Browse Items (1268 total)
Sort by:
-
3 Bean Baked Beans
3 Bean Baked Beans
1/2 lb ground beef }
bacon } brown 2 tbls molasses
1/2 c chopped onion } 2 " prepared
mustard
2c -16oz- pork & beans 1/2 tsp chili powder
1 can butter beans rinsed & drained 1/2 tsp salt.
1con Kidney beans R + D.
1/2c brown sugar 350° 1 hr.
1/4c w sugar
1/2 c katsup
1/2 c barbeque sauce
Back: blank
---
# 3 Bean Baked Beans
## Ingredients
- 1/2 lb ground beef
- Bacon (6 slices, chopped)
- 1/2 cup chopped onion
- 2 cups (16 oz) pork & beans
- 1 can butter beans, rinsed and drained
- 1 can kidney beans, rinsed and drained
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 1/2 cup ketchup
- 1/2 cup barbeque sauce
- 2 Tbsp molasses
- 2 Tbsp prepared mustard
- 1/2 tsp chili powder
- 1/2 tsp salt
## Instructions
1. Brown ground beef, bacon, and chopped onion together.
2. Combine browned meat mixture with pork & beans, butter beans, kidney beans, brown sugar, white sugar, ketchup, barbeque sauce, molasses, prepared mustard, chili powder, and salt.
3. Bake at 350° for 1 hour. -
Old-fashioned Peach Pie
Old-fashioned Peach Pie
It's perfect—just enough sugar and just
enough spice—
¾ cup sugar
3 tablespoons enriched flour
¼ teaspoon nutmeg or cinnamon
5 cups sliced peaches
• • •
1 recipe Plain Pastry
• • •
2 tablespoons butter or
margarine
Combine sugar, flour, and spice.
Add to peaches; mix lightly.
Spread in 9-inch pastry-lined pie-
plate; dot with butter. (Sprinkle
with extra nutmeg or cinnamon, if
desired.) Top with lattice crust;
crimp edges. Bake in hot oven
(400°) 40 to 45 minutes or till
done. Serve warm with whipped
cream or ice cream; or pass pitcher
of cream. Lattice Crust: Cut
strips of dough ½ to ¾ inch wide
with pastry wheel or knife. Lay
lengthwise strips on top of filled
pie at 1-inch intervals. Fold back
alternate strips to help you weave
crosswise strips over and under,
placing them on the diagonal.
Trim bottom crust and lattice
strips even with outer rim; seal
edges. Dampen edge lightly with
water and place extra strip over it,
covering ends of lattice. Seal,
crimp edge. Tasting-Test Kitch-
en note: For drained canned or
Back: blank
---
# Old-fashioned Peach Pie
## Ingredients
- 1 recipe Plain Pastry
- 3/4 cup sugar
- 3 Tbsp enriched flour
- 1/4 tsp nutmeg or cinnamon
- 5 cups sliced peaches
- 2 Tbsp butter or margarine
## Instructions
1. Combine sugar, flour, and spice.
2. Add to peaches; mix lightly.
3. Spread in 9-inch pastry-lined pie plate; dot with butter. (Sprinkle with extra nutmeg or cinnamon, if desired.)
4. Top with lattice crust; crimp edges.
5. Bake in hot oven (400°) 40 to 45 minutes or till done.
6. Serve warm with whipped cream or ice cream; or pass pitcher of cream.
## Lattice Crust
1. Cut strips of dough 1/2 to 3/4 inch wide with pastry wheel or knife.
2. Lay lengthwise strips on top of filled pie at 1-inch intervals.
3. Fold back alternate strips to help you weave crosswise strips over and under, placing them on the diagonal.
4. Trim bottom crust and lattice strips even with outer rim; seal edges.
5. Dampen edge lightly with water and place extra strip over it, covering ends of lattice.
6. Seal, crimp edge. -
Stuffed Peppers
Stuffed Peppers
12 green bell peppers 28-ounce can tomato sauce,
2 pounds ground beef divided
2 cloves garlic, minced 1 tablespoon salt
1 onion, chopped ½ teaspoon black pepper
2 cups cooked rice 2 cups shredded cheddar cheese
Preheat oven to 350 degrees.
