Browse Items (1268 total)
Sort by:
-
Cherry Nut Bread
- Cherry Nut Bread - {Coral Weir}
1/2 lb. oleo Bake 350° - 40-60 min.
2 C. sugar 2 lrg. loaves or
2 eggs 4 small loaves.
1 lrg. can milk
1/2 tsp. vanilla or almond extract
1/2 tsp. salt
2 tsps. B. pwd.
3 C. flour
1 C. nuts (chopped walnuts).
1 lrg. jar maraschino cherries (chopped)
Back: blank
---
# Cherry Nut Bread
*From Coral Weir*
## Ingredients
- 1/2 lb. oleo
- 2 cups sugar
- 2 eggs
- 1 large can milk
- 1/2 tsp vanilla or almond extract
- 1/2 tsp salt
- 2 tsp baking powder
- 3 cups flour
- 1 cup chopped walnuts
- 1 large jar maraschino cherries, chopped
## Instructions
1. Combine oleo, sugar, eggs, milk, and vanilla or almond extract.
2. Add salt, baking powder, and flour; mix well.
3. Stir in chopped walnuts and chopped maraschino cherries.
4. Pour into 2 large loaf pans or 4 small loaf pans.
5. Bake at 350° for 40–60 minutes. -
Cherry or Apple Crisp
Cherry or Apple Crisp
For a 9 x 13 pan -
1½ cans reg. or 1 fat large can cherry or
apple pie filling (Wilderness or Thank-You)
Spread in bottom of pan.
1 box yellow cake mix - sprinkle over filling
1 stick margarine - melt & drizzle
over top.
Bake 350° 45 min
Back: blank
---
# Cherry or Apple Crisp
## Ingredients
- 1 1/2 regular cans or 1 large can cherry or apple pie filling (Wilderness or Thank-You brand)
- 1 box yellow cake mix
- 1 stick margarine, melted
## Instructions
1. Spread pie filling in the bottom of a 9 x 13 pan.
2. Sprinkle dry yellow cake mix over the filling.
3. Melt margarine and drizzle over the top.
4. Bake at 350° for 45 minutes. -
Cherry Pie / Cream Cheese
Cherry Pie / Cr. Cheese
1. Bake pie shell
2) Blend 1 - 3oz pkg. cream cheese
1 envelope Dream Whip (prepared)
1/2 c powdered sugar
3) Put above in shell & top with cherry
pie mix (canned)
4) Chill 3-4 hours.
Back: blank
---
# Cherry Pie / Cream Cheese
## Ingredients
- 1 pie shell, baked
- 1 (3 oz) pkg cream cheese
- 1 envelope Dream Whip, prepared
- 1/2 cup powdered sugar
- 1 can cherry pie mix
## Instructions
1. Bake pie shell.
2. Blend cream cheese, prepared Dream Whip, and powdered sugar.
3. Put filling mixture into shell and top with canned cherry pie mix.
4. Chill 3–4 hours. -
Cherry Wink Cookies
Marie's Dec. 31 - 1959
Cherry Wink Cookies
Bake 375° F 8 10
to to 12 min. swell
Sift together 2 1/4 cups flour 350° den - good
1 T. Baking Powder
1/2 T. soda
1/2 T. salt
Cream 3/4 cup shortening
1 cup sugar
Blend in 2 eggs
add 2 Tbls milk
1 T. vanilla
Back:
Shape into balls - level small Tbls for each
1
cookie. Crush 2 1/2 cups corn flakes
Roll each cookie in same - Place on
cooky sheet - top each cookie with
a cherry, jam or jelly.
You can add
1 cup pecans
1 " chopped dates }
1/3 " cherries } to cookie mixture
if you wish
---
# Cherry Wink Cookies
*From Marie, December 31, 1959*
## Ingredients
- 2 1/4 cups flour
- 1 Tbsp baking powder
- 1/2 tsp soda
- 1/2 tsp salt
- 3/4 cup shortening
- 1 cup sugar
- 2 eggs
- 2 Tbsp milk
- 1 tsp vanilla
- 2 1/2 cups corn flakes, crushed
- Cherries, jam, or jelly (for topping)
