing
1/2 cup chopped celery
2 tablespoons butter or margarine
2 cups croutons
1 cup shredded Cheddar cheese
1 teaspoon salt
Cook and stir celery in butter until tender; stir in croutons, cheese and salt.
Eggplant Mozzarella
1 medium eggplant (about 1 1/2 pounds)
Salt and pepper
Oregano
4 slices Bermuda onion, 1/4 inch thick
4 slices mozzarella cheese
2 tomatoes, halved
Rosemary leaves
Cut eggplant into 1 1/2-inch slices; divide among 4 pieces heavy-duty aluminum foil. Season with salt, pepper and oregano. Top each serving with onion slice, cheese slice and tomato half, cut side up; sprinkle with salt and rosemary leaves. Wrap securely in foil. Place on grill 3 inches from hot coals. Cook 30 minutes or until eggplant is soft. 4 servings.
Roasted Eggplant Melange
On 18x12-inch piece of double thickness heavy-duty aluminum foil, place 1 green pepper, coarsely chopped, 1 medium onion, coarsely chopped, 1 tablespoon butter or margarine and 1/4 teaspoon oregano leaves. Wrap securely in foil.
Prick surface of 1 eggplant (about 1 1/4 pounds). Place eggplant and foil packet directly on hot coals. Cook 10 to 15 minutes, turning eggplant once. (Eggplant skin will blacken). Cut eggplant in half; scoop out and coarsely chop pulp. Combine with green pepper mixture; toss with 2 tomatoes, cut up, 1/2 teaspoon salt and 1/8 teaspoon pepper. 4 to 6 servings.
Tomato Skillet Cabbage
1 can (16 ounces) tomato wedges in tomato juice, drained (reserve liquid)
1 teaspoon instant beef bouillon
About 3 cups shredded green cabbage
In medium skillet, heat reserved tomato liquid and bouillon until bouillon is dissolved. Stir in cabbage. Cover tightly; cook 3 minutes, stirring occasionally.
Stir in tomatoes. Cover; cook until cabbage is crisp-tender and tomatoes are heated through, 3 to 5 minutes. 4 servings (45 calories each).
Hot Cabbage Slaw
4 cups coarsely shredded red or green cabbage
1 can (16 ounces) cut green beans, drained
1/4 cup sugar
1 tablespoon instant minced onion
1 teaspoon salt
1/2 cup vinegar
In large saucepan, heat all ingredients to boiling. Reduce heat; simmer uncovered, tossing occasionally, until cabbage is crisp-tender, about 5 minutes. 6 servings (65 calories each).
Savory Brussels Sprouts
In covered saucepan, heat 1 package (10 ounces) frozen Brussels sprouts, 1/2 cup water and 1 teaspoon instant chicken bouillon to boiling. Reduce heat; cook 5 minutes. Stir in 1/2 medium onion, sliced and separated into rings; cook uncovered until onion is tender, about 5 minutes. 3 servings (45 calories each).
Spinach and Broccoli
1 package (10 ounces) frozen chopped spinach
1 package (10 ounces) frozen chopped broccoli
2/3 cup water
1 teaspoon salt
1 tablespoon lemon juice
In covered saucepan, heat spinach, broccoli, water and salt to boiling, breaking vegetables apart. Reduce heat; cook 5 to 10 minutes or until vegetables are tender. Drain; toss with lemon juice. 6 servings (30 calories each).
Brussels Sprouts and Carrots
Drain 1 can (16 ounces) sliced carrots, reserving liquid. Prepare 1 package (10 ounces) frozen Brussels sprouts as directed on package except-substitute 1/2 cup reserved liquid for the salted water; 5 minutes before end of cooking, add carrots. 8 servings (30 calories each).
Chinese-Style Vegetables
1 tablespoon water
3 cups finely shredded cabbage
1 cup thin diagonal slices celery
2/3 cup chopped onion
1 medium green pepper, cut into thin diagonal slices
1 teaspoon salt
1/8 teaspoon pepper
1 tablespoon soy sauce
In medium skillet, mix water and vegetables. Cover; steam 5 minutes or until vegetables are crisp-tender, stirring several times. Season with salt and pepper; stir in soy sauce. 4 servings (40 calories each).
Carrot-Celery Combo
In saucepan, mix 1 can (16 ounces) whole carrots (with liquid), 2 stalks celery, cut into 1/4-inch diagonal slices, and 1/2 teaspoon salt; heat through. 4 servings (35 calories each).
Zucchini Continental
8 small zucchini (about 2 pounds)
1/4 cup butter or margarine
2 teaspoons water
1 clove garlic, crushed
1/2 teaspoon salt
1/8 teaspoon pepper
Cut zucchini lengthwise in half. Melt butter in large skillet; add remaining ingredients. Cook ad stir zucchini in butter mixture until slightly brown. Cover tightly; cook 6 to 8 minutes or until zucchini is crisp-tender. 8 servings
Green Salad With Guacamole
8 cups bite-size pieces
Bibb lettuce
1 cup sliced radishes
Oil and vinegar salad dressing
1 can (7 3/4 ounces) frozen guacamole dip, thawed
Toss lettuce, radish slices and salad dressing; divide among 8 salad bowls. Spoon guacamole dip onto each serving. 8 servings.
Tangy Tomato Aspic
1 1/4 cups boiling water
1 package (3 ounces) lemon-flavored gelatin
1 can (8 ounces) tomato sauce
1 1/2 tablespoons vinegar
1/2 teaspoon salt
1/2 teaspoon onion juice
1/8 teaspoon red pepper sauce
2 cups diced celery
Mayonnaise or salad dressing
Pour boiling water over gelatin in bowl, stirring until gelatin is dissolved. Stir in tomato sauce, vinegar and seasonings. Chill until slightly thickened but not set.
Stir in celery. Pour into 4-cup ring mold. Chill until firm. Just before serving, fill center of unmolded aspic ring with your favorite seafood salad. Serve with mayonnaise. 6 servings.
Gourmet Aspic: Omit celery and double amounts of aspic ingredients; chill until slightly thickened.
Drain 1 can (14 ounces) cut asparagus spears and 1 can (7 ounces) artichoke hearts; arrange vegetables in 6-cup ring mold. Pour thickened aspic over vegetables; chill until firm. Serve with Creamy Onion Dressing (below). 10 servings.
Creamy Onion Dressing: Mix 1 cup mayonnaise or salad dressing, 1/2 cup dairy sour cream and 2 tablespoons finely chopped green onion. Cover; refrigerate at least 4 hours. About 1 1/4 cups.
Squash And Apple Bake
2-pound butternut or buttercup squash
1/2 cup brown sugar (packed)
1/4 cup butter or margarine, melted
1 tablespoon flour
1 teaspoon salt
1/2 teaspoon mace
2 baking apples, cored and cut into 1/2-inch slices
Heat oven to 350 degrees. Cut each squash in half. Remove seeds and fibers; pare squash. Cut into 1/2-inch slices. Stir together remaining ingredients except apple slices. Arrange squash in ungreased baking dish, 11 1/2 x 7 1/2 x 1 1/2 inches; top with apple slices. Sprinkle sugar mixture on top; cover with foil. Bake 50 to 60 minutes or until squash is tender. 6 servings.
Squash Gourmet
3 pounds Hubbard squash
2 tablespoons butter or margarine
1 cup dairy sour cream
1/2 cup finely chopped onion
1 teaspoon salt
1/4 teaspoon pepper
Cut squash into serving pieces; remove seeds, fibers and rind. Cut into cubes. Heat 1 inch salted water (1/2 teaspoon salt to 1 cup water) to boiling. Add squash. Cover and heat to boiling; cook 15 to 20 minutes or until tender. Drain. Heat oven to 400 degrees. Mash squash; stir in remaining ingredients. Turn mixture into ungreased 1-quart casserole. Bake uncovered 20 to 30 minutes. 6 to 8 servings.
Pineapple-Tomato Vinaigrette
1 can (8 1/2 ounces) sliced pineapple, drained
Lettuce
1 tomato, cut into 4 slices
Green pepper strips
Bottled sweet and sour salad dressing
Place pineapple slice on each of four lettuce-lined salad plates; top each with tomato slice and pepper strips. Spoon dressing over each salad. 4 servings.
Vinaigrette Vegetable Plate
16 ounces whole green beans or 2 bunches asparagus
1 cauliflower, separated into flowerets
1 jar (7 ounces) artichoke hearts, drained
1/4 cup wine vinegar
2 tablespoons water
1/2 envelope ( 1 7/8-ounce size) Italian salad dressing mix
1/2 envelope ( 1 7/8-ounce size) onion salad dressing mix
2/3 cup salad oil
In separate saucepans, cook beans and cauliflowerets in 1 inch boiling salted water (1/2 teaspoon salt to 1 cup water) until just tender; drain. Arrange vegetables and artichoke hearts in separate sections in glass dish.
Shake vinegar, water and salad dressing mixes in covered jar. Add oil; shake until mixed. Pour dressing over vegetables. Cover; refrigerate at least 2 hours, spooning dressing over vegetables occasionally. 4 servings.
Corn Relish
1 cup sugar
1 teaspoon salt
1 teaspoon celery seed
1/2 teaspoon mustard seed
1 cup vinegar
1/2 teaspoon red pepper sauce
2 cans ( 12 ounces each) whole kernel corn
1/4 cup chopped green pepper
2 tablespoons chopped pimiento
2 tablespoons instant minced onion
In medium saucepan, heat sugar, salt, celery seed, mustard seed, vinegar and red pepper sauce to boiling; boil 2 minutes. Remove from heat; stir in corn ( with liquid) and remaining ingredients. Cool; cover and refrigerate several days to blend flavors. 4 cups.
Pickled Mushrooms
1 package (.63 ounces) Italian salad dressing mix
1/3 cup tarragon vinegar
2 tablespoons water
2/3 cup salad oil
1 tablespoon sugar
4 cloves garlic, crushed
6 drops red pepper sauce
1 medium onion, sliced and separated into rings
2 cans (4 ounces each) button mushrooms, drained
In tightly covered jar, shake dressing mix, vinegar and water. Add salad oil, sugar, garlic and red pepper sauce; shake to mix. Stir in onion rings and mushrooms; cover and refrigerate at least 8 hours. Serve mushrooms and onion rings with slotted spoon. 2 cups.
Brussels Sprouts and Tomatoes
2 packages (10 ounces each) frozen Brussels sprouts*
3/4 cup bottled oil and vinegar salad dressing
1/2 pint cherry tomatoes
6 to 8 lettuce cups
Cook Brussels sprouts as directed on package. Pour salad dressing over hot Brussels sprouts, turning each until well coated. Cool; cover and refrigerate at least 3 hours.
Cut tomatoes into halves; add to Brussels sprouts and toss. Serve in lettuce cups. 6 to 8 servings.
*Or use 1 1/2 pounds fresh Brussels sprouts. Remove any discolored leaves, cut off stem ends and wash thoroughly. Heat 1 inch salted water (1/2 teaspoon salt to 1 cup water) to boiling. Add Brussels sprouts. Cover and heat to boiling; cook 8 to 10 minutes or until tender. Drain.
Zucchini Toss
1 head lettuce, washed and chilled
1 small head romaine, washed and chilled
1/4 cup olive oil or salad oil
2 medium zucchini, thinly sliced
1 cup sliced radishes
3 green onions, sliced
1 tablespoons crumbled blue cheese
2 tablespoons tarragon or wine vinegar
3/4 teaspoon salt
1 small clove garlic, crushed
Generous dash freshly ground pepper
Into large salad bowl, tear greens into bite-size pieces (about 10 cups). Toss with oil until leaves glisten. Add zucchini, radishes, onions and cheese. Combine vinegar, salt, garlic, and pepper; pour over salad and toss. 6 to 8 servings.
Easy Broccoli Casserole
In ungreased 2-quart casserole, place 2 packages (10 ounces each frozen chopped broccoli and 2 cans ( 5 ounces each) water chestnuts, drained and thinly sliced. Cover with 2 cans ( 10 1/2 ounces each) condensed cream of Parmesan cheese and 2 tablespoons butter, melted; sprinkle on soup. Bake uncovered 1 hour.
Tomatoes Vinaigrette
8 to 12 thick tomato slices
1 cup olive oil or salad oil
1/3 cup wine vinegar
2 teaspoons oregano leaves
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dry mustard
2 cloves garlic, crushed
Minced green onion
Crisp lettuce
Snipped parsley
Arrange tomatoes in baking dish, 8x8x2 inches. In tightly covered jar, shake oil, vinegar, oregano, salt, pepper, mustard and garlic; pour over tomatoes. Cover and chill 2 to 3 hours, spooning dressing over tomatoes occasionally.
Just before serving, arrange tomatoes on lettuce. Sprinkle tomatoes with onion and parsley; drizzle some of the dressing over top. 3 or 4 servings.
Crunchy Fried Tomatoes
4 firm ripe or green medium tomatoes
1 egg, beaten
1 cup dry bread crumbs
1/3 cup butter or margarine
Salt and pepper
Cut tomatoes into 3/4-inch slices. Dip into egg and then into crumbs. Melt butter in large skillet. Add tomato slices and cook until golden brown on each side. Season to taste with salt and pepper. 4 servings.
Sweet-Sour Red Cabbage
1 medium red cabbage (1 1/2 to 2 pounds)
2 tablespoons vinegar or lemon juice
4 slices bacon, diced
1/4 cup brown sugar (packed)
2 tablespoons flour
1/2 cup water
1/4 cup vinegar
1 teaspoon salt
1/8 teaspoon pepper
1 small onion sliced
Remove outside leaves from cabbage; wash cabbage. Shred to measure 5 cups. In saucepan, heat 1/2 inch salted water (1/2 teaspoons salt to 1 cup water) and 2 tablespoons vinegar to boiling. Add cabbage. Cover and heat to boiling; cook about 5 minutes or until crisp-tender. Drain.
Fry bacon until crisp; drain . Pour off all but 1 tablespoon bacon drippings. Stir brown sugar and flour into drippings in skillet.
Add water, 1/4 cup vinegar, the salt, pepper and onion. Cook, stirring frequently, until mixture thickens, about 5 minutes.
Add bacon and sauce mixture to cabbage; stir together and heat through. If you wish, garnish with additional crisply fried diced bacon. 6 servings.
Zucchini-Bacon Bake
2 pounds zucchini (about 8 small)
2 eggs
2 cups creamed cottage cheese
3/4 cup uncooked instant rice
1/2 cup chopped onion
2 tablespoons snipped parsley
1 1/2 teaspoons marjoram
3/4 teaspoon salt
Few drops red pepper sauce
3/4 cup grated Parmesan cheese
1 pound Canadian-style bacon, cut into 16 slices
Cut unpared zucchini into 1/2-inch slices. Cook covered in 1 inch boiling salted water 5 minutes; drain. Beat eggs slightly; stir in remaining ingredients except Parmesan cheese and meat.
Arrange half zucchini in ungreased baking dish, 11 1/2x 7 1/2 x 1 1/2 inches. Top with half the rice mixture; repeat. Sprinkle with Parmesan cheese; arrange meat on top . Bake uncovered 1 hour.
Salad Recipes
Orange-Cauliflower Salad
2 cans ( 10 1/2 ounces each) unsweetened mandarin orange segments, drained
2 cups uncooked cauliflowerets
1/4 cup chopped green pepper
2 cups bite-size pieces spinach (about 2 ounces)
1/4 cup low calorie French salad dressing or Orange Blossom Dressing (below)
Toss orange segments, cauliflowerets, green pepper, spinach and salad dressing. 6 servings (50 calories each)
Orange Blossom Dressing
In covered jar, shake 1 can (14 ounces) evaporated skim milk and 1 can (6 ounces) frozen orange juice concentrate, thawed, until well mixed. 2 cups dressing (20 calories per tablespoon.)
