“It’s better than a poke in the eye with a sharp stick!” --Betty Plumb
1 cup parmesan
cheese
2 tablespoons
mayonnaise
6 tablespoons
grated onions
12 drops Tobasco
sauce
2-8 ounces bricks,
cream cheese
28 slices, bread
Mix all the above
ingredients. Spread on thin crustless bread, rounds or squares. Sprinkle on
more Parmesan cheese. Freeze on cookie sheet. Toss into plastic bag. put
frozen bread into 400 degree oven for 10 minutes.
Party Rye
Bread
1 dry package Good
Seasons Italian dressing
8 ounces cream
cheese
2 cucumbers, peeled
and sliced thin
Mix cream cheese
and dressing. Spread on party rye. Place cucumber slice on top of mixture.
Sprinkle with dill.
1 can crab ( 6
ounces)
2 stalks celery,
chopped
1-1/2 cup
Hellmann's mayonnaise
2 green onions,
chopped
1/2 pint sour cream
Mix ingredients and
chill overnight.
2 cups
mayonnaise
1 teaspoon paprika
1/4 cups chili
sauce
1/4 teaspoon pepper
2 tablespoon curry
powder
2 tablespoon wine
vinegar
1/2 teaspoon salt
Mix all and chill
·
Spray pizza pan with Pam.
·
Slice a roll of Pillsbury sugar cookie dough into 1/4 inch
slices. Place on pan with sides touching.
·
Bake at 350 degrees for 15 minutes.
·
Mix 8 ounces cream cheese with 9 tablespoons confectioner’s sugar,
3 tablespoons milk and 1 teaspoon vanilla or lemon.
·
Spread mixture over cooled cookie dough.
·
Add sliced fresh fruit in circles. Use strawberries, kiwi,
blueberries, mandarin oranges, pineapple or other fruit.
2 pounds ground
chuck
1/4 teaspoon pepper
1 cup Cornflakes
crumbs
1/2 teaspoon garlic
1/3 cup
parsley
1/3 cup catsup
2
eggs
2 tablespoon onion
2 tablespoons soy
sauce
Mix all and form
into one inch balls. Put in cake pan and bake at 350 degrees for 30 minutes.
Sauce:
1 tablespoon lemon
juice
12 ounces chili
sauce
1 jar grape or
current jelly
2 tablespoons brown
sugar
Heat and pour over
meatballs.
1 pound
liverwurst
1/2 teaspoon basil
1 clove
garlic
3 teaspoons onion
Topping:
8 ounces cream
cheese
Tobasco
pressed
garlic
1 tablespoon
mayonnaise
Blend ingredients
and shape half of mixture into igloo shape. Chill while making cream cheese
topping. Place 1/3 topping over igloo. Spread balance of pate over cream
cheese, then place 2/3 cream cheese over whole igloo.
Important--Wear rubber gloves when preparing peppers.
1/3 cup hot red or
green peppers
1-1/2 cup wine
cider vinegar
1-1/3 cup bell
peppers
1 small bottle
Certo
6-1/2 cup
sugar
2-3 teaspoons red
or green color
Grind peppers and
mix with sugar and vinegar. Bring to boil and cool 5 minutes. Add Certo and
pour into jelly glasses. pour on wax.
“Hindsight is 20/20.” --Betty Plumb
1 box frozen
chopped spinach, cooked and
drained
6 tablespoons
Parmesan cheese
3/4 teaspoons
garlic
2 cups herb
stuffing
1/4 teaspoon pepper
1 cup chopped
onions
6 tablespoons
butter
3 eggs
Mix ingredients and
shaped into 1 inch balls. Bake on buttered cookie sheet at 350 degrees for 20
minutes.
Mix:
1 pint sour
cream
1 10 ounce frozen
chopped spinach,thawed and water squeezed out.
1 can chopped water
chestnuts
1 package Knorr’s
vegetable soup mix
Some minced onion
2 cans of
refrigerator crescent rolls
1 package dry Ranch
dressing mix
1/2 cup milk
2-8 ounce packages
cream cheese, softened
1/2 cup finely
shredded cheddar cheese
1/2 cup each of
finely chopped mild red pepper, green onions, fresh chives, broccoli, black
olives or “whatever.”
Spread dough thinly
on one or two cookie sheets. Bake at 350 degrees for 10 minutes. Cool. Mix
next three ingredients and spread over crust. Sprinkle veggies on top and
sprinkle with cheese. Chill well and cut 2” x 2” pieces with sharp knife.
Colors may run on cream cheese if vegetables sit too long.
1 box frozen
chopped spinach, cooked, drained
6 tablespoons
butter
1 cups herb
stuffing
6 tablespoons
parmesan
1 cup chopped
onions
3/4 teaspoon garlic
3
eggs
1/4 teaspoon pepper
Mix ingredients and
shape into 1 inch balls. Place on buttered sheet and bake at 350 degrees for 20
minutes.
“Every little bit helps said the old lady that peed in the sea.” --Betty
Plumb
2-1/2 cups
flour
1/2 cup milk
1 cup
sugar
3/4 cup orange
juice
3-1/2 teaspoons
baking powder
4 teaspoon grated
peel
1 teaspoon
salt
1 cup apricots
3 tablespoons
oil
1 cup nuts
1 egg
Mix ingredients and
place in 2” x 8” x 4” pans or four small ones in a 350 degree oven for 55 to 65
minutes. Cool before slicing.
3/4 cup
sugar
3/4 cup nuts
1
egg
1 cup chopped
apricots
1-1/4 cup orange
juice
3 cups Bisquick
Mix ingredients and
bake in two small loaf pans in a 350 degree oven.
2-1/2 cups
flour
1 teaspoon salt
1 cup
sugar
3 tablespoon salad
oil
3-1/2 teaspoons
baking powder
1 egg
1/2 cup
milk
3/4 cup orange
juice
4 teaspoons grated
orange peel
1 cup chopped dried
apricots
1 cup chopped nuts
Heat oven 350
degrees. Grease and flour a 9” x 5” x 3” loaf pan or two 8-1/2” x 4-1/2” x
2-1/2 “ loaf pans or 3 or 4 small loaf pans. Put all ingredients into large
mixing bowl, beat on medium speed 1/2 minute. Scrape sides. Bake 55-65 minutes
or until pick comes out clean. Remove from pan Cool
thoroughly.
“Keep talking. It’s your nickel.” Betty Plumb
2 cups
milk
1 cake yeast
1/2 cup
sugar
1/2 teaspoon soda
1/2 cup
shortening.
2 sticks, softened
butter
cinnamon and sugar
Mix milk and
sugar. Bring to a boil. Cool liquid to lukewarm. Add 1 yeast cake dissolved.
Add all to 7 or 8 cups of flour. Cover and let rise. Add 1/2 teaspoon soda,
then knead adding necessary flour and roll out. Spread with soft butter.
Sprinkle with cinnamon and sugar. Roll up and slice off. Should make 80
rolls.
2 cups
flour
1
egg
1 teaspoon
salt
1 cup nuts
1 cup
sugar
1 cup halved
cranberries
1-1/2 teaspoon
baking powder
Orange juice,
orange rind,
1/2 teaspoon
soda
2 tablespoons
shortening and enough boiling water to make 3/4 cups.
Mix all. Push
batter into corners of pan and bake at 350 degrees for 20 minutes.
Combine:
2 packages dry
yeast
2/3 cup dry milk
1 tablespoon
sugar
1/4 teaspoon soda
3 cups flour
1 teaspoon salt
Mix yeast milk,
sugar, soda and salt. Add 2-1/2 cups hot tap water. Beat with beater until
well mixed and thick. Stir in 3 cups flour to make stiff batter. Spoon into
two loaf pans that have been greased and sprinkled with cornmeal. Sprinkle top
with cornmeal. Cover. Let rise for 45 minutes. Bake at 400 degrees for 25
minutes. Remove from pans and cool. Less than 16 slices per loaf.
1/2 cup
margarine
1/2 teaspoon salt
1 cup
sugar
1/2 cup milk
2
eggs
1/2 cup nuts
rind, one
lemon
1 teaspoon baking
powder
1-1/2 cups unsifted
flour
Mix all ingredients
and bake in loaf pan at 350 degrees for one hour. While hot, pour mixture of
1/4 cup sugar dissolved in juice of one lemon over top of bread.