Slice off the stem end of peppers and reserve for another use. Remove
the seeds and membranes from the peppers and rinse peppers inside and
out.
To parboil, use the microwave as follows. Place 4 peppers at a time
face down on a dinner plate, cover with a microwave cover and microwave
on high for 3 minutes. Repeat with remaining peppers. Place peppers face
up in a baking dish just large enough to accommodate all 12 peppers.
Meanwhile, brown ground beef in a large skillet with onion and garlic.
Drain off fat. Add rice, half of tomato sauce, salt and pepper; stir and heat
until well combined. Quickly stir in the cheese.
Fill each pepper with the beef mixture. Pour the remaining tomato
sauce evenly over the peppers and cover the baking dish tightly. Bake for 45
minutes, then uncover and bake for an additional 15 minutes. Makes 12.
Source: http://www.busycooks.about.com.
Back: blank
---
# Stuffed Peppers
## Ingredients
- 12 green bell peppers
- 2 pounds ground beef
- 2 cloves garlic, minced
- 1 onion, chopped
- 2 cups cooked rice
- 28-ounce can tomato sauce, divided
- 1 Tbsp salt
- 1/2 tsp black pepper
- 2 cups shredded cheddar cheese
## Instructions
1. Preheat oven to 350 degrees.
2. Slice off the stem end of peppers and reserve for another use. Remove the seeds and membranes from the peppers and rinse peppers inside and out.
3. To parboil, use the microwave as follows. Place 4 peppers at a time face down on a dinner plate, cover with a microwave cover and microwave on high for 3 minutes. Repeat with remaining peppers. Place peppers face up in a baking dish just large enough to accommodate all 12 peppers.
4. Meanwhile, brown ground beef in a large skillet with onion and garlic. Drain off fat. Add rice, half of tomato sauce, salt and pepper; stir and heat until well combined. Quickly stir in the cheese.
5. Fill each pepper with the beef mixture. Pour the remaining tomato sauce evenly over the peppers and cover the baking dish tightly.
6. Bake for 45 minutes, then uncover and bake for an additional 15 minutes. Makes 12. -
Spice Cake
2 cups GOLD MEDAL Flour*
1 tsp. soda
½ tsp. salt SPICE
2 tsp. cinnamon
1 tsp. cloves CAKE
½ tsp. nutmeg
½ cup butter or margarine
1½ cups brown sugar (packed)
2 egg yolks
1½ cups commercial sour cream
1 cup raisins
½ cup chopped nuts
2 egg whites
*To measure flour, dip nested dry measuring cups into flour, level off with straight-
edged spatula OR sift if you wish.
Heat oven to 350° (mod.). Grease and flour two layer pans, 8 or 9x1½", or an
oblong pan, 13x9½x2". Blend flour, soda, salt and spices thoroughly. Cream
butter and sugar thoroughly. Add egg yolks, one at a time, beating well after
each addition. Add dry ingredients alternately with sour cream to creamed
mixture. Stir in raisins and nuts. Beat egg whites until stiff but not dry; fold
into creamed mixture. Spoon into prepared pans. Bake 8" layers and oblong 37
to 40 min., 9" layers about 30 min., or until cake tests done. Cool; frost with
Gold Medal Browned Butter Frosting (below).
Gold Medal Browned Butter Frosting: Brown ½ cup butter in saucepan
over med. heat to golden brown. Remove from heat. Beat 1 egg and 2 tbsp.
milk together; blend into butter with 3¼ cups sifted confectioners' sugar, ¾
cup GOLD MEDAL Flour, ¼ tsp. salt, 1 tbsp. light corn syrup and 1 tsp. vanilla.
