Datasets:

corbt

/

unlabeled-recipes

like 0

Spoon Bread Ingredients: - 1 stick melted margarine - 1 pkg. cornbread mix - 2 eggs - 1 (8 oz.) container sour cream - 1 small can whole kernel corn - 1 small can creamed corn Directions: - Melt margarine in a 9 x 13-inch pan. - Mix rest of ingredients and pour into melted margarine. - Bake 45 minutes in a 350° oven. Top with Cheddar cheese and bake 5 more minutes.

Tongue With Tahini Ingredients: - 4 lamb tongues - tahini dressing - salt to tate Directions: - Boil tongue in salt water. - Tongue is done when easily pierced with a fork. - Remove from pan and skin. - Skin will peel easily; cool. - Slice tongue and arrange on lettuce in serving platter. Add tahini dressing over tongue. - Decorate with parsley.

Eggplant Casserole Ingredients: - 1 large eggplant - 2 chopped onions - 2 eggs - 1/2 stick margarine - 1 c. cornbread crumbs Directions: - Cook the eggplant in salted water for 30 minutes; drain. - Brown the onions in margarine until golden brown. - Add to beaten egg, eggplant and cornbread crumbs. - Place in casserole dish. - Bake at 350° for 25 minutes. - Cover with grated cheese and bake until brown.

Rum Balls Ingredients: - 2 1/2 c. crushed vanilla wafers (about 1 box) - 1 c. sifted confectioners sugar - 2 Tbsp. cocoa powder - 1/2 c. chopped nuts (optional) - 1/4 c. rum or brandy - 1/4 c. corn syrup Directions: - Combine dry ingredients and mix by hand. - Add water, about 1 1/2 tablespoons, if necessary. - Form into 3/4-inch balls and roll in granular sugar. - Sugar can be colored for the holidays. - Store in sealed containers so the rum does not evaporate.

Pickled Carrots Ingredients: - several small okra pods - 1 clove garlic (per pt.) - 1/2 tsp. salt - boiling vinegar Directions: - Wash and trim, leaving stems. - Pack into hot jars. - Add 1 clove garlic and 1/2 teaspoon salt to each pint. - Fill jars to overflowing with boiling vinegar. - Wipe off sealing surface. Seal. - Let stand several weeks. - Chill in refrigerator several days before serving.

Old World Style Italian Turkey Meatballs Ingredients: - 1 lb ground turkey (or 1/2 lb ground italian pork sausage,and 1/2 lb ground sirloin) - 2 teaspoons dried basil - 1/2 teaspoon dried oregano - 1 large egg, beaten - 3/4 cup of white unseasoned breadcrumbs - 1/2 cup water - 2 teaspoons garlic powder - 1/2 cup parmesan cheese, grated - 1 teaspoon salt - 1 teaspoon black pepper - 2 teaspoons dried parsley - 2 teaspoons olive oil Directions: - Mix everything together, and form into golf ball size meatballs, or smaller if thats to your liking. Slowly drop meatballs into my old world Italian spaghetti sauce recipe #139406 when it reaches a slow simmer (about 1/2 hour into cooking time) Be sure to stir slowly and often so meatballs don't stick and crumble in the pot.

Cory'S Meat Loaf Ingredients: - 2 Pounds of ground beef - 2 Tsp salt - 2 Eggs - 1 Tsp onion powder - 3/4 Cup Bread Crumbs - 1/4 tsp Pepper - 15 oz tomato sause Directions: - Mix all ingrediance cook for 350 for 1 hour. then 20 min with sauce on top.

Devil’S Dust Ingredients: - 1/2 cups Paprika - 1/4 cups Chili Powder - 2 Tablespoons Sugar - 3 Tablespoons Salt - 1 Tablespoon Ground Black Pepper - 1 Tablespoon Cayenne Pepper - 2 Tablespoons Ground Coriander - 2 Tablespoons Ground Mustard - 2 Tablespoons Curry Powder - 2 Tablespoons Dried Italian Herbs (mixture Of Basil, Thyme, Oregano) - 1 Tablespoon Cumin - 2 Tablespoons Garlic Powder Directions: - Combine all the ingredients and store in an airtight container. - Dust meat or vegtables when grilling or sauteing.

Cranberry-Gin Fizz Ingredients: - 3 tablespoons gin - 1 1/2 teaspoons fresh lime juice - Ice cubes - Lemon-lime soft drink Directions: - Combine gin, Cranberry Reduction, and fresh lime juice in a cocktail shaker filled with ice cubes. Cover with lid; shake vigorously until thoroughly chilled (about 30 seconds). Strain into a 10-oz. glass filled with ice cubes. Top with lemon-lime soft drink.

Yeast Rolls Ingredients: - 2 pkg. dry yeast - 1/4 c. warm water - 1 1/2 c. buttermilk - 1/4 c. sugar - 1/2 c. vegetable oil - 1 tsp. salt - 4 1/2 c. all-purpose flour - 1/2 tsp. soda - 2 Tbsp. butter (for pan) Directions: - Dissolve yeast in warm water. - Let yeast sit while preparing other ingredients. - Heat buttermilk until warm. - Remove milk from heat and combine with oil, sugar and salt. - Sift flour and soda in a large bowl. - Mix yeast with buttermilk mixture, then add in flour mixture. - Mix well and let stand for 10 minutes. - Roll out dough on floured surface and cut out biscuits. - Place rolls in a pan with melted butter. - Coat each side with butter. - Let rolls stand 30 minutes in a warm place to rise. - Bake at 425° for 10 to 12 minutes.

Soft Buns Ingredients: - 5 3/4 to 6 3/4 c. flour - 1/4 c. instant dry milk - 1/4 c. sugar - 1 tsp. salt - 2 pkg. dry yeast - 1/3 c. soft margarine - 2 c. warm water Directions: - Mix with mixer. - In large bowl, thoroughly mix 2 cups flour, sugar, salt, dry yeast and margarine. - Gradually add water and beat 2 minutes, scraping bowl. - Add 3/4 cup flour and beat on high speed 2 minutes. - Stir in enough flour to make a soft dough, not too stiff. - With a spoon take out and put on a floured board and knead until smooth. - Put in a greased bowl and grease top; let rise in warm place until doubled in size, about 45 minutes. - Punch down; let rise again. - Make buns, let rise and bake at 375° until brown and done, 25 to 30 minutes.

Marinated Cucumbers Ingredients: - 4 small cucumbers, sliced thin - 1 small onion, diced - 1 1/2 tsp. salt - 1/4 tsp. pepper - 1/2 c. white vinegar - 1/4 c. parsley, chopped - 1/2 tsp. sugar Directions: - Toss together gently. - Cover and marinate for at least 30 minutes prior to serving.

Jamaica Ginger Beer Ingredients: - 5 ounces ginger - 2 ounces honey - 2 ounces lime juice - 2 quarts water - 1 egg white, beaten - 3 cups sugar - 12 ounce fresh yeast or 14 ounce dry yeast - 6 drops Angostura bitters Directions: - Pound the ginger. - Mix it with the honey, juice, sugar and water in a jug. - Dissolve the yeast in a spoonful of water. - Add yeast to the beaten egg white. - Add the egg/yeast to the rest and stir. - Let stand in a cool dark place for a couple of days and it will start bubbling, which means it is fermenting. - After several more days the bubbling stops, which means it is ready.