“I love you Chickie.” --Betty Plumb
Dissolve a cake of
yeast in a small amount of canned milk. In a large bowl mix 6 cups flour, 1/2
teaspoon salt and 2 cups Crisco. Mix well with hands. Add one tall can milk, 4
beaten eggs, 2 teaspoons vanilla. Add the yeast mixture last. Let stand in
bowl and refrigerator for at least three hours. Divide in portions, roll out in
sugar. (Use approximately 1/2 cup to roll out each portions.) Cut in 2-1/2 inch
squares.. Place a teaspoon of nut mixture in center of each square and fold
over.
Nut Filling:
7 ounces English
walnuts, chopped
1/2 teaspoon
vanilla
1 cup sugar
canned milk to make
a paste
Bake at 350 degrees
until delicate brown--15 minutes or longer. Do not grease pan!
1 cup
flour
2 cups quick oats
1 tablespoon
sugar
1 stick butter
1 teaspoon baking
powder
1/2 milk
1/2 teaspoon salt
Mix with pastry
blender. Roll 1/8 in thick. preheat oven to 375 degrees. Bake for 10-12
minutes.
The peel of two
oranges cut into fine slices. Cover with water and add 1/2 cup sugar. Simmer
until tender. Remove peel and cook liquid down to 1/3 cup.
In mixing bowl
combine another:
1/2 cup
sugar
3 teaspoon baking
powder
2 cups
flour
1/2 teaspoon salt
Add milk to orange
syrup to make 2/3 cup and mix with one egg. Stir all together with orange
peel. Bake in greased loaf pan or 15 to 20 muffin cups at 350 degrees for
approximately 45 minutes.
In 2 cups of water
boil orange rind of two oranges for 20 minutes. Add 2 cups sugar. Boil until
thick. Cool. Beat one egg and add 2 tablespoons melted shortening, 4 cups
flour, 4 teaspoons baking powder and 1 teaspoon salt. Mix and add orange mix
with 1 cup milk. Bake in loaf pan at 350 degrees for 50 minutes.
1-1/2 sticks
butter
4 tubes “flaky”
biscuits
brown sugar to
taste
cinnamon and sugar
combination
Melt one stick
butter in 9” x 13” pan. Stir in enough brown sugar to make a paste. Cut
biscuits in half. Dip in 1/2 stick melted butter. Roll each 1/2 biscuit in
cinnamon and sugar. Place in pan. Bake in oven as directed on biscuit can.
Beat 4 eggs until
fluffy. Add 1 cup milk and 1 tablespoon melted butter. Beat in 1 cup sifted
flour, 1 teaspoon each sugar and salt. Beat until smooth. Generously grease 5
or 6 custard cups. Set on shallow pan for easy handling. Heat cups at 400
degrees for 5 minutes before filling. Spoon batter evenly into cups. Bake at
400 degrees for 25 minutes. Reduce heat to 375 degrees. Bake 25 minutes. Turn
off heat. Let stand in oven for 5 to 10 minutes. They should be huge empty
shells. Popovers may be made ahead, reheated without loss of puff. Enjoy with
jelly, butter or jam. Makes six servings.
“
3-1/3 cups sifted
flour
1 cup melted
shortening or oil
2 teaspoons
soda
2 cups canned
pumpkin
1-1/2 teaspoon
salt
4 eggs
1 teaspoon
cinnamon
1/2 teaspoon
vanilla
1 teaspoon
nutmeg
2/3 cup water
3 cups sugar
Sift dry
ingredients including sugar into mixing bowl. Make a well in dry ingredients
and add all remaining ingredients. Mix together until smooth. Divide batter
into three greased and floured loaf pans. Bake at 350 degrees for about an
hour. When cool, wrap in foil or plastic. Store in refrigerator. Can be
frozen. Use 3-1/2” x 7” pans.
1 cup
shortening
3-1/2 flour
1 cake
yeast
1/2 cup milk,
scalded and cooled
2 tablespoons
sugar
2 eggs, beaten
1 teaspoon
salt
Melted butter,
brown sugar & nuts
Optional:
substitute 1/4 cup water for milk and use powdered sugar.
Mix first seven
ingredients. Cover dough and chill about two hours or overnight. Divide into 5
balls. Roll into circles about 10 inches in diameter. Brush with butter,
sprinkle with sugar and nuts. Cut into eight wedges, roll up, beginning at wide
end. Shape into crescents. Bake on greased sheet at 400 degrees for 12 to 15
minutes. Sprinkle with powdered sugar.
A girl who smokes will do anything.” --Betty Plumb
2 cakes
yeast
2 tablespoons corn
oil
1/4 cup
molasses
2-1/2 cups rye
flour
1 tablespoon
salt
2 tablespoons
orange rind
1 cup hot tap
water
1 tablespoon fennel
1/2 cup
water
1 tablespoon anise
1/3 cup
sugar
3 cups white flour
Mix the first seven
ingredients. Add flour and mix well. Add orange rind, fennel and anise. Add
2-1/2 to 3 cups white flour. Knead dough for six minutes. Let rise for 2
hours. Punch. Cut into two portions. Shape into tapered or round loaves.
Make diagonal slashes 1/4 inch on top of bread. Place in cornmeal dusted tins.
Let rise. Bake at 375 degrees for 25 to 30 minutes.
“A miss is as good as a mile.” --Betty Plumb
15 ounces Raisin
Bran
1 quart buttermilk
3 cups
sugar
5 teaspoon soda
5 cups
flour
2 teaspoon salt
4
eggs
1 cup oil
Mix dry
ingredients. Add wet ingredients. Bake at 20 minutes at 350 degrees.
Shred 2 cups
zucchini or cucumbers. (Use skin, but not seeds.) Blend with 1 cup oil, 3 eggs
and
1 teaspoon
vanilla. Combine the below in a large bowl.
3 cups
flour
1/2 teaspoon salt
1/4 teaspoon baking
powder
2 cups sugar
1 teaspoon baking
soda
1 teaspoon each
nutmeg, cinnamon, ginger
Gradually add
liquid ingredients to the dry mix. Mix well with a wooden spoon. Divide into
two well- greased loaf pans. Bake about one hour at 350 degrees.
3
eggs
1 teaspoon soda
2 cups
sugar
3 cups flour
1 cup
oil
1 cup nuts
1 teaspoon
vanilla
1/4 teaspoon baking
powder
1 teaspoon
cinnamon
2 cups grated
zucchini
1 teaspoon salt
Beat eggs until
foamy. Add remaining ingredients. Mix well. Pour into loaf pan. Bake at 350
degrees until toothpick inserted in middle is not sticky. (1-1/2 to 2 hours)
1 cup whole wheat
flour
1/3 cup honey
1 cup all purpose
flour
1/2 cup skim milk
1 tablespoon baking
powder
1/2 cup plain
nonfat yogurt
1/2 teaspoon baking
soda
1 cup shredded
zucchini
1/4 teaspoon
nutmeg
1 tablespoon grated
lemon peel
1.4 teaspoon salt
1
egg
3 tablespoons
vegetable oil
Heat oven to 375
degrees. Use muffin cups. Mix flour, baking powder, baking soda, salt and
nutmeg. In a separate bowl beat egg, oil, honey, milk and yogurt. Stir in
zucchini and lemon. Add zucchini mixture to flour mixture, stirring until just
blended. Pour into muffin cups. Bake 25 to 30 minutes or until golden brown.
Cool for 5 minutes.
“Everyone to their own taste,’ said the woman who kissed the cow.”
--Betty Plumb
4
eggs
3/4 cup sugar
3/4 cup
oil
1-1/4 sticks butter
3/4 cup apricot
juice
1/2 cup rum
1 box yellow cake
mix
Mix eggs, oil and
apricots. Add mix. Beat. Pour into tube pan. Bake at 350 degrees for 50
minutes. While cake bakes, melt sugar, butter and rum. Pour over finished
cake. Cool one hour.