Beat until smooth. Add more milk if needed. Makes frosting for two 8 or 9"
layers or 13x9½x2" oblong.
Back: blank
---
# Spice Cake
## Ingredients
- 2 cups Gold Medal Flour
- 1 tsp soda
- 1/2 tsp salt
- 2 tsp cinnamon
- 1 tsp cloves
- 1/2 tsp nutmeg
- 1/2 cup butter or margarine
- 1 1/2 cups brown sugar (packed)
- 2 egg yolks
- 1 1/2 cups commercial sour cream
- 1 cup raisins
- 1/2 cup chopped nuts
- 2 egg whites
## Instructions
1. Heat oven to 350° (moderate). Grease and flour two layer pans, 8 or 9x1 1/2", or an oblong pan, 13x9 1/2x2".
2. Blend flour, soda, salt and spices thoroughly.
3. Cream butter and sugar thoroughly.
4. Add egg yolks, one at a time, beating well after each addition.
5. Add dry ingredients alternately with sour cream to creamed mixture.
6. Stir in raisins and nuts.
7. Beat egg whites until stiff but not dry; fold into creamed mixture.
8. Spoon into prepared pans.
9. Bake 8" layers and oblong 37 to 40 minutes, 9" layers about 30 minutes, or until cake tests done.
10. Cool; frost with Gold Medal Browned Butter Frosting.
## Gold Medal Browned Butter Frosting
- 1/2 cup butter
- 1 egg
- 2 Tbsp milk
- 3 1/4 cups sifted confectioners' sugar
- 3/4 cup Gold Medal Flour
- 1/4 tsp salt
- 1 Tbsp light corn syrup
- 1 tsp vanilla
1. Brown 1/2 cup butter in saucepan over medium heat to golden brown.
2. Remove from heat.
3. Beat -
Lazy Daisy Oatmeal Cake
LAZY DAISY OATMEAL CAKE
Makes one 9-inch square cake
Cake:
1¼ cups boiling water
1 cup Quaker Oats
(quick or old fashioned,
uncooked)
½ cup butter or margarine, softened
1 cup granulated sugar
1 cup firmly-packed brown sugar
1 teaspoon vanilla
2 eggs
1½ cups sifted all-purpose flour
1 teaspoon soda
½ teaspoon salt
¾ teaspoon cinnamon
¼ teaspoon nutmeg
Lazy Daisy Frosting:
¼ cup butter or margarine, melted
½ cup firmly-packed brown sugar
3 tablespoons half and half
1/3 cup chopped nutmeats
¾ cup shredded or flaked coconut
For cake, pour boiling water over oats; cover and let stand 20 minutes. Beat
butter until creamy; gradually add sugars and beat until fluffy. Blend in
vanilla and eggs. Add oats mixture; mix well. Sift together flour, soda, salt,
cinnamon and nutmeg. Add to creamed mixture. Mix well. Pour batter into
well-greased and floured 9-inch square pan. Bake in preheated moderate oven
(350°F.) for 50 to 55 minutes. Do not remove cake from pan.
For frosting, combine all ingredients. Spread evenly over cake. Broil until
frosting becomes bubbly. Cake may be served warm or cold.
Back: blank
---
# Lazy Daisy Oatmeal Cake
*Makes one 9-inch square cake*
## Ingredients
- 1 1/4 cups boiling water
- 1 cup Quaker Oats (quick or old fashioned, uncooked)
- 1/2 cup butter or margarine, softened
- 1 cup granulated sugar
- 1 cup firmly-packed brown sugar
- 1 tsp vanilla
- 2 eggs
- 1 1/2 cups sifted all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 tsp cinnamon