Classic Blue Cheese Wedge Salad Ingredients: - 1/2 cup light mayonnaise - 1/2 cup light sour cream - 1/3 cup crumbled blue cheese, plus extra to crumble - 2-3 tbsp low-fat milk - 1 clove garlic, minced - 1/8 tsp celery seed - 1 pinch cayenne pepper - 1 None lemon, zested and juiced - 1 head iceberg lettuce, cut into 6 wedges - 1 cup grape tomatoes, quartered - 1 None small red onion, sliced - 1/4 lb bacon, cooked and crumbled - 2 tbsp balsamic vinegar Directions: - Whisk together mayonnaise, sour cream, blue cheese, milk, garlic, celery seed, cayenne, 1/4 tsp lemon zest and 1 tsp lemon juice. Season. - Place lettuce wedges on serving plates. Drizzle blue cheese dressing over wedges. Distribute tomatoes, red onion and bacon between plates then drizzle balsamic over top. Sprinkle with extra crumbled blue cheese.

Grilled Salmon With Citrus Vinaigrette Ingredients: - 4 -6 ounces salmon steaks or 4 -6 ounces salmon fillets - 2 tablespoons olive oil - 1 teaspoon garlic, minced - 1 teaspoon lemon thyme, chopped - salt and pepper - 1 lb fresh spinach - Vinaigrette - 2 oranges - 2 pink grapefruit - 2 limes - 2 lemons - 2 tablespoons gingerroot, julienned - 1 teaspoon pink peppercorns or 1 teaspoon green peppercorn - 1 tablespoon cilantro, chopped - 1/4 cup olive oil - 2 ounces soy sauce Directions: - Combine garlic, lemon thyme, salt and pepper, olive oil. - Pour over salmon. - Grill salmon for 6 to 8 minutes on each side, or until done. - Juice 1 of each fruit. - Segment the remaining fruit. - In a bowl, combine 1/4 cup fruit juice and other remaining ingredients (except citrus segments). - Taste and adjust seasonings. - Saute spinach with olive oil. - Plate spinach and top with salmon. - Drizzle with vinaigrette and top with citrus segments.

Spinach With Spam Ingredients: - 4 cup spinach - 2 tbsp teriyaki sauce - 1 tsp curry powder - 3 tbsp bread crumbs - 1/2 can black pepper flavour spam or any spam - 3 small red chili peppers Directions: - Mash up the spam with a fork then add in the curry powder and breadcrumbs mixture ,then pan fried till its lightly brown and crispy - Add in the spinach and cover lid for 1 minutes then add in the Teriyaki sauce and mix well and let it simmer for another 2 minute then garnish with small chili pepper and serve

Dal with Coconut Ingredients: - 1 pound dried lentils or small beans, rinsed and picked over - 1 cup unsweetened shredded coconut or 1 can coconut milk, or 1 1/2 cups homemade coconut milk (page 584) - 1/2 cup palm or brown sugar, or to taste - Salt and black pepper to taste Directions: - Combine all the ingredients except salt and pepper in a large pot, along with water to cover. - Bring to a boil over high heat and adjust the heat so the mixture simmers steadily but not violently. - Cook, stirring occasionally, until the lentils are soft, about an hour. - Season to taste and serve or cover and refrigerate for up to several days before reheating.

Burnt Almond Cocktail Ingredients: - 12 fluid ounce Amaretto - 12 fluid ounce white Creme de Cacao - 12 fluid ounce Kahlua - 4 fluid ounces milk Directions: - Shake. - Pour over ice and serve.

Vanilla White Russian Ingredients: - 1 1/2 ounces Kahlua - 1/2 ounce vanilla vodka (I like Stoli) - 1 ounce cream - ice Directions: - Pour all over ice and enjoy!

Brie Crescents Ingredients: - 2(8 count)packages refrigerated crescent rolls - 16 teasponns raspberry jam - 8 ounces Brie cheese - cut into 4-inch strips Directions: - Preheat oven to 375 degrees. Umwrap crescent rolls;separate into triangles. Lightly spread jam across wide end of each triangle. Place cheese strips on wide end of each triangle. Roll each from wide to narrow point into crescent shape. With open cheese side up, place on parchment paper-lined baking sheet. Bake 10 to 12 minutes or until crescents are golden brown. Serve immediately.

Sheila's Hot Dog/Hamburger Relish Ingredients: - 3 quarts cucumbers - 1 quart onion - 3 green peppers - 2 red peppers - 5 cups sugar - 2 12 cups white vinegar - 2 tablespoons celery seeds - 1 tablespoon mustard seeds - 1 teaspoon turmeric Directions: - Put 1st 4 ingredients through food chopper. - Add 1/2 cup salt and pour boiling water over; mix well. - Leave overnight and add remaining ingredients. - Thicken with 1-2 tablespoons cornstarch and boil 15 minutes. - Pour into hot sterilized jars. - Unfortunately I have no yield on this recipe (but had to fill in a quantity to submit), and I kept it all in the refrigerator, eliminating the dreaded "canning". - This makes a nice gift, so maybe it won't stay in the frig too long.

Fish Patties Ingredients: - 1 pt. canned salmon - 1 tsp. chopped garlic (bottled in oil) - 3 Tbsp. catsup - 3 eggs or egg substitute - Cheddar cheese, sliced thin - 1 medium onion, chopped fine - 4 Tbsp. salsa (medium-hot) - 1 tsp. prepared mustard - 1/3 c. bread crumbs Directions: - Combine all ingredients except cheese in a bowl. Form into patties. - Fry until crisp in hot olive oil. - Top with a slice of cheese. - Serve with mustard or salsa sauce. Also makes a great burger sandwich. - Serve on a bun with lettuce, tomato and mayonnaise.

Honeydew Melon Stew Ingredients: - 1 medium honeydew melon - 1 ripe cantaloupe - 2 large tomatoes - 1 large can tomato sauce - 2 medium onions - 1 lb. brown rice Directions: - Cook brown rice over fire until steaming. - Do not rinse. - Take rice off fire and let stand. - Chop honeydew melon and cantaloupe into medium to small squares. - Place in large 12-inch skillet. Turn fire on low and add tomato sauce. - Slice onions into mix. - Let this mixture simmer for approximately 1/2 hour. - Season to taste. When mixture is done, serve over brown rice.

Orange Oriental Sesame Beef Stir-Fry Ingredients: - 1 envelope GOOD SEASONS Asian Sesame Dressing Mix - 1/2 cup oil - 1/4 cup orange juice - 2 Tbsp. soy sauce - 1 Tbsp. grated orange zest King Sooper's 1 lb For $0.99 thru 02/09 - 1 clove garlic - 1 lb. lean boneless beef sirloin steak, cut into strips - 5 cups cut up fresh vegetables* - Hot cooked MINUTE White Rice Directions: - Mix salad dressing mix with oil, juice, soy sauce, peel and garlic until well blended. - Heat 1 tablespoon of the prepared dressing in large skillet on medium heat. - Add beef; cook and stir until cooked through. - Add vegetables and remaining dressing; cook and stir until vegetables are tender-crisp. - Serve over rice.

Blueberry Crunch Cake (Paula Deen) Ingredients: - 1 (20 ounce) can crushed pineapple in juice - 1 (21 ounce) can blueberry pie filling - 1 (18 1/4 ounce) box butter recipe cake mix - 1 cup chopped pecans - 3/4 cup butter, melted Directions: - Preheat oven to 350 degrees Fahrenheit. - Pour pineapple with juice into a 9 x 13" pan. - Spread evenly over the bottom. - Spoon pie filling on top evenly. - Sprinkle dry cake mix and level with a fork. - Sprinkle pecans over the cake mix. - Drizzle with melted butter - Bake 38 to 45 minutes until browned and bubbly. - You can use fresh blueberries in place of the filling. Add 1/2 cup sugar and juice of one lemon. Let stand 20 minutes. - You may also substitute strawberries, blackberries, cherries, peaches or raspberries.

Cheese Cake Ingredients: - vanilla wafers - 2 pkg. cream cheese - 1/2 c. sugar - 2 tsp. vanilla - 2 eggs Directions: - Put one vanilla wafer in the bottom of a cupcake paper. - Whip together all other ingredients until smooth. - Fill paper 1/2 full. Bake at 350° for 18 to 20 minutes. - Top with fruit and chill. Makes about 20.