1/2 cup
sugar
1 cup buttermilk
1
egg
1-1/2 cup
blueberries
1 cup
butter
1/2 teaspoon salt
3 cups
flour
1 teaspoon baking
soda
Mix ingredients
into a smooth batter. Fold in blueberries. Bake in a 9” x 13” pan in a 350
degree oven for 45 to 50 minutes.
2 cups
sugar
1 cup walnuts
4
eggs
1 cup currants
1-1/2 cup
oil
1/2 teaspoon soda
2 cups
flour
2 teaspoons baking
powder
3 cups grated
carrots
1/8 teaspoon
salt
1 teaspoon vanilla
Cream sugar, eggs,
vanilla and oil. Add dry ingredients. Beat well. Fold in carrot, currants and
nuts. Bake at 300 degrees for 1 hour and 15 minutes.
“Don’t do a half-asked job.” --Betty Plumb
2 cups
flour
1 cup water
2 cups
sugar
4 tablespoon cocoa
salt
1/2 cup buttermilk
1/2 cup
oil
2 eggs
1 stick
margarine
1 teaspoon baking
soda
1 teaspoon vanilla
Boil oil,
margarine, water and cocoa. Add buttermilk, eggs, soda and vanilla. Add sugar
and salt. Add flour. Pour into a 10 x 14 inch cookie sheet and bake in a 400
degree oven for 15 to 18 minutes.
Icing:
1 stick
margarine
1 box confectioners
sugar
1 teaspoon
vanilla
4 tablespoons
buttermilk
4 tablespoons
cocoa
Mix margarine,
vanilla and cocoa. Add sugar. Add buttermilk a little at a time until you
reach the proper frosting consistency. Frost cake while hot.
Crust:
1, 8-1/2 ounce
package chocolate wafer cookies
1/4 pound melted
butter
salt and cinnamon
Crush wafers. Mix
with other ingredients. Press into spring form pan. Chill 30 minutes.
Filling:
12 ounces
semi-sweet chocolate
2 tablespoons
unsalted butter
1-1/2 pounds cream
cheese, room temperature
2 cups whipping
cream or sour cream
1 cup
sugar
3
eggs
1 teaspoon vanilla
Preheat oven to 350
degrees. Melt chocolate in double boiler, stirring. Set aside. In large bowl,
beat cream cheese and sugar. Add eggs one at a time. Add chocolate butter,
cream and vanilla. Pour into spring form pan. Smooth top and bake 45 to 60
minutes until sides are firm. Cool. chill in spring form pan overnight.
3 cups grated
zucchini
3 cups sifted flour
4 eggs,
beaten
1 teaspoon salt
3 cups
sugar
1-1/4 teaspoon
baking soda
1-1/2 cups
oil
1-1/4 teaspoon
baking powder
2 teaspoons
vanilla
1/3 cup cocoa
Mix eggs and
sugar. Add oil and vanilla. In a separate bowl, mix flour, salt soda, powder
and cocoa. Fold dry ingredients into egg mixture. Stir in zucchini. Pour into
2 loaf pans. Bake one hour at 350 degrees. Cool for 15 minutes before removing
from pan.
1-1/2 cup cooking
oil
1 teaspoon soda
2 cups
sugar
1 teaspoon cinnamon
2
eggs
2 teaspoon vanilla
3 cups chopped
apples
1/2 cup coconut
3 cups
flour
1/2 cup nuts.
1 cup buttermilk
Mix sugar, eggs and
apples. Add flour, milk, soda, salt, cinnamon, vanilla. Fold in coconut and
nuts. Bake in a 9” x 12” pan at 350 degrees for 60 minutes.
2 cups brown
sugar
1 stick oleo
2 cups flour
Mix finely and
reserve one cup.
Add:
1
egg
1/2 teaspoon salt
1 cup
buttermilk
1 teaspoon vanilla
1 teaspoon soda
Spread batter in a
9” x 13” pan. Spread reserved mixture over batter. Bake at 350 degrees for 30
minutes. Crumble 12 heath bars over top before baking.
1 box white cake
mix
1 container Cool
Whip
16 ounces drained,
crushed pineapple
7 ounces coconut
Mix cake according
to directions. Add half of the coconut and half the pineapple to the mixture.
Bake and cool according to package directions. Once cooled, pierce cake with
fork many times. Spread cream of coconut over cake and let soak in. Mix
remaining coconut and pineapple with Cool Whip and frost cake.
“I can’t remember anything bad that you did as kids. I just can’t
remember.” Betty Plumb
1 package white
cake mix
1/2 cup pineapple
juice
1 package (3
ounces) coconut cream instant pudding mix
1/3 cup dark rum
4
eggs
1/4 cup oil
1 cup flaked
coconut
Frosting:
8 ounce crushed
pineapple
large
container Cool Whip
1 package coconut
cream instant pudding
Blend cake
ingredients for four minutes. Pour into two greased and floured 9 inch layer
cake pans. Bake at 350 degrees for 25 to 30 minutes. Let cool. Remove cake
from pans.
Frosting:
Beat all ingredients except Cool Whip. Fold in Cool Whip.
1/2 pound
butter
1 pint sour cream
1-1/2 cups
sugar
1 teaspoon baking
soda
4
eggs
2 cups flour
1 cup poppy
seeds
1 teaspoon vanilla
Cream butter, sugar
and eggs. Dissolve soda in cream. Set aside. Add cream, soda, poppy seeds to
first mixture. Add vanilla. Pour into greased tube pan. Bake at 350 degrees
for 60 minutes.
1/2 cup
butter
1 teaspoon baking
powder
1 cup
sugar
1 teaspoon soda
2
eggs
1/2 pint sour cream
2 cups
flour
Topping:
1 cup
sugar
1/2 cup brown sugar
1/2 cup nuts
Cream butter, sugar
and eggs. Mix flour, baking powder and soda. Add dry ingredients to batter.
Add sour cream. Place half the batter in a 9”x 13” pan. Cover with half the
topping. Layer with more batter, then topping. Bake in 375 degree oven for 30
minutes.
1 pound
butter
1/4 teaspoon mace
6
eggs
1/4 teaspoon baking
soda
3 cups
sugar
1/2 teaspoon salt
3 cups
flour
1 tablespoon
vanilla
1 cup sour cream
Mix all ingredients
and bake for one hour and 20 minutes at 350 degrees.
Texas Hospitality
Cake--Rosemary Kellum
3 cups
flour
1/2 cup water
3 teaspoons baking
powder
1 teaspoon vanilla
1 teaspoon
salt
1/4 teaspoon almond
3/4 cup
butter
3/4 cup walnuts
1-3/4 cup
sugar
3 egg whites
1/2 cup milk
Cream butter and
sugar. Add the flour, baking powder and salt. Mix milk, water, vanilla and
almond. Add to mixture. Mix in egg whites, then fold in walnuts. Bake at 350
degrees for 45 minutes.
1 box Duncan Hines
butter cake mix
1/2 pint sour cream
1/2 cup
sugar
1/2 cup chopped
pecans
3/4 cup
oil
2 tablespoons brown
sugar
4
eggs
2 tablespoons
cinnamon
Mix cake, sugar
and oil. Add eggs one at a time. Add sour cream and beat slowly. Fold in
pecans,. In greased bunt pan put 1/2 batter. Sprinkle with cinnamon and
sugar. Pour rest of batter in pan and cover with cinnamon and sugar. Bake at
350 degrees for 60 minutes. Let set 15 minutes. Then remove from pan.
“Have you ever tasted anything with butter and sugar that you didn’t
like?” Betty Plumb
Makes 300
1# butter or
oleo
24 oz. real
chocolate chips
2# smooth peanut
butter
1 bar paraffin
3# confectioner’s
sugar
Mix butter with
sugar. Then mix with peanut butter. Roll into small balls
Melt chips and
paraffin. Dip ball in chocolate mixture leaving a small bare spot on top.
Recipe calls for
three hours of work.
5 cups
walnuts
1-1/2 cups sugar
1/4 cup
honey
1/2 cup water
1 teaspoon vanilla
Cook sugar, honey
and water to 230 degrees. Add vanilla and nuts. Stir. Spread out on cookie
sheet. Separate with forks.