- 1/4 tsp nutmeg
## Instructions
1. Pour boiling water over oats; cover and let stand 20 minutes.
2. Beat butter until creamy; gradually add sugars and beat until fluffy.
3. Blend in vanilla and eggs.
4. Add oats mixture; mix well.
5. Sift together flour, soda, salt, cinnamon and nutmeg. Add to creamed mixture. Mix well.
6. Pour batter into well-greased and floured 9-inch square pan.
7. Bake in preheated moderate oven (350°F) for 50 to 55 minutes.
8. Do not remove cake from pan.
## Lazy Daisy Frosting
## Ingredients
- 1/4 cup butter or margarine, melted
- 1/2 cup firmly-packed brown sugar
- 3 Tbsp half and half
- 1/3 cup chopped nutmeats
- 3/4 cup shredded or flaked coconut
## Instructions
1. Combine all ingredients.
2. Spread evenly over cake.
3. Broil until frosting becomes bubbly.
4. Cake may be served warm or cold. -
Angel Cake
ANGEL CAKE
Yellow Cake Mix—Yellow can crushed pineapple
Large Cool Whip
Drain Pineapple saving Juice. Use pineapple juice as
Part of liquid and complete with water for correct amount.
Stir half the pineapple in the cake batter. Bake as per box
Instructions.
350- 29 to 34 min.
When cake is cool fold remaining pineapple and spread on
Cake.
Back: blank
---
# Angel Cake
## Ingredients
- 1 box yellow cake mix
- 1 can (yellow/standard size 20 oz) crushed pineapple
- 1 large container Cool Whip
## Instructions
1. Drain pineapple, saving the juice.
2. Use the pineapple juice as part of the liquid called for in the cake mix, completing with water to reach the correct amount.
3. Stir half of the drained pineapple into the cake batter.
4. Bake as per box instructions at 350°F for 29 to 34 minutes.
5. When cake is cool, fold the remaining pineapple into the Cool Whip and spread over the cake. -
Cranberry Cherry Salad
Cranberry Cherry Salad
1 can (14-1/2 ounces) pitted tart
red cherries
1 package (3 ounces) cherry
gelatin
1 can (8 ounces) jellied
cranberry sauce
1 package (3 ounces) lemon
gelatin
1 cup boiling water
1 package (3 ounces) cream
cheese, softened
1/3 cup mayonnaise
1 can (8 ounces) crushed
pineapple, undrained
1/2 cup whipping cream, whipped
1 cup miniature marshmallows
Drain cherries, reserving juice; set cher-
ries aside. Add water to juice to measure
1 cup; transfer to a saucepan. Bring to
a boil. Add cherry gelatin; stir until dis-
solved. Whisk in cranberry sauce until
smooth. Add cherries; pour into an 11-
in. x 7-in. x 2-in. dish. Refrigerate until
firm.
In a bowl, dissolve lemon gelatin in
boiling water. In a small mixing bowl,
beat the cream cheese and mayon-
naise. Gradually beat in lemon gelatin
until smooth. Stir in pineapple. Refriger-
ate until almost set. Fold in whipped
cream and marshmallows. Spoon over
cherry layer. Refrigerate until firm. Yield:
8-10 servings.
Back: blank
---
# Cranberry Cherry Salad
## Ingredients
- 1 can (14-1/2 ounces) pitted tart red cherries
- 1 package (3 ounces) cherry gelatin
- 1 can (8 ounces) jellied cranberry sauce
- 1 package (3 ounces) lemon gelatin
- 1 cup boiling water
- 1 package (3 ounces) cream cheese, softened
- 1/3 cup mayonnaise
- 1 can (8 ounces) crushed pineapple, undrained
- 1/2 cup whipping cream, whipped
- 1 cup miniature marshmallows
## Instructions
1. Drain cherries, reserving juice; set cherries aside. Add water to juice to measure 1 cup; transfer to a saucepan. Bring to a boil.