Easy Microwave Stuffed Peppers Ingredients: - 4 large green peppers - 1 lb. ground beef - 1 (12 oz.) can corn - 1 (8 oz.) can tomato sauce - 1/4 c. chopped onion - 1/2 tsp. Worcestershire - 1 c. shredded sharp cheese Directions: - Halve peppers lengthwise and remove seeds. - Place peppers in a 12 x 7 1/2 x 2-inch baking dish. - Sprinkle with salt. - Microwave, covered, for 5 minutes. - In a bowl, crumble beef, drained corn, 1/2 cup tomato sauce, onion, Worcestershire sauce and 1/2 teaspoon salt. - Microwave, covered, for 7 to 8 minutes, stirring after 5 minutes. - Spoon off excess fat. - Stir in cheese. - Spoon into pepper cups. - Spoon remaining tomato sauce over peppers. - Cook, uncovered, for 7 to 8 minutes.

Lazy Day Stew Ingredients: - 2 lb. beef cubes - 2 c. sliced potatoes - 1 c. chopped onions - 1 c. celery - 2 c. diced carrots - 1 (8 oz.) can tomato sauce - 1 can water - 1 tsp. sugar - 2 tsp. quick cooking tapioca Directions: - Arrange beef cubes in a single layer in 9 x 13-inch casserole. Place vegetables on top. - Mix tomato sauce, water and sugar together and pour over. - Salt and pepper to taste. - Sprinkle tapioca over top. - Seal pan tightly with foil. - Place in 325° oven for 3 hours or 275° for 5 hours. - Don't peek during cooking time.

North Croatian Beans And Pear Barley Stew (Richet) Ingredients: - 300 g white beans - 250 g barley - 100 g bacon (dried, smoked) - 1 garlic clove - 45 g lard - 1 tablespoon flour - 1 teaspoon paprika (red, dried) - 1 bay leaf - salt - pepper Directions: - Day before soak beans in cold water. - On D-day change the water and cook beans until almost done. - Finely slice garlic and bacon and put it in a pot. Melt lard and fry flour until brownish together with garlic and bacon. - Add paprika and cold water to make creamy mixture. - Wash barley and add into the pot together with drained beans. - Add bay leaf, season with salt and pepper and cook for 30 more minutes or until beans and buckwheat are soft. - This meal must be almost like thick soup and not too hot.

Sloppy Joes Ingredients: - 2 lb. hamburger - 1 can tomato soup - 1 medium onion, diced - ketchup - mustard Directions: - Brown hamburger and onion (drain grease). - Add tomato soup, 1/4 cup ketchup and 2 squirts mustard. - Simmer 15 minutes. - Serve on buns.

Leftover Croquettes (Vog Balls) Ingredients: - 2 Eggs - 1 handful Panko breadcrumbs - 1 bunch Of leftovers - 1 Deep frier with a light flavoured oil Directions: - Beat the eggs in a bowl and set at the end of the assembly line next to the bowl of breadcrumbs. - Create ball shaped dumplings with any/all of the leftovers just slightly bigger than a gold ball but smaller than a baseball. Mash it all up and form it into a ball or create layers a mashed potato, turkey, stuffing, cheese, cranberry sauce, green bean casserole. Get creative! - Dip your ball in egg, then breadcrumbs. You can coat in egg and breadcrumbs again to get a nice crispy shell. - Drop the ball gently into the frier and cook until brown and crispy. - Serve with a cranberry chutney or sauce and a nice glass or red!

Pear-Blueberry Ambrosia With Creamy Lime Dressing Ingredients: - 1 carton (8 ounces) mascarpone cheese - 2 tablespoons sugar - 2 teaspoons grated lime zest - 2 tablespoons lime juice - 3 medium ripe pears, peeled and chopped - 3 medium ripe bananas, sliced - 1-1/2 cups fresh blueberries - 1/2 cup chopped hazelnuts Directions: - In a small bowl, mix mascarpone cheese, sugar, lime zest and lime juice. In a large bowl, combine pears, bananas and blueberries. Spoon cheese mixture over fruit; gently toss to coat. Sprinkle with hazelnuts. Refrigerate leftovers.

Cornbread Dressing Ingredients: - 1 large pan cornbread - chicken or turkey broth - 3 chopped onions - 1 stalk chopped celery - 1 stick margarine - 4 beaten eggs - 3/4 c. mayonnaise - salt and pepper - poultry seasoning to taste (about 3 Tbsp.) Directions: - Bake cornbread. Boil chicken or use turkey broth. Pull chicken off the bone and chop.

Vegetable Casserole Ingredients: - 1 can peas - 1 can corn - 1 can shelly green beans - butter Directions: - Combine in pan on medium-high. - (Don't overcook.) - After warm, place in dish and serve. - Sprinkle pepper and salt to taste.

M&M Cookies Ingredients: - 1 c. shortening - 1 c. brown sugar - 1/2 c. granulated sugar - 1 tsp. soda - 1 1/2 c. M&M candy - 2 tsp. vanilla - 2 eggs - 2 to 4 c. flour - 1 tsp. salt Directions: - Blend shortening and sugar; beat in vanilla and eggs. - Sift remaining dry ingredients; mix well. - Stir in M&M candies and drop from teaspoon onto ungreased cookie sheet. - Bake at 375° for 10 to 12 minutes. - Makes about 6 dozen 2 1/2-inch cookies.

Cheesecake Bars Ingredients: - 1 c. butter or margarine - 1 c. brown sugar - 3 c. flour - ___ c. sugar - 3 eggs - 3 (8 oz.) pkg. cream cheese - 6 Tbsp. milk - 3 Tbsp. lemon juice - 1 1/2 tsp. vanilla Directions: - Combine first 3 ingredients for crumb mixture. - Reserve 1 cup. Put into 13 x 9-inch pan. - Bake at 350° for 12 to 15 minutes. Mix the rest of the ingredients with mixer. - Add to baked crumbs; put leftover cup of crumb mixture on top of cheese mix and bake at 350° for 25 more minutes.

Apple Cheese Torte Ingredients: - Base - 1/2 cup butter, softened - 1/3 cup sugar - 1 cup all-purpose flour - 1/3 cup raspberry jam or 1/3 cup apricot jam - Filling - 1 (8 ounce) package cream cheese, softened - 1/4 cup sugar - 1 egg - 1 teaspoon vanilla - Topping - 3 cups peeled, thinly sliced apples - 1/3 cup sugar - 1/2 teaspoon cinnamon - 1/2 cup sliced almonds Directions: - Cream butter and sugar together thoroughly. - Blend in flour. - Press evenly onto bottom and 1 1/2 inches up sides of 8 1/2 inch springform pan. - Spread jam evenly over bottom of crust. - Beat all filling ingredients together with electric mixer until smooth and light. - Spread evenly over jam. - Toss apples, sugar and cinnamon together to coat well. - Spoon over filling. - Sprinkle with almonds. - Bake at 450 degrees for 10 minutes, then reduce heat to 400 degrees and bake another 25-30 minutes or until set and apples are tender. - Cool slightly then remove pan rim. - Serve warm or at room temperature.

Gazpacho Ingredients: - 4 large ripe tomatoes - 1 small red onion - 2 cucumbers, peeled - 1 clove garlic, crushed - 1 (2 oz.) jar pimiento - 2 Tbsp. wine vinegar - 1 c. chicken stock - 1/2 c. dry white wine - 1 Tbsp. olive oil - salt, pepper and Tabasco sauce to taste Directions: - Chop the first 6 ingredients coarsely and run through the blender until finely chopped. - Do not blend until smooth, leave little pieces. - Add the last 4 ingredients and blend again. - Serve very cold, topped with croutons, if desired. - Contains only approximately 75 calories per serving without croutons.