1 can Eagle Brand
milk
1 cup chopped nuts
1 stick
margarine
2 cups coconut
2 teaspoon vanilla
2 pounds
confectioner’s sugar
Icing:
12 ounces chocolate
chips
1/4 bar paraffin
Mix together. Roll
into small balls and place on was paper. Dip balls into chocolate.
6 cups
sugar
1 can Milnot
1 stick
oleo
1/4 teaspoon salt
24 ounces real
chips
1 large jar
marshmallow cream
1 teaspoon
vanilla
nuts as desired
Bring first four
ingredients to a good rolling boil, stirring constantly. Boil 5 minutes. or
until soft ball stage. (stir constantly). Remove from heat and add 2-12 ounces
packages real chocolate chips.. 1 large jar marshmallow fluff and 1 teaspoon
vanilla with chopped nuts if desire. Stir until blended, pour in buttered pan
and let set. Maybe frozen when completely cooled.
“Pardon my French.” Betty Plumb
4 cups
sugar
2-12 ounce packages
chocolate chips
1 stick
butter
15 ounces
marshmallow fluff
1 can Milnot
1 teaspoon
vanilla
1 teaspoon salt
Mix and boil for
five minutes (until softball stage). Beat in chips, marshmallow cream and
vanilla. Grease jelly-roll pan. Pour fudge into pan and spread to corners.
Let cool. Makes 5 pounds.
3/4c
butter
2 tablespoons water
1-1/4 c
sugar
1/4 c nuts
Met butter in fry
pan. Add water and sugar. Stir in nuts. Cook and stir over high heat until
golden brown. Turn out into buttered cookie sheet. Break when cool.
1# white candy
coating
3/4-1 cup crushed
peppermint candy
1/2 cup chocolate
chips
Melt candy coating
in a double boiler. Stir in crushed candy. Pour out on a foil-lined cookie
sheet. Melt chocolate chips and drizzle over candy with a spatula. Cool
several hours. Break apart when cool.
2 cups granulated
sugar
2 tablespoon butter
2-1/3 cups
pecans
1 teaspoon baking
soda
1 cup buttermilk
In large kettle
combine sugar, milk, soda and pecans. Cook over high heat 5 minutes until
mixture reaches 210 degrees. Stir and scrape. Add butter and 2 cups pecans.
Cook and stir until soft ball (230 degrees). Let cool for a minute. Beat.
Drop on waxed paper.
2 cups
sugar
1# butter
grated
nuts
24 ounces chocolate
chips
Place 1/2 nuts in
jelly roll pan. Place 1/2 chips over nuts. Boil sugar and butter until it
reaches 290 degrees and reaches a caramel color. Pour toffee mixture over nuts
and chocolate. Spread over jelly roll pan. Sprinkle remaining chips over
toffee mixture. When melted spread over toffee. Sprinkle nuts over chocolate.
“It’s a secret. Jut tell 12.”--Betty Plumb
1 large orange
12 ounces dried
apricots
2-1/2 cups
granulated sugar--divided
Wash orange. Cut
in fourths. Place in food processor with apricots until finely chopped. Place
in 2 quart sauce pan with 1-1/2 sugar. Boil 8 minutes, stirring. Cool. Place
remaining 1 cup sugar in bowl and mix. Fashion in logs or rounds. When cool,
dip in chocolate.
1/3 cup whole bran
cereal
1 cup flour
1/4 cup orange
juice
1/2 teaspoon
salt
1-1/2 stick
margarine (softened)
1 teaspoon baking
powder
1
egg
1/2 teaspoon baking
soda
1/4 cup honey
1 cup
oats
1/4 cup
sugar
1 cup
nuts
1-1/2 teaspoon
vanilla
1 cup
raisins
1/3 cup dry
milk
orange
rind
Mix whole bran
cereal and orange juice. Let stand for 1 minute.
Add other
ingredients in the order they appear. Drop dough on an ungreased cookie sheet.
Bake in a 350 degree oven for 10 to 12 minutes.
Brownies
2 sticks
oleo
5 eggs
2 cups
sugar
1-1/2 cups flour
4 squares
semi-sweet chocolate
1 tablespoon
vanilla
nuts
Mix wet
ingredients. Add flour and mix. Then add chips and chopped nuts. Bake at 350
degrees for approximately 35 minutes.
Frosting:
2 squares
chocolate
2 cups
confectioners sugar
2 tablespoons oleo
“It’s never too late.” --Betty Plumb
1/2 cup grated
chocolate--Ghiradelli
2 eggs, beaten
1 cup
flour
1 cup sugar
1 teaspoon baking
powder
1/2 teaspoon
vanilla
1/2 teaspoon
salt
some nuts--optional
Mix above
ingredients and bake for 30 minutes in a 350-degree oven.
1 cup
oleo
1/4 teaspoon salt
2-1/2 cups brown
sugar
1/2 teaspoon soda
2
eggs
1 cup chopped nuts
2-1/2 cups flour
Cream together oleo
and brown sugar. Add eggs and flour. Add salt, soda and chopped nuts. Drop
onto ungreased cookie sheet. Bake at 350 degrees for 10 to 15 minutes.
1/2 cup brown
sugar
1 teaspoon vanilla
1/2 cup
sugar
2 cups flour
1 cup
butter
1/2 teaspoon baking
soda
1
egg
1 teaspoon
salt
1/2 cup nuts
Cream together
brown sugar, sugar and butter. Add egg, vanilla. Sift together flour, soda and
salt. Mix with butter mixture. Add nuts. Chill 20 minutes. Roll in balls and
then in sugar. Press down with glass. Bake in 350 degree oven for 8 to 10
minutes.
Icing
1 cup brown
sugar
1 cup powdered
sugar
1/2 cup cream
Cook brown sugar
and cream. Add powdered sugar and beat well.
6 ounces
butterscotch chips
1 cup miniature
marshmallows
1/2 cup peanut
butter
1/2 cup raisins
1-1/2 cup Special K
Melt chips and
peanut butter. Stir well. Add other ingredients. Stir. Drop in bite size
pieces on ungreased cookie sheet.
What goes around comes around.” --Betty Plumb
2 sticks
butter
2 cups flour
3/4 cup brown
sugar
1 teaspoon baking
soda
3/4 cup
sugar
1 teaspoon salt
2
eggs
3/4 cup nuts
1 teaspoon
vanilla
1 bag chocolate
chips
Mix butter, sugar,
eggs and vanilla. Mix flour, soda and salt. Add flour mixture with butter
mixture. Add nuts and chips. Bake at 375 degrees for 10 minutes.
1 cup
butter
1/2 teaspoon baking
soda
1 cup confectioners
sugar and
2 teaspoon vanilla
a tiny bit
more
1 cup oatmeal
1-1/2 cup
flour
2 packages
chocolate Jimmies
(sprinkles)
Mix all and roll
into four logs. Roll logs in chocolate Jimmies. Refrigerate for two hours.
Cut into thin slices and bake at 350 degrees for 10 minutes.
4 egg whites (1/2
cup)
1/2 cup packaged
corn flakes crumbs
1 cup granulated
sugar
1 cup glazed
chocolate chips (Bakers brand)
1/2 teaspoon pure
vanilla
3/4 cup finely
chopped nuts (rolled with a rolling pin)
2 squares
unsweetened chocolate--grated
Heat oven to 275
degrees. Beat egg whites until foamy. Gradually add 2/3 cup of the sugar and
beat until stiff. Fold in vanilla and the remainder of the sugar, grated
chocolate and corn flake crumbs. On paper (not waxed or foil) shape into
fingers using a teaspoon of dough for each. Or--put through a pastry tube and
bag. Bake 35 to 40 minutes until firm. Shut off heat and leave in oven 20
minutes or more. Cool. Melt chocolate chips over hot (not boiling) water. Dip
one end of meringue into chocolate then into nuts.
1 cup softened
butter
2 cups flour
1/3 cup whipping
cream
Mix ingredients
thoroughly. Chill one hour. Roll 1/8 inch thick. Cut into 1-1/2 rounds.
Transfer to wax paper which is heavily sprinkled with sugar. Turn to coat both
sides. Place on ungreased baking sheet. Prick in four places with fork. Bake
at 350 degrees for 7 to 9 minutes or until slightly puffy. Put two cooled
cookies together with frosting.