Onion Dressing
1 can (14 ounces) evaporated skim milk
1/2 cup vinegar
1 envelope (about 1 1/2 ounces) onion soup mix
1/3 cup ketchup
1/2 teaspoon Worcestershire sauce
1/4 teaspoon red pepper sauce
In covered jar, shake all ingredients. 2 1/2 cups dressing (20 calories per tablespoon.)
Creamy Fruit Salad
1 can (8 3/4 ounces) fruit cocktail, drained
2 bananas, peeled and sliced crosswise
1 small unpared apple, diced
1/2 cup seedless green grapes, halved
5 maraschino cherries, halved
1/4 cup miniature marshmallows
1/2 cup whipping cream, whipped*
Strawberries
In large bowl, combine fruit cocktail, bananas, apple, grapes, cherries and marshmallows. Fold in whipped cream; refrigerate. Just before serving, garnish salad with strawberries. 4 to 6 servings.
* Whipping cream can be tinted with 2 teaspoons maraschino cherry syrup or few drops food color.
Scalloped Potato Salad
1 package of scalloped potatoes
3 cups water
2 tablespoons salad oil
2/3 cup water
2 tablespoons white wine tarragon vinegar
1/2 cup mayonnaise or salad dressing
1/4 teaspoon prepared mustard
1/2 cup diced celery
1/2 cup finely chopped onion
4 hard-cooked eggs, chopped
2 tablespoons snipped parsley
Heat potato slices and 3 cups water to boiling. Reduce heat; simmer until tender, 15 to 20 minutes. Rinse with cold water; drain. Place in large bowl; cover and chill.
In saucepan, blend sauce mix and oil; stir in 2/3 cup water and the vinegar. Heat to boiling over medium heat, stirring constantly. Cover and chill.
Blend mayonnaise and mustard into sauce; mix with potatoes, celery, onion, eggs and parsley. 6 servings.
Shrimp 'N Rice Salad
1 cup cleaned cooked shrimp*
3 cups cooked rice
1/4 cup sliced celery
1/4 cup sliced pimiento-stuffed olives
1/4 cup chopped green pepper
1/4 cup chopped pimiento
1/4 cup minced onion
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons mayonnaise or salad dressing
Crisp greens
2 tomatoes, cut into wedges
1/2 cup French dressing
1 lemon, cut into wedges
Split each shrimp lengthwise. In large bowl, combine shrimp, rice, celery, olives, green pepper, pimiento and onion; cover and chill.
Just before serving, stir together salt, pepper and mayonnaise and toss with shrimp mixture. Spoon shrimp onto crisp greens; garnish with tomato wedges and, if desired, with whole shrimp. Serve with French dressing and lemon wedges. 6 servings.
* Crabmeat, lobster or a combination of the three seafoods can be substituted for the shrimp.
Bacon-Lettuce-Tomato Salad
Barbecue Salad
Dressing (below)
6 cups bite-size pieces lettuce
8 slices bacon, crisply fried and broken into pieces
2 large tomatoes, cut into eighths
2 cups cut-up cooked chicken
1 hard-cooked egg, sliced
Salty Cereal (below)
Prepare Barbecue Salad Dressing. Toss lettuce, bacon, tomatoes, chicken and salad dressing in large bowl. Garnish with egg slices and sprinkle with Salty Cereal. 4 servings.
Barbecue Salad Dressing
1/2 cup mayonnaise or salad dressing
1/4 cup barbecue sauce
1 tablespoon instant minced onion
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
Mix all ingredients; cover and refrigerate. About 3/4 cup.
Salty Cereal
In large skillet, melt 2 tablespoons butter or margarine. Stir in 2 cups Kix cereal and 1/4 teaspoon salt. Heat over medium heat, stirring constantly, 5 minutes.
Bean 'N Bacon Salad
2 cans (16 ounces each) whole green beans, drained
1/2 cup chopped onion
1/2 cup salad oil
1/4 cup vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
4 hard-cooked eggs, chopped
1/4 cup mayonnaise or salad dressing
1 teaspoon prepared mustard
2 teaspoons vinegar
1/4 teaspoon salt
4 slices bacon, crisply fried and crumbled
Crisp greens
Paprika
Combine beans, onions, salad oil, 1/4 cup vinegar, 1/2 teaspoon salt and the pepper; toss lightly. Cover and chill. Mix remaining ingredients except bacon, greens and paprika.
Just before serving, drain bean mixture and toss with bacon. Serve on crisp greens; top with a spoonful of egg mixture and sprinkle with paprika. 6 servings.
Ambrosia Salad
1 can (11 ounces) mandarin orange segments, drained
1 medium apple, chopped
2 medium bananas, sliced
1/4 cup chopped sugared dates
2 tablespoons fruit salad dressing
Lettuce cups
Plain or toasted coconut, if desired
Toss orange segments, apple, bananas, dates and salad dressing. Serve in lettuce cups.Sprinkle salads with coconut. 4 servings.
Corned beef dip with crackers
1 can (4 1/2 ounces) corned beef spread
1/2 cup dairy sour cream
1 tablespoon finely chopped onion
1 teaspoon dill weed
1/4 teaspoon salt
1/8 teaspoon pepper
Crisp crackers
Mix all ingredients except crackers. Serve with crackers. 1 cup dip.
Cranberry Rose
Stir together 2 cups rose, chilled, 1 cup cranberry cocktail, chilled, and 2 cups carbonated water, chilled. Pour over ice. If desired, garnish with lemon or orange slices. 4 servings (about 1 cup each).
Corned Beef-Potato Salad
4 cups cubed cooked potatoes
1 can (12 ounces) corned beef, cubed
1/2 cup diced dill pickle
1/2 cup chopped celery
1/4 cup chopped onion
1/4 cup salad oil
2 tablespoons wine vinegar
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon freshly ground pepper
2/3 cup dairy sour cream
2 tablespoons horseradish
Crisp greens
Cherry tomatoes
In large bowl, toss potatoes, meat, pickles, celery and onion. In covered jar, shake oil, vinegar, salt, garlic powder and pepper. Pour over meat mixture and toss. Cover; refrigerate at least 2 hours. Just before serving, mix sour cream and horseradish. Pour over meat mixture and toss. Season to taste. Serve on crisp greens and garnish with cherry tomatoes. 4 to 6 servings.
Hot Spinach Salad
16 ounces spinach
1/2 cup bottled oil and vinegar salad dressing
2 tablespoons Bac*Os product
Wash spinach and remove stems; dry leaves. Tear greens into bite-size pieces (about 10 cups) Heat salad dressing in chafing dish. Add remaining ingredients and toss until greens are well coated. 6 servings.
Spinach-Cucumber Salad
1 medium cucumber
1/2 cup bottled herb salad dressing
10 ounces spinach
1/2 cup chopped salted peanuts
Thinly slice unpared cucumber into bowl. Pour salad dressing over slices; cover and refrigerate. Wash spinach and remove stems; dry leaves. Into salad bowl, tear greens into bite-size pieces (about 10 cups). Pour cucumber slices with dressing over spinach. Add peanuts and toss. 8 servings.
Hot Crabmeat-Avocado Salad
1 can (7 1/2 ounces) crabmeat, drained and cartilage removed
1/3 cup chopped celery
3 hard-cooked eggs, chopped
2 tablespoons chopped pimiento
1 tablespoon chopped onion
1/2 teaspoon salt
1/2 cup mayonnaise or salad dressing
3 large or 4 small ripe avocados
Lemon juice
Salt
3 tablespoons dry bread crumbs
1 teaspoon melted butter
2 tablespoons slivered almonds
Heat oven to 400 degrees. Mix crabmeat, celery, eggs, pimiento, onion, 1/2 teaspoon salt and the mayonnaise. Cut unpeeled avocados lengthwise in half; remove pits. Brush halves with lemon juice; sprinkle lightly with salt.
Fill avocado halves with crabmeat mixture. Toss bread crumbs in butter; spoon over crabmeat. Place in ungreased shallow baking dish; bake uncovered 10 minutes. Sprinkle almonds over crumb topping; bake 5 minutes longer or until bubbly. 6 to 8 servings.
Garden Relish Mold
1 1/2 cups boiling water
1 package (3 ounces) lime-flavored gelatin
1 cup shredded pared cucumber, drained
1 cup thinly sliced celery
3 tablespoons thinly sliced green onion
1/2 teaspoon salt
Celery leaves
Pour boiling water over gelatin in bowl, stirring until gelatin is dissolved. Chill until slightly thickened but not set. Stir in cucumber, celery, onion and salt. Pour into 4-cup mold or into 4 to 6 individual molds. Chill until firm. Unmold on celery leaves. 4 to 6 servings.
Cucumber-Sour Cream Salad
4 medium cucumbers
1 1/2 cups dairy sour cream
1 small clove garlic, minced
2 tablespoons salad oil
2 teaspoons sugar
1 teaspoon salt
1 teaspoon white wine vinegar
1/2 teaspoon dill weed
Pare cucumbers and slice thinly into large bowl. Stir together remaining ingredients except dill weed; pour over cucumbers and toss lightly. Sprinkle with dill weed. Cover and chill. Just before serving, toss carefully. 8 to 10 servings.
Fresh Mushroom Salad
1 head romaine, washed and chilled
1 head lettuce, washed and chilled
1/2 pound mushrooms, trimmed and sliced
Garden Dressing (below)
Line salad bowl with romaine leaves. Into bowl, tear lettuce into bite-size pieces (about 8 cups). Add mushrooms; pour Garden Dressing over greens and toss. 6 to 8 servings
Garden Dressing
1/2 cup salad oil
1/4 cup vinegar
1/4 cup sliced green onion
1/4 cup snipped parsley
1 tablespoon finely chopped green pepper
1 teaspoon sugar
1 teaspoon salt
1 teaspoon dry mustard
1/8 teaspoon red pepper
Shake all ingredients in tightly covered jar; refrigerate. Shake again just before serving. About 1 cup.
Creamy Coleslaw
1 small green cabbage, cut into 1-inch pieces
1/2 green pepper, cut up
1/2 cup mayonnaise or salad dressing
1/4 cup dairy sour cream
2 tsp. lemon juice
1/2 tsp. salt
1/4 tsp. dry mustard
Dash pepper
Fill blender container to top-cup marking with vegetables. Add cold water just to cover vegetables. Cover container; follow manufacturer's instructions or run just long enough to chop vegetables, about 3 to 4 seconds. Pour mixture into strainer; drain thoroughly. Repeat with remaining vegetables.
Mix mayonnaise, sour cream, lemon juice, salt, mustard and pepper; pour over chopped cabbage and green pepper and mix. 4 to 6 servings.
Ham 'N Mandarin Salad
1 clove garlic, halved
2 cups finely cubed cooked ham
1 cup thinly sliced celery
1/3 cup chopped green onion
1/2 cup chopped walnuts
1 can (11 ounces) mandarin orange segments, drained
1/4 teaspoon pepper
1/3 cup mayonnaise or salad dressing
2 tablespoons light cream
1 tablespoon vinegar
Crisp greens
Rub salad bowl with cut clove of garlic. Combine ham, celery, onion, walnuts and orange segments in bowl; cover and chill.
Just before serving, blend pepper, mayonnaise, cream and vinegar; pour over ham mixture and toss until ingredients are well coated. Serve on crisp greens. 6 servings.
Salad of the states
1 cup bite-size pieces lettuce
1 cup bite-size pieces romaine
1/2 cup bite-size pieces watercress
1 1/2 cups cut-up cooked lobster, crabmeat, shrimp, chicken or turkey
1/2 cup chopped green onions
4 large pimiento-stuffed olives, sliced
1 grapefruit, pared and sectioned
1 ripe medium avocado
1/4 to 1/3 cup mayonnaise or salad dressing
Salt
4 large tomatoes
Crisp lettuce cups
In large bowl, toss greens, lobster, onions, olves and grapefruit; chill. Peel avocado and cut into cubes. Add avocado and mayonnaise to lobster mixture; toss. Season with salt. Cut tomatoes into thin slices. Place 3 or 4 slices in each lettuce cup; top with lobster mixture. 4 to 6 servings
Avocado Tossed Salad
1 small head lettuce, washed and chilled
1 ripe small avocado
1/2 cup bottled creamy Italian salad dressing
Into bowl, tear lettuce into bite-size pieces (4 cups). Cut avocado lengthwise in half. Remove pit; peel and slice crosswise into bowl. Pour salad dressing over lettuce and toss. Divide mixture among 5 individual salad bowls. 5 servings.
Three-Bean Salad
1 can (16 ounces) French-style green beans, drained
1 can (16 oz.) wax beans, drained
1 can (16 oz.) red kidney beans, drained
1/2 cup chopped green onion
1/4 cup snipped parsley
1 bottle (8oz) Italian salad dressing
1 tbsp. sugar
2 cloves garlic, crushed
Combine beans, onion and parsley in large bowl. Mix dressing, sugar and garlic; pour over bean mixture and toss. Cover; refrigerate at least 3 hours, stirring occasionally. 5 or 6 servings.
Frosty Fruit Salad
1 package (8 ounces) Neufchatel cheese, softened
1 cup dairy sour cream
1/4 cup sugar
1/4 teaspoon salt
1 can (17 ounces) apricot halves, drained and halved
1 can (8 3/4 ounces) crushed pineapple, drained
1 can (16 ounces) pitted dark sweet cherries, drained
1 cup miniature marshmallows
Crisp greens or watercress
In large mixer bowl, beat cheese until smooth. Blend in sour cream, sugar and salt on low speed. Stir in fruit and marshmallows. Pour into 6 to 8 individual molds or into 4 1/2-cup mold. Freeze at least 8 hours. Ten minutes before serving, unmold on crisp greens. 6 to 8 servings.
Waldorf Salad
2 cups diced unpared apple
1 cup diced celery
1/3 cup coarsely chopped nuts
1/2 cup mayonnaise or salad dressing
Crisp greens
Combine apple, celery, nuts and mayonnaise; toss. Serve on crisp greens. 4 to 6 servings.
Caesar Salad
1 clove garlic, halved
1/2 cup olive oil
1 teaspoon dry mustard
Freshly ground pepper
1 1/2 teaspoons Worcestershire sauce
2 heads romaine, washed and chilled
Coddled Egg (below)
1 lemon
Garlic Croutons (below)
1/2 cup grated Parmesan cheese
1 can (2 ounces) anchovy fillets, drained and rolled or cut up
Just before serving, rub large salad bowl with cut clove of garlic. Add oil, salt, mustard, pepper and Worcestershire sauce; mix thoroughly. Into bowl, tear romaine into bite-size pieces (about 12 cups); toss until leaves glisten.
Break egg onto romaine. Squeeze on juice from lemon; toss until leaves are well coated. Sprinkle croutons, cheese and anchovies over salad and toss. 8 servings.
Coddled Egg: Place cold egg in warm water. Heat to boiling enough water to completely cover egg. With a spoon, immerse egg in boiling water. Remove pan from heat. Cover and let stand 30 seconds. Immediately immerse egg in cold water.
Garlic Croutons: Heat oven to 400 degrees. Trim crusts from 4 slices white bread. Generously butter both sides of bread slices; sprinkle with 1/4 teaspoon garlic powder. Cut into 1/2-inch cubes; place in baking pan. Bake 10 to 15 minutes, stirring occasionally, until golden brown and crisp.
Festival Peach Salad
1/3 cup creamed cottage cheese (small curd)
1 tablespoon toasted slivered blanched almonds
1 tablespoon chopped maraschino cherries, drained
2 fresh* or canned peach halves
2 tablespoons flaked coconut
Crisp greens
Mix cottage cheese, almonds and cherries. Fill centers of peach halves with cottage cheese mixture; sprinkle with coconut. Arrange on crisp greens. 2 servings.