### Optional Add-ins
- 1 cup pecans
- 1 cup chopped dates
- 1/3 cup cherries
## Instructions
1. Preheat oven to 375°F.
2. Sift together flour, baking powder, soda, and salt.
3. Cream shortening and sugar together.
4. Blend in eggs.
5. Add milk and vanilla.
6. Mix in sifted dry ingredients.
7. If desired, add pecans, chopped dates, and cherries to the cookie mixture.
8. Shape dough into balls using 1 level tablespoon per cookie.
9. Roll each ball in crushed corn flakes.
10. Place on cookie sheet.
11. Top each cookie with a cherry, jam, or jelly.
12. Bake at 375°F for 8 to 12 minutes. -
Cherry-O Cream Cheese Pie
CHERRY-O
CREAM CHEESE PIE
Makes one 9-inch pie
1 (9 inch) crumb crust OR 1 (9 inch) baked pastry shell
1 (8 oz.) package Borden's Cream Cheese
1 (15 oz.) can (1⅓ cups)
Borden's Eagle Brand Sweetened Condensed Milk
⅓ cup lemon juice • 1 teaspoon vanilla extract
1 (1 lb. 6 oz.) can prepared Cherry Pie Filling OR Cherry Glaze *
Let Cream Cheese soften to room temperature; whip until
fluffy. Gradually add the Condensed Milk while continuing
to beat until well blended. Add lemon juice and vanilla ex-
tract; blend well. Pour into prepared crust. Chill 2 to 3 hours
before garnishing top of pie with Cherry Pie Filling OR
Cherry Glaze.
Back: blank
---
# Cherry-O Cream Cheese Pie
*Makes one 9-inch pie*
## Ingredients
- 1 (9-inch) crumb crust OR 1 (9-inch) baked pastry shell
- 1 (8 oz.) package Borden's Cream Cheese
- 1 (15 oz.) can (1 1/3 cups) Borden's Eagle Brand Sweetened Condensed Milk
- 1/3 cup lemon juice
- 1 tsp vanilla extract
- 1 (1 lb. 6 oz.) can prepared Cherry Pie Filling OR Cherry Glaze
## Instructions
1. Let cream cheese soften to room temperature; whip until fluffy.
2. Gradually add the condensed milk while continuing to beat until well blended.
3. Add lemon juice and vanilla extract; blend well.
4. Pour into prepared crust.
5. Chill 2 to 3 hours before garnishing top of pie with Cherry Pie Filling or Cherry Glaze. -
Chewy Coconut Cookies
Chewy Coconut Cookies
1 ¼c unsifted flour
½ tsp soda
¼ tsp salt
½ c margarine
½ c firmly packed Br. Sugar
½ c gran. sugar
½ tsp. vanilla
1 egg
1 1/3 c angel flake coconut
Back:
Mix flour & soda & salt
Cream butter - add sugar gradually
Beat thoroughly. Beat in egg
Add flour mixture gradually
mixing till blended. Mix in
coconut & vanilla. Drop from
tsp onto ungreased cookie
sheet 350-375° 9-10 min
till begins to brown
---
# Chewy Coconut Cookies
## Ingredients
- 1 1/4 cup unsifted flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup margarine
- 1/2 cup firmly packed brown sugar
- 1/2 cup granulated sugar
- 1/2 tsp vanilla
- 1 egg
- 1 1/3 cup Angel Flake coconut
## Instructions
1. Mix flour, soda, and salt together; set aside.
2. Cream butter. Add sugar gradually, beating thoroughly.
3. Beat in egg.
4. Add flour mixture gradually, mixing until blended.
5. Mix in coconut and vanilla.
6. Drop from teaspoon onto ungreased cookie sheet.
7. Bake at 350–375°F for 9–10 minutes, until cookies begin to brown. -
Chicken and Broccoli Roll-Ups
Chicken / Broccoli Rollups
CHICKEN AND BROC-
COLI ROLL-UPS
6 broiler fryer
chicken thighs,
boned
4 tablespoons
butter or
margarine,
divided
6 small fresh
broccoli spears
1 cup boiling water
½ cup chicken
broth
1 teaspoon salt,
divided
2 small onions,
quartered
2 tablespoons plain
flour
teaspoon celery
salt
¼ teaspoon basil
¼ teaspoon white
pepper
½ cup milk
6 slices Swiss
cheese (4 to 6
ounces)
Back:
Melt 2 tablespoons but-
ter in skillet and brown
chicken over low heat. Dip
broccoli spears in boiling
water and then in chicken
broth. Sprinkle with ½
teaspoon salt and set aside.