Chicken Casserole Ingredients: - 4 chicken breasts, cooked, deboned and chopped - 1 c. chopped celery - 1 Tbsp. grated onion - 1 tsp. lemon juice - 1 can cream of chicken soup - 3/4 c. mayonnaise - 1 c. crushed cornflakes Directions: - Mix all the ingredients together, except cornflakes. - Pour into baking dish and top with crushed cornflakes. - Melt 1/2 stick oleo and pour over slivered almonds on top. - Bake at 350° for 35 to 40 minutes. - Delicious with cooked rice.

Baked Corn Ingredients: - 1/2 c. butter or oleo - 1/2 c. chopped onions - 1/2 c. chopped green bell peppers - 1 (16 oz.) can whole kernel corn - 1 (16 oz.) can cream-style corn - 1 (8 oz.) pkg. corn muffin mix - 1 c. (full) Cheddar cheese, shredded - 1 c. sour cream - 3 eggs, slightly beaten Directions: - Preheat - oven - to - 350°. - Melt - the - butter and oleo in large skillet - and - saute - onions - and - peppers until tender. Combine corn (including liquid), eggs, sour cream, cheese and muffin - mix with - the - sauteed onions and peppers. - Pour into (vegetable spray coated) baking dish. - Bake for 45 minutes in a 350° preheated oven.

Fruit Pizza Ingredients: - 2 1/2 c. crushed pretzels - 3/4 c. oleo, melted Directions: - Mix and bake 10 minutes in 400° oven.

Slower Cooker Chicken Ranch Italian Ingredients: - 3 large boneless skinless chicken breasts(abt 2 lbs) - 4 oz cubed cream cheese - 1/4 cup butter, cubed (4 tbsp) - 3 tbsp Hidden Valley ranch dressing mix(1 packet) - 1/2 cup Italian dressing Directions: - Spray slow cooker and place chicken in. - Add cubed butter and cream cheese. - Sprinkle with dry Ranch dressing mix and pour in Italian dressing. - Cook for 4 hrs on low. - Shred with two forks and serve over rice, baked potatoes , noodles or a bed of steamed veggies like me.....hellooooooo easy!!! - ! - This pic just reflects how many carbs 1 serving in total.

Angel Biscuits Ingredients: - 5 c. unsifted self-rising flour - 1/4 c. sugar - 1 c. Crisco - 2 pkg. dry yeast - 4 Tbsp. warm water - 2 c. buttermilk Directions: - Stir shortening into flour and sugar. - Dissolve yeast in warm water. - Add buttermilk to this, then add to flour mixture. - Mix well. - Turn out on floured sheet. - Roll to 1/4-inch biscuits. Reserve remainder in refrigerator for next day. - Bake at 400° for 15 minutes.

Dad's Chili Sauce Ingredients: - 2 quarts tomatoes, chopped peeled - 1 cup green onion, chopped (all parts) - 12 cup sweet red pepper, coarsely ground - 12 cup green pepper, coarsely ground - 1 teaspoon crushed dried red pepper (optional) - 1 cup sugar - 1 12 teaspoons salt - 1 12 teaspoons white mustard seeds - 12 teaspoon cinnamon - 1 14 cups white vinegar Directions: - Combine all ingredients in large kettle, bring to boil, turn down to simmer. - Cook 3-4 hours until thick. - Be careful to not scorch. - Pour into hot sterilized jars and seal.

Meat Loaf Ingredients: - 1 lb. hamburger meat - 1 egg - 1 onion, chopped Directions: - Form meat, egg and onion in loaf and cook until done at 275°.

Cumberland Sauce Ingredients: - 1 (12 oz.) jar currant jelly - 1 egg yolk - 2 Tbsp. sugar - 1/4 c. raisins - 3/4 tsp. dry mustard - 2 Tbsp. vinegar - salt and pepper Directions: - Melt the jelly in the top of a double boiler. - Beat in all the other ingredients except the raisins and stir until the sauce is thickened. - Do not despair if this is slow work; it may take as much as 15 minutes. - I find I can read a book while I am stirring. When the sauce has thickened, stir in the raisins.

Pecan Bread Pudding Ingredients: - 2 cups half-and-half - 1 1/2 cups brown sugar (divided) - 3 eggs - 1 teaspoon vanilla - 1/2 teaspoon nutmeg - 1/4 teaspoon salt - 1 cup pecans (chopped) - 4 cups bread cubes (any kind of firm bread) - 4 tablespoons butter Directions: - Grease an 8"x8" baking pan with 1 tablespoon of butter. In a large mixing bowl mixing bowl, beat the eggs and add the half and half, and 1 cup of the brown sugar. Stir in the salt and nutmeg. Add the bread cubes and 1/2 cup of the pecan, and allow to sit for 20-30 minutes until the bread is completely soaked with the custard. - Pour into the baking pan, sprinkle with the remaining pecans and brown sugar. Dot the top with 3 tablespoons butter broken into small pieces. - Bake in a pre-heated 350 F oven for 30-40 mins, or until set and golden brown on top. - This is great served warm with ice cream or a custard sauce. I like it cold for breakfast too!

Utah Fry Sauce Ingredients: - 1 cup mayonnaise - 1/2 cup ketchup - 1 (0.53 ounce) package McCormick(R) French Onion Dip Seasoning Mix - 2 teaspoons chopped pickles Directions: - Mix all ingredients in small bowl until well blended. Cover. - Refrigerate 1 hour or until ready to serve. Stir before serving. Serve with French fries.

Linguine With Shrimp Ingredients: - 6 ounces linguine - 2 tablespoons Olive Oil - 1/4 cup sliced shallots - 1 14 and 1/2oz can diced tomatoes in olive oil, garlic and spices - 1 tablespoon chopped fresh Basil - 1/3 cup heavy whipping cream - 1/2 pound medium shrimp cooked - 1/8 teaspoon red pepper - 1/3 cup fresh basil julienned for topping Directions: - Cook Linguine. In skillet over medium high heat, heat the olive oil. Add the shallots and saute about 4 to 5 minutes or until the shallots are tender. Add the tomatoes and the chopped basil and bring to a boil. Lower the heat and simmer for 5 minutes. Add the heavy cream and return to boiling. Add the shrimp and the ground red pepper. Heat sauce through. Pour sauce over linguine and top with julienned basil leaves

Barbecued Meatballs Ingredients: - 2 slices bread - 1/2 c. milk - 1 lb. ground beef - salt and pepper to taste - 1 1/2 Tbsp. Worcestershire sauce - 1/2 c. catsup - 1/2 c. water - 1/4 c. vinegar - 1 Tbsp. sugar - 1/2 c. chopped onion - 1/2 c. chopped green pepper Directions: - Combine bread, milk, salt and pepper. - Add to ground beef. Form into medium balls. - Combine remaining ingredients and pour over meat balls. - Cook 45 minutes at 375°.

Recipe From A Christian Friend Ingredients: - 1 new heart - 1 chapter of God's word - 1 full cup Holy Spirit (2 c. if you like) - 1 large measure of God's love - 1 handful of prayer Directions: - My recipe is for "The Best of Life." - Begin by adding one "new heart." - It works best if this is done before age 12. - Into the new heart blend in a daily chapter of God's word. - Stir frequently with prayer. - Pour a full cup of the Holy Spirit into the life each day, two cups if you like a smoother texture. - Add a large measure of God's love and a handful of grace until is smooth. - Allow to rise gently and serve yourself, family and world, a slice of the best of life! - Try this, it's joy unspeakable and full of glory.

