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
1 egg
1 can condensed french onion soup, divided
1/2 cup dry bread crumbs
1/4 teaspoon salt
pinch pepper
1 1/2 pounds ground beef
1 tablespoon flour
1/4 cup water
1/4 cup ketchup
1 teaspoon worcestershire sauce
1/2 teaspoon prepared mustard
6 cups hot cooked egg noodles
chopped fresh parsley, optional
in a large bowl, beat egg. stir in 1/3 cup of soup, bread crumbs, salt and pepper. add beef; mix gently. shape into 6 oval patties. brown in a skillet over medium heat 3-4 minutes on each side. remove and set aside; discard drippings. in the skillet, combine flour and water until smooth. add the ketchup, worcestershire sauce, mustard and remaining soup; bring to a boil. cook and stir for 2 minutes. return patties to skillet. cover and simmer for 15 minutes or until meat is no longer pink. serve patties and gravy over noodles. garnish with parsley if desired.
6 servings
1/2 cup margarine
1/4 cup crisco
1 1/2 cups sugar
1 teaspoon vanilla
1/4 teaspoon salt
2 eggs
2 tablespoons cocoa
4 (1/2 oz) or 2 (1 oz) bottles red food coloring
1 cup buttermilk
2 1/4 cups sifted flour
1 1/2 teaspoons baking soda dissolved in 1 tablespoon vinegar
cream the first 5 ingredients well. add 2 eggs and cream again until fluffy. make a paste of 2 tablespoons cocoa and the red food coloring. add to above. add buttermilk and flour. beat until smooth. lastly, fold in the baking soda dissolved in the vinegar. bake at 350 degrees for 25-35 minutes. DO NOT OVERBAKE!
4 eggs, slightly beaten
1 can (29 oz) solid pack pumpkin
1 1/4 – 1 1/2 cups sugar
1 teaspoon salt
1 teaspoon cinnamon
3 cups milk
3 tablespoons cornstarch
combine filling ingredients in order given. pour into pie crusts. bake 15 minutes at 425 degrees. reduce temperature to 350 degrees. bake an additional 40-50 minutes or until knife comes out clean. cool. sprinkle with cinnamon.
makes two 9″ pies
2 cups sugar
2 cups mayonnaise
8 (full) teaspoons cocoa
4 (level) teaspoon baking soda
4 cups flour (remove 2 tbs from each cup)
1 1/2 teaspoons vanilla
2 cups cold coffee
cream together sugar, mayonnaise and vanilla. sift together cocoa, baking soda and flour. add flour mixture and coffee alternately to mayonnaise mixture. mix well. bake at 350 degrees for 30-35 minutes.
3-3 1/2 pound chuck roast
1 envelope onion OR beefy onion soup mix
2 1/4 cups water
in dutch oven, brown beef. add soup mix blended with water. simmer, covered, turning occasionally, 2 1/2 hours or until beef is tender.
1 (12 oz) package tri-color spiral pasta
10 slices bacon
1 cup mayo
3 tablespoons dry ranch dressing mix
1/4 teaspoon garlic powder
1/2 teaspoon garlic pepper
1/2 cup milk, or as needed
1 large tomato, chopped
1 (4.25 oz) can sliced black olives
1 cup shredded sharp cheddar cheese
bring a large pot of lightly salted water to a boil. stir in pasta and cook 10-12 minutes or until al dente; drain. place bacon in a skillet over medium-high heat and cook until evenly brown. drain and chop.
in a large bowl, mix mayo, ranch dressing mix, garlic powder and garlic pepper.stir in milk until smooth. place bacon, tomato, black olives, cheese and pasta in bowl and toss to coat with dressing. cover and chill at least one hour in the fridge. toss with additional milk if salad seems a little dry.
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.
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.