Frosting:
Blend 1/4 cup soft
butter, 3/4 cup sifted confectioner’s sugar, 1 egg yolk and 1 teaspoon vanilla.
If desired tint pink and green.
Don’t cross your eyes or they’ll stay that way.” Betty Plumb
1 cup brown
sugar
2 cup flour
1/2 cup
butter
1 teaspoon soda
1
egg
2 teaspoon baking
powder
1/2 cup sour
cream
dash of each:
nutmeg, vanilla, raisins
Bake in a 350
degree oven .
Prepare brownie
batter as in previous recipe. In medium bowl, with spoon, mix one 3-ounce
package cream cheese--softened, 1/3 cup creamy peanut butter, 1/4 cup sugar, 1
teaspoon vanilla and one large egg until well blended.
Place brownie
batter in pan. Drop peanut-butter mixture by teaspoons over brownie batter in
pan. With knife, cut and twist through mixtures to obtain marbled effect. Bake
30 to 35 minutes in a 350 degree oven. Cool and cut brownies.
1 pound
butter
1 teaspoon vanilla
1-1/2 cup
sugar
1 teaspoon almond
extract
1 teaspoon baking
soda
1 teaspoon vinegar
3-1/2 cup flour
Drop dough onto
cookie sheets in balls about the size of a walnut. Bake at 325 degrees until
light brown--approximately 20 minutes.
Hermits--Cecil’s favorites!
1/4 cup
molasses
3 eggs
1 teaspoon baking
soda
1 teaspoon cinnamon
1-1/2 cup brown
sugar
1 teaspoon salt
1 cup
butter
1 cup nuts
2-1/2 cups
flour
1 cup raisins
Mix wet
ingredients. Mix dry ingredients. Add together. Place tablespoonful on cookie
sheet. Bake at 375 degrees for 7 minutes.
1 cup butter or
oleo
2 cups cake flour
1 cup granulated
sugar
1-1/2 freshly
grated lemon peel
1 large or 2 small
eggs
sliced almonds for
garnish
1 teaspoon vanilla
Grease cookie
sheet. Beat oleo and sugar until fluffy. Add egg and vanilla. Gradually stir
in flour until blended. Mix in lemon peel and squeeze lemon juice. Drop 1/2
teaspoon dough 2 inches apart. Press several almond slivers in center. Bake 8
to 10 minutes in a 350-degree oven until brownish around edges.
1/2 cup
butter
1 cup flour
Mix and press into
baking pan. Bake for 15 minutes in a 350-degree oven.
Topping
2
eggs
2 tablespoons flour
1/2 brown
sugar
1/2 teaspoon salt
1 cup
nuts
1/2 teaspoon baking
powder
Bake 25 minutes in
a 350 degree oven.
Frosting
2 cup powdered
sugar
water to mix
juice of two lemons
and rind
Mix ingredients and
frost.
1 cup
butter
4 eggs
1/2 cup
confectioners sugar
2 cups sugar
2 cups
flour
6 tablespoons flour
1 tablespoon lemon
rind
6 tablespoons lemon
juice
Mix butter,
confectioners sugar, flour and salt. Press in a 10” x 15” pan. Bake for 15
minutes in a 350-degree oven. Mix eggs, sugar, flour, lemon rind and juice.
Pour over crust. Bake 25 minutes. Shake confectioner’s sugar on later.
1 cup soft
oleo
2 cups flour
1/2 cup
confectioners
sugar
pinch salt
Mix and hand press
into a 10” x 15” pan. Bake at 350 degrees for 15 minutes.
Topping:
4
eggs
2 tablespoons lemon
rind
2 cups granulated
sugar
6 tablespoon
lemon juice
1 tablespoon sifted
flour
Pour mixture over
crust and bake at 350 degrees for 25 minutes. Once bars are cool, sprinkle with
confectioner’s sugar.
Crust:
1/4 pound
butter
1 cup flour
Press into a 9”x
13” pan. Bake in 350-degree oven for 15 minutes.
Filling:
2
eggs
1/2 cup brown sugar
1 cup
walnuts
2 tablespoon flour
1/2 teaspoon baking
powder
1/2 teaspoon salt
2 cups
sugar
1 tablespoon
butter
Mix and bake for 25
minutes.
3/4 cup
shortening
1 teaspoon soda
dissolved in
1 cup
sugar
2 tablespoon sour
milk
1
egg
2-1/2 cup flour to
roll
1 teaspoon cinnamon
Mix and shape into
log-type rolls. Refrigerate. Slice about 1/8 to 1/4 inches thick. Bake at 350
degrees for 7 to 9 minutes. Also good as a crust for an ice cream pie.
1/2 pound
butter
1-1/2 cup flour
1/2 cup powdered
sugar
pinch of salt
3/4 cup cornstarch
Soften butter.
Cream with 1/2 cup powdered sugar and 3/4 cup cornstarch. Add flour and salt.
Chill dough a short while. Make a small ball the size of a quarter. Place on
an ungreased cookie sheet. Slightly press each one with an egg or bottle top.
Bake for 15 to 20 minutes in a 350-degree oven. They should remain pale.
Icing
Use 1 stick butter
softened. Gradually add one box of powdered sugar and enough milk to make thick
spread. Divide into six saucers and use slight drop of colors for tint. Ice
cookies and enjoy.
2 eggs
whites
chocolate chips
2/3 cup
sugar
nuts
Mix and place on
waxed paper. Turn on oven at 350 degrees to start. Place in oven. Turn off
oven and leave meringues in oven for three hours.
1-1/2 sticks
oleo
3 large eggs
4 squares
unsweetened chocolate
1 cup all-purpose
flour
1 cup
sugar
1 teaspoon vanilla
1 cup packed light
brown sugar
1/2 teaspoon salt
Preheat oven to 350
degrees. Grease 9” x 13” baking pan. In heavy 3-quart saucepan over low heat,
heat margarine or butter and chocolate until melted and smooth, stirring
frequently. Remove saucepan from heat. With wire whisk or spoon, beat in
sugar, light brown sugar and eggs until well blended. Stir in flour, vanilla
and salt. Evenly spread batter in pan. Bake 30 to 35 minutes until toothpick
inserted in center comes out clean. Cool in pan on wire rack. When cold, cut
brownies lengthwise into 3 strips, then cut each strip crosswise into 5 pieces.
Store brownies tightly covered. Makes 15 brownies.
2 cups
butter
1 teaspoon salt
2 cups
sugar
2 teaspoons baking
powder
2 cups brown
sugar
2 teaspoon baking
soda
4
eggs
24 ounces chocolate
chips
2 teaspoons
vanilla
8 ounces grated
semi sweet Hershey bar
4 cups
flour
3 cups nuts
5 cup oatmeal flour
(run oats
through the food
processor)
Cream wet items
together. Mix dry ingredients then combine with creamed mixture. Add 24 ounces
chocolate chips and grated chocolate and nuts. Roll into golf ball size balls.
Bake at 375 degrees for 6 minutes.
1/2 cup
butter
1 teaspoon vanilla
5 tablespoons
sugar
1 beaten egg
5 tablespoons cocoa
Cook in a double
boiler until custard consistency.
2 cup ground wafer
crumbs
1/2 walnuts
1 cup coconut
Mix well and add to
above. Pack into a 9” x 9” pan.
Frosting
4 tablespoons
butter
2 cup powdered
sugar
3 tablespoons
milk
6 squares
semi sweet chocolate.
2 tablespoons
vanilla pudding
1 tablespoon butter
powder (not
instant)
Mix first four
ingredients and frost. Let stand till set. Melt chocolate squares with butter
in a double boiler. Frost again. Cut into squares when it hardens.
1 cup
butter
1 cup cake flour
1/3 cup
confectioner’s sugar
1/8 teaspoon almond
extract
3/4 cup corn starch
Mix and roll into
balls. Makes about 60. Bake in 350 degree oven for 12 to 15 minutes..
Icing:
1 cup
confectioner’s
sugar
1 tablespoon butter
1 tablespoon lemon
juice
Mix sugar and
butter. Thin with lemon juice.
