Orange Salad
2 pkgs of 3oz Orange Jello ( mix as package directs) Place in refrigerator until thickens 1 large can crushed pineapples ( Drained Reserve juice) 1/4 cup chopped pecans mix pecans and crushed pineapple and stir into thickened Jello Return to refrigerator and chill until firm 2 packages of Dream Whip (mix as directed) or I use a large container of Cool Whip 1 8oz Cream Cheese (room temp) Blend Cream Cheese into Cool Whip. Spread on top of Jello and return to refrigerator 2 eggs 2 T Flour 3/4 cups sugar 1 cup of pineapple juice (add water to make 1 cup if needed) Mix together and cook on low heat until very thick. It should be firm enough to spread on top of Cool whip topping. Sprinkle Pecans on top. Cook sauce before mixing cool Whip and cream cheese, so it can cool.
No Bake Fruitcake
1 can Eagle Brand Condensed Milk Box of Graham Crackers (I think you could use Graham Crackers Crumbs) 1 16oz bag Marshmallows 1 cup Walnuts (Chopped0 1 cup Pecans (Chopped) Candied Cherries (Chopped) Crush graham crackers. Melt marshmallows with milk on low heat. Mix all together and put in refrigator or freezer.
Fruitcake Cookies
1cup soft butter 2 cups Brown Sugar 2 Eggs 1/2 cup Sour Milk (1/2 cup of milk plus 1/2 T lemon juice or vingar) 3 1/2 cups Flour 1 1/2 cups Pecans chopped 2 cups Candied Cherries 2 cups Dates chopped Cream together butter and brown sugar. Add eggs and stir in sour milk. Stir in flour. Mix into the dough, pecans, cherries and dates. Chill at least 1 hour-----better if chilled overnight. Drop by teaspoon on lightly greased cookie sheet 2 inches apart. Can put nut (walnut or Pecan) on top of each cookie. Bake at 400 degrees for 8 to 10 minutes or until set. Makes 5-6 dozen cookies
Heavenly Hash
1 lb Marshmallows 3 Egg Whites 1 t vanilla flavoring 1 cup Maraschino Cherries chopped 1 cup Pecans chopped Put 2 or 3 Tablespoons of warm water over marshmnallows and leave on stove on low heat till dissolved. Stir in stiffly beaten egg whites, Add chopped nuts and cherries. Put in refrigerator. Very easy to make
BROCCOLI CASSROLE
(MICROWAVE)
1 BOX FROZEN CHOPPED BROCCOLI
1/4 CUP MAYONNAISE
1 CAN CREAM OF MUSHROOM SOUP
1/2 CUP SHREDDED CHEDDAR CHEESE
1/2 ONION GRATED
1 EGG (BEATEN)
COOK BROCCOLI IN COVERED CASSROLE IN MICROVWAVE 6-7 MINUTES ON HIGH.
DRAIN. ADD REMAINING INGREDIENTS TO BROCCOLI. COOK 6-7 MINUTES ON HIGH
UNCOVERED. SPRINKLE BUTTER FLAVORED CRACKERS CRUMBS( SUCH AS RITZ OR
TOWN HOUSE CRACKERS)ON TOP. COOK ABOUT 1-2 MINUTES LONGER.
SPICY FRANKS
1/2 LB. GROUND BEEF
1/3 cup CHOPPED ONION
1/2 CUP CHOPPED CELERY
1/4 CUP CHOPPED BELL PEPPERS
1CLOVE GARLIC MINCED
1 CAN BEAN WITH BACON SOUP
1 CAN BAKED BEANS
1 CAN TOMATO SAUCE
1T BROWN SUGAR
1 1/2 t CHILI POWDER
1/2 t GROUND CUMIN
1/4 t WORCHESTERRSHIRE SAUCE
1/8 t CRUSHED RED PEPPER FLAKES
4 WIENERS SLICED
IN A LARGE SKILLET COMBINE FIRST 5 INGREDIENTS. SAUTE OVER MEDIUM HEAT
5-7 MINUTES UNTIL BEEF IS NO LONGER PINK. ADD REMAINING INGREDIENTS.
MIXING UNTIL WELL BLENDED. BRING TO A SIMMER , COVER AND COOK 15
MINUTES, STIRRING OCCASIONALLY.
HAS LOTS OF INGREDIENTS BUT IS EASY TO FIX. CAN ADD MORE WIENERS TO SUIT
TASTE. I USUALLY ADD MORE RED PEPPER FLAKES AND WIENERS. CAN SPICE IT UP
BY ADJUSTING SPICES
This recipe makes use of some of the left over Ham. I usually cut the recipe in half. It freezes well also.
2 T
salt
1 1/2 lb. ground smoked ham
6 qt. boiling water
1 1/2 lb ground beef
1 lb narrow noodles
2 6oz cans tomato paste
1 c chopped onions
2 cans tomatoes
2 cloves garlic
1/4 t pepper
1/2 c salad oil
1 lb grated cheese
1 8 oz can chopped or sliced mushrooms
Add 1 T salt to water and add noodles. Cook 6 minutes. Drain noodles.
Chop the garlic with the remaining salt and add with the onion to the
oil in a heavy large skillet. Cook slowly until they start to brown.
Drain the liquid from the mushrooms, saving it to add later. Add the
mushrooms and the meat to the onion mixture. Cook until lightly browned,
stirring frequently. Add mushroom liquid, tomatoes, and pepper. simmer
slowly for a hour, stirring occasionally. Remove from heat and combine
with noodles and grated cheese. Put in casseroles. Cover and bake in oven
at 350 degrees about an hour. Remove cover and continue to bake for 15
minutes until noodles start to brown on top.
(Notes) I use the garlic in a jar that is already chopped. You don't
have to cook it as long as the recipe says. I cook it in the oven until
the cheese is melted and it is heated though.
2 PACKS OF LINK
SAUSAGE (I USE RUDY FARMS-HAS LESS GREASE)
3 CANS OF CRESENT ROLLS
BUTTER
SEPARATE CRESENT ROLLS INTO 4 RECTANGLES. PRESS PERFORATIONS TO SEAL.
BRUSH WITH BUTTER. CUT EACH RECTANGLE CROSSWISE TO FORM 2 SQUARES.
PLACE LINK SAUSAGE ON EACH SQUARE AND ROLL UP. CUT EACH ROLL INTO 3
PIECES AND SECURE WITH TOOTHPICK. PLACE ON COOKIE SHEET AND BAKE AT 375
FOR 12-15 MINUTES OR UNTIL GOLDEN BROWN.
EVERYONE LIKES THESE. GOOD FOR A LARGE CROWD. WHEN MY KIDS WERE IN COLLEGE I WOULD MAKE THESE FOR THEIR FRATERNITY AND SORORITY PARTIES
Doesn't sound like all this combined would be good but it is delicious.
(Taste likes Salsa)
2 cans Allen's Field Peas with jalapeno peppers
2 cans shoe peg corn
2 cans chopped olives
2 cans Rotel Tomatoes (diced with Chilies)
1 small onion chopped
1 bottle Zesty Italian Dressing
Drain all liquid off of each can. Dump all ingredients in a large bowl and pour Zesty Italian Dressing over all. Better if chilled overnight. Stir and serve with chips or crackers.
You can make it as hot as you want by adding more chopped chililes and jalapeno peppers.