* Dip fresh peach halves into lemon juice to prevent darkening
Fiesta Salad
1 medium onion, thinly sliced
1 cup coarsely chopped green pepper
2 cups coarsely chopped tomato
4 slices bacon
1/4 cup vinegar
1 teaspoon chili powder
1/2 teaspoon salt
2 to 3 drops red pepper sauce
Separate onion slices into rings; place in salad bowl with green pepper and tomato. Fry bacon until crisp; remove and drain. Pour off bacon drippings, reserving 2 tablespoons in skillet.
Stir vinegar, chili powder, salt and red pepper sauce into drippings; heat to boiling. Pour over vegetables and toss lightly. Crumble bacon; sprinkle on top. Serve with a slotted spoon. 6 servings
Lemon Salad
1/2 head lettuce, washed and chilled
1 head Bibb lettuce, washed and chilled
1/4 cup salad oil
1/4 cup lemon juice
1/4 teaspoon water
1//4 teaspoon salt
1/8 teaspoon Worcestershire sauce
Dash red pepper sauce
Into salad bowl, tear greens into bite-size pieces; toss with salad oil until leaves glisten. Stir together lemon juice and remaining ingredients. Pour over greens and toss again. Tart and refreshing with chicken or fish. 4 to 6 servings.
Chef's Salad
1 head lettuce, washed and chilled
1 small head romaine or endive, washed and chilled
1 cup julienne strips cooked meat (beef, ham, tongue)
1 cup julienne strips cooked chicken or turkey
1 cup julienne strips Swiss cheese
1/2 cup chopped green onion
1/2 cup sliced celery
1 can (2 ounces) anchovy fillets, drained
1/2 cup mayonnaise or salad dressing
1/4 cup French dressing
Ripe olives
2 hard-cooked eggs, sliced
2 tomatoes, cut in wedges
Into large salad bowl, tear lettuce and romaine into bite-size pieces (about 12 cups). Reserve a few strips of meat and cheese. Toss remaining meat and cheese strips, the onion, celery and anchovies with salad greens.
Blend mayonnaise and French dressing; pour over salad and toss. Garnish with reserved meat and cheese strips, the olives, egg slices and tomato wedges. 4 generous servings.
Russian Salad;
Add 1/2 cup each diced cooked beets, kidney beans (drained) and sauerkraut (drained), 1 to 2 tablespoons minced sardines, 1 medium potato, cooked and diced, and 1/4 cup each diced cucumber and sweet pickle. Garnish with sieved hard-cooked egg and caviar.
Hot German Potato Salad
9 medium potatoes
6 slices bacon
3/4 cup chopped onion
2 tablespoons flour
2 tablespoons sugar
2 teaspoons salt
1/2 teaspoon celery seed
Dash pepper
3/4 cup water
1/3 cup vinegar
2 packages (12 ounces each) bratwurst
2 tablespoons shortening
Pare potatoes. In saucepan, heat 1 inch salted water (1/2 teaspoon salt to 1 cup water) to boiling. Add potatoes. Cover; cook 30 to 35 minutes or until tender. Drain; set aside.
In large skillet, fry bacon until crisp; remove and drain. Cook and stir onion in bacon drippings until golden brown. Blend in flour, sugar, salt, celery seed and pepper. Cook over low heat, stirring until mixture is bubbly. Remove from heat. Stir in water and vinegar. Heat to boiling, stirring constantly. Boil and stir 1 minute.
Crumble bacon. Thinly slice potatoes. Carefully stir bacon and potatoes into hot mixture. Heat through, stirring lightly to coat potato slices.
In skillet, brown bratwurst in shortening, turning with tongs; do not pierce with a fork. Serve with potato salad. 5 to 6 servings.
Tossed Green Salad
3 large heads lettuce
3 bunches leaf lettuce
1 1/2 small bunches small curly endive
1 1/2 pounds spinach
3/4 cup olive oil (half salad oil, if desired)
1/3 cup wine or tarragon vinegar
1 tablespoon salt
3 small cloves garlic, minced
1 teaspoon freshly ground pepper
Into 2 large plastic bags or salad bowls, tear greens into bite-size pieces (about 24 cups). Toss with oil until leaves glisten. Mix remaining ingredients; add to greens and toss. 24 servings (about 1 cup each.)
Gourmet Potato Salad
1 1/2 cups dairy sour cream
1 cup salad dressing 1/2 cup chopped dill pickle
1 tablespoon plus 1 teaspoon seasoned salt
1 teaspoon coarsely ground pepper
10 cups diced pared cooked potatoes
Mix all ingredients except potatoes; pour over potatoes and toss. Cover; chill several hours. 12 servings.
Green Salad with Clear Salad Dressing
Rub salad bowl with cut clove garlic. Into bowl, tear head lettuce, Boston lettuce and spinach into bite-size pieces (8 cups). Toss greens, 1 jaar (6 ounces) marinated artichoke hearts, drained, and Clear Salad Dressing (below). 8 serving.
Clear Salad Dressing: In covered jar, shake 1 cup olive oil, 1/4 cup wine vinegar, 1 teaspoon each salt, pepper and paprika and 1/2 teaspoon each sugar and dry mustard.
2 cans ( 10 1/2 ounces each) unsweetened mandarin orange segments, drained
2 cups uncooked cauliflowerets
1/4 cup chopped green pepper
2 cups bite-size pieces spinach (about 2 ounces)
1/4 cup low calorie French salad dressing or Orange Blossom Dressing (below)
Toss orange segments, cauliflowerets, green pepper, spinach and salad dressing. 6 servings (50 calories each)
Orange Blossom Dressing
In covered jar, shake 1 can (14 ounces) evaporated skim milk and 1 can (6 ounces) frozen orange juice concentrate, thawed, until well mixed. 2 cups dressing (20 calories per tablespoon.)
Onion Dressing
1 can (14 ounces) evaporated skim milk
1/2 cup vinegar
1 envelope (about 1 1/2 ounces) onion soup mix
1/3 cup ketchup
1/2 teaspoon Worcestershire sauce
1/4 teaspoon red pepper sauce
In covered jar, shake all ingredients. 2 1/2 cups dressing (20 calories per tablespoon.)
Creamy Fruit Salad
1 can (8 3/4 ounces) fruit cocktail, drained
2 bananas, peeled and sliced crosswise
1 small unpared apple, diced
1/2 cup seedless green grapes, halved
5 maraschino cherries, halved
1/4 cup miniature marshmallows
1/2 cup whipping cream, whipped*
Strawberries
In large bowl, combine fruit cocktail, bananas, apple, grapes, cherries and marshmallows. Fold in whipped cream; refrigerate. Just before serving, garnish salad with strawberries. 4 to 6 servings.
* Whipping cream can be tinted with 2 teaspoons maraschino cherry syrup or few drops food color.
Scalloped Potato Salad
1 package of scalloped potatoes
3 cups water
2 tablespoons salad oil
2/3 cup water
2 tablespoons white wine tarragon vinegar
1/2 cup mayonnaise or salad dressing
1/4 teaspoon prepared mustard
1/2 cup diced celery
1/2 cup finely chopped onion
4 hard-cooked eggs, chopped
2 tablespoons snipped parsley
Heat potato slices and 3 cups water to boiling. Reduce heat; simmer until tender, 15 to 20 minutes. Rinse with cold water; drain. Place in large bowl; cover and chill.
In saucepan, blend sauce mix and oil; stir in 2/3 cup water and the vinegar. Heat to boiling over medium heat, stirring constantly. Cover and chill.
Blend mayonnaise and mustard into sauce; mix with potatoes, celery, onion, eggs and parsley. 6 servings.
Shrimp 'N Rice Salad
1 cup cleaned cooked shrimp*
3 cups cooked rice
1/4 cup sliced celery
1/4 cup sliced pimiento-stuffed olives
1/4 cup chopped green pepper
1/4 cup chopped pimiento
1/4 cup minced onion
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons mayonnaise or salad dressing
Crisp greens
2 tomatoes, cut into wedges
1/2 cup French dressing
1 lemon, cut into wedges
Split each shrimp lengthwise. In large bowl, combine shrimp, rice, celery, olives, green pepper, pimiento and onion; cover and chill.
Just before serving, stir together salt, pepper and mayonnaise and toss with shrimp mixture. Spoon shrimp onto crisp greens; garnish with tomato wedges and, if desired, with whole shrimp. Serve with French dressing and lemon wedges. 6 servings.
* Crabmeat, lobster or a combination of the three seafoods can be substituted for the shrimp.
Bacon-Lettuce-Tomato Salad
Barbecue Salad
Dressing (below)
6 cups bite-size pieces lettuce
8 slices bacon, crisply fried and broken into pieces
2 large tomatoes, cut into eighths
2 cups cut-up cooked chicken
1 hard-cooked egg, sliced
Salty Cereal (below)
Prepare Barbecue Salad Dressing. Toss lettuce, bacon, tomatoes, chicken and salad dressing in large bowl. Garnish with egg slices and sprinkle with Salty Cereal. 4 servings.
Barbecue Salad Dressing
1/2 cup mayonnaise or salad dressing
1/4 cup barbecue sauce
1 tablespoon instant minced onion
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
Mix all ingredients; cover and refrigerate. About 3/4 cup.
Salty Cereal
In large skillet, melt 2 tablespoons butter or margarine. Stir in 2 cups Kix cereal and 1/4 teaspoon salt. Heat over medium heat, stirring constantly, 5 minutes.
Bean 'N Bacon Salad
2 cans (16 ounces each) whole green beans, drained
1/2 cup chopped onion
1/2 cup salad oil
1/4 cup vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
4 hard-cooked eggs, chopped
1/4 cup mayonnaise or salad dressing
1 teaspoon prepared mustard
2 teaspoons vinegar
1/4 teaspoon salt
4 slices bacon, crisply fried and crumbled
Crisp greens
Paprika
Combine beans, onions, salad oil, 1/4 cup vinegar, 1/2 teaspoon salt and the pepper; toss lightly. Cover and chill. Mix remaining ingredients except bacon, greens and paprika.
Just before serving, drain bean mixture and toss with bacon. Serve on crisp greens; top with a spoonful of egg mixture and sprinkle with paprika. 6 servings.
Ambrosia Salad
1 can (11 ounces) mandarin orange segments, drained
1 medium apple, chopped
2 medium bananas, sliced
1/4 cup chopped sugared dates
2 tablespoons fruit salad dressing
Lettuce cups
Plain or toasted coconut, if desired
Toss orange segments, apple, bananas, dates and salad dressing. Serve in lettuce cups.Sprinkle salads with coconut. 4 servings.
Corned beef dip with crackers
1 can (4 1/2 ounces) corned beef spread
1/2 cup dairy sour cream
1 tablespoon finely chopped onion
1 teaspoon dill weed
1/4 teaspoon salt
1/8 teaspoon pepper
Crisp crackers
Mix all ingredients except crackers. Serve with crackers. 1 cup dip.
Cranberry Rose
Stir together 2 cups rose, chilled, 1 cup cranberry cocktail, chilled, and 2 cups carbonated water, chilled. Pour over ice. If desired, garnish with lemon or orange slices. 4 servings (about 1 cup each).
Corned Beef-Potato Salad
4 cups cubed cooked potatoes
1 can (12 ounces) corned beef, cubed
1/2 cup diced dill pickle
1/2 cup chopped celery
1/4 cup chopped onion
1/4 cup salad oil
2 tablespoons wine vinegar
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon freshly ground pepper
2/3 cup dairy sour cream
2 tablespoons horseradish
Crisp greens
Cherry tomatoes
In large bowl, toss potatoes, meat, pickles, celery and onion. In covered jar, shake oil, vinegar, salt, garlic powder and pepper. Pour over meat mixture and toss. Cover; refrigerate at least 2 hours. Just before serving, mix sour cream and horseradish. Pour over meat mixture and toss. Season to taste. Serve on crisp greens and garnish with cherry tomatoes. 4 to 6 servings.
Hot Spinach Salad
16 ounces spinach
1/2 cup bottled oil and vinegar salad dressing
2 tablespoons Bac*Os product
Wash spinach and remove stems; dry leaves. Tear greens into bite-size pieces (about 10 cups) Heat salad dressing in chafing dish. Add remaining ingredients and toss until greens are well coated. 6 servings.
Spinach-Cucumber Salad
1 medium cucumber
1/2 cup bottled herb salad dressing
10 ounces spinach
1/2 cup chopped salted peanuts
Thinly slice unpared cucumber into bowl. Pour salad dressing over slices; cover and refrigerate. Wash spinach and remove stems; dry leaves. Into salad bowl, tear greens into bite-size pieces (about 10 cups). Pour cucumber slices with dressing over spinach. Add peanuts and toss. 8 servings.
Hot Crabmeat-Avocado Salad
1 can (7 1/2 ounces) crabmeat, drained and cartilage removed
1/3 cup chopped celery
3 hard-cooked eggs, chopped
2 tablespoons chopped pimiento
1 tablespoon chopped onion
1/2 teaspoon salt
1/2 cup mayonnaise or salad dressing
3 large or 4 small ripe avocados
Lemon juice
Salt
3 tablespoons dry bread crumbs
1 teaspoon melted butter
2 tablespoons slivered almonds
Heat oven to 400 degrees. Mix crabmeat, celery, eggs, pimiento, onion, 1/2 teaspoon salt and the mayonnaise. Cut unpeeled avocados lengthwise in half; remove pits. Brush halves with lemon juice; sprinkle lightly with salt.
Fill avocado halves with crabmeat mixture. Toss bread crumbs in butter; spoon over crabmeat. Place in ungreased shallow baking dish; bake uncovered 10 minutes. Sprinkle almonds over crumb topping; bake 5 minutes longer or until bubbly. 6 to 8 servings.
Garden Relish Mold
1 1/2 cups boiling water
1 package (3 ounces) lime-flavored gelatin
1 cup shredded pared cucumber, drained
1 cup thinly sliced celery
3 tablespoons thinly sliced green onion
1/2 teaspoon salt
Celery leaves
Pour boiling water over gelatin in bowl, stirring until gelatin is dissolved. Chill until slightly thickened but not set. Stir in cucumber, celery, onion and salt. Pour into 4-cup mold or into 4 to 6 individual molds. Chill until firm. Unmold on celery leaves. 4 to 6 servings.
Cucumber-Sour Cream Salad
4 medium cucumbers
1 1/2 cups dairy sour cream
1 small clove garlic, minced
2 tablespoons salad oil
2 teaspoons sugar
1 teaspoon salt
1 teaspoon white wine vinegar
1/2 teaspoon dill weed
Pare cucumbers and slice thinly into large bowl. Stir together remaining ingredients except dill weed; pour over cucumbers and toss lightly. Sprinkle with dill weed. Cover and chill. Just before serving, toss carefully. 8 to 10 servings.
Fresh Mushroom Salad
1 head romaine, washed and chilled
1 head lettuce, washed and chilled
1/2 pound mushrooms, trimmed and sliced
Garden Dressing (below)
Line salad bowl with romaine leaves. Into bowl, tear lettuce into bite-size pieces (about 8 cups). Add mushrooms; pour Garden Dressing over greens and toss. 6 to 8 servings
Garden Dressing
1/2 cup salad oil
1/4 cup vinegar
1/4 cup sliced green onion
1/4 cup snipped parsley
1 tablespoon finely chopped green pepper
1 teaspoon sugar
1 teaspoon salt
1 teaspoon dry mustard
1/8 teaspoon red pepper
Shake all ingredients in tightly covered jar; refrigerate. Shake again just before serving. About 1 cup.