To make sauce, heat re-
maining butter or marga-
rine in small saucepan.
Saute onion until clear and
remove. Mix flour with
celery salt, basil and pep-
per and brown in butter.
Slowly add milk and
chicken broth, stirring un-
til smooth and thick. Re-
turn onions to sauce.
To assemble, wrap
Swiss cheese slice around
broccoli; then wrap thigh
around cheese and broc-
coli. Secure with wooden
toothpick or small skewer.
Sprinkle with pepper.
Place in greased casserole
dish. Repeat process with
each thigh. Pour sauce
over all. Cover and refrig-
erate until 1 hour before
serving time.
Bake in a 350-degree
oven for 20 minutes cov-
ered. Remove cover and
cook 20 minutes more.
Sprinkle with remaining
salt before serving. Yields
6 servings.
---
# Chicken and Broccoli Roll-Ups
*Yields 6 servings*
## Ingredients
- 6 broiler fryer chicken thighs, boned
- 4 Tbsp butter or margarine, divided
- 6 small fresh broccoli spears
- 1 cup boiling water
- 1/2 cup chicken broth
- 1 tsp salt, divided
- 2 small onions, quartered
- 2 Tbsp plain flour
- 1/4 tsp celery salt
- 1/4 tsp basil
- 1/4 tsp white pepper
- 1/2 cup milk
- 6 slices Swiss cheese (4 to 6 ounces)
## Instructions
1. Melt 2 Tbsp butter in skillet and brown chicken over low heat.
2. Dip broccoli spears in boiling water and then in chicken broth. Sprinkle with 1/2 tsp salt and set aside.
3. To make sauce, heat remaining butter or margarine in small saucepan.
4. Sauté onion until clear and remove.
5. Mix flour with celery salt, basil, and pepper and brown in butter.
6. Slowly add milk and chicken broth, stirring until smooth and thick.
7. Return onions to sauce.
8. To assemble, wrap a Swiss cheese slice around a broccoli spear; then wrap a chicken thigh around the cheese and broccoli. Secure with a wooden toothpick or small skewer. Sprinkle with pepper.
9. Place in a greased casserole dish. Repeat process with each thigh.
10. Pour sauce over all. Cover and refrigerate until 1 hour before serving time.
11. Bake in a 350°F oven for 20 minutes covered. Remove cover and cook 20 minutes more.
12. Sprinkle with remaining salt before serving. -
Chicken Antipasto in Avocado Halves
CHICKEN ANTIPASTO IN AVOCADO HALVES
2 chicken breasts 1/4 c sliced black olives
2/3 cup salad oil 1 green onion, sliced
1/2 c white wine vinegar 1 (6 oz.) jar artichoke hearts,
1/4 t salt drained
1/8 t garlic powder 1/2 c sliced mushrooms
3 T fresh lemon juice 1 large tomato, diced
1/2 t basil 2 T minced parsley
dash of pepper 2 ripe avocados, halved.
Poach chicken breasts until fork-tender. Meanwhile, whisk together
oil, vinegar, salt, garlic powder, lemon juice, basil, and pepper
in small bowl. Combine olives, green onions, artichoke hearts,
mushrooms, tomato and parsley in bowl.
When chicken is done, shred the meat to yield one cup measure. Add
chicken to salad ingredients; pour dressing over salad. Allow
to marinate for 30 minutes. Spoon salad into avocato halves; serve
immediately. Yields 4 servings.
Back: blank
---
# Chicken Antipasto in Avocado Halves
*Yields 4 servings*
## Ingredients
### Dressing
- 2/3 cup salad oil
- 1/2 cup white wine vinegar
- 1/4 tsp salt
- 1/8 tsp garlic powder
- 3 Tbsp fresh lemon juice
- 1/2 tsp basil
- Dash of pepper
### Salad
- 2 chicken breasts
- 1/4 cup sliced black olives
- 1 green onion, sliced
- 1 (6 oz.) jar artichoke hearts, drained
- 1/2 cup sliced mushrooms
- 1 large tomato, diced
- 2 Tbsp minced parsley
- 2 ripe avocados, halved
## Instructions
1. Poach chicken breasts until fork-tender.
2. Meanwhile, whisk together oil, vinegar, salt, garlic powder, lemon juice, basil, and pepper in a small bowl to make the dressing.