Choco-Peanut Butter Sauce Ingredients: - 1 (1 oz.) sq. unsweetened baking chocolate - 1/4 c. milk - 1/2 to 1 c. sugar - 1/3 c. peanut butter - 1/4 tsp. vanilla Directions: - In a 4-cup glass measure, heat chocolate with milk on High in microwave for 1 1/2 to 2 minutes or until chocolate is melted. Stir, then stir in sugar. - Microwave on High for 1 to 2 minutes or until mixture boils. Add peanut butter and vanilla. Stir until blended. Serve hot or cold over ice cream, pound cake or sliced bananas. - Makes 1 cup.

String Beans With Brown Butter Ingredients: - 18 teaspoon salt - 1 12 lbs green beans, trimmed - 2 tablespoons butter - 2 tablespoons lemon juice - salt & freshly ground black pepper Directions: - Bring large saucepan of water to a boil on high heat. - Add the salt and green beans. - Cook until tender-crisp, 4 to 5 minutes. - (See steaming instructions in Step 4). - Meanwhile, melt butter on medium heat in large skillet. - Cook until butter begins to brown lightly, about 3 minutes. - Stir in lemon juice. - Drain beans; add to skillet, tossing to coat with butter mixture. - Heat through. - Season with additional salt and fresh ground black pepper. - To Steam: Fill a large pot with 2-inches of water and place a steamer inside. - Bring water to a boil. - Add string beans and cover for 5 minutes, or until beans are cooked throughout but still crisp to the bite. - Continue with Step 2.

Lemon Cutout Cookies Ingredients: - 1/2 c. butter or margarine - 1/2 c. brown sugar - 1 egg - 1 tsp. vanilla - 1/2 tsp. lemon extract - 2 c. flour - 1/2 tsp. baking powder Directions: - Beat together butter or margarine, brown sugar, egg, vanilla and lemon extract; set aside. - Mix flour and baking powder, then blend all ingredients together. - Refrigerate dough for 1 hour. Roll dough to 1/4-inch thick. - Use cookie cutters for shapes. - Bake 6 minutes at 350° on ungreased cookie sheet.

Mom'S Persimmon Cookies Ingredients: - 2 c. persimmon pulp - 2 c. raisins, soaked - 4 c. flour plus 2 Tbsp. - 1 c. shortening or margarine - 1 tsp. salt - 1 tsp. nutmeg - 1 tsp. vanilla - 2 c. chopped nuts - 2 c. sugar - 1 c. brown sugar - 2 eggs - 1 tsp. cinnamon - 1 tsp. cloves - 2 tsp. soda Directions: - Mix pulp with soda and set aside. - Cream shortening, sugar, eggs and vanilla. - Blend thoroughly; add pulp. - Sift all dry ingredients and mix in raisins and nuts. - Add by cupful to liquid mixture. - Drop by teaspoonful on ungreased cookie sheet if nonstick (grease lightly if other). - Bake at 350° for 10 to 12 minutes or until golden brown. - Cookies will be soft and moist. Cookies freeze well.

Broccoli Salad Ingredients: - 1 large head broccoli (about 1 1/2 lb.) - 10 slices bacon, cooked and crumbled - 5 green onions, sliced - 1/2 c. raisins - 1 can water chestnuts, chopped - 1 c. mayonnaise - 2 Tbsp. vinegar - 1 1/4 c. sugar Directions: - Wash and trim broccoli. - Cut into bite-size pieces. - Place in large bowl. - Add bacon, green onions, raisins and water chestnuts. In a small bowl, combine the mayonnaise, vinegar and sugar. - Add dressing to broccoli mixture and toss gently. - Cover and refrigerate 2 to 3 hours before serving. - Serves 6 to 10 people.

Easy Baked Beans Ingredients: - 3 (15 oz. size) cans navy beans - 1 c. ketchup - 1 large onion - bacon Directions: - Pour beans into container and rinse off juice from beans. Drain. - Add ketchup and chopped onions together. Mix. - Add rinsed beans to mixture. Put into a baking dish. - Lay strips of bacon on top. - Cover with foil. - Bake at 350° for 35 to 40 minutes. - Remove foil and broil until bacon is brown.

Lite Chicken Enchiladas Ingredients: - 1 (8 oz.) container lite sour cream - 1 (10 3/4 oz.) can Healthy Choice cream of mushroom soup - 1 (4 oz.) can green chilies, diced - 12 (6-inch) low-fat flour tortillas - 1 1/2 c. cooked chicken, chopped - 1 (8 oz.) container plain nonfat yogurt - 1 c. reduced-fat Cheddar cheese, shredded - 1/4 c. green onions, sliced - nonstick cooking spray Directions: - Spray 13 x 9-inch baking dish with cooking spray. In medium bowl, combine sour cream, yogurt, soup and chilies and mix well. Spoon 3 tablespoons sour cream mixture down center of each tortilla. Reserve 1/4 cup Cheddar cheese. Add cheese over mixture in each tortilla. Roll and place in baking dish, seam down. Spread remaining sour cream mixture over tortillas. Cover and bake for 25 to 30 minutes in a 350° oven. Remove foil and sprinkle with reserved cheese. Bake, uncovered, 5 minutes. Serve on top of shredded lettuce and chopped tomatoes with 1/2 cup salsa per person. Serves 6.

Oslo Kringle Ingredients: - 1 c. flour - 1/2 c. butter - 1 Tbsp. water - 1 c. water - 1/2 c. butter - 1 c. flour - 3 eggs - 1/2 tsp. almond flavoring Directions: - Mix the first 3 ingredients like pie crust. - Pat into cookie sheet (ungreased) in 2 strips, 3 inches wide and as long as the sheet. - Put water in saucepan with butter. - Heat to boiling point. Remove from heat and add flour, all at once; immediately stir until smooth (using wooden spoon). - Stir in 1 egg at a time and beat well after each addition; add flavoring and spread on top of first mixture. - Bake at 350° for 55 to 60 minutes.

Turquoise Blue Ingredients: - 1/2 fluid ounce Bacardi light rum - 1/2 fluid ounce de kuyper triple sec - 1/2 fluid ounce de kuyper blue curacao - 1 1/2 fluid ounces prepared sweet-and-sour mix - 1 1/2 fluid ounces pineapple juice Directions: - Blend all ingredients togther, pour over ice and garnish with lime wedge.

Mushrooms Berkeleyhouston, Texas Ingredients: - 1 lb. fresh mushrooms, washed and cut in half (or quarters, if huge) - 2 green bell peppers, cut into 3/4-inch squares - 1 large onion, chopped - 1/2 c. (1 stick) butter - 2 Tbsp. Dijon mustard - 2 Tbsp. Worchester sauce - 1/2 c. brown sugar - 3/4 c. California Burgundy wine - Salt and freshly pepper, to taste Directions: - Saute onion in butter using a fry pan. - While onions are cooking, use a blender to mix the mustard, Worchester sauce and sugar. To this paste, add the wine along with lots of pepper and a little salt and blend. - Back at the stove, add the mushrooms and peppers to the onions and saute on medium heat. - Stir often. - As mushrooms brown and shrink, add the wine sauce. - Be careful not to carmelize while simmering. - (Does not reheat well for the same reason). - Simmer at least one hour or until you can stand it no longer. - Looks horrible, tastes great!

Low Fat Cream Cheese Mashed Potatoes Ingredients: - 6 cups quartered peeled potatoes (about 2 lbs.) - 1/2 cup nonfat milk - 1 (8 ounce) package philadelphia fat free cream cheese, softened - 1/2 teaspoon onion powder - 1/2 teaspoon salt - 1/4 teaspoon pepper - paprika Directions: - PLACE potatoes and enough water to cover in 3-quart saucepan. Bring to boil. Reduce heat to medium; cook 20 to 25 minutes or until tender. Drain. - MASH potatoes, gradually stirring in milk, cream cheese, onion powder, salt and pepper until light and fluffy. Sprinkle with paprika. Serve immediately.

