1 gallon orange sherbet, softened
1 quart pineapple juice, chilled
1 liter lemon-lime soda, chilled
combine sherbet and pineapple juice in a punch bowl; stir well. add soda; stir until sherbet is almost dissolved. serve immediately.
20 (1 cup) servings
cream together:
1 cup shortening
1 1/3 cups sugar
2 eggs
1 teaspoon vanilla
add:
2 3/4 cups flour
2 teaspoons cream of tartar
1/2 teaspoon baking soda
1/2 teaspoon salt
chill dough; roll into balls the size of walnuts. roll in sugar and cinnamon. bake 9-10 minutes at 400 degrees about 2″ apart.
1 cup plus 1 tablespoon sugar
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
4 tablespoons cocoa
2 cups flour
1 cup cold black coffee
1 cup mayonnaise
2 teaspoons vanilla
mix dry ingredients first. add remaining ingredients and beat
until well combined.
bake at 350 degrees for 25-35 minutes or until a toothpick inserted in center comes out clean.
2 envelopes (.7 oz ea) italian dressing mix
2 tbs oil
1 tbs lemon juice
1 flank steak (1 lb)
combine dressing mix, oil & lemon juice. brush onto both sides of steak; place in a shallow dish. cover and refrigerate several housrs or overnight. grill over hot coals 4 minutes per side for medium, 5 minutes per side for medium-well, or until desired doneness is reached.
4 servings
1 1/4 cups boiling water
1/4 cup margarine OR butter, melted
1 (7 oz) package crumbly-style stuffing
1 (2.8 oz) can french-fried onions
2 cups chicken OR turkey, cubed
3/4 cup milk
10 oz frozen peas, thawed
1 can cream of mushroom soup
heat oven to 350 degrees. in large bowl, stir together water, margarine, stuffing and half of the french-fried onions. press into a 9″ or 10″ pie pan, forming a shell. in medium bowl, combine the chicken, milk, peas and soup. mix well. spoon into prepared shell. cover, bake for 30 minutes. uncover, sprinkle with remaining french-fried onions. continue baking for 15-20 minutes or until heated through.
1 can (16 oz) sliced peaches
2 packages (3 oz ea) peach OR apricot jello
1/2 cup sugar
2 cups boiling water
1 teaspoon almond extract
1 carton (8 oz) cool whip, thawed
drain peaches, reserving 2/3 cup juice. chop peaches into small pieces; set aside. in a bowl, dissolve jello and sugar in boiling water. stir in reserved syrup. chill until slightly thickened. stir extract into jello mixture. fold in peaches. pour into an oiled 6-cup mold. chill overnight. unmold; garnish with additional peaches if desired.
8-10 servings
1 pound lean beef stew meat
6 cups water
1 can (28 oz) tomatoes with liquid, cut up
1 beef bouillon cube
1 medium onion, chopped
2 tablespoons minced dried parsley
2 1/2 teaspoons salt, optional
1 1/2 teaspoons ground thyme
1/2 teaspoon pepper
1 medium zucchini, thinly sliced
2 cups finely chopped cabbage
1 can (16 oz) garbanzo beans, drained
1 cup uncooked small elbow OR shell macaroni
1/4 cup grated parmesan cheese, optional
in a slow cooker, combine beef, water, tomatoes, bouillon, onion, parsley, salt if desired, thyme and pepper. cover and cook on LOW 7-9 hours or until meat is tender. add zucchini, cabbage, beans and macaroni; cook on HIGH, covered 30-45 minutes more or until veggies are tender. sprinkle individual servings with parmesan cheese if desired.
8 servings
1 3/4 cups flour
1/2 cup sugar
1/2 cup brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup shortening
1/2 cup peanut butter
2 tablespoons milk
1 teaspoon vanilla
1 egg
shape dough into balls, using a rounded teaspoon full of dough. roll balls in additional sugar. place on ungreased cookie sheets. bake at 375 degrees for 10-12 minutes until golden brown. remove from oven. top each hot cookie with a hershey’s kiss or mini peanut butter cup, pressing down so cookie cracks around edge.
1 can cream of chicken soup
1/2 cup milk
1/4 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
2 cup diced cooked chicken
1 can (16 oz) whole kernel corn, drained
2 cups canned cut green beans
2 cups sliced cooked potatoes
in a large bowl, combine soup, milk, thyme, salt and pepper. stir in chicken, corn, beans and potatoes. pour into a greased 1 1/2 quart baking dish. bake, uncovered, at 400 degrees for 15 minutes or until heated through.
6 servings
6 cups sliced, peeled pears
1 cup fresh OR frozen cranberries
1/2 cup sugar
2 tablespoons flour
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/8 teaspoon ground cloves
TOPPING:
1 cup flour
2/3 cup packed brown sugar
1/2 cup old fashioned oats
1/4 teaspoon salt
1/2 cup cold butter OR margarine
whipped cream and fresh mint, optional
.
combine first 8 ingredients; mix well. pour into a greased 9″ square baking pan.
for topping: combine flour, brown sugar, oats and salt; cut in butter until crumbly. sprinkle over fruit. bake at 350 degrees 50-60 minutes or until pears are tender.
6-8 servings