3/4 cup
butter
1 cup oat bran
1 cup white
sugar
3/4 cup coconut
1/2 sup brown
sugar
1 teaspoon baking
soda
1 cup
flour
1 teaspoon baking
powder
1/4 cup oat
meal
1 cup currants or
raisins
Mix ingredients one
at a time. Drop onto lightly greased cookie sheets by the spoonful.
Bake at 350 degrees
for 15 minutes.
“Oh, what the hell.” --Betty Plumb
1 cup
shortening
2 teaspoon baking
powder
1-1/4
sugar
1 teaspoon cinnamon
2
eggs
1-1/2 oatmeal
1/3 cup
milk
1 cup raisins
2 cups sifted
flour
1/2 cup nuts
(optional)
1/2 teaspoon salt
Mix first three
ingredients. Stir in milk. Sift together dry ingredients then mix with wet.
Add oatmeal, raisins and nuts.
Drop by spoonfuls
onto cookie sheets. Bake at 400 degrees for 8 to 10 minutes.
1 cup
butter
2 cup sugar
1/2 cup orange
juice
1 cup buttermilk
4-1/2 cups
flour
1 teaspoon baking
soda
1 teaspoon baking
powder
grated orange rind
Mix and drop on
cookie sheet. Bake for 10-15 minutes in a 350 degree oven.
Icing
1/4 cup orange
juice
4 cup confectioners
sugar
1 tablespoon butter
Mix ingredients and
frost cookies.
2/3 cup
butter
1/2 teaspoon baking
powder
1 cup
sugar
1 cup graham
cracker crumbs
2
eggs
1/4 cup melted
butter
1-3/4 cups sifted
flour
1 cup chopped nuts
1 teaspoon
salt
1 cup orange
marmalade
Mix first six
ingredients. Press into 9” x 13” pan. Mix butter, crumbs and nuts and sprinkle
over crust. Drop in marmalade and bake for 30 minutes in a 375 degree oven.
1/2 cup
butter
pinch, salt
1/2 cup granulated
sugar
1 teaspoon baking
soda
1/2 cup brown
sugar
1/2 teaspoon
vanilla
1
egg
granulated sugar
1/2 cup peanut
butter
1 bag, chocolate
kisses
2 cup flour
Cream butter and
sugar. Add egg and peanut butter. Mix well. Sift flour, salt and soda. Add
and mix well. Add vanilla and mix well. Roll mix into small balls. Then roll
balls in granulated sugar. Place on ungreased cookie sheet. Bake in a 375
degree oven for 10 minutes. Remove from oven and place a kiss on cookie,
pushing it down slightly. Return to oven for four minutes.
1 cup
shortening
1 teaspoon vanilla
1 cup
sugar
1 cup peanut butter
1 cup brown
sugar
3 cups flour
2
eggs
2 teaspoon baking
soda
1/2 teaspoon salt
Mix shortening,
sugars, eggs and vanilla. Add peanut butter. Mix flour, soda and salt. Add to
mixture. Roll one teaspoon of mixture into ball. Roll ball into sugar. Place
on cookie sheet. Mash ball with fork tines in a cris-cross fashion. Bake in a
350-degree oven for 10 minutes.
2 cup graham
crackers
14 ounces peanut
butter
2 cup confectioner
sugar
2 sticks oleo
Bake in a 9”x13”
pan in a 350 degree oven. Melt 12 ounces of chocolate chips on top. Score
before they are set.
Crust:
3 ounces cream
cheese
1 cup flour
1/4 pound butter
Mix cream cheese
and oleo. Add flour. Make 24 balls of dough. Place in baking cups. Chill.
Filling:
2
eggs
salt
1-1/2 cup brown
sugar
1/4 teaspoon
vanilla
2 tablespoons
melted butter
Mix.
Press crust into
pan. Put 1/2 nuts in each crust. Add filling. Top with remaining nuts. Bake
at 350 degrees for 30 minutes. Let sit 2 to 3 minutes before removing from pan.
4 eggs,
beaten
1 teaspoon nutmeg
2 cup brown
sugar
1 teaspoon cinnamon
5 cup
flour
1 teaspoon ginger
1/4 teaspoon salt
1 teaspoon cloves
1/2 teaspoon baking
soda
1 teaspoon allspice
Mix eggs and
sugar. Mix remaining ingredients then add to egg mixture. Press this stiff
dough out to a
1 inch thickness.
Cut out with a shot glass. Put on greased cookie sheet. Cover overnight. Then
bake in a 350-degree oven for 15 minutes.
1 pound
butter
1 cup crushed
potato chips
1 cup
sugar
cup chopped
nuts
2 teaspoons
vanilla
3-1/2 cups flour
Roll into small
balls, press out flat with a small glass. Bake at 350 degrees for 12 to 15
minutes. Makes about 5 dozen.
1 cup
butter
2 cups flour
1/2 cup
sugar
1 teaspoon vanilla
2 egg
yolks
1 teaspoon salt
Cream butter sugar
and eggs. Add flour, vanilla and salt. Bake at 375 degrees until lightly
browned.
“Hells bells.” --Betty Plumb
1 package yellow
cake mix
1 stick oleo
(melted)
raspberry jam
2 cups oatmeal
Layer and bake at
350 degrees for 30 minutes.
1 cup
oleo
1-1/2 cups sugar
2 beaten
eggs
1 tablespoon sour
cream
1 teaspoon
vanilla
3 cups flour
1 teaspoon
soda
1 teaspoon salt
Cream oleo and
sugar. Add eggs, sour cream and vanilla. Cream thoroughly. Add Flour, soda,
salt. Chill three hours or in freezer for a good 1/2 hours. Roll on floured
surface. (I use waxed paper-floured.) Bake 8 to 10 minutes in a 375 degree
oven. Watch over cookies as they cook. Ice while warm!!
Icing:
2 tablespoons sour
cream
1 teaspoon vanilla
sugar
Mix sour cream and
vanilla. Add sugar until you get spreading consistency. If too stiff, add 1
teaspoon milk at a time. You may add a few drops of food coloring after the
icing is mixed.
Sandy’s Special
1 cup
butter
1/2 teaspoon soda
1 cup
sugar
1/2 teaspoon cream
of tartar
1
egg
1/4 teaspoon salt
2 cups
flour
1 teaspoon vanilla
Mix butter, sugar
and egg and vanilla. Mix dry ingredients and add to wet mixture. Roll out and
cut with cookie cutters or--drop on cookie sheet by the tablespoonful. Flatten
with bottom of a glass. Bake at 350 degrees for 8 minutes.
(little chocolate drops)
3 egg whites
1/8 teaspoon salt
1/2 cup sugar
1/4 pound (3/4 cup)
unbleached almonds, grated, not ground
1 bar (4 ounces)
Berman sweet chocolate, grated, not ground
Beat egg whites
with salt to firm moist peaks. Add sugar slowly, beating constantly. After
adding last of sugar, beat another two minutes. Fold in grated almonds and
chocolate. Drop by teaspoonfuls onto a well-greased cookie sheet. Bake at 275
degrees for 35 to 40 minutes, or until dry, so they can be easily removed from
sheet. Makes about 50 cookies.
1 cup
butter
1/2 cup sugar
2-1/2 cups
flour
pinch of salt
Cream butter and
sugar. Add flour and salt. Press into an 8” x 8” pan. Bake in a 325 degree
oven for 35 to 40 minutes. Score while warm. This makes it easier to cut when
cooled.
1 stick
butter
6 ounces
butterscotch bits
1 cup graham
cracker crumbs
1 can condensed
milk
1 cup
coconut
1 cup chopped nuts
6 ounces chocolate
ships
Melt stick of
butter. Mix in graham crackers into butter for the lower crust.
Sprinkle crust with
coconut, then chips. Drizzled with condensed milk and add nuts. Bake in a 350
degree oven for 30 minutes. Cut when partially cool.
1 cup
butter
1/2 teaspoon baking
powder
3/4 cup
sugar
pinch, salt
1
egg
1 teaspoon almond
extract
2-1/4 cup
flour
Chocolate
Frosting
2 Tablespoons hot
water
1 tablespoon milk
3 Tablespoons
cocoa
1/2 teaspoon
vanilla
2 tablespoon
butter
2-1/2 cup
confectioner’s sugar
1/2 cup chopped
nuts
Cream butter and
sugar. Add egg and mix. Combine flour, baking powder, salt and almond
extract. Press dough through a “star” cookie press onto cookie sheet and bake
in a 350 degree oven for 10 minutes.
