2 1/4 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup shortening
1 cup sugar
1 egg
3/4 cup sour milk
1/2 teaspoon vanilla
sift first three ingredients together. mix shortening, sugar & eggs together until light and fluffy. mix in flour alternately with milk. add vanilla. drop by teaspoon on greased cookie sheet. bake at 375 degrees to desired doneness.
2 cups sugar
1 cup oil
3 eggs
2 cups flour
2 cups grated zucchini
1 tsp vanilla
1 tsp salt
2 tsp baking soda
1/4 tsp baking powder
3/4 cup rolled oats
1 cup chopped walnuts
preheat oven to 350 degrees. combine sugar, oil, eggs, flour, zucchini & vanilla. mix well. add salt, baking soda, baking powder and rolled oats. mix until well blended. fold in walnuts. bake 45-50 minutes, or until done.
2 cups sugar
2 1/2 cups water
1 cup fresh lemon juice (3-4 lemons)
1 cup fresh orange juice (2-3 oranges)
1 can (6 oz) frozen pineapple juice concentrate, thawed
2 quarts ginger ale, chilled
in a saucepan, bring sugar and water to a boil. boil for 10 minutes; remove from heat. stir in lemon, orange and pineapple juices. refrigerate. just before serving, combine with ginger ale in a large punch bowl.
16-20 servings (3 qts)
2 pounds ground turkey breast
1 cup quick-cooking oats
1 medium onion, chopped
1/2 cup shredded carrots
1/2 cup skim milk
1 egg
2 tablespoons ketchup
1 teaspoon garlic powder
1/4 teaspoon pepper
TOPPING:
1/4 cup ketchup
1/4 cup quick-cooking oats
in a large bowl, combine the first 9 ingredients; mix well. press into a 9″x5″x3″ loaf pan that has been coated with non-stick cooking spray. combine topping ingredients; spread over loaf. bake, uncovered, at 350 degrees for 65 minutes or until juices run clear.
10 servings
PAT-IN-THE-PAN CRUST:
1 cup all purpose flour
1/4 cup confectioners sugar
1/4 cup finely chopped almonds
1/3 cup butter OR margarine, softened
FILLING:
2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
2 eggs
2/3 cup unsweetened pineapple juice
PINEAPPLE TOPPING:
1/4 cup all purpose flour
1/4 cup sugar
1 can (20 ounces) crushed pineapple, juice drained and reserved
1/2 cup whipping cream
fresh strawberries, optional
combine crust ingredients; pat into the bottom of a 11″x7″x2″ baking dish. bake at 350 degrees for 20 minutes. Beat cream cheese in a mixing bowl until fluffy; beat in sugar and eggs. stir in juice. pour filling over hot crust. bake at 350 degrees for 25 minutes or until center is set. cool. for topping, combine flour and sugar in a saucepan. stir in 1 cup of reserved pineapple juice. bring to a boil, stirring constantly. boil and stir 1 minute. remove from heat; fold in pineapple. cool. whip cream until stiff peaks form; fold into topping. spread carefully over dessert. refrigerate 6 hours or overnight. garnish with strawberries if desired.
12-16 servings
3 tablespoons butter
2 tablespoons flour
1 teaspoon salt
1/4 teaspoon pepper
2 cups milk
3 1/2-4 cups thinly sliced potatoes (about 3 medium)
2 tablespoons minced onion
place butter in 1 qt microwave-safe dish. microwave on HIGH 1-2 minutes or until melted. blend in flour and seasonings. gradually stir in milk. microwave on HIGH 8-10 minutes, stirring after 4 minutes.
layer 1/2 of the potatoes , onion and sauce in a greased 2 qt dish. repeat layers. cover.
microwave on MED-HIGH 24-28 minutes. let stand 5 minutes.
1/2 cup margarine
1 cup granulated sugar
1/2 cup milk
1/2 cup crisco
5 tablespoons flour
1 teaspoon vanilla
blend together ingredients. mix on HIGH for 10 minutes.
4 tablespoons butter
2 cups uncooked rice
4 cups soup stock OR 2 cans chicken broth
1/2 cup thinly sliced celery
1/2 cup chopped green onions
1/2 cup crisp fried bacon, crumbled
melt butter in large skillet. add rice and stir fry until brown over medium high heat. add soup stock and celery. cover pan. bring to a boil; reduce heat and simmer 20-25 minutes, or until water is absorbed. stir in onions and bacon. fold in egg strips.
EGG STRIPS:
2 eggs
1 tablespoon water
1-2 tablespoons butter
beat eggs with water. heat butter in large skillet to coat bottom. pour in eggs and tilt pan to spread evenly. cook quickly and turn carefully with spatula. DO NOT BROWN! remove to cutting board. cut in 1/2″ strips.
1 cup italian bread crumbs
2 tablespoons grated parmesan cheese
1 garlic clove, minced
1/4 cup vegetable oil
6 boneless skinless chicken breast halves
CRANBERRY ORANGE SAUCE:
1/4 cup sugar
2 teaspoons cornstarch
1/2 cup fresh OR frozen cranberries
1/2 cup orange juice
1/4 cup water
HONEY MUSTARD SAUCE:
2 tablespoons cornstarch
1 cup water, divided
1/2 cup honey
1/4 cup prepared mustard
is a plastic bag, mix bread crumbs and parmesan cheese; set aside. in a small bowl, combine garlic and oil. flatten the chicken to 1/2″ thickness; cut into 1″ wide strips. dip strips in oil; coat with crumb mixture. placed on a greased baking sheet. bake at 350 degrees for 20 minutes or until golden brown.
for cranberry-orange sauce: combine sugar and cornstarch in a saucepan. add cranberries, orange juice and water; bring to a boil over medium heat, stirring constantly. cook and stir 2-3 minutes more, crushing the berries while stirring.
for honey mustard sauce: dissolve cornstarch in 1 tablespoon water in a saucepan. add honey, mustard and remaining water; bring to a boil over medium heat; boil for 1 minute, stirring constantly.
6 servings
4 cups (2 lbs) ricotta cheese
2 cups (8 oz) shredded mozzarella cheese
3/4 cup parmesan cheese
3 eggs
1 tablespoon parsley
3/4 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon pepper