2. Add cherry gelatin; stir until dissolved. Whisk in cranberry sauce until smooth.
3. Add cherries; pour into an 11-in. x 7-in. x 2-in. dish. Refrigerate until firm.
4. In a bowl, dissolve lemon gelatin in boiling water.
5. In a small mixing bowl, beat the cream cheese and mayonnaise. Gradually beat in lemon gelatin until smooth.
6. Stir in pineapple. Refrigerate until almost set.
7. Fold in whipped cream and marshmallows. Spoon over cherry layer.
8. Refrigerate until firm. Yield: 8-10 servings. -
Rhubarb Dessert Cake
RHUBARB DESSERT
CAKE
¼ c. butter
1 c. sugar
1 egg
2 tbsp. hot water
1 tsp. vanilla
¼ tsp. salt
1 tsp. soda
1 tsp. cinnamon
1 scant tsp. nutmeg
1 c. flour
2½ c. cut-up rhubarb
½ c. chopped walnuts
Cream butter and sugar. Add egg, water and vanilla. Sift dry ingredients together and mix into first mixture. Fold in rhubarb and nuts. Bake in a pie pan in a moderate oven (350 degrees) 45 minutes.
Serve with caramel sauce made by mixing together ½ cup butter, ½ cup brown sugar, ½ cup granulated sugar, 1 tablespoon flour and ½ cup cream. Boil to desired thickness and add 1 teaspoon of vanilla.
Back: blank
---
# Rhubarb Dessert Cake
## Ingredients
- 1/4 c. butter
- 1 c. sugar
- 1 egg
- 2 Tbsp. hot water
- 1 tsp. vanilla
- 1/4 tsp. salt
- 1 tsp. soda
- 1 tsp. cinnamon
- 1 scant tsp. nutmeg
- 1 c. flour
- 2 1/2 c. cut-up rhubarb
- 1/2 c. chopped walnuts
## Instructions
1. Cream butter and sugar.
2. Add egg, water, and vanilla.
3. Sift dry ingredients together and mix into first mixture.
4. Fold in rhubarb and nuts.
5. Bake in a pie pan in a moderate oven (350 degrees) for 45 minutes.
## Caramel Sauce
- 1/2 cup butter
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 Tbsp. flour
- 1/2 cup cream
- 1 tsp. vanilla
## Caramel Sauce Instructions
1. Mix together butter, brown sugar, granulated sugar, flour, and cream.
2. Boil to desired thickness.
3. Add vanilla.
4. Serve over cake. -
Green Bean, Cherry Tomato & Feta Salad
Green Bean, Cherry
Tomato & Feta Salad
pictured on page 132
Summer simplicity: Steam some
green beans, chop fresh mint, and
cut cherry tomatoes in half. Toss it
all together with a lemony dressing
and top with crumbled feta cheese.
PREP 20 minutes
COOK about 10 minutes
MAKES 6 accompaniment servings
salt
1 pound green beans, stem ends
trimmed
3 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
¼ teaspoon ground black pepper
1 can (15 to 19 ounces) white kidney
beans (cannellini), rinsed and drained
3 cups red and yellow cherry tomatoes,
each cut in half
¼ cup loosely packed fresh mint leaves,
coarsely chopped
4 ounces feta cheese, crumbled (1 cup)
Back:
1. In 12-inch skillet, heat ½ inch wa-
ter and ½ teaspoon salt to boiling
over high heat. Add green beans;
heat to boiling. Reduce heat to medi-
um-low; simmer, uncovered, 5 to 7
minutes or until beans are tender-
crisp. Drain beans and rinse under
cold running water to stop cooking.
Drain again; set aside.
2. In large serving bowl, with wire
whisk or fork, mix oil, lemon juice,
pepper, and ½ teaspoon salt. Stir in
kidney beans, tomatoes, mint leaves,
and green beans, and toss gently to
coat. Sprinkle feta on top to serve.