3. Combine olives, green onions, artichoke hearts, mushrooms, tomato, and parsley in a bowl.
4. When chicken is done, shred the meat to yield one cup measure.
5. Add chicken to salad ingredients; pour dressing over salad.
6. Allow to marinate for 30 minutes.
7. Spoon salad into avocado halves; serve immediately. -
Chicken Breasts
Chicken breasts
1/2 breast per person
6 breasts - de- bone - take skin off
salt lightly - flatten with hand
Roll up and wrap with bacon -
Can of mushroom or cream chicken soup
1/2 c sour cream - mix together
spoon over breasts - Put in 300° oven
for 3 hrs. Baste every hr. Covered Uncover
last 15 min to brown & thicken.
Back: blank
---
# Chicken Breasts
## Ingredients
- 6 chicken breasts, de-boned, skin removed (1/2 breast per person)
- Salt
- Bacon, to wrap
- 1 can cream of mushroom soup or cream of chicken soup
- 1/2 cup sour cream
## Instructions
1. Salt chicken breasts lightly and flatten with hand.
2. Roll up each breast and wrap with bacon.
3. Mix together the can of mushroom or chicken soup and 1/2 cup sour cream.
4. Spoon sauce over breasts.
5. Put in a 300° oven for 3 hours, basting every hour. Keep covered.
6. Uncover last 15 minutes to brown and thicken. -
Chicken Broccoli Divan
CHICKEN BROCCOLI DIVAN CAMPBELL'S
MICROWAVABLE
1 lb. fresh broccoli, cut into spears, or 1 pkg.
(10 oz.) frozen broccoli spears, cooked and
drained.
1½ cups cubed cooked chicken or turkey
1 can Campbell's new Cream of Broccoli Soup
1/3 cup milk
½ cup shredded cheddar cheese
1 TB. butter, melted
2 TB. dry bread crumbs
1. In 9" pie plate or shallow casserole, arrange
broccoli; top with chicken. Combine soup
and milk; pour over chicken. Sprinkle with
cheese.
Card 1 Back:
2. Combine butter and bread crumbs; sprinkle
over cheese. Bake at 450 degrees for 15
minutes, or until hot. Or, cover with waxed
paper; microwave on HIGH 6 minutes, or until
hot, rotating dish halfway through heating.
Yield: 4 servings.
---
# Chicken Broccoli Divan
*Recipe by Campbell's*
*Yields 4 servings*
## Ingredients
- 1 lb. fresh broccoli, cut into spears, or 1 pkg. (10 oz.) frozen broccoli spears, cooked and drained
- 1 1/2 cups cubed cooked chicken or turkey
- 1 can Campbell's Cream of Broccoli Soup
- 1/3 cup milk
- 1/2 cup shredded cheddar cheese
- 1 Tbsp. butter, melted
- 2 Tbsp. dry bread crumbs
## Instructions
1. In a 9" pie plate or shallow casserole, arrange broccoli; top with chicken. Combine soup and milk; pour over chicken. Sprinkle with cheese.
2. Combine butter and bread crumbs; sprinkle over cheese.
3. **Oven method:** Bake at 450°F for 15 minutes, or until hot.
4. **Microwave method:** Cover with waxed paper; microwave on HIGH for 6 minutes, or until hot, rotating dish halfway through heating. -
Chicken Caesar Salad
CHICKEN CAESAR SALAD THE TAMPA TRIBUNE
Non-stick cooking spray 1 egg white
6 oz. chicken breast 1 French bread
¼ c. plain bread crumbs baguette
6 medium garlic cloves, 4 anchovies, mashed
crushed, divided 4 tsp. worcester-
Black pepper shire sace
Pinch of salt 4 tsp. olive oil
Grated rind from 1 medium 1 sm. head romaine
lemon, ½ Tablespoon
3 tablespoons fresh lemon lettuce, washed &
juice, divided cut up
¼ med. red onion, sliced ½ cup croutons
2 T. parmesan
cheese
Card 1 Back:
Chicken: Preheat broiler. Line a baking
sheet with foil and spray with non-stick cooking
spray. Remove fat from chicken. Mix bread
crumbs, 2 crushed garlic cloves, pepper, salt,
lemon rind and 1 tablespoon lemon juice together
in a small bowl. Whisk egg white lightly in a
separate bowl. Dip chicken into egg white and
then roll in bread crumbs. Dip in egg white
again and roll again in bread crumbs. Place on
prepared baking sheet and broil about 5 inches
from heat for 5 minutes.