Piccalilli Ingredients: - 4 c. ground onions - 1 head cabbage - 4 c. green tomatoes - 12 green peppers - 1 stalk celery - 1/2 c. salt - 6 c. sugar - 4 c. vinegar - 2 c. water - 1 Tbsp. celery seed - 2 Tbsp. mustard seed - 1 1/2 tsp. turmeric Directions: - Grinding with coarse blade, sprinkle with the 1/2 cup of salt and let stand overnight. - Rinse and drain. - Combine the remaining ingredients and pour over vegetable mixture to boiling and simmer 3 minutes. - Seal in hot jars.

Pasta And Broccoli Ingredients: - 1/3 cup olive oil - 2 -3 garlic cloves, minced - 1/2 lb frozen broccoli florets - 2 tablespoons butter - 1 dash salt - fresh ground pepper - 1/2 lb cooked pasta (I use spaghetti or linguini) - parmesan cheese - leftover cooked chicken, cut up (optional) Directions: - Put the olive oil in a large skillet and heat. - Add the minced garlic and cook slightly (do not brown the garlic). - Add the frozen broccoli and cook about 8 minutes stirring occasionally, adding a little water now and then to make steam so that the broccoli cooks. - If you are adding chicken, add it now. - Add butter, salt, pepper, and the cooked pasta. - Serve with Parmesan cheese at the table.

Creamy Buttermilk Dressing Ingredients: - 1 cup reduced-fat mayonnaise - 1/2 cup reduced-fat sour cream - 1/2 cup buttermilk - 1 teaspoon onion powder - 1 teaspoon cider vinegar - 1/2 teaspoon garlic powder - 1/2 teaspoon salt - 1/8 teaspoon pepper Directions: - Place all ingredients in a blender or food processor; cover and process until smooth. Cover and refrigerate for at least 1 hour before serving.

Cappucino Cupcakes Ingredients: - 3- 1/4 ounces, weight Butter - 1 teaspoon Vanilla - 1/2 cups Superfine Sugar - 2 whole Eggs - 1 cup Self Raising Flour - 2 Tablespoons Milk - 2 Tablespoons Instant Coffee Granules Directions: - Put all ingredients except coffee in a bowl and beat on medium speed for 2 or 3 minutes, scraping down sides of the bowl occasionally. - Stir in the coffee granules. - Divide among 12 patty cases. - Bake at 375 degrees for approximately 25 minutes or until golden. - Frost with your favourite chocolate or coffee buttercream frosting and decorate. - I used chocolate coffee beans.

Raspberry-Blueberry Salad Ingredients: - 2 (6 oz.) pkg. raspberry Jell-O - 1 (16 oz.) cream cheese - 1 c. milk - 3/4 c. chopped pecans - 1/2 c. sugar - 1 pkg. Knox gelatine - 1 tsp. vanilla - 1 can blueberries Directions: - 1st Layer: - One package raspberry Jell-O. - Omit 1/2 cup water.

Asparagus-Bacon Baked Omelet for Two Ingredients: - 2 Tbsp. KRAFT Zesty Italian Dressing - 1/4 cup chopped onions King Sooper's 1 lb For $0.99 thru 02/09 - 5 fresh asparagus spears, chopped - 4 eggs - 1 plum tomato, chopped Safeway 1 lb For $1.29 thru 02/09 - 1/4 cup OSCAR MAYER Real Bacon Bits - 2 tsp. chopped fresh thyme - 1/2 cup KRAFT Shredded Cheddar Cheese Directions: - Heat oven to 350F. - Heat dressing in small ovenproof nonstick skillet on medium-high heat. - Add onions and asparagus; cook 3 min., stirring occasionally. - Meanwhile, whisk eggs in medium bowl. - Stir in tomatoes, bacon bits, thyme and 1/4 cup cheese. - Pour into skillet; cook, without stirring, 3 to 4 min. - or until edges begin to set. - Sprinkle with remaining cheese. - Bake in skillet 20 min. - until center is set. - Let stand 5 min. - ; cut into wedges to serve.

Classic Saffron Rice Ingredients: - 1 cup basmati rice - 2 cups chicken stock - 1 tablespoon butter (optional) - 1 tablespoon dried onion flakes - 1/2 teaspoon salt - 1 pinch saffron, crumbled Directions: - Rinse the rice well, drain. - In a medium size saucepan, add the rinsed rice and remaining ingredients. - Bring to a boil, cover and reduce heat. - Simmer for 15 to 20 minutes or until stock is absorbed and rice is tender. - Fluff with fork and serve.

Vinegar-Chile Sauce Ingredients: - 1/3 cup rice vinegar - 1/2 teaspoon sugar - 1 banana chile Directions: - Pour the vinegar into a bowl, add the sugar and stir until dissolved. - Cut the stem off the chile and halve it lengthwise. - Remove and discard the seeds and membranes. - Thinly slice the chile crosswise and add to the vinegar. - Serve in individual small bowls.

Szechuan-Style Beef And Broccoli Ingredients: - 2 Tbsp. HEINZ Chili Sauce - 1 Tbsp. soy sauce - 2 tsp. cornstarch - 1/4 tsp. crushed red pepper - 1 Tbsp. oil - 1 lb. beef sirloin steak, or flank steak, thinly sliced Whole Foods 1 lb For $7.99 thru 02/09 - 1 can (10 oz) Aylmer Beef Broth - 1 cup Minute Rice Brand Rice - 2 cups broccoli florets - 1 can (10 oz) sliced water chestnuts Directions: - Combine chili sauce, soy sauce, cornstarch and crushed red pepper in bowl. - Toss with steak. - Stir FRY steak in oil in large frypan over medium-high heat about 2 minutes or until just cooked. - Remove from pan, set aside. - Add broth, rice and broccoli. - Bring to boil. - Cover and simmer over low heat 5-8 minutes until broccoli is tender. - Return beef to pan, add water chestnuts and heat through.

Corn Casserole Ingredients: - 1 (15 oz.) can cream-style corn - 1 (15 oz.) can whole corn (not drained) - 1 pkg. Jiffy corn bread mix - 2 eggs, slightly beaten - 1 c. sour cream - 1/2 c. melted butter - 1 1/2 to 2 c. grated Swiss or Cheddar cheese Directions: - Mix all but cheese in a greased casserole dish. - Bake for 30 minutes in a 350° oven. - Stir in the cheese and smooth the top. Bake an additional 10 to 15 minutes more until set.

Honey-Lemon Carrots Ingredients: - 3 lbs. carrots, peeled and cut into sticks - 2 bunches scallions, tops and roots trimmed - 6 Tbsp. melted butter - 3/4 tsp. salt - 3 Tbsp. honey - juice and grated rind of 1 lemon Directions: - Preheat oven to 350 deg. Immerse the carrots and scallions in boiling, well-salted water and cook until tender crisp. Place in cold water to stop cooking and drain. Combine the remaining ingredients, varying the proportions accruing to the sweetness of the carrots. Place carrots and scallions in a baking dish, pour the sauce over them and bake for 15 min.

Celeriac Fries Ingredients: - 2 pounds celeriac 2 medium size root bulbs - 3 tablespoons olive oil - 2 tablespoons Equal the following mix:, amounts of crushed sesame, coriander and caraway seeds, and hazelnuts - 1 teaspoon salt Directions: - Peel and cut celeriac root into fries - Add olive oil, salt, and sprinkle with the nuts and spice mix - Bake at 400 F for 20 minutes - Serve with a quick sauce of Greek yogurt, crushed garlic, salt and mayonnaise

Monkey Bars Ingredients: - 1 1/4 cups all-purpose flour - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1/4 teaspoon nutmeg - 2 medium bananas (3/4 - 1 cup banana) - 2 tablespoons butter, melted - 2 eggs - 3/4 cup sugar - 1 teaspoon vanilla extract - 1/2 cup chocolate chips Directions: - Preheat oven to 350°F Lightly grease a 9-inch square pan. - In a medium bowl, whisk together flour, baking soda, salt and nutmeg. - In the bowl of a food processor, blend bananas until smooth. Add in melted butter, eggs, sugar and vanilla and whizz until smooth and well-combined. Pour banana mixture into flour mixture and stir until just combined. Fold in chocolate chips. - Pour batter into prepared pan (it will be a thin layer). - Bake at 350F for 20-25 minutes, until a tester comes out dry. - Cool completely before slicing.