---
# Green Bean, Cherry Tomato & Feta Salad
## Ingredients
- Salt
- 1 pound green beans, stem ends trimmed
- 3 Tbsp extra virgin olive oil
- 2 Tbsp fresh lemon juice
- 1/4 tsp ground black pepper
- 1 can (15 to 19 ounces) white kidney beans (cannellini), rinsed and drained
- 3 cups red and yellow cherry tomatoes, each cut in half
- 1/4 cup loosely packed fresh mint leaves, coarsely chopped
- 4 ounces feta cheese, crumbled (1 cup)
## Instructions
1. In a 12-inch skillet, heat 1/2 inch water and 1/2 tsp salt to boiling over high heat. Add green beans; heat to boiling. Reduce heat to medium-low; simmer, uncovered, 5 to 7 minutes or until beans are tender-crisp. Drain beans and rinse under cold running water to stop cooking. Drain again; set aside.
2. In a large serving bowl, with a wire whisk or fork, mix oil, lemon juice, pepper, and 1/2 tsp salt. Stir in kidney beans, tomatoes, mint leaves, and green beans, and toss gently to coat. Sprinkle feta on top to serve. -
Pineapple Cake
PINEAPPLE CAKE
YELLOW CAKE MIX
YELLOW CAN CRUSHED PINE-OWN JUICE
-COOL WHIP
DRAIN PIN JUICE - USING JUICE AS LIQUID.
IF NOT ENOUGH ADD WATER
STIR 1/2 PIN JUICE IN CAKE BATTER
USE
REAL STRAWBERRY - WHITE CAKE MIX
350°
Back: blank
---
# Pineapple Cake
## Ingredients
- 1 yellow cake mix
- 1 yellow can (20 oz) crushed pineapple in own juice
- Cool Whip
## Instructions
1. Drain pineapple juice, using juice as the liquid for the cake mix.
2. If not enough juice, add water.
3. Stir 1/2 pineapple juice into cake batter.
4. Bake at 350°.
## Notes
- Variation: Use real strawberry with white cake mix. -
Tater Tot Casserole
Tator Tot Recipe O
2 lb ground beef
1 chopped onion
1 c. mushrooms
1 C Cream Chicken
1 C. cream celery
1 Can Chicken rice or gumbo
V g 1 Box tater tot
1 box frz'n Birds eye peas
Bake 350 1 h..
Back: blank
---
# Tater Tot Casserole
## Ingredients
- 2 lbs ground beef
- 1 onion, chopped
- 1 cup mushrooms, sliced or chopped
- 1 can cream of chicken soup
- 1 can cream of celery soup
- 1 can chicken with rice soup (or chicken gumbo soup)
- 1 bag frozen tater tots (32 oz)
- 1 box frozen Birds Eye peas
## Instructions (Inferred)
1. Brown ground beef and chopped onion together in a skillet. Drain excess fat.
2. Stir in mushrooms and cook 2–3 minutes until softened.
3. Add cream of chicken soup, cream of celery soup, and chicken with rice (or gumbo) soup. Mix well.
4. Pour mixture into a greased 9×13 baking dish.
5. Stir in frozen peas.
6. Arrange tater tots in a single layer over the top.
7. Bake at 350°F for 1 hour, or until tater tots are golden brown and casserole is bubbling. -
Hobo Hotdish
Hobo Hotdish
2 cans vegetable soup
2 lbs ground beef
1 can tomato soup
1 onion
1 16 oz. pkg medium squiggly noodles
Brown meat & onions. Add soups
and water & heat. Add uncooked
noodles to mixture and cook
until noodles
Back: blank
---
# Hobo Hotdish
## Ingredients
- 2 cans vegetable soup
- 2 lbs ground beef
- 1 can tomato soup
- 1 onion
- 1 (16 oz) pkg medium squiggly noodles
- Water
## Instructions
1. Brown meat and onions.
2. Add soups and water and heat.
3. Add uncooked noodles to mixture and cook until noodles are done.