Creamy Coleslaw
1 small green cabbage, cut into 1-inch pieces
1/2 green pepper, cut up
1/2 cup mayonnaise or salad dressing
1/4 cup dairy sour cream
2 tsp. lemon juice
1/2 tsp. salt
1/4 tsp. dry mustard
Dash pepper
Fill blender container to top-cup marking with vegetables. Add cold water just to cover vegetables. Cover container; follow manufacturer's instructions or run just long enough to chop vegetables, about 3 to 4 seconds. Pour mixture into strainer; drain thoroughly. Repeat with remaining vegetables.
Mix mayonnaise, sour cream, lemon juice, salt, mustard and pepper; pour over chopped cabbage and green pepper and mix. 4 to 6 servings.
Ham 'N Mandarin Salad
1 clove garlic, halved
2 cups finely cubed cooked ham
1 cup thinly sliced celery
1/3 cup chopped green onion
1/2 cup chopped walnuts
1 can (11 ounces) mandarin orange segments, drained
1/4 teaspoon pepper
1/3 cup mayonnaise or salad dressing
2 tablespoons light cream
1 tablespoon vinegar
Crisp greens
Rub salad bowl with cut clove of garlic. Combine ham, celery, onion, walnuts and orange segments in bowl; cover and chill.
Just before serving, blend pepper, mayonnaise, cream and vinegar; pour over ham mixture and toss until ingredients are well coated. Serve on crisp greens. 6 servings.
Salad of the states
1 cup bite-size pieces lettuce
1 cup bite-size pieces romaine
1/2 cup bite-size pieces watercress
1 1/2 cups cut-up cooked lobster, crabmeat, shrimp, chicken or turkey
1/2 cup chopped green onions
4 large pimiento-stuffed olives, sliced
1 grapefruit, pared and sectioned
1 ripe medium avocado
1/4 to 1/3 cup mayonnaise or salad dressing
Salt
4 large tomatoes
Crisp lettuce cups
In large bowl, toss greens, lobster, onions, olves and grapefruit; chill. Peel avocado and cut into cubes. Add avocado and mayonnaise to lobster mixture; toss. Season with salt. Cut tomatoes into thin slices. Place 3 or 4 slices in each lettuce cup; top with lobster mixture. 4 to 6 servings
Avocado Tossed Salad
1 small head lettuce, washed and chilled
1 ripe small avocado
1/2 cup bottled creamy Italian salad dressing
Into bowl, tear lettuce into bite-size pieces (4 cups). Cut avocado lengthwise in half. Remove pit; peel and slice crosswise into bowl. Pour salad dressing over lettuce and toss. Divide mixture among 5 individual salad bowls. 5 servings.
Three-Bean Salad
1 can (16 ounces) French-style green beans, drained
1 can (16 oz.) wax beans, drained
1 can (16 oz.) red kidney beans, drained
1/2 cup chopped green onion
1/4 cup snipped parsley
1 bottle (8oz) Italian salad dressing
1 tbsp. sugar
2 cloves garlic, crushed
Combine beans, onion and parsley in large bowl. Mix dressing, sugar and garlic; pour over bean mixture and toss. Cover; refrigerate at least 3 hours, stirring occasionally. 5 or 6 servings.
Frosty Fruit Salad
1 package (8 ounces) Neufchatel cheese, softened
1 cup dairy sour cream
1/4 cup sugar
1/4 teaspoon salt
1 can (17 ounces) apricot halves, drained and halved
1 can (8 3/4 ounces) crushed pineapple, drained
1 can (16 ounces) pitted dark sweet cherries, drained
1 cup miniature marshmallows
Crisp greens or watercress
In large mixer bowl, beat cheese until smooth. Blend in sour cream, sugar and salt on low speed. Stir in fruit and marshmallows. Pour into 6 to 8 individual molds or into 4 1/2-cup mold. Freeze at least 8 hours. Ten minutes before serving, unmold on crisp greens. 6 to 8 servings.
Waldorf Salad
2 cups diced unpared apple
1 cup diced celery
1/3 cup coarsely chopped nuts
1/2 cup mayonnaise or salad dressing
Crisp greens
Combine apple, celery, nuts and mayonnaise; toss. Serve on crisp greens. 4 to 6 servings.
Caesar Salad
1 clove garlic, halved
1/2 cup olive oil
1 teaspoon dry mustard
Freshly ground pepper
1 1/2 teaspoons Worcestershire sauce
2 heads romaine, washed and chilled
Coddled Egg (below)
1 lemon
Garlic Croutons (below)
1/2 cup grated Parmesan cheese
1 can (2 ounces) anchovy fillets, drained and rolled or cut up
Just before serving, rub large salad bowl with cut clove of garlic. Add oil, salt, mustard, pepper and Worcestershire sauce; mix thoroughly. Into bowl, tear romaine into bite-size pieces (about 12 cups); toss until leaves glisten.
Break egg onto romaine. Squeeze on juice from lemon; toss until leaves are well coated. Sprinkle croutons, cheese and anchovies over salad and toss. 8 servings.
Coddled Egg: Place cold egg in warm water. Heat to boiling enough water to completely cover egg. With a spoon, immerse egg in boiling water. Remove pan from heat. Cover and let stand 30 seconds. Immediately immerse egg in cold water.
Garlic Croutons: Heat oven to 400 degrees. Trim crusts from 4 slices white bread. Generously butter both sides of bread slices; sprinkle with 1/4 teaspoon garlic powder. Cut into 1/2-inch cubes; place in baking pan. Bake 10 to 15 minutes, stirring occasionally, until golden brown and crisp.
Festival Peach Salad
1/3 cup creamed cottage cheese (small curd)
1 tablespoon toasted slivered blanched almonds
1 tablespoon chopped maraschino cherries, drained
2 fresh* or canned peach halves
2 tablespoons flaked coconut
Crisp greens
Mix cottage cheese, almonds and cherries. Fill centers of peach halves with cottage cheese mixture; sprinkle with coconut. Arrange on crisp greens. 2 servings.
* Dip fresh peach halves into lemon juice to prevent darkening
Fiesta Salad
1 medium onion, thinly sliced
1 cup coarsely chopped green pepper
2 cups coarsely chopped tomato
4 slices bacon
1/4 cup vinegar
1 teaspoon chili powder
1/2 teaspoon salt
2 to 3 drops red pepper sauce
Separate onion slices into rings; place in salad bowl with green pepper and tomato. Fry bacon until crisp; remove and drain. Pour off bacon drippings, reserving 2 tablespoons in skillet.
Stir vinegar, chili powder, salt and red pepper sauce into drippings; heat to boiling. Pour over vegetables and toss lightly. Crumble bacon; sprinkle on top. Serve with a slotted spoon. 6 servings
Lemon Salad
1/2 head lettuce, washed and chilled
1 head Bibb lettuce, washed and chilled
1/4 cup salad oil
1/4 cup lemon juice
1/4 teaspoon water
1//4 teaspoon salt
1/8 teaspoon Worcestershire sauce
Dash red pepper sauce
Into salad bowl, tear greens into bite-size pieces; toss with salad oil until leaves glisten. Stir together lemon juice and remaining ingredients. Pour over greens and toss again. Tart and refreshing with chicken or fish. 4 to 6 servings.
Chef's Salad
1 head lettuce, washed and chilled
1 small head romaine or endive, washed and chilled
1 cup julienne strips cooked meat (beef, ham, tongue)
1 cup julienne strips cooked chicken or turkey
1 cup julienne strips Swiss cheese
1/2 cup chopped green onion
1/2 cup sliced celery
1 can (2 ounces) anchovy fillets, drained
1/2 cup mayonnaise or salad dressing
1/4 cup French dressing
Ripe olives
2 hard-cooked eggs, sliced
2 tomatoes, cut in wedges
Into large salad bowl, tear lettuce and romaine into bite-size pieces (about 12 cups). Reserve a few strips of meat and cheese. Toss remaining meat and cheese strips, the onion, celery and anchovies with salad greens.
Blend mayonnaise and French dressing; pour over salad and toss. Garnish with reserved meat and cheese strips, the olives, egg slices and tomato wedges. 4 generous servings.
Russian Salad;
Add 1/2 cup each diced cooked beets, kidney beans (drained) and sauerkraut (drained), 1 to 2 tablespoons minced sardines, 1 medium potato, cooked and diced, and 1/4 cup each diced cucumber and sweet pickle. Garnish with sieved hard-cooked egg and caviar.
Hot German Potato Salad
9 medium potatoes
6 slices bacon
3/4 cup chopped onion
2 tablespoons flour
2 tablespoons sugar
2 teaspoons salt
1/2 teaspoon celery seed
Dash pepper
3/4 cup water
1/3 cup vinegar
2 packages (12 ounces each) bratwurst
2 tablespoons shortening
Pare potatoes. In saucepan, heat 1 inch salted water (1/2 teaspoon salt to 1 cup water) to boiling. Add potatoes. Cover; cook 30 to 35 minutes or until tender. Drain; set aside.
In large skillet, fry bacon until crisp; remove and drain. Cook and stir onion in bacon drippings until golden brown. Blend in flour, sugar, salt, celery seed and pepper. Cook over low heat, stirring until mixture is bubbly. Remove from heat. Stir in water and vinegar. Heat to boiling, stirring constantly. Boil and stir 1 minute.
Crumble bacon. Thinly slice potatoes. Carefully stir bacon and potatoes into hot mixture. Heat through, stirring lightly to coat potato slices.
In skillet, brown bratwurst in shortening, turning with tongs; do not pierce with a fork. Serve with potato salad. 5 to 6 servings.
Tossed Green Salad
3 large heads lettuce
3 bunches leaf lettuce
1 1/2 small bunches small curly endive
1 1/2 pounds spinach
3/4 cup olive oil (half salad oil, if desired)
1/3 cup wine or tarragon vinegar
1 tablespoon salt
3 small cloves garlic, minced
1 teaspoon freshly ground pepper
Into 2 large plastic bags or salad bowls, tear greens into bite-size pieces (about 24 cups). Toss with oil until leaves glisten. Mix remaining ingredients; add to greens and toss. 24 servings (about 1 cup each.)
Gourmet Potato Salad
1 1/2 cups dairy sour cream
1 cup salad dressing 1/2 cup chopped dill pickle
1 tablespoon plus 1 teaspoon seasoned salt
1 teaspoon coarsely ground pepper
10 cups diced pared cooked potatoes
Mix all ingredients except potatoes; pour over potatoes and toss. Cover; chill several hours. 12 servings.
Green Salad with Clear Salad Dressing
Rub salad bowl with cut clove garlic. Into bowl, tear head lettuce, Boston lettuce and spinach into bite-size pieces (8 cups). Toss greens, 1 jaar (6 ounces) marinated artichoke hearts, drained, and Clear Salad Dressing (below). 8 serving.
Clear Salad Dressing: In covered jar, shake 1 cup olive oil, 1/4 cup wine vinegar, 1 teaspoon each salt, pepper and paprika and 1/2 teaspoon each sugar and dry mustard.
Lunchmeats Recipes
Batter Franks
3 cans (5 ounces each) Vienna sausages or 1 pound cocktail wieners
1 egg
1/3 cup milk
1 cup Bisquick baking mix
2 tablespoons yellow cornmeal
1/2 teaspoon dry mustard
1/4 teaspoon paprika
1/8 teaspoon cayenne red pepper
Ketchup and mustard
Cut sausages crosswise into thirds. Beat egg slightly; blend in milk. Mix in remaining ingredients except ketchup and mustard. In metal fondue pot, heat salad oil (2 inches) to 375 degrees; transfer pot to source of heat at table. Adjust heat when necessary to maintain temperature of oil.
Spear sausage pieces (dry) with fondue forks and dip into batter, allowing excess to drop off. (If batter thickens on standing, mix in small amount of milk.) Place dipped sausage pieces in hot oil. Cook until brown, 2 to 3 minutes; drain. If you wish, insert a wooden skewer in each Batter Frank. Dip into ketchup and mustard. 6 servings.
Mushroom Shirred Eggs
1 can (10 1/2 ounces) condensed cream of mushroom soup
1/2 teaspoon grated onion
1/4 cup milk
6 eggs
2 tablespoons butter or margarine, melted
1/2 cup dry bread crumbs
1/8 teaspoon salt
6 slices pork luncheon meat
Heat oven to 350 degrees. Mix soup, onion and milk. Spoon about 3 tablespoons soup mixture into each of 6 ungreased 6-ounce custard cups. Break an egg carefully into each cup. Mix butter, bread crumbs and salt; sprinkle on eggs.
Place cups on baking sheet. Bake 25 to 30 minutes or until eggs are desired doneness. While eggs bake, heat slices of meat in oven. Unmold eggs on meat. 6 servings.
Bambinos
Pastry Rounds (below)
1 can (6 ounces) tomato paste
1 teaspoon garlic salt
1/4 teaspoon oregano
1/8 pound sliced pepperoni or salami
4 ounces mozzarella or process American cheese, shredded
Prepare Pastry Rounds. Heat oven to 400 degrees. Mix tomato paste, garlic salt and oregano; spoon small amount on each Pastry Round. Top with meat; sprinkle with cheese. Bake 3 to 5 minutes or until cheese melts. Serve hot. About 5 dozen Bambinos.
Pastry Rounds: Heat oven to 475 degrees. Measure 2 cups flour and 1 teaspoon salt into bowl. Cut in 2/3 cup plus 2 tablespoons shortening thoroughly. Sprinkle in 1/4 cup water, 1 tablespoon at a time, mixing until all flour is moistened and dough almost cleans side of bowl (1 to 2 teaspoons water can be added if needed).
Gather dough into ball; shape into 2 flattened rounds on lightly floured cloth-covered board. With floured stockinet-covered rolling pin, roll dough 3/16 inch thick. Cut into 2-inch circles; place on aluminum foil-covered baking sheet. Prick circles 2 or 3 times. Bake 8 to 10 minutes.
Chili Dogs
12 frankfurters
1 slice American cheese, 3 1/2 x 3 1/2 inches
2 cans (15 ounces each) chili hot beans
1 can (8 ounces) tomato sauce
1/4 teaspoon chili powder
1/4 teaspoon cumin
1/8 teaspoon cayenne red pepper, if desired
Heat oven to 400 degrees. Make three 1/2-inch-deep diagonal cuts at regular intervals in each frankfurter. Cut cheese slice into 36 strips, about 1x1/4 inch. Insert cheese strip in each frankfurter cut. In ungreased baking dish, 11 1/2 x 7 1/2 x 1 1/2 inches, mix beans, tomato sauce and seasonings. Arrange frankfurters on bean mixture. Bake 20 to 25 minutes. 4 or 5 servings.
Cherry Pineapple Bologna
1-pound ring bologna
Cherry Pineapple Glaze (below)
Potato Buds instant puffs (enough for 4 servings)
If necessary, remove casing from bologna; arrange bologna in ungreased 9-inch pie pan. Cut ring diagonally at 2-inch intervals, being careful not to cut completely through. Separate cuts and spoon in part of glaze. Spread remaining glaze on top.
Heat oven to 400 degrees. Prepare Potato Buds instant puffs as directed on package. Mound potatoes in center of ring. Bake 20 minutes or until potatoes are light brown. 4 servings.
