1 envelope dream whip
1 teaspoon vanilla
1 small box any flavor instant pudding
1 1/3 cups cold milk
combine above ingredients in a large bowl. beat on high speed 4-5 minutes or until stiff peaks form. spread on cake.
2 cans cream of potato soup
1 cup sour cream
1/2 teaspoon garlic salt
1 package (2 lbs) frozen hash browns
2 cups shredded cheddar cheese
1/2 grated parmesan cheesel
is a large bowl combine soup, sour cream and garlic salt. add potatoes and cheddar cheese. mix well. pour into a greased 13″x9″x2″ baking dish. top with parmesan cheese. bake, uncovered, at 350 degrees for 55-60 minutes or until potatoes are tender.
12-16 servings
1 cup crisco
1 cup brown sugar
2 eggs, well beaten
1 cup molasses
2 teaspoons cinnamon
2 teaspoons ginger
1/2 teaspoon baking soda
1 cup hot coffee
1 teaspoon vinegar
1 teaspoon salt
5 cups flour
3 teaspoons baking powder
blend sugar and crisco. add eggs, molasses, spices and baking soda which has been mixed with hot coffee. add vinegar and beat in flour which has been sifted with salt and baking powder. stir well and drop onto cookie sheet. bake at 350 degrees for 10 minutes.
1 pound hamburger
1/2 cup dry bread crumbs
1/4 cup milk
2 tablespoons finely chopped onion
1 teaspoon salt
1/2 teaspoon worcestershire sauce
1 egg
2 pounds red potatoes, quartered
1/2 cup water
1/2 cup miracle whip
1/4 cup chicken broth
2 teaspoons dried oregano leaves
1 teaspoon garlic powder
1/2 teaspoon onion powdet
place potatoes and water in 2 quart casserole; cover. microwave on HIGH 12-15 minutes, stirring after 8 minutes. drain. mix remaining ingredients. stir in potatoes; cover. refrigerate 1 hour. drain, reserving salad dressing mixture. arrange potatoes on skewers. grill, covered for 4 minutes. rotate skewers; brush with reserved salad dressing mixture. continue grilling 4 more minutes.
2 cups flour
shortening – about the size of a walnut
2 eggs
milk – enough to fill an egg shell
salt
1 (10 oz) package frozen chopped spinach, thawed and well drained
1 (8 oz) container sour cream
1 cup mayonnaise
1 package mrs grass homestyle vegetable soup mix
in medium bowl combine ingredients; mix well. chill 3 hours or overnight; stir before serving. serve with fresh veggies, crackers or bread. refrigerator leftovers.
make about 2 cups
cream together:
1 cup softened butter
3/4 cup sugar
3/4 cup brown sugar
1 teaspoon vanilla
add:
2 eggs – beat well
gradually add:
2 1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
stir in 12 ounces chocolate chips and 1 cup nuts.
bake at 375 degrees for 8-10 minutes.
2 cups grated zucchini
1/2 cup chopped walnuts
1 cup oil
3 eggs
2 cups sugar
3 cups flour
1/2 teaspoon cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
mix last 9 ingredients well. fold in zucchini and walnuts. grease and flour 2 loaf pans. bake at 325 degrees for approximately 1 hour.
1 1/2 quarts water
1/2 cup instant chocolate drink mix
1/2 cup sugar
1/4 cup instant coffee granules
1/2 gallon vanilla ice cream
1/2 gallon chocolate ice cream
1 cup whipping cream, whipped
chocolate curls, optional
in a large saucepan, bring water to a boil. remove from heat. add drink mix, sugar and coffee; stir until dissolved. cover and refrigerate for 4 hours or overnight. about 30 minutes before serving, pour into a punch bowl. add ice cream by scoopfuls; stir until partially melted. garnish with dollops of whipped cream and chocolate curls if desired.
20-25 servings (about 5 qts)