Turn and broil another 5 minutes. Remove
from oven and turn off broiler. Five minutes
before serving, warm baguette.
Dressing: Put anchovies, remaining lemon juic
and garlic, Worcestershire sauce and olive oil
Card 2 Front:
SCHICKEN CAESAR SALAD, CARD NO. 2
in a processor and mix, or mix and mash together
well by hand. Place lettuce in a salad bowl
and toss with half the dressing. Divide salad
between two plates. Add croutons and sprinkle
with Parmesan cheese and onion slices. Cut
chicken into thin slices and place on top.
Spoon remaining dressing over the top. Serve
with warm bread.
Serves 2.
Calories 537; Protein 44 g; Carbohydrates 50 g;
Fiber 6 g; Fat 18 g; Cholesterol 84 mg; Sodium
1,098 mg; Calories from Fat: 30%.
Card 2 Back: blank
---
# Chicken Caesar Salad
*The Tampa Tribune*
*Serves 2*
## Ingredients
### Chicken
- Non-stick cooking spray
- 6 oz. chicken breast
- 1/4 cup plain bread crumbs
- 2 of the 6 medium garlic cloves, crushed (divided use — remainder for dressing)
- Black pepper
- Pinch of salt
- Grated rind from 1 medium lemon (about 1/2 Tbsp)
- 1 Tbsp fresh lemon juice (of 3 Tbsp total, divided)
- 1 egg white
- 1 French bread baguette
### Dressing
- 4 anchovies, mashed
- Remaining 4 garlic cloves, crushed
- Remaining 2 Tbsp fresh lemon juice
- 4 tsp Worcestershire sauce
- 4 tsp olive oil
### Salad
- 1 small head romaine lettuce, washed and cut up
- 1/4 medium red onion, sliced
- 1/2 cup croutons
- 2 Tbsp Parmesan cheese
## Instructions
### Chicken
1. Preheat broiler. Line a baking sheet with foil and spray with non-stick cooking spray.
2. Remove fat from chicken.
3. Mix bread crumbs, 2 crushed garlic cloves, pepper, salt, lemon rind, and 1 Tbsp lemon juice together in a small bowl.
4. Whisk egg white lightly in a separate bowl.
5. Dip chicken into egg white, then roll in bread crumbs. Dip in egg white again and roll again in bread crumbs.
6. Place on prepared baking sheet and broil about 5 inches from heat for 5 minutes.
7. Turn and broil another 5 minutes. Remove from oven and turn off broiler.
8. Five minutes before serving, warm baguette.
### Dressing
1. Put anchovies, remaining lemon juice, remaining garlic, Worcestershire sauce, and olive oil in a food processor and mix, or mix and mash together well by hand.
### Assembly
1. Place lettuce in a salad bowl and toss with half the dressing. Divide salad between two plates.
2. Add croutons and sprinkle with Parmesan cheese and onion slices.
3. Cut chicken into thin slices and place on top.
4. Spoon remaining dressing over the top.
5. Serve with warm bread. -
Chicken Casserole
M.P.B.E.A. CONVENTION
Serves 6
Chicken Casserole
Betty Bangs
1 can chicken gumbo soup
1 can " rice "
1 can water
3/4 cube oleo
3/4 c. raw rice → 1 7oz
boned chicken can
almonds boned
Stir once during chicken
or:
350° about an hour tuna
or shrimp
turkey
or — oz —
or
Back: blank
---
# Chicken Casserole
*Recipe from the kitchen of Betty Bangs*
*Serves 6*
## Ingredients
- 1 can chicken gumbo soup
- 1 can chicken rice soup
- 1 can water
- 3/4 cube oleo
- 3/4 cup raw rice
- 1 (7 oz) can boned chicken (or tuna, or shrimp, or turkey)
- Almonds
## Instructions
1. Combine chicken gumbo soup, chicken rice soup, water, oleo, raw rice, boned chicken (or chosen protein), and almonds.
2. Stir once during baking.
3. Bake at 350° for about an hour.