Cherry Pineapple Glaze
1/2 cup crushed pineapple
1/4 cup coarsely chopped maraschino cherries
1/4 cup light corn syrup
2 tablespoons white vinegar
1/4 teaspoon cloves
2 drops red food color
1 1/2 teaspoons water
1 1/2 teaspoons cornstarch
Heat pineapple, cherries, corn syrup, vinegar, cloves and food color to boiling, stirring occasionally. Reduce heat; simmer 15 minutes. Blend water and cornstarch; stir into fruit. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
3 cans (5 ounces each) Vienna sausages or 1 pound cocktail wieners
1 egg
1/3 cup milk
1 cup Bisquick baking mix
2 tablespoons yellow cornmeal
1/2 teaspoon dry mustard
1/4 teaspoon paprika
1/8 teaspoon cayenne red pepper
Ketchup and mustard
Cut sausages crosswise into thirds. Beat egg slightly; blend in milk. Mix in remaining ingredients except ketchup and mustard. In metal fondue pot, heat salad oil (2 inches) to 375 degrees; transfer pot to source of heat at table. Adjust heat when necessary to maintain temperature of oil.
Spear sausage pieces (dry) with fondue forks and dip into batter, allowing excess to drop off. (If batter thickens on standing, mix in small amount of milk.) Place dipped sausage pieces in hot oil. Cook until brown, 2 to 3 minutes; drain. If you wish, insert a wooden skewer in each Batter Frank. Dip into ketchup and mustard. 6 servings.
Mushroom Shirred Eggs
1 can (10 1/2 ounces) condensed cream of mushroom soup
1/2 teaspoon grated onion
1/4 cup milk
6 eggs
2 tablespoons butter or margarine, melted
1/2 cup dry bread crumbs
1/8 teaspoon salt
6 slices pork luncheon meat
Heat oven to 350 degrees. Mix soup, onion and milk. Spoon about 3 tablespoons soup mixture into each of 6 ungreased 6-ounce custard cups. Break an egg carefully into each cup. Mix butter, bread crumbs and salt; sprinkle on eggs.
Place cups on baking sheet. Bake 25 to 30 minutes or until eggs are desired doneness. While eggs bake, heat slices of meat in oven. Unmold eggs on meat. 6 servings.
Bambinos
Pastry Rounds (below)
1 can (6 ounces) tomato paste
1 teaspoon garlic salt
1/4 teaspoon oregano
1/8 pound sliced pepperoni or salami
4 ounces mozzarella or process American cheese, shredded
Prepare Pastry Rounds. Heat oven to 400 degrees. Mix tomato paste, garlic salt and oregano; spoon small amount on each Pastry Round. Top with meat; sprinkle with cheese. Bake 3 to 5 minutes or until cheese melts. Serve hot. About 5 dozen Bambinos.
Pastry Rounds: Heat oven to 475 degrees. Measure 2 cups flour and 1 teaspoon salt into bowl. Cut in 2/3 cup plus 2 tablespoons shortening thoroughly. Sprinkle in 1/4 cup water, 1 tablespoon at a time, mixing until all flour is moistened and dough almost cleans side of bowl (1 to 2 teaspoons water can be added if needed).
Gather dough into ball; shape into 2 flattened rounds on lightly floured cloth-covered board. With floured stockinet-covered rolling pin, roll dough 3/16 inch thick. Cut into 2-inch circles; place on aluminum foil-covered baking sheet. Prick circles 2 or 3 times. Bake 8 to 10 minutes.
Chili Dogs
12 frankfurters
1 slice American cheese, 3 1/2 x 3 1/2 inches
2 cans (15 ounces each) chili hot beans
1 can (8 ounces) tomato sauce
1/4 teaspoon chili powder
1/4 teaspoon cumin
1/8 teaspoon cayenne red pepper, if desired
Heat oven to 400 degrees. Make three 1/2-inch-deep diagonal cuts at regular intervals in each frankfurter. Cut cheese slice into 36 strips, about 1x1/4 inch. Insert cheese strip in each frankfurter cut. In ungreased baking dish, 11 1/2 x 7 1/2 x 1 1/2 inches, mix beans, tomato sauce and seasonings. Arrange frankfurters on bean mixture. Bake 20 to 25 minutes. 4 or 5 servings.
Cherry Pineapple Bologna
1-pound ring bologna
Cherry Pineapple Glaze (below)
Potato Buds instant puffs (enough for 4 servings)
If necessary, remove casing from bologna; arrange bologna in ungreased 9-inch pie pan. Cut ring diagonally at 2-inch intervals, being careful not to cut completely through. Separate cuts and spoon in part of glaze. Spread remaining glaze on top.
Heat oven to 400 degrees. Prepare Potato Buds instant puffs as directed on package. Mound potatoes in center of ring. Bake 20 minutes or until potatoes are light brown. 4 servings.
Cherry Pineapple Glaze
1/2 cup crushed pineapple
1/4 cup coarsely chopped maraschino cherries
1/4 cup light corn syrup
2 tablespoons white vinegar
1/4 teaspoon cloves
2 drops red food color
1 1/2 teaspoons water
1 1/2 teaspoons cornstarch
Heat pineapple, cherries, corn syrup, vinegar, cloves and food color to boiling, stirring occasionally. Reduce heat; simmer 15 minutes. Blend water and cornstarch; stir into fruit. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
Sandwich Recipes
Reuben Sandwiches
1/3 cup mayonnaise or salad dressing
1 tablespoon chili sauce
12 slices rye bread, buttered
1/2 pound sliced Swiss cheese
1/2 pound sliced cooked corned beef
1 can (16 ounces) sauerkraut, drained
Mix mayonnaise and chili sauce; spread on 6 slices bread. Layer cheese, corned beef and sauerkraut on spread slices; top with remaining bread slices. 6 sandwiches.
Dip 'N Dunk Steak Sandwiches
Pan fry desired number frozen 2-ounce beef cubed steaks over medium-high heat, turning to brown both sides. (If using 4-ounce beef cubed steaks, melt 1 tablespoon shortening in skillet before cooking steaks) Season with salt and pepper. Remove steaks; keep warm.
To make gravy, drain fat from skillet. For each serving, pour about 1/3 cup water into skillet. Heat to boiling, scraping brown particles from bottom of skillet. For each cup of water, stir in 1/2 teaspoon seasoned salt or 1 teaspoon instant beef bouillon.
Set oven control at broil and/or 550 degrees. Place desired number of buttered 1/2-inch slices French bread or hamburger bun halves on ungreased baking sheet. Sprinkle bread with garlic salt. Place sheet on broiler rack about 4 inches from heat; toast until golden brown.
Place steaks between toasted bread slices; cut in half. Serve gravy in individual small bowls. Each person can "dunk" his sandwich or pour gravy over it.
Mushroom-Cheese-Tomato Sandwiches
8 slices bread
1 1/2 cups chopped mushrooms
2 tablespoons butter or margarine
1 egg, beaten
8 slices natural Cheddar cheese
8 slices tomato
Salt and pepper
Toast bread slices on 1 side. Cook and stir mushrooms in butter until light brown; mix into egg/ Place 1 slice cheese on untoasted side of each slice bread. Top with 1 tablespoon mushroom mixture and 1 slice tomato; sprinkle with salt and pepper. Place on ungreased baking sheet.
Set oven control at broil and/or 550 degrees. Broil 5 inches from heat 3 to 5 minutes or until cheese is melted and sandwiches are hot. 8 open-face sandwiches.
Ham-Swiss Cheese Sandwiches
1 package (3 ounces) sliced ready-to-serve smoked ham
4 slices Swiss cheese
8 slices bread
1/2 cup soft butter or margarine
Place ham and cheese slices on 4 slices bread; top with remaining bread slices. Spread outsides of sandwiches with butter. Grill in skillet over low to medium heat 5 to 7 minutes on each side or brown in sandwich grill 5 to 7 minutes. 4 sandwiches.
Make Your Own Sub Sandwich
4 loaves French bread, each about 6 inches long
Soft butter or margarine
2 to 3 tablespoons thousand island salad dressing or mayonnaise
Lettuce leaves
2 cans (3 2/3 ounces each) smoked salmon, drained
4 slices caraway cheese
4 slices boiled ham
4 slices Provolone cheese
8 slices tomato
Thin onion slices
Dill pickle slices
2 cans (3 2/3 ounces each) sardines, drained, if desired
Endive leaves
Cut loaves horizontally in half. Spread cut sides with butter and salad dressing. Layer lettuce, salmon, caraway cheese, ham, Provolone cheese, tomato, onion and pickle slices and sardines on bottom halves of loaves.
Place endive on sardines and top with remaining halves of loaves. Secure with wooden picks. 4 sandwiches.
Zesty Submarine
1 loaf (1 pound) French bread
Soft butter or margarine
1 tablespoon wine vinegar
1 tablespoon olive oil
1/4 teaspoon garlic salt
4 or 5 crisp lettuce leaves
1/2 pound sliced salami
2 tomatoes, sliced
Salt and pepper
4 ounces sliced Swiss cheese
1/2 pound sliced boiled ham
1/2 cucumber, thinly sliced
1 large onion, sliced
Cut bread horizontally in half. Spread bottom half with butter. Stir together vinegar, oil and garlic salt; dip lettuce leaves into mixture. Layer lettuce, salami and tomatoes on buttered bread; season with salt and pepper. Later remaining ingredients on tomatoes. Place top half of bread on filling; secure loaf with picks. 6 servings
Italian Submarine: Omit vinegar, oil and garlic salt; spread top half of bread with 3 tablespoons prepared mustard.
Individual Corned Beef-Onion Rolls
1 cup chopped cooked corned beef
1/2 cup mayonnaise or salad dressing
1/3 cup minced celery
1 tablespoon minced onion
2 teaspoons prepared mustard
4 or 5 hard rolls, split and buttered
Stir together all ingredients except rolls. Spread mixture on rolls. 4 or 5 sandwiches.
Tuna Salad Sandwiches
1 can (7 ounces) tuna, drained
1/4 cup finely chopped sweet pickle
1/2 cup mayonnaise or salad dressing
1/4 teaspoon salt
6 to 8 slices pumpernickel bread, buttered
6 to 8 slices tomato
Spinach leaves
Mix tuna, sweet pickle, mayonnaise and salt. Spread on 3 or 4 slices bread. Place 2 tomato slices on each; top with spinach leaves and second slice bread. 3 or 4 sandwiches.
Chopped Beef Sandwiches
1 cup chopped cooked beef
1/2 cup finely chopped celery
2 tablespoons minced celery
2 tablespoons sweet pickle relish, drained
1 tablespoon lemon juice
1/2 teaspoon salt
1/8 teaspoon pepper
1/3 cup mayonnaise or salad dressing
4 or 5 hard rolls, split and buttered
Mix all ingredients except rolls. Spread on rolls. 4 or 5 sandwiches.
Beef-Egg Sandwich
1/4 pound ground beef
1/4 cup chopped onion
2 tablespoons chopped green pepper
1/2 teaspoon salt
1/8 teaspoon pepper
3 eggs
1 1/2 tablespoons water
4 hamburger buns, split and buttered
Cook and stir meat, onion, green pepper, salt and pepper until meat is brown and onion is tender. Blend eggs and water; pour over meat mixture. Cook over low heat just until eggs are set. Lift cooked portions with spatula; turn to cook eggs evenly. Serve in buns. 4 sandwiches.
Frank-Sauerkraut Sandwich
Drop 1 pound frankfurters (8 to 10( into boiling water; reduce heat. Cover and simmer 5 to 8 minutes. Heat 1 can (16 ounces) sauerkraut (with liquid) over low heat; drain. Serve frankfurters in buns with sauerkraut, prepared mustard and chopped onion. 8 to 10 sandwiches.
Peanut-Bacon-Pickle Sandwich
4 slices bacon, crisply fried and crumbled
1 tablespoon sweet pickle relish
6 slices bread or toast, buttered
1/3 cup peanut butter
For each sandwich, sprinkle bacon and pickle relish on 1 slice bread. Spread peanut butter on second slice; put slices together. 3 sandwiches.
1/3 cup mayonnaise or salad dressing
1 tablespoon chili sauce
12 slices rye bread, buttered
1/2 pound sliced Swiss cheese
1/2 pound sliced cooked corned beef
1 can (16 ounces) sauerkraut, drained
Mix mayonnaise and chili sauce; spread on 6 slices bread. Layer cheese, corned beef and sauerkraut on spread slices; top with remaining bread slices. 6 sandwiches.
Dip 'N Dunk Steak Sandwiches
Pan fry desired number frozen 2-ounce beef cubed steaks over medium-high heat, turning to brown both sides. (If using 4-ounce beef cubed steaks, melt 1 tablespoon shortening in skillet before cooking steaks) Season with salt and pepper. Remove steaks; keep warm.
To make gravy, drain fat from skillet. For each serving, pour about 1/3 cup water into skillet. Heat to boiling, scraping brown particles from bottom of skillet. For each cup of water, stir in 1/2 teaspoon seasoned salt or 1 teaspoon instant beef bouillon.
Set oven control at broil and/or 550 degrees. Place desired number of buttered 1/2-inch slices French bread or hamburger bun halves on ungreased baking sheet. Sprinkle bread with garlic salt. Place sheet on broiler rack about 4 inches from heat; toast until golden brown.
Place steaks between toasted bread slices; cut in half. Serve gravy in individual small bowls. Each person can "dunk" his sandwich or pour gravy over it.
Mushroom-Cheese-Tomato Sandwiches
8 slices bread
1 1/2 cups chopped mushrooms
2 tablespoons butter or margarine
1 egg, beaten
8 slices natural Cheddar cheese
8 slices tomato
Salt and pepper
Toast bread slices on 1 side. Cook and stir mushrooms in butter until light brown; mix into egg/ Place 1 slice cheese on untoasted side of each slice bread. Top with 1 tablespoon mushroom mixture and 1 slice tomato; sprinkle with salt and pepper. Place on ungreased baking sheet.
Set oven control at broil and/or 550 degrees. Broil 5 inches from heat 3 to 5 minutes or until cheese is melted and sandwiches are hot. 8 open-face sandwiches.
Ham-Swiss Cheese Sandwiches
1 package (3 ounces) sliced ready-to-serve smoked ham
4 slices Swiss cheese
8 slices bread
1/2 cup soft butter or margarine
Place ham and cheese slices on 4 slices bread; top with remaining bread slices. Spread outsides of sandwiches with butter. Grill in skillet over low to medium heat 5 to 7 minutes on each side or brown in sandwich grill 5 to 7 minutes. 4 sandwiches.
Make Your Own Sub Sandwich
4 loaves French bread, each about 6 inches long
Soft butter or margarine
2 to 3 tablespoons thousand island salad dressing or mayonnaise
Lettuce leaves
2 cans (3 2/3 ounces each) smoked salmon, drained
4 slices caraway cheese
4 slices boiled ham
4 slices Provolone cheese
8 slices tomato
Thin onion slices
Dill pickle slices
2 cans (3 2/3 ounces each) sardines, drained, if desired
Endive leaves
Cut loaves horizontally in half. Spread cut sides with butter and salad dressing. Layer lettuce, salmon, caraway cheese, ham, Provolone cheese, tomato, onion and pickle slices and sardines on bottom halves of loaves.
Place endive on sardines and top with remaining halves of loaves. Secure with wooden picks. 4 sandwiches.
Zesty Submarine
1 loaf (1 pound) French bread
Soft butter or margarine
1 tablespoon wine vinegar
1 tablespoon olive oil
1/4 teaspoon garlic salt
4 or 5 crisp lettuce leaves
1/2 pound sliced salami
2 tomatoes, sliced
Salt and pepper
4 ounces sliced Swiss cheese
1/2 pound sliced boiled ham
1/2 cucumber, thinly sliced
1 large onion, sliced
Cut bread horizontally in half. Spread bottom half with butter. Stir together vinegar, oil and garlic salt; dip lettuce leaves into mixture. Layer lettuce, salami and tomatoes on buttered bread; season with salt and pepper. Later remaining ingredients on tomatoes. Place top half of bread on filling; secure loaf with picks. 6 servings
Italian Submarine: Omit vinegar, oil and garlic salt; spread top half of bread with 3 tablespoons prepared mustard.