Microwave Caramel Corn Ingredients: - 1/2 c. popcorn - 1 stick oleo - 1/4 c. white syrup - 1 c. packed brown sugar - 1/2 tsp. baking soda Directions: - Pop 1/2 cup of popcorn and put into a grocery sack. - Boil oleo, syrup and sugar for 2 minutes. - Be sure this boils. - Add 1/2 teaspoon of baking soda to this when it is done and stir until foamy. - Pour over popcorn in sack. - Close and shake. - Put in microwave with top of sack open for 1 1/2 minutes. - Take out, shake and repeat 2 more times. - When finished, spread out on table and tap on popcorn to separate until dry.

Baking Powder Biscuits Ingredients: - 2 c. flour - 3/4 tsp. salt - 3 tsp. baking powder - 1 c. milk - 3/4 Tbsp. lard or oleo Directions: - Mix well, - roll - out and cut with cookie cutter or bake in muffin pans. - Extra fluffy.

Burger Bundles Ingredients: - 1/2 lb. bread dressing - 2/3 c. evaporated milk - 2 1/2 lb. hamburger - 2 cans cream of mushroom soup - 1 Tbsp. Worcestershire sauce - 2 Tbsp. catsup Directions: - Prepare dressing according to directions. - Combine milk with meat. - Divide into 10 patties. - Place one spoonful of dressing in center of each patty. - Draw meat up over dressing and pinch to close. - Place in casserole. - Combine soup and other ingredients and pour over bundles. - Bake, uncovered, in a 350° oven for 35 to 40 minutes.

Dick's Low Cal Chicken Fajitas Recipe Ingredients: - Chicken meat - Green bell pepper - Onions Directions: - Warning: This recipe contains no quantities.

Chocolate Chip Pie Ingredients: - 1/4 c. plus 2 Tbsp. butter, softened - 1 c. sugar - 1 tsp. vanilla - 1/2 c. flour - 1 (6 oz.) pkg. semi-sweet chocolate chips - 3/4 c. pecans - 1/2 c. flaked coconut - 2 eggs - 1 unbaked pie crust Directions: - Mix all ingredients together; pour in pie shell and bake at 350° for 30 to 40 minutes.

Captain'S Seafood Crab Dip Ingredients: - 1 1/4 cups mayonnaise - 1 cup fresh crabmeat - 1 cup shredded Cheddar cheese - 1/4 cup French salad dressing - 1/2 lemon, juiced - 2 teaspoons prepared horseradish Directions: - Mix mayonnaise, crabmeat, Cheddar cheese, French salad dressing, lemon juice, and horseradish together in a bowl; refrigerate until the flavors blend, at least 4 hours.

Crazy Easy Chicken And Noodles Ingredients: - 1 large can condensed cream of chicken soup - 1 large can condensed cream of mushroom soup - 4 cups chicken broth - 2 cups diced cooked chicken meat (use roasted rotisserie chicken for the grocery store for convenience) - 2 teaspoons onion powder - 1 teaspoon seasoning salt - 1/2 teaspoon garlic powder - 16 ounces frozen egg noodles Directions: - Combine chicken soup, mushroom soup, chicken broth and diced chicken meat in large pot. Add next 3 ingredients; bring mixture to boil and stir in frozen noodles. Reduce heat to low and simmer for 45 minutes or until noodles are tender.

Mexican Vinaigrette Ingredients: - 1 cup extra virgin olive oil - 1/3 cup cider vinegar - 1/3 cup chopped fresh cilantro - 1/2 teaspoon kosher salt - 1/2 teaspoon fresh ground black pepper - 1/2 avocado, pitted and peeled - 1 tablespoon chopped pickled jalapeno pepper, slices (more or less to taste) Directions: - Combine all ingredients in a blender or food processor and puree until smooth. - If not serving immediately, leave the dressing in the blender or processor until ready to serve, then pulse it a bit to re-combine and transfer to a serving container.

Dell'S Refried Beans Ingredients: - 2 lb. red kidney beans - 2 lb. bacon - salt, to taste - pepper, to taste - 1 Tbsp. oil Directions: - Cook beans until mushy with oil. Fry bacon crisp, cool and crumble. Save bacon grease. Mash or blend beans until smooth. Add bacon, salt and pepper, to taste. Add bacon grease and blend again, or mash.

Creamy Cheesy Beefy Lasagna Ingredients: - 1 lb lean ground beef - 1 (8 ounce) package cream cheese - 1 cup ricotta cheese - 8 lasagna noodles - 1 (32 ounce) jar spaghetti sauce - 1/2 cup sour cream - 6 -8 ounces mozzarella cheese Directions: - Cook lasagna noodles al-dente (until they are no longer brittle), drain. - Brown ground beef, drain. - Add sauce to cooked meat. - Combine ricotta cheese, cream cheese, and sour cream. - Layer half of the noodles in a 13 x 9 inch casserole dish (or 2 1/2 quarts). - Top with half the beef mixture, then half the cheese mixture. - Repeat layers, then top with mozzarella cheese. - Bake at 350° for 30 minutes.

Peanut Butter Pie Ingredients: - 1 c. peanut butter - 1/2 c. white Karo - 3 eggs - pinch of salt - 3/4 c. sugar - 1/2 stick melted oleo Directions: - Beat eggs. - Add sugar, melted oleo, salt, Karo syrup and peanut butter. - Mix well. - Bake at 350° until pie bubbles, then turn to 250° for 45 minutes after pouring into unbaked pie shell.

Deviled Egg Potato Salad Ingredients: - 2 lb. Yukon gold potatoes (about 8), cut into 1-inch chunks - 1/3 cup KRAFT Classic Ranch Dressing - 1/3 cup KRAFT Real Mayo Mayonnaise - 2 Tbsp. GREY POUPON Dijon Mustard - 1 Tbsp. lemon juice - 1/2 tsp. paprika, divided - 6 hard-cooked eggs, divided - 2 green onions, chopped - 4 radishes, thinly sliced - 2 cloves garlic, minced - 1 tsp. chopped fresh parsley Directions: - Cook potatoes in boiling water 10 to 15 min. - or just until tender; drain. - Transfer to large bowl; cool. - Mix dressing, mayo, mustard, lemon juice and 1/4 tsp. - paprika until blended. - Cut 4 eggs lengthwise in half. - Remove yolks; place in small bowl. - Mash with fork. - Add 3 Tbsp. - dressing mixture; mix well. - Spoon into egg whites. - Chop remaining eggs. - Add to potatoes with the onions, radishes, garlic and remaining dressing mixture; mix lightly. - Top with deviled eggs, remaining paprika and parsley.

Pizza Breadsticks Ingredients: - 1 pillsbury pizza dough - 1 (14 1/2 ounce) canpetite diced tomatoes (drained) - 1 (4 ounce) package pepperoni slices (about 35) - 2 cups shredded mozzarella cheese - 2 tablespoons italian seasoning - cooking spray Directions: - Preheat oven to 350. - Spray cookie sheet with cooking spray. - Roll dough onto cookie sheet, flattening to create larger square. - Mix tomatoes, cheese, pepperoni, and seasoning. - Spread on 1/2 dough square. - Fold uncovered half over topped half of dough. - Seal edges by pinching together. - Run knife LIGHTLY down dough to form strip indentations. - DO NOT actually cut! - Bake 22-25 minutes until brown. - Cut along indentations.