Combine hot water,
cocoa and butter. Add vanilla, confectioner’s sugar and milk as needed. Dip
half of cookie in chocolate than dip the same end in nuts.
1-1/3 cups blanched
almonds
2 egg whites
1-1/2 cups
confectioners sugar
Mix sugar and nuts
to smooth past. Add egg whites. Force into a pastry tube. Press out onto a
cookie sheet. Bake at 350 degrees for 15 minutes.
2-1/2 cups
all-purpose flour, sifted
1-1/2 sticks
unsalted butter
2 teaspoons baking
soda
1-1/2 cups sugar
1 teaspoon each
ground cloves, ginger,
1 large egg
cinnamon, salt and
allspice
1/4 cup molasses
Sift together
flour, soda, spices and salt. Set aside. Beat butter and 1 cup granulated
sugar for 1 minute. Add egg and molasses. Add flour mixture. Take 1-1/2
teaspoons of dough and roll into ball. Roll ball in remaining sugar. Arrange
on cookie sheet 2 inches apart. Bake at 375 degrees for 9 to 10 minutes.
1-1/2 cups
flour
1/2 teaspoon water
1 teaspoon
salt
2 eggs
1 teaspoon baking
soda
1 teaspoon vanilla
2 sticks
oleo
2 cups oats
3/4 cup brown
sugar
12 ounces chocolate
chips
3/4 cup white sugar
Mix oleo, sugars,
vanilla and eggs and water. Mix flour, salt, soda. Add and mix with wet
ingredients. Add oats and chips. Drop on an ungreased cookie sheet by the
tablespoonful. Bake at 375 degrees for 10 minutes.
1/4 cup
oleo
1 cup flour
1/2 cup
butter
1/2 cup cornstarch
1/3 cup
confectioner’s sugar
1/2 teaspoon salt
1/4 teaspoon
vanilla
1 to 2 teaspoons
currant jelly
Line tassie pans
with paper liners. Stir butter and oleo until soft. Add confectioner’s sugar
and blend well. Stir extract then add flour, cornstarch and salt. Add to oleo.
Put dough into cookie press with “star” plate. Press with two circles. Bake in
a 350 degree oven, 15 to 20 minutes. Cool. Sprinkle with confectioners sugar.
Place a drop of jelly in center of each.
2/3 cup oleo,
melted and cool
2-1/2 cup flour
1 pound light brown
sugar
2-1/2 teaspoon
baking powder
3
eggs
1 cup walnuts
1 teaspoon
vanilla
6 ounces chocolate
chips
1 teaspoon water
1/2 teaspoon salt
Mix and bake 25
minutes in a 350 degree oven. Cut while warm.
makes 100
1 cup
oleo
1 to 2 cups
shredded zucchini
1 cup
sugar
1 cup chopped nuts
1 cup brown
sugar
1-6 ounce bag
chocolate chips
2
eggs
3-1/2 cup flour
1 teaspoon
vanilla
1 teaspoon baking
soda
pinch salt
Cream oleo and
sugar. Beat in eggs and vanilla until fluffy. Mix in flour and soda. Stir in
zucchini, nuts and chocolate. Drop by teaspoonful onto ungreased baking sheet.
Bake 10 to 12 minutes in a 350 degree oven.
“Life is so uncertain. East dessert first.” --Betty Plumb
6 to 8 apples,
skinned and sliced 4 to 5
tablespoons butter
1 tablespoon
cinnamon
1/2 cup water
1 cup
sugar
3/4 cup flour.
Place apple slices
in greased pan. Pour water and cinnamon over apples. Blend sugar, flour and
butter until crumbly. Spread over apples. Bake 30 to 40 minutes at 425
degrees.
Pastry:
2-1/2 cups
flour
3 tablespoons sugar
3 teaspoons baking
powder 2/3 cup
shortening
1 teaspoon
salt
1/2 cup milk
Sift and measure
flour, add baking powder, salt, sugar, Blend in shortening. Add milk gradually
and mix lightly. Gently press into ball.
Mixture for
apples:
2 tablespoons
butter
3/4 teaspoons cinnamon
2/3 cup brown sugar
Mix well. Roll
dough, cut into 6 inch squares. Place apple in center, fill with mixture,
moisten edges, bring corners over apples and pinch. Bake 45 minutes at 350
degrees.
Sauce:
Melt 2 tablespoons
butter
Add 2 tablespoons
flour
Add 1-1/2 cups
water
Add 1/2 cup sugar
and a dash of cinnamon and vanilla
Slowly cook over
stove.
A Plumb tradition!
3 cups fresh
blueberries, rinsed
1-1/2 cups water
3/4 cup
sugar
2 tablespoons lemon juice
Combine berries
with sugar, water and lemon juice in a heavy, nonreactive 4 to 6 quart kettle
with a tight-fitting cover. Cover tightly and cook several minutes over
moderate heat, until the berries are barely tender. (They will finish cooking
with the dumplings.) Remove from heat.
Dumplings:
1 cup sifted
flour
1 teaspoon sugar (optional)
2 teaspoons baking
powder 1/2 to 3/4
cup milk, heavy cream 1/4 teaspoon salt
or whipping cream
Resift flour with
baking powder, salt, and sugar. Using as few strokes as possible, stir in
sufficient milk so that the dough will drop readily from a spoon. Place sauce
over low heat and bring to a simmer. Drop dough from a tablespoon over the
sauce---dumplings should measure 1-1/2 to 2 inches. Cover pan tightly and cook
for 16 minutes. Test dumplings for doneness with a toothpick. If necessary,
recover and cook 3 to 4 minutes more. Spoon the dumplings into shallow soup
plates, cover them with the berry sauce.
9 ounces German
chocolate 2
tablespoons counter
1/2 cup heavy cream
Melt chocolate in cream at a very low temperature. When well mixed add liqueur
and mix. Serves 4 to 6.
Spray a pizza pan
with PAM. Slice a roll of Pillsbury sugar cookie dough into 1/4 inch slices and
spread out on pan. Make at 350 degrees for 15 minutes or until brown. Cool
fully.
Mix together: 8
ounces cream cheese, 9 tablespoons powdered sugar, 3 tablespoons milk and 1
teaspoon vanilla. Spread over cookie. Add fruit: strawberries, blueberries,
peaches (sliced and tossed in lemon juice). Also good with raspberries, kiwi or
banana.
1 large package
strawberry Jell-O
1 pound package
frozen strawberries
1 medium angel cake
Mix strawberries in
Jell-O. Put cake in bowl and pour Jell-O over mix. If cake sits over mixture,
weight it down with plate or crumble it.
“Speak of the devil.” --Betty Plumb
1/4 pound unsalted
butter 1-1/2
cups sugar
3 large
lemons
3 large egg yolks
1/4 teaspoon
salt
3 whole large eggs
Melt butter in a
saucepan over low heat. Grate zest of one lemon. Juice all three lemons. Add
it to saucepan with butter. Add remaining ingredients and put in top of double
boiler. Cook, whisking constantly, over medium heat until mixture is shiny and
thick. Cool.
1 cup
sugar
2 eggs, separated
3 tablespoon
flour
juice and rind of one lemon
1 cup milk
Combine sugar,
flour, yolks and rind. Beat. Fold in beaten eggs whites. Bake in pan of water
at 350 degrees for 45 minutes.
2 packages crescent
rolls 1 egg
2-8 ounce packages
cream cheese 1 teaspoon
vanilla
1 cup sugar
Stretch one package
rolls in bottom of pan. Soften cream cheese and mix with sugar, egg yolk and
spread over rolls. Put other rolls on top. Brush on egg white. Sprinkle with
brown sugar. Bake at 350 degrees for 1/2 hours.
Crust:
Crumble Graham
crackers and moisten with melted butter. Pat down into cheese cake pan.
Filling:
3-8 ounce packages
cream cheese 1 cup sugar
5 eggs, room
temperature
1-1/2 tablespoon vanilla
Beat eggs and cream
cheese until smooth. Add sugar and vanilla. Pour over crust slowly. Bake 50
minutes at 300 degrees. Let sit for 10 minutes.