Individual Corned Beef-Onion Rolls
1 cup chopped cooked corned beef
1/2 cup mayonnaise or salad dressing
1/3 cup minced celery
1 tablespoon minced onion
2 teaspoons prepared mustard
4 or 5 hard rolls, split and buttered
Stir together all ingredients except rolls. Spread mixture on rolls. 4 or 5 sandwiches.
Tuna Salad Sandwiches
1 can (7 ounces) tuna, drained
1/4 cup finely chopped sweet pickle
1/2 cup mayonnaise or salad dressing
1/4 teaspoon salt
6 to 8 slices pumpernickel bread, buttered
6 to 8 slices tomato
Spinach leaves
Mix tuna, sweet pickle, mayonnaise and salt. Spread on 3 or 4 slices bread. Place 2 tomato slices on each; top with spinach leaves and second slice bread. 3 or 4 sandwiches.
Chopped Beef Sandwiches
1 cup chopped cooked beef
1/2 cup finely chopped celery
2 tablespoons minced celery
2 tablespoons sweet pickle relish, drained
1 tablespoon lemon juice
1/2 teaspoon salt
1/8 teaspoon pepper
1/3 cup mayonnaise or salad dressing
4 or 5 hard rolls, split and buttered
Mix all ingredients except rolls. Spread on rolls. 4 or 5 sandwiches.
Beef-Egg Sandwich
1/4 pound ground beef
1/4 cup chopped onion
2 tablespoons chopped green pepper
1/2 teaspoon salt
1/8 teaspoon pepper
3 eggs
1 1/2 tablespoons water
4 hamburger buns, split and buttered
Cook and stir meat, onion, green pepper, salt and pepper until meat is brown and onion is tender. Blend eggs and water; pour over meat mixture. Cook over low heat just until eggs are set. Lift cooked portions with spatula; turn to cook eggs evenly. Serve in buns. 4 sandwiches.
Frank-Sauerkraut Sandwich
Drop 1 pound frankfurters (8 to 10( into boiling water; reduce heat. Cover and simmer 5 to 8 minutes. Heat 1 can (16 ounces) sauerkraut (with liquid) over low heat; drain. Serve frankfurters in buns with sauerkraut, prepared mustard and chopped onion. 8 to 10 sandwiches.
Peanut-Bacon-Pickle Sandwich
4 slices bacon, crisply fried and crumbled
1 tablespoon sweet pickle relish
6 slices bread or toast, buttered
1/3 cup peanut butter
For each sandwich, sprinkle bacon and pickle relish on 1 slice bread. Spread peanut butter on second slice; put slices together. 3 sandwiches.
Dessert Recipes
Ribbon Fudge
2 tablespoons butter
3 tablespoons water
1 package of chocolate fudge frosting mix
2 tablespoons butter
2 tablespoons plus 1 teaspoons water
1 package of golden caramel frosting mix
1/2 cup chopped pecans
Butter foil pan, 8x8x2 inches. In top of double boiler, melt 2 tablespoons butter in 3 tablespoons water. Stir in chocolate frosting mix (dry) until smooth. Heat over rapidly boiling water 5 minutes, stirring occasionally. Spread in pan.
Repeat with remaining butter, water and frosting mix; stir in nuts. Spread caramel mixture over chocolate mixture. Cool until firm. Wrap pan in foil, ready to be cut on arrival. About 8 dozen candies (1x 1/2 inch).
Citrus Ribbon Fudge; Omit pecans. Substitute orange frosting mix for the chocolate fudge frosting mix and lemon frosting mix for the golden caramel frosting mix. Increase the 2 tablespoons plus 1 teaspoon water to 3 tablespoons water.
Creamy Caramels
Butter baking pan, 8x8x2 inches. Mix 1 package of butter pecan frosting mix (dry), 1/2 cup butter, 1 cup light cream and 1/2 cup light corn syrup. Cook over medium heat, stirring occasionally, to 250 degrees on candy thermometer. Pour into pan. Cool. Invert pan on board; cut candy into 1-inch squares. About 5 dozen candies.
Individual Meringues
Heat oven to 275 degrees. Cover baking sheet with heavy brown paper. In small mixer bowl, beat 3 egg whites and 1/4 teaspoon cream of tartar until foamy. Beat in 3/4 cup sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat.
Drop meringue by 1/3 cupfuls onto brown paper. Shape mounds into circles with back of spoon, building up sides. Bake 1 hour. Turn off oven; finish cooling away from draft. To serve, fill with ice cream and top with Chocolate Rum Sauce (below) or your favorite ice-cream topping. 8 to 10 meringues.
Chocolate Rum Sauce
In top of double boiler, combine 1 package of dark chocolate fudge frosting mix (dry), 3 tablespoons butter or margarine and 2 tablespoons light corn syrup. Gradually stir in 1/2 cup milk.
Heat over rapidly boiling water 5 minutes, stirring occasionally. Remove from heat; stir in 2 tablespoons dark rum. Cool to room temperature. Refrigerate leftover sauce covered. 2 cups sauce.
Cereal Christmas Trees
3 tablespoons butter or margarine
32 large or 3 cups miniature marshmallows
1/2 teaspoon vanilla
1/2 teaspoon green food color
4 cups Cheerios cereal
Small gumdrops
In large saucepan, heat butter and marshmallows over low heat, stirring constantly, until marshmallows are melted. Remove from heat; stir in vanilla and food color. Fold in cereal until evenly coated.
On waxed paper, quickly shape warm with buttered hands into Christmas tree shapes, using about 2/3 cup mixture for each place card-size tree or 1/4 cup mixture for each cookie-size tree. For ornaments, cut gumdrops into slices and press onto trees. 6 to 8 place card-size trees or 16 to 20 cookie-size trees.
Cereal Christmas Balls: Shape mixture into balls, using about 1/2 cup mixture for each. Cut gumdrops into fourths and press onto balls. 8 balls.
Carameled Cereal:
In top of double boiler over hot water, heat 28 vanilla caramels in 2 tablespoons water, stirring frequently, until caramels are melted and mixture is smooth. Pour caramel mixture over 5 cups Kix cereal; mix gently. Drop mixture by spoonfuls onto waxed paper. Let stand until firm. About 3 dozen candies.
Fruity Cereal Squares:
1 package (3 ounces) fruit-flavored gelatin
1/3 cup light corn syrup
2 tablespoons butter or margarine
4 cups Trix cereal
Butter baking pan or dish, 9x9x2 inches. In large saucepan, heat gelatin (dry), corn syrup and butter to boiling over medium heat, stirring constantly. Remove from heat; stir in cereal until evenly coated.
Pat mixture evenly in pan with buttered back of spoon. Cover; chill until set, about 30 minutes. Cut into 1 1/2-inch squares. Store at room temperature. 3 dozen squares.
Pudding Squares
1 package (about 4 ounces) chocolate, butterscotch or vanilla pudding and pie filling
1/2 cup light corn syrup
1/3 cup peanut butter
4 cups Cheerios cereal or Kix cereal
Butter baking pan, 9x9x1 inches. In large saucepan, heat pudding mix (dry)and corn syrup to boiling over medium heat, stirring constantly. Boil and stir 1 minute. Remove from heat; blend in peanut butter. Stir in cereal until evenly coated.
Spread mixture evenly in pan with buttered back of spoon. Cool until firm, about 30 minutes. Cut into 1 1/2-inch squares. 3 dozen squares.
Old-Fashioned Fudge
2 cups sugar
2/3 cup milk
2 ounces unsweetened chocolate or 1/3 cup cocoa
2 tablespoons corn syrup
1/4 teaspoon salt
2 tablespoons butter or margarine
1 teaspoon vanilla
1/2 cup coarsely chopped nuts
Butter loaf pan, 9x5x3 inches. In 2-quart saucepan, mix sugar, milk, chocolate, corn syrup and salt. Cook over medium heat, stirring constantly, until chocolate is melted and sugar is dissolved.
Cook, stirring occasionally, to 234 degrees. on candy thermometer (or until small amount of mixture dropped into very cold water forms a soft ball which flattens when removed from water.)
Remove from heat; add butter. Cool mixture to 120 degrees without stirring. (Bottom of pan will be lukewarm.) Add vanilla; beat vigorously 5 to 10 minutes with wooden spoon, until candy is thick and no longer glossy. (Mixture will hold its shape when dropped from spoon.)
Quickly stir in nuts. Spread mixture evenly in pan. Cool until firm. Cut into 1-inch squares. 32 squares.
Pecan Roll: Do not butter pan; substitute 1 cup brown sugar (packed) for 1 cup of the granulated sugar and omit chocolate. Shape candy into 12-inch roll; roll in 1/2 cup finely chopped pecans. Wrap; chill until firm. Cut into 1/4-inch slices. 48 slices.
Pink Popcorn Surprises
7 cups popped corn
3 cups miniature marshmallows
2 tablespoons butter or margarine
1/4 teaspoon salt
Few drops red food color
8 to 10 lollipops
Measure popped corn into large buttered bowl. In top of double boiler over hot water, heat marshmallows, butter and salt, stirring frequently, until marshmallows melt and mixture is smooth. Stir in food color.
Pour mixture over corn in bowl; toss gently to coat. With buttered hands, quickly shape mixture around lollipops into 3-inch balls. 8 to 10 balls.
Homemade Ice Cream
1/2 cup sugar
1/4 teaspoon salt
1 cup milk
3 egg yolks, beaten
1 tablespoon vanilla
2 cups chilled whipping cream
For Crank-Type Freezer: Mix sugar, milk and egg yolks. Cook over medium heat, stirring constantly, just until bubbles appear over medium heat, stirring constantly, just until bubbles appear around edge of mixture. Cool. Stir in vanilla and cream.
Pour into freezer can; put dasher in place. Cover can and adjust crank. Place can in freezer tub. Fill freezer 1/3 full of ice; add remaining ice alternately with layers of rock salt( 6 parts ice to 1 part rock salt). Turn crank until it turns with difficulty. Draw off water. Remove lid; take out dasher. Pack mixture down. Replace lid; repack ice and rock salt. Let ripen several hours.
For Refrigerator: Mix sugar, salt, milk and egg yolks. Cook over medium heat, stirring constantly, just until bubbles appear around edge of mixture. Cool. Stir in vanilla.
Pour into refrigerator tray. Freeze until mushy, 1/2 to 1 hour. In chilled bowl, beat cream until soft peaks form. Spoon partially frozen mixture into another chilled bowl; beat until smooth. Fold in whipped cream.
Pour into 2 refrigerator trays; freeze 3 hours or until firm, stirring often during first hour. Cover with waxed paper to prevent crystals from forming. 1 quart.
Strawberry-Rhubarb Puff
1 package (16 ounces) frozen rhubarb, thawed
1 package (10 ounces) frozen strawberries, thawed
1/2 cup sugar
2 cups flour
2 tablespoons sugar
3 teaspoons baking powder
1 teaspoon salt
1/3 cup salad oil
2/3 cup milk
Butter
2 tablespoons sugar
1 teaspoon cinnamon
Heat oven to 450 degrees. In ungreased baking pan, 9x9x2 inches, mix rhubarb, strawberries and 1/2 cup sugar; place in oven.
Measure flour, 2 tablespoons sugar, the baking powder and salt into bowl. Pour oil and milk into measuring cup (do not stir together); pour all at once into flour mixture. Stir until mixture cleans side of bowl and forms a ball.
Drop dough by 9 spoonfuls onto hot fruit. Make an indentation in each biscuit; dot with butter. Mix 2 tablespoons sugar and the cinnamon; sprinkle on biscuits. Bake 20 to 25 minutes. Serve warm. 9 servings.
Fresh Strawberry-Rhubarb Puff: Substitute 3 cups cut-up fresh rhubarb and 1 pint fresh strawberries, cut up, for the frozen rhubarb and strawberries. Increase the 1/2 cup sugar to 1 1/2 to 2 cups; add 1/2 cup water to fruit-sugar mixture.
Pots De Creme
1 bar (4 ounces) sweet cooking chocolate
2 tablespoons sugar
3/4 cup light cream
2 egg yolks, slightly beaten
1/2 teaspoon vanilla
In medium saucepan, heat chocolate, sugar and cream over medium heat, stirring constantly, until chocolate melts and mixture is smooth. Remove from heat; gradually beat into egg yolks. Blend in vanilla. Pour into demitasse cups. Chill. 4 to 6 servings.
Fluffy Pots de Creme: Reduce sugar to 1 tablespoon and cream to 1/2 cup. Beat 2 egg whites until foamy. Gradually beat in 1/4 cup sugar just until stiff peaks form. Fold in chocolate mixture. Pour into souffle cups or other small serving dishes. Chill. 6 to 8 servings.
Chocolate Creme:
1/2 cup milk
3 tablespoons brandy
1 envelope (about 2 ounces) dessert topping mix
1 1/2 tablespoons powdered instant coffee
1 can chocolate ready-to-spread frosting
In small mixer bowl, blend milk, brandy, dessert topping mix and coffee. Beat in frosting on low speed. Beat on high speed until soft peaks form. Pour into demitasse cups. Chill. 12 servings.
English Trifle
1 package of yellow cake mix
1 package (16 ounces) frozen strawberry halves, thawed
1 can vanilla ready-to-serve pudding (2 cups)
1 cup chilled whipping cream
1/4 cup sugar
1/4 cup toasted slivered almonds
7 whole strawberries
Bake cake mix in oblong pan. 13x9x2 inches, as directed on package. Cut cake crosswise in half. (Freeze one half for future use.) Cut other half into 8 pieces; split each piece horizontally. Arrange half the pieces in 2-quart glass serving bowl, cutting pieces to fit.
Pour half the thawed strawberries over cake; spread with half the pudding. Repeat. Cover; chill at least 8 hours.
In chilled bowl, beat cream and sugar until stiff; spread over trifle. Sprinkle with almonds; garnish with whole strawberries. To serve, spoon trifle into dessert dishes. 6 to 8 servings.
Traditional Trifle: Omit strawberries. Cut cake half into 4 pieces; split each piece and fill with 2 tablespoons raspberry jam. Arrange pieces in bowl; pour 1/2 cup sherry or 1/3 cup orange juice. plus 2 tablespoons sherry flavoring over cake. Allow to soak a few minutes, then spread with all the pudding.
Goddess Dessert
1 package sour cream white frosting mix
1 1/2 cups whipping cream
1 package sour cream white cake mix
1 can (13 1/2 ounces) pine apple tidbits, drained
1 cup seedless green grapes, halved
1/2 cup chopped pecans
In small mixer bowl, combine frosting mix (dry) and whipping cream. Cover; chill 1 hour. Bake cake mix in oblong pan, 13x9x2 inches, as directed on package.
Blend frosting mixture, beat until stiff. Fold in remaining ingredients. Cut cake into squares; top with frosting mixture. If you wish, garnish with additional grapes. Cover and refrigerate leftover sauce.
Fancy Fruits:
2 medium peanches
1 cup sliced strawberries
Sugar
2 tablespoons orange-flavored liqueur, if desired
2 medium bananas
1/2 can vanilla ready-to-serve pudding (1 cup)
1/4 cup milk or water
Peel peaches and slice into bowl. Add strawberries and blueberries; sprinkle with sugar as desired. Sprinkle with liqueur. Let stand 1 hour. Just before serving, slice bananas into fruit mixture; spoon into dessert dishes. Blend pudding and milk; pour over fruit. 6 servings.
Cranberry Puffs
1 cup cranberry-orange relish
1 cup Bisquick baking mix
1/4 cup sugar
1 egg
1/3 cup milk
Butter Sauce (below)
Heat oven to 400 degrees. Grease 8 large muffin cups. Spoon about 2 tablespoons cranberry-orange relish into each cup. Mix remaining ingredients except Butter Sauce with spoon; beat vigorously 1/2 minute. Fill muffin cups 2/3 full with batter.