Yellow Squash Puffs Ingredients: - 2 small yellow squash - 2/3 c. self-rising cornmeal - 1 large onion, chopped - 1 egg, beaten Directions: - Wash and slice squash into small slices. - Cover and boil until tender; drain well. - Reserve 1 cup cooked squash. - Blend cornmeal, onion and egg together. - Add to remaining squash. - Place carefully into hot grease by teaspoon. - Cook until brown, turning only once. - Drain onto paper towel and enjoy while hot.

Nachos Ingredients: - tortilla chips - grated Cheddar cheese - refried beans - sliced jalapeno peppers Directions: - Spread tortilla chips with small amount refried beans. Sprinkle on grated Cheddar cheese liberally. - Top with slices of peppers. - Bake on a cookie sheet in a 350° oven until cheese is melted, about 5 minutes.

Potato Salad Ingredients: - 2 1/2 to 3 lb. potatoes, peeled and diced - 1/2 c. sugar - 1 tsp. cornstarch - 1 tsp. salt - 1 tsp. pepper - 2 eggs - 1/2 c. cream or half and half - 1/4 c. vinegar - 1 tsp. mustard - 1 Tbsp. butter - 1 c. mayonnaise - 2 Tbsp. onion, chopped - 4 eggs, hard-boiled and sliced Directions: - Cook potatoes until soft. - Beat eggs; add sugar, cornstarch, salt, pepper, cream, vinegar and mustard. - Cook until thick. - Add butter and mayonnaise.

Babka (Polish) Ingredients: - 1 c. scalded milk - 1/4 pkg. dry yeast - 1/4 c. warm water - 1/2 c. butter - 1 c. sugar - 4 1/2 c. flour - 1 tsp. salt - 2 eggs - 1 Tbsp. orange rind - 1 tsp. vanilla - 1 c. raisins - 1/4 c. maraschino cherries - 1/4 c. walnut meats Directions: - Dissolve yeast in warm water. - Let it foam for about 5 minutes. Beat eggs and sugar together. - Add salt, grated orange rind and vanilla. - Add 1/2 of the flour and yeast mixture; beat well. - Add butter to the hot milk and when melted, add this mixture to the other part of dough and mix in the balance of the flour with a wooden spoon; beat for about 5 minutes, then add the fruit and nuts carefully. - Let rise until double in size; punch down; let rise again, then put into baking pan the size of an angel food pan and let rise until doubled. - Bake for 35 to 40 minutes at 350`°.

Carol'S Hot Curried Fruit Compote(Best Made The Day Before Serving) Ingredients: - 1 large can peach halves - 1 large can apricot halves - 1 can dark sweet or red cherries - 1/3 c. butter - 3/4 c. brown sugar - 1 large can pear halves - 1 large or 3 small cans pineapple chunks - dash of cinnamon - 4 tsp. curry powder - pecans Directions: - Drain all fruits and place all but cherries in 2-quart casserole. - Add nuts. - Melt butter; blend in sugar, curry powder, cinnamon and spoon over fruit. - Bake in slow oven at 325° for 30 minutes. - Add cherries; bake 15 minutes longer. - Serve warm.

Oatmeal Cake Ingredients: - 1 1/4 c. boiling water - 1 c. quick oats - 1/2 c. shortening - 1 c. brown sugar - 1 c. white sugar - 2 eggs - 1 1/3 c. flour - 1 tsp. soda - 1/2 tsp. salt - 1/2 tsp. cinnamon - 1/2 tsp. nutmeg - 1 tsp. vanilla - 1 stick melted butter - 1 c. brown sugar - 1 can Angel Flake coconut - 1 c. chopped nuts - 2 egg yolks Directions: - Mix and add enough milk to spread. - Return to oven and brown.

Glazed Chicken Bake Ingredients: - 1 1/2 c. rice - 2 c. boiling water - 3 scallions, sliced - 1 (16 oz.) can whole cranberry sauce - 1 (8 oz.) bottle French dressing - 1 envelope dry onion soup - 6 to 8 boneless chicken breasts Directions: - Preheat oven to 350°. - Combine rice, water and scallions in a 9 x 13-inch baking dish. - Combine cranberry sauce, French dressing and onion soup. - Using 1/3 of mixture, put several spoonfuls over rice mixture. - Arrange chicken breasts on top. - Spoon remaining cranberry mixture over chicken. - Cover with foil. - Bake 1 1/2 hours.

Nutty Sweet Potato Wedges Ingredients: - 1/4 cup PLANTERS Dry Roasted Peanuts, chopped Rite Aid Buy 1 Get 1 Free thru 02/06 - 1/8 tsp. black pepper - 1 egg white - 1 sweet potato (8 oz.), cut into 8 wedges Directions: - Heat oven to 350F. - Mix nuts and pepper on plate. - Beat egg white lightly in shallow dish. - Dip potato wedges into egg white, then into peanut mixture, turning to evenly coat all sides. - Place in single layer on foil-lined baking sheet. - Bake 30 to 35 min. - or until potatoes are tender.

Stir-Fry Pepper Steak Ingredients: - boneless top sirloin - 1 green pepper - 1 onion - 1 clove garlic - 5 large mushrooms - 1/4 c. soy sauce - pepper - 1 Tbsp. cornstarch - 1 tsp. Worcestershire Directions: - Cut sirloin into bite size pieces; set aside. - Cook garlic in wok for 15 seconds, then add cut vegetables. - Add a little oil if necessary. - Cook until done; set aside. - Add meat and cook until done. - Mix soy sauce, pepper, cornstarch and Worcestershire sauce. Pour into wok with meat. - Cook for 2 minutes, then add vegetables and cook for 5 to 10 minutes.

Tipsy Chicken Liver Dip Ingredients: - 1/2 lb raw chicken liver, chopped in small pieces - 2 tablespoons butter or 2 tablespoons margarine - 1 clove garlic, minced - 3 tablespoons dark rum - 8 ounces cream cheese, softened - 1/4 cup plain yogurt - 1/2 teaspoon salt - 1/4 teaspoon dried basil - salt and pepper, to taste Directions: - Melt the butter over medium heat with the minced garlic. - Saute the chicken livers in the garlic butter until fully cooked. - Remove from heat, stir in the dark rum and set aside to cool. - Once cooled to room temperature, place everything in a blender with the cream cheese, yogurt, salt and basil. - Blend until smooth and then salt and pepper to taste. - Chill several hours before serving. - Serve with crackers and raw vegetable crudites.

Cranberry Apple Crisp Ingredients: - 13 cup sugar - 14 cup brown sugar - 12 cup chopped walnuts - 14 cup soft butter - 1 cup fresh cranberries - 2 tablespoons Bisquick baking mix - 1 teaspoon cinnamon - 14 cup brown sugar - 1 cup Bisquick baking mix Directions: - Preheat oven to 375F. - Stir together apples, cranberries, white sugar, cinnamon and 2 Tbsp Bisquick. - Spread in 8' square baking pan. - Mix 1 cup Bisquick mix, nuts, brown sugar and butter and spread over mixture in pan. - Bake 30 mins til golden.

Ginger Sesame Dressing Ingredients: - 3 tablespoons ginger, grated - 1 teaspoon dark brown sugar - 1 -2 1 -2 teaspoon lemon juice or 1 -2 teaspoon rice vinegar (unseasoned) - 2 teaspoons ginger juice - 2 tablespoons soy sauce - 1 tablespoon dark toasted sesame oil Directions: - Mix the vinegar,ginger, ginger juice and soy sauce together. - Add the sugar and stir. - Add sesame oil. - Taste for seasonings and adjust any way you want.