Bake about 15 minutes or until tops are golden. Invert puffs onto wire rack. Serve warm with Butter Sauce. 8 servings.
Butter Sauce
Heat 1/2 cup sugar and 1/4 cup light cream to boiling, stirring constantly. Remove from heat. With rotary beater, beat in 1/4 cup butter or margarine and 1/2 teaspoon vanilla
Pink Bavarian Cream
1 package (10 ounces) frozen sliced strawberries, thawed
1 cup boiling water
1 package (3 ounces) strawberry-flavored gelatin
1 cup chilled whipping cream
Drain strawberries, reserving syrup. Pour boiling water over gelatin, stirring until gelatin is dissolved. Add enough cold water to reserved syrup to measure 1 cup; stir into dissolved gelatin. Chill until almost set.
In chilled bowl, beat cream until stiff. Beat gelatin until foamy. Fold gelatin and strawberries into whipped cream. Pour into 1-quart mold. Chill until firm. If you wish, garnish with additional whipped cream and strawberries. 6 servings.
Easy Baked Alaska
1 package dark chocolate fudge cake mix
1 quart Neapolitan ice cream
1 package fluffy white frosting mix
Bake cake mix in 2 layer pans, 8x1 1/2 inches, as directed on package. (Freeze one layer for future use.)
Line 1 1/2-quart bowl with aluminum foil. Pack ice cream into bowl; freeze until firm. Cover baking sheet with aluminum foil. Place cake layer on baking sheet. Invert bowl with ice cream onto cake; remove bowl and foil. Freeze cake and ice cream until firm.
Just before serving, heat oven to 500 degrees. Prepare frosting mix as directed on package. Working quickly, completely cover cake and ice cream with frosting, carefully sealing it to foil on sheet.
Bake 3 to 5 minutes or until light brown. Trim foil to edge of frosting; transfer cake to serving plate. Serve immediately. 12 servings.
Cherry Crepes
1 cup dairy sour cream
1/3 cup brown sugar (packed)
1 cup Bisquick baking mix
1 egg
1 cup milk
1 can (21 ounces) cherry pie filling
1/4 cup orange-flavored liqueur
Heat oven to 350 degrees. Blend sour cream and brown sugar; set aside. Beat baking mix, egg and milk with rotary beater until smooth.
Spoon 2 tablespoons batter into hot lightly greased 6- or 7-inch skillet. Rotate pan until batter covers bottom. Bake until bubbles appear. Gently loosen edge; turn and bake other side.
Spoon 1 tablespoon sour cream mixture onto one half of each crepe; roll up. Place crepes seam side down on ovenproof platter. Bake about 5 minutes.
In chafing dish or saucepan, heat pie filling until warm. Heat liqueur until warm; pour slowly over pie filling and ignite immediately. Do not stir. Spoon sauce and cherries over crepes. 12 to 15 crepes.
Strawberry Crepes: Substitute 2 cups fresh strawberries, sliced, and 1/2 cup granulated sugar for the cherry pie filing; decrease liqueur to 2 tablespoons.
Sundae Bubble Crown
1 cup water
1/2 cup butter
1 cup flour
4 eggs
1 package chocolate fudge frosting mix
2 tablespoons light corn syrup
3 tablespoons butter or margarine
2/3 cup milk
2 quarts any flavor ice cream
Heat oven to 400 degrees. Heat water and 1/2 cup butter to rolling boil. Stir in flour. Stir vigorously over low heat about 1 minute or until mixture forms a ball. Remove from heat. Beat in eggs, all at one time continue beating until smooth. Drop dough by rounded teaspoonfuls onto ungreased baking sheet. Bake 25 to 30 minutes.
In top of double boiler, combine frosting mix (dry), corn syrup and 3 tablespoons butter. Slowly stir in milk. Heat over boiling water 5 minutes, stirring occasionally. Cool to room temperature.
To assemble corn, soften ice cream. IN 10-inch tube pan with removable bottom, place a layer of cream puffs. Spread with 1 quart of the ice cream. Repeat layers of puffs, ice cream and puffs. Drizzle 1/2 cup sauce over top. Freeze 8 hours or until firm.
Remove from freezer 15 minutes before serving. Loosen around edge with spatula and push bottom up and out of pan. With 2 broad spatulas, lift crown from bottom of pan to serving plate. Serve with remaining sauce. 16 servings.
2 tablespoons butter
3 tablespoons water
1 package of chocolate fudge frosting mix
2 tablespoons butter
2 tablespoons plus 1 teaspoons water
1 package of golden caramel frosting mix
1/2 cup chopped pecans
Butter foil pan, 8x8x2 inches. In top of double boiler, melt 2 tablespoons butter in 3 tablespoons water. Stir in chocolate frosting mix (dry) until smooth. Heat over rapidly boiling water 5 minutes, stirring occasionally. Spread in pan.
Repeat with remaining butter, water and frosting mix; stir in nuts. Spread caramel mixture over chocolate mixture. Cool until firm. Wrap pan in foil, ready to be cut on arrival. About 8 dozen candies (1x 1/2 inch).
Citrus Ribbon Fudge; Omit pecans. Substitute orange frosting mix for the chocolate fudge frosting mix and lemon frosting mix for the golden caramel frosting mix. Increase the 2 tablespoons plus 1 teaspoon water to 3 tablespoons water.
Creamy Caramels
Butter baking pan, 8x8x2 inches. Mix 1 package of butter pecan frosting mix (dry), 1/2 cup butter, 1 cup light cream and 1/2 cup light corn syrup. Cook over medium heat, stirring occasionally, to 250 degrees on candy thermometer. Pour into pan. Cool. Invert pan on board; cut candy into 1-inch squares. About 5 dozen candies.
Individual Meringues
Heat oven to 275 degrees. Cover baking sheet with heavy brown paper. In small mixer bowl, beat 3 egg whites and 1/4 teaspoon cream of tartar until foamy. Beat in 3/4 cup sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat.
Drop meringue by 1/3 cupfuls onto brown paper. Shape mounds into circles with back of spoon, building up sides. Bake 1 hour. Turn off oven; finish cooling away from draft. To serve, fill with ice cream and top with Chocolate Rum Sauce (below) or your favorite ice-cream topping. 8 to 10 meringues.
Chocolate Rum Sauce
In top of double boiler, combine 1 package of dark chocolate fudge frosting mix (dry), 3 tablespoons butter or margarine and 2 tablespoons light corn syrup. Gradually stir in 1/2 cup milk.
Heat over rapidly boiling water 5 minutes, stirring occasionally. Remove from heat; stir in 2 tablespoons dark rum. Cool to room temperature. Refrigerate leftover sauce covered. 2 cups sauce.
Cereal Christmas Trees
3 tablespoons butter or margarine
32 large or 3 cups miniature marshmallows
1/2 teaspoon vanilla
1/2 teaspoon green food color
4 cups Cheerios cereal
Small gumdrops
In large saucepan, heat butter and marshmallows over low heat, stirring constantly, until marshmallows are melted. Remove from heat; stir in vanilla and food color. Fold in cereal until evenly coated.
On waxed paper, quickly shape warm with buttered hands into Christmas tree shapes, using about 2/3 cup mixture for each place card-size tree or 1/4 cup mixture for each cookie-size tree. For ornaments, cut gumdrops into slices and press onto trees. 6 to 8 place card-size trees or 16 to 20 cookie-size trees.
Cereal Christmas Balls: Shape mixture into balls, using about 1/2 cup mixture for each. Cut gumdrops into fourths and press onto balls. 8 balls.
Carameled Cereal:
In top of double boiler over hot water, heat 28 vanilla caramels in 2 tablespoons water, stirring frequently, until caramels are melted and mixture is smooth. Pour caramel mixture over 5 cups Kix cereal; mix gently. Drop mixture by spoonfuls onto waxed paper. Let stand until firm. About 3 dozen candies.
Fruity Cereal Squares:
1 package (3 ounces) fruit-flavored gelatin
1/3 cup light corn syrup
2 tablespoons butter or margarine
4 cups Trix cereal
Butter baking pan or dish, 9x9x2 inches. In large saucepan, heat gelatin (dry), corn syrup and butter to boiling over medium heat, stirring constantly. Remove from heat; stir in cereal until evenly coated.
Pat mixture evenly in pan with buttered back of spoon. Cover; chill until set, about 30 minutes. Cut into 1 1/2-inch squares. Store at room temperature. 3 dozen squares.
Pudding Squares
1 package (about 4 ounces) chocolate, butterscotch or vanilla pudding and pie filling
1/2 cup light corn syrup
1/3 cup peanut butter
4 cups Cheerios cereal or Kix cereal
Butter baking pan, 9x9x1 inches. In large saucepan, heat pudding mix (dry)and corn syrup to boiling over medium heat, stirring constantly. Boil and stir 1 minute. Remove from heat; blend in peanut butter. Stir in cereal until evenly coated.
Spread mixture evenly in pan with buttered back of spoon. Cool until firm, about 30 minutes. Cut into 1 1/2-inch squares. 3 dozen squares.
Old-Fashioned Fudge
2 cups sugar
2/3 cup milk
2 ounces unsweetened chocolate or 1/3 cup cocoa
2 tablespoons corn syrup
1/4 teaspoon salt
2 tablespoons butter or margarine
1 teaspoon vanilla
1/2 cup coarsely chopped nuts
Butter loaf pan, 9x5x3 inches. In 2-quart saucepan, mix sugar, milk, chocolate, corn syrup and salt. Cook over medium heat, stirring constantly, until chocolate is melted and sugar is dissolved.
Cook, stirring occasionally, to 234 degrees. on candy thermometer (or until small amount of mixture dropped into very cold water forms a soft ball which flattens when removed from water.)
Remove from heat; add butter. Cool mixture to 120 degrees without stirring. (Bottom of pan will be lukewarm.) Add vanilla; beat vigorously 5 to 10 minutes with wooden spoon, until candy is thick and no longer glossy. (Mixture will hold its shape when dropped from spoon.)
Quickly stir in nuts. Spread mixture evenly in pan. Cool until firm. Cut into 1-inch squares. 32 squares.
Pecan Roll: Do not butter pan; substitute 1 cup brown sugar (packed) for 1 cup of the granulated sugar and omit chocolate. Shape candy into 12-inch roll; roll in 1/2 cup finely chopped pecans. Wrap; chill until firm. Cut into 1/4-inch slices. 48 slices.
Pink Popcorn Surprises
7 cups popped corn
3 cups miniature marshmallows
2 tablespoons butter or margarine
1/4 teaspoon salt
Few drops red food color
8 to 10 lollipops
Measure popped corn into large buttered bowl. In top of double boiler over hot water, heat marshmallows, butter and salt, stirring frequently, until marshmallows melt and mixture is smooth. Stir in food color.
Pour mixture over corn in bowl; toss gently to coat. With buttered hands, quickly shape mixture around lollipops into 3-inch balls. 8 to 10 balls.
Homemade Ice Cream
1/2 cup sugar
1/4 teaspoon salt
1 cup milk
3 egg yolks, beaten
1 tablespoon vanilla
2 cups chilled whipping cream
For Crank-Type Freezer: Mix sugar, milk and egg yolks. Cook over medium heat, stirring constantly, just until bubbles appear over medium heat, stirring constantly, just until bubbles appear around edge of mixture. Cool. Stir in vanilla and cream.
Pour into freezer can; put dasher in place. Cover can and adjust crank. Place can in freezer tub. Fill freezer 1/3 full of ice; add remaining ice alternately with layers of rock salt( 6 parts ice to 1 part rock salt). Turn crank until it turns with difficulty. Draw off water. Remove lid; take out dasher. Pack mixture down. Replace lid; repack ice and rock salt. Let ripen several hours.
For Refrigerator: Mix sugar, salt, milk and egg yolks. Cook over medium heat, stirring constantly, just until bubbles appear around edge of mixture. Cool. Stir in vanilla.
Pour into refrigerator tray. Freeze until mushy, 1/2 to 1 hour. In chilled bowl, beat cream until soft peaks form. Spoon partially frozen mixture into another chilled bowl; beat until smooth. Fold in whipped cream.
Pour into 2 refrigerator trays; freeze 3 hours or until firm, stirring often during first hour. Cover with waxed paper to prevent crystals from forming. 1 quart.
Strawberry-Rhubarb Puff
1 package (16 ounces) frozen rhubarb, thawed
1 package (10 ounces) frozen strawberries, thawed
1/2 cup sugar
2 cups flour
2 tablespoons sugar
3 teaspoons baking powder
1 teaspoon salt
1/3 cup salad oil
2/3 cup milk
Butter
2 tablespoons sugar
1 teaspoon cinnamon
Heat oven to 450 degrees. In ungreased baking pan, 9x9x2 inches, mix rhubarb, strawberries and 1/2 cup sugar; place in oven.
Measure flour, 2 tablespoons sugar, the baking powder and salt into bowl. Pour oil and milk into measuring cup (do not stir together); pour all at once into flour mixture. Stir until mixture cleans side of bowl and forms a ball.
Drop dough by 9 spoonfuls onto hot fruit. Make an indentation in each biscuit; dot with butter. Mix 2 tablespoons sugar and the cinnamon; sprinkle on biscuits. Bake 20 to 25 minutes. Serve warm. 9 servings.
Fresh Strawberry-Rhubarb Puff: Substitute 3 cups cut-up fresh rhubarb and 1 pint fresh strawberries, cut up, for the frozen rhubarb and strawberries. Increase the 1/2 cup sugar to 1 1/2 to 2 cups; add 1/2 cup water to fruit-sugar mixture.
Pots De Creme
1 bar (4 ounces) sweet cooking chocolate
2 tablespoons sugar
3/4 cup light cream
2 egg yolks, slightly beaten
1/2 teaspoon vanilla
In medium saucepan, heat chocolate, sugar and cream over medium heat, stirring constantly, until chocolate melts and mixture is smooth. Remove from heat; gradually beat into egg yolks. Blend in vanilla. Pour into demitasse cups. Chill. 4 to 6 servings.
Fluffy Pots de Creme: Reduce sugar to 1 tablespoon and cream to 1/2 cup. Beat 2 egg whites until foamy. Gradually beat in 1/4 cup sugar just until stiff peaks form. Fold in chocolate mixture. Pour into souffle cups or other small serving dishes. Chill. 6 to 8 servings.
Chocolate Creme:
1/2 cup milk
3 tablespoons brandy
1 envelope (about 2 ounces) dessert topping mix
1 1/2 tablespoons powdered instant coffee
1 can chocolate ready-to-spread frosting
In small mixer bowl, blend milk, brandy, dessert topping mix and coffee. Beat in frosting on low speed. Beat on high speed until soft peaks form. Pour into demitasse cups. Chill. 12 servings.
English Trifle
1 package of yellow cake mix
1 package (16 ounces) frozen strawberry halves, thawed
1 can vanilla ready-to-serve pudding (2 cups)
1 cup chilled whipping cream
1/4 cup sugar
1/4 cup toasted slivered almonds
7 whole strawberries
Bake cake mix in oblong pan. 13x9x2 inches, as directed on package. Cut cake crosswise in half. (Freeze one half for future use.) Cut other half into 8 pieces; split each piece horizontally. Arrange half the pieces in 2-quart glass serving bowl, cutting pieces to fit.
Pour half the thawed strawberries over cake; spread with half the pudding. Repeat. Cover; chill at least 8 hours.
In chilled bowl, beat cream and sugar until stiff; spread over trifle. Sprinkle with almonds; garnish with whole strawberries. To serve, spoon trifle into dessert dishes. 6 to 8 servings.
Traditional Trifle: Omit strawberries. Cut cake half into 4 pieces; split each piece and fill with 2 tablespoons raspberry jam. Arrange pieces in bowl; pour 1/2 cup sherry or 1/3 cup orange juice. plus 2 tablespoons sherry flavoring over cake. Allow to soak a few minutes, then spread with all the pudding.
Goddess Dessert
1 package sour cream white frosting mix
1 1/2 cups whipping cream
1 package sour cream white cake mix
1 can (13 1/2 ounces) pine apple tidbits, drained
1 cup seedless green grapes, halved
1/2 cup chopped pecans
In small mixer bowl, combine frosting mix (dry) and whipping cream. Cover; chill 1 hour. Bake cake mix in oblong pan, 13x9x2 inches, as directed on package.
Blend frosting mixture, beat until stiff. Fold in remaining ingredients. Cut cake into squares; top with frosting mixture. If you wish, garnish with additional grapes. Cover and refrigerate leftover sauce.
Fancy Fruits:
2 medium peanches
1 cup sliced strawberries
Sugar
2 tablespoons orange-flavored liqueur, if desired
2 medium bananas
1/2 can vanilla ready-to-serve pudding (1 cup)
1/4 cup milk or water
Peel peaches and slice into bowl. Add strawberries and blueberries; sprinkle with sugar as desired. Sprinkle with liqueur. Let stand 1 hour. Just before serving, slice bananas into fruit mixture; spoon into dessert dishes. Blend pudding and milk; pour over fruit. 6 servings.
Cranberry Puffs
1 cup cranberry-orange relish
1 cup Bisquick baking mix
1/4 cup sugar
1 egg
1/3 cup milk
Butter Sauce (below)
Heat oven to 400 degrees. Grease 8 large muffin cups. Spoon about 2 tablespoons cranberry-orange relish into each cup. Mix remaining ingredients except Butter Sauce with spoon; beat vigorously 1/2 minute. Fill muffin cups 2/3 full with batter.
Bake about 15 minutes or until tops are golden. Invert puffs onto wire rack. Serve warm with Butter Sauce. 8 servings.
Butter Sauce
Heat 1/2 cup sugar and 1/4 cup light cream to boiling, stirring constantly. Remove from heat. With rotary beater, beat in 1/4 cup butter or margarine and 1/2 teaspoon vanilla
Pink Bavarian Cream
1 package (10 ounces) frozen sliced strawberries, thawed
1 cup boiling water
1 package (3 ounces) strawberry-flavored gelatin
1 cup chilled whipping cream
Drain strawberries, reserving syrup. Pour boiling water over gelatin, stirring until gelatin is dissolved. Add enough cold water to reserved syrup to measure 1 cup; stir into dissolved gelatin. Chill until almost set.
In chilled bowl, beat cream until stiff. Beat gelatin until foamy. Fold gelatin and strawberries into whipped cream. Pour into 1-quart mold. Chill until firm. If you wish, garnish with additional whipped cream and strawberries. 6 servings.
Easy Baked Alaska
1 package dark chocolate fudge cake mix
1 quart Neapolitan ice cream
1 package fluffy white frosting mix
Bake cake mix in 2 layer pans, 8x1 1/2 inches, as directed on package. (Freeze one layer for future use.)
Line 1 1/2-quart bowl with aluminum foil. Pack ice cream into bowl; freeze until firm. Cover baking sheet with aluminum foil. Place cake layer on baking sheet. Invert bowl with ice cream onto cake; remove bowl and foil. Freeze cake and ice cream until firm.
Just before serving, heat oven to 500 degrees. Prepare frosting mix as directed on package. Working quickly, completely cover cake and ice cream with frosting, carefully sealing it to foil on sheet.
Bake 3 to 5 minutes or until light brown. Trim foil to edge of frosting; transfer cake to serving plate. Serve immediately. 12 servings.
Cherry Crepes
1 cup dairy sour cream
1/3 cup brown sugar (packed)
1 cup Bisquick baking mix
1 egg
1 cup milk
1 can (21 ounces) cherry pie filling
1/4 cup orange-flavored liqueur
Heat oven to 350 degrees. Blend sour cream and brown sugar; set aside. Beat baking mix, egg and milk with rotary beater until smooth.
Spoon 2 tablespoons batter into hot lightly greased 6- or 7-inch skillet. Rotate pan until batter covers bottom. Bake until bubbles appear. Gently loosen edge; turn and bake other side.
Spoon 1 tablespoon sour cream mixture onto one half of each crepe; roll up. Place crepes seam side down on ovenproof platter. Bake about 5 minutes.
In chafing dish or saucepan, heat pie filling until warm. Heat liqueur until warm; pour slowly over pie filling and ignite immediately. Do not stir. Spoon sauce and cherries over crepes. 12 to 15 crepes.
Strawberry Crepes: Substitute 2 cups fresh strawberries, sliced, and 1/2 cup granulated sugar for the cherry pie filing; decrease liqueur to 2 tablespoons.
Sundae Bubble Crown
1 cup water
1/2 cup butter
1 cup flour
4 eggs
1 package chocolate fudge frosting mix
2 tablespoons light corn syrup
3 tablespoons butter or margarine
2/3 cup milk
2 quarts any flavor ice cream
Heat oven to 400 degrees. Heat water and 1/2 cup butter to rolling boil. Stir in flour. Stir vigorously over low heat about 1 minute or until mixture forms a ball. Remove from heat. Beat in eggs, all at one time continue beating until smooth. Drop dough by rounded teaspoonfuls onto ungreased baking sheet. Bake 25 to 30 minutes.
In top of double boiler, combine frosting mix (dry), corn syrup and 3 tablespoons butter. Slowly stir in milk. Heat over boiling water 5 minutes, stirring occasionally. Cool to room temperature.
To assemble corn, soften ice cream. IN 10-inch tube pan with removable bottom, place a layer of cream puffs. Spread with 1 quart of the ice cream. Repeat layers of puffs, ice cream and puffs. Drizzle 1/2 cup sauce over top. Freeze 8 hours or until firm.
Remove from freezer 15 minutes before serving. Loosen around edge with spatula and push bottom up and out of pan. With 2 broad spatulas, lift crown from bottom of pan to serving plate. Serve with remaining sauce. 16 servings.
Jello/Pudding Recipes
Cherry Pudding
1 cup flour
1 cup sugar
1 teaspoon soda
1/2 teaspoon salt
1 egg
1 cup canned red tart cherries plus enough liquid to fill cup
1/2 cup coarsely chopped nuts
1 tablespoon butter or margarine
Grease baking pan, 9x9x2 inches. Mix all ingredients. Pour into pan. Bake about 40 minutes. Serve warm with caramel topping if you wish.
1 cup flour
1 cup sugar
1 teaspoon soda
1/2 teaspoon salt
1 egg
1 cup canned red tart cherries plus enough liquid to fill cup
1/2 cup coarsely chopped nuts
1 tablespoon butter or margarine
Grease baking pan, 9x9x2 inches. Mix all ingredients. Pour into pan. Bake about 40 minutes. Serve warm with caramel topping if you wish.
Beverage Recipes
Apricot Nectar
1 can (46 ounces) apricot nectar
1/2 lemon, sliced
2 cinnamon sticks
15 whole cloves
8 whole allspice berries
2 bottles (7 ounces each) low calorie ginger ale (less than 1 calorie per 8 ounces)
In saucepan, mix all ingredients except ginger ale; heat to boiling. Reduce heat; simmer gently 5 minutes. Remove from heat. Cover; let stand 30 minutes. Strain and chill. Just before serving, stir in ginger ale; serve over ice. Ten 3/4-cup servings (85 calories each).
Cranberry Cocktail
Mix 1 quart chilled cranberry cocktail, 2 bottles (7 ounces each) low calorie ginger ale (less than 1 calorie per 8 ounces) and 2 to 3 tablespoons lemon juice. Twelve 1/2 -cup servings (55 calories each).
Spiced Tea
4 cups boiling water
4 teaspoons loose tea
6 whole cloves, broken into pieces
1/2 teaspoon dried orange peel
1/8 teaspoon cinnamon
Pour boiling water on all ingredients in heatproof container. Cover; steep 3 to 5 minutes. Stir and strain. Eight 1/2-cup servings (2 calories each).
Rose Punch
2 bottles (4/5 quart each) rose, chilled
1/2 cup grenadine syrup, chilled
1/2 cup lemon juice, chilled
1 quart ginger ale, chilled
Della Robbia Ice Ring (below)
In large punch bowl, stir together rose, grenadine syrup and lemon juice. Stir in ginger ale and float ice ring in bowl. 22 servings (about 1/2 cup each).
Creamy Rose Punch: Spoon 1 pint raspberry sherbet into punch.
Della Robbia Ice Ring
Arrange several varieties of grape clusters, kumquats, dark sweet and maraschino cherries and small green leaves in a ring mold or bundt pan that fits into punch bowl. Pour water into mold to partially cover fruit; freeze. Add water to fill mold 3/4 full; freeze. Unmold; float fruit side up in punch bowl. For a crystal clear ice ring, boil and cool water before pouring into mold.
For citrus ice ring, use about 1/3 cup cranberries, 6 or 7 whole strawberries and overlap or alternate thin slices lime, orange and lemon.
Carnations, roses mums or other flowers can be frozen in the ice ring instead of fruit. Wash flowers, remove stems and place top side down in mold.
Orange Eggnog
1 cup milk
1 envelope (1.22 ounces) chocolate-flavored instant breakfast drink
1 egg
1 tablespoon sugar
Blend all ingredients on high speed 5 to 10 seconds. Serve immediately. 1 serving.
Irish Coffee
1 cup chilled whipping cream
1/4 cup confectioners' sugar
1 teaspoon vanilla
3/4 cup ground coffee
3 cups water
4 ounces (1/2 cup) Irish whiskey or brandy
4 to 8 teaspoons granulated sugar
Powdered instant coffee
In chilled bowl, beat cream, confectioners' sugar and vanilla until stiff. Refrigerate.
Prepare coffee, using 3/4 cup ground coffee and 3 cups water. Heat 4 mugs by rinsing with boiling water; drain. Add 1 ounce (2 tablespoons) whiskey and 1 to 2 teaspoons granulated sugar to each mug; stir. Pour hot coffee into each mug. Top with the whipped cream and sprinkle with instant coffee. Serve immediately. 4 servings (3/4 cup each).
California Coffee
Prepare strong coffee (3 level tablespoons ground coffee to 3/4 cup water). For each serving, pour 2 tablespoons brandy into mug; fill 2/3 full with coffee. Top with 1 scoop (1/4 cup) chocolate, vanilla, peach or butter pecan ice cream.
Caramel Flan
4 eggs, slightly beaten
1/3 cup caramel ice-cream sundae topping
Dash salt
1 teaspoon rum flavoring
2 1/2 cups milk, scalded
6 to 8 teaspoons caramel ice-cream sundae topping
Heat oven to 350 degrees. Blend eggs, 1/3 cup caramel topping, the salt and rum flavoring; gradually stir in milk. Place 1 teaspoon caramel topping in each of six to eight custard cups; pour custard over topping.
Place cups in baking pan, 13x9x2 inches; pour very hot water into pan to within 1/2 inch of tops of cups. Bake about 45 minutes or until knife inserted halfway between center and edge comes out clean.
Remove cups from water; chill custard in cups at least 3 hours. Run knife around edges; dip bottoms of cups into hot water and unmold onto dessert dishes. 6 to 8 servings.
1 can (46 ounces) apricot nectar
1/2 lemon, sliced
2 cinnamon sticks
15 whole cloves
8 whole allspice berries
2 bottles (7 ounces each) low calorie ginger ale (less than 1 calorie per 8 ounces)
In saucepan, mix all ingredients except ginger ale; heat to boiling. Reduce heat; simmer gently 5 minutes. Remove from heat. Cover; let stand 30 minutes. Strain and chill. Just before serving, stir in ginger ale; serve over ice. Ten 3/4-cup servings (85 calories each).
Cranberry Cocktail
Mix 1 quart chilled cranberry cocktail, 2 bottles (7 ounces each) low calorie ginger ale (less than 1 calorie per 8 ounces) and 2 to 3 tablespoons lemon juice. Twelve 1/2 -cup servings (55 calories each).
Spiced Tea
4 cups boiling water
4 teaspoons loose tea
6 whole cloves, broken into pieces
1/2 teaspoon dried orange peel
1/8 teaspoon cinnamon
Pour boiling water on all ingredients in heatproof container. Cover; steep 3 to 5 minutes. Stir and strain. Eight 1/2-cup servings (2 calories each).
Rose Punch
2 bottles (4/5 quart each) rose, chilled
1/2 cup grenadine syrup, chilled
1/2 cup lemon juice, chilled
1 quart ginger ale, chilled
Della Robbia Ice Ring (below)
In large punch bowl, stir together rose, grenadine syrup and lemon juice. Stir in ginger ale and float ice ring in bowl. 22 servings (about 1/2 cup each).
Creamy Rose Punch: Spoon 1 pint raspberry sherbet into punch.
Della Robbia Ice Ring
Arrange several varieties of grape clusters, kumquats, dark sweet and maraschino cherries and small green leaves in a ring mold or bundt pan that fits into punch bowl. Pour water into mold to partially cover fruit; freeze. Add water to fill mold 3/4 full; freeze. Unmold; float fruit side up in punch bowl. For a crystal clear ice ring, boil and cool water before pouring into mold.
For citrus ice ring, use about 1/3 cup cranberries, 6 or 7 whole strawberries and overlap or alternate thin slices lime, orange and lemon.
Carnations, roses mums or other flowers can be frozen in the ice ring instead of fruit. Wash flowers, remove stems and place top side down in mold.
Orange Eggnog
1 cup milk
1 envelope (1.22 ounces) chocolate-flavored instant breakfast drink
1 egg
1 tablespoon sugar
Blend all ingredients on high speed 5 to 10 seconds. Serve immediately. 1 serving.
Irish Coffee
1 cup chilled whipping cream
1/4 cup confectioners' sugar
1 teaspoon vanilla
3/4 cup ground coffee
3 cups water
4 ounces (1/2 cup) Irish whiskey or brandy
4 to 8 teaspoons granulated sugar
Powdered instant coffee
In chilled bowl, beat cream, confectioners' sugar and vanilla until stiff. Refrigerate.
Prepare coffee, using 3/4 cup ground coffee and 3 cups water. Heat 4 mugs by rinsing with boiling water; drain. Add 1 ounce (2 tablespoons) whiskey and 1 to 2 teaspoons granulated sugar to each mug; stir. Pour hot coffee into each mug. Top with the whipped cream and sprinkle with instant coffee. Serve immediately. 4 servings (3/4 cup each).
California Coffee
Prepare strong coffee (3 level tablespoons ground coffee to 3/4 cup water). For each serving, pour 2 tablespoons brandy into mug; fill 2/3 full with coffee. Top with 1 scoop (1/4 cup) chocolate, vanilla, peach or butter pecan ice cream.
Caramel Flan
4 eggs, slightly beaten
1/3 cup caramel ice-cream sundae topping
Dash salt
1 teaspoon rum flavoring
2 1/2 cups milk, scalded
6 to 8 teaspoons caramel ice-cream sundae topping
Heat oven to 350 degrees. Blend eggs, 1/3 cup caramel topping, the salt and rum flavoring; gradually stir in milk. Place 1 teaspoon caramel topping in each of six to eight custard cups; pour custard over topping.
Place cups in baking pan, 13x9x2 inches; pour very hot water into pan to within 1/2 inch of tops of cups. Bake about 45 minutes or until knife inserted halfway between center and edge comes out clean.
Remove cups from water; chill custard in cups at least 3 hours. Run knife around edges; dip bottoms of cups into hot water and unmold onto dessert dishes. 6 to 8 servings.
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