Topping:
1-1/2 cup sour
cream
1-1/2 teaspoon vanilla
6 tablespoons
Mix together and
spread it on. Bake for 10 minutes. Let cool.
1
egg
1/8 teaspoon salt
3/4 cup
sugar
1 teaspoon vanilla
2 tablespoons
flour
1/2 cup apples
1-1/4 teaspoon
baking powder 1/2 cup
nut meats
1/2 teaspoon nutmeg
Beat egg and sugar
together until very smooth. Combine flour, baking powder and salt. Stir into
egg mixture. Add nutmeg, apples, nuts and vanilla. Bake in greased pie pan in
moderate oven (350 degrees) for about 30 minutes. Serve topped with ice cream.
1 quart
water
1/4 cup lemon juice
2 cups
sugar
1 tablespoon gelatin
2 cups orange juice
Boil 1/2 water and
add sugar. Boil 3 minutes. Soak gelatin in 1/4 cup cold water. Add gelatin
and remaining water to syrup. Add fruit juice and freeze.
Serves 6 to 8
5 cups rhubarb,
cut
4 cups, small bread cubes
1-3/4 cups of
sugar
1/2 cup melted butter
1 tablespoon of
flour
1/2 flaked coconut
1/4 teaspoon of
salt
1-1/2 teaspoons of
grated orange rind sections of one orange cubed
Mix rhubarb, sugar,
flour, salt, 3/4 teaspoon of orange rind and fruit together. Add 1/2 of bread
cubes and 1/2 of butter. Mix. Put into greased 8” x 8” x 2” baking pan.
Combine remaining bread cubes, butter, orange rind and coconut, sprinkle over
top of rhubarb. Bake at 375 degrees for 40 minutes.
3
eggs
1-1/2 cups sugar
1 large can
pineapple chunks 2
sticks oleo, melted
8 slices
bread--cubed
Beat eggs with
sugar. Add other ingredients. Bake 30 minutes at 400 degrees.
Crust:
20 graham crackers
(1-3/4 cups crumbled) 1/4 teaspoon
cinnamon
1/2 cup chopped
nuts 1/2
cup melted butter
Filling:
3 well beaten
eggs
2-8 ounce packages cream cheese
1 cup
sugar
1/4 teaspoon salt
2 teaspoon
vanilla
1/2 teaspoon almond extract
3 cups sour cream
Line spring form
pan with crumbs mixed with butter. Combine “filling” ingredients except sour
cream. Fold in sour cream. Pour into crust and bake at 370 degrees for 35
minutes until set. Cool and chill.
Glaze:
1 pint
strawberries
1 cup water
1-1/2 tablespoon
cornstarch 1/2 cup
sugar
2-1/2 cups
buttermilk baking mix 1 to
2 tablespoons brandy
5 tablespoons
sugar
1 to 2 tablespoons brandy
3 tablespoons
melted butter 1
tablespoons grenadine syrup
1/2 milk or half
and half
1-1/2 pints strawberries, sliced
1 10 ounce jar
strawberry jelly 1
pint whipping cream
1/3 cup orange
juice
Combine baking mix
and 3 tablespoons sugar. Add butter and milk. Mix thoroughly but lightly.
Drop by large spoonfuls into greased 8 inch round cake pan. Bake at 450 degrees
for 20 to 25 minutes. Remove from pan, cool. For sauce, combine jelly and
juices in saucepan. Heat, stirring constantly, until melted. Stir in brandy
and grenadine, cool. Add strawberries, chill. Just before serving, whip cream
with 2 tablespoons sugar. Slice short cake horizontally into two layers.
Gently spread about half the whipped cream over, bottom layer, add some of
berries, drained of sauce. Replace top layer, spoon whipped cream around top.
Add more drained berries. Spoon remaining berries and sauce over servings.
We’ve got enough to sink a ship.” --Betty Plumb
1 quart real
mayonnaise
1/2 tablespoon pepper
1/2 cup chopped
onion 1/2
teaspoon seasoned salt
1/2 to 1 teaspoon
dried parsley or 1
tablespoon lemon juice
1/8 bunch fresh,
chopped 5
ounces blue cheese
1/2 pint
buttermilk
1/4 teaspoon Accent
1/2 tablespoon
pepper
Mix ingredients and
chill
“Just cover the ice cubes.” --Betty Plumb
1- 6 ounce can
frozen lemonade 1- 10
ounce package frozen strawberries
1- 8 ounce can
crushed pineapple 2 quarts
ginger ale
Mix and chill.
1 cup instant tea
with lemon 1/2
teaspoon cinnamon
1 cup
Tang
1/2 teaspoon cloves
1 cup sugar
Mix ingredients.
Add 2 teaspoons mix with one cup of hot water. For a Hot Toddy, add one ounce
rum to cup!
6 quarts boiling
water 4
teaspoons whole cloves
1-1/2 pounds
sugar
3 sticks cinnamon
2 lemons, juice and
rind 3
tablespoons tea
4 oranges
Combine first 6
ingredients and simmer 20 minutes. Add tea and let stand for five minutes.
Strain.
18 ounces lemon
juice
1/2 cup tea
36 ounces orange
juice 36
ounces water
36 ounces
cider
36 ounces sugar
Mix ingredients.
Add 2-1/2 quarts water. Heat.
“A little dab ‘il do ya’.” --Betty Plumb
Wilton Buttercream Icing
1/2 cup solid
vegetable shortening 4 cups
sifted confectioners’ sugar
1/2 cup butter or
margarine 2
tablespoons milk
1 teaspoon vanilla
Cream butter and
shortening. Add vanilla. Gradually add sugar, one cup at a time until all
sugar has been mixed in. (Icing will appear dry.) Add milk and beat at high
speed until light and fluffy. Add additional milk to thin. Yield: 3 cups
“Oh, go soak your head.” --Betty Plumb
2 bunches broccoli
cut into small pieces 1 cup sunflower
seed kernels
1/2 cup chopped
Bermuda onion 1/2 cup
raisins
Dressing:
1 cup
mayonnaise
1/4 cup sugar
3 tablespoons
vinegar
Mix all
ingredients, pour dressing over and chill for at least four hours.
1-1/2 cups cooked
chicken,
cubed 1/4 cup
water
1 cup
mayonnaise
1 cup whipping cream
1/2 teaspoon
salt
3/4 cup slivered almonds
3/4 cups slice
seedless grapes
Mix ingredients and
chill.
serves 8
3 cups chicken,
cooked and cubed 2 tablespoons
oil
1 cup
celery
2 tablespoons orange juice
2 tablespoons
vinegar
Marinate for one
hour::
Mix with:
1 cup Mandarin
oranges, drained 1/2
teaspoon salt
1 9 ounce can
pineapple tidbits, drained 1/2 cup
mayonnaise
1/c ups almonds,
toasted and slivered
“You kids turned out great, in spite of us.” --Betty Plumb
-Lori Plumb and Better Homes and Gardens Magazine
5 ounce chunk
chicken, drained 1/4 cup
sunflower seed kernels
1/4 cup mixed dried
fruit bits 1/4 cup
thinly sliced celery
4-6 ounce tortillas
Dressing:
1/4 cup
mayonnaise
3 tablespoons lemon yogurt
Mix ingredients
except tortillas. Toss with dressing. Roll up in tortillas.
1 head cabbage,
sliced fine 8
ounces sunflower seed kernels
1 bunch green
onions 5
ounces slivered almonds
2 packages Ramen
noodles, uncooked
Dressing:
1 cup
oil
6 tablespoons rice vinegar
4 tablespoons
sugar
1 teaspoon salt
1 teaspoon
pepper
2 teaspoons Accent
Mix all salad
ingredients except noodles. Mix all ingredients for dressing.
Toss salad and
dressing. Let sit for one hour. Just before serving, break up uncooked noodles
and toss into salad.
3 cups chicken,
cooked and cubed 1 cup cashews
1 cup mandarin
organs or pineapple 1 apple, cut up in cubes
1/2 cups
raisins
1 cup sliced grapes
1/2 teaspoon curry
powder
Mix all together
except cashews. Add cashews when ready to serve.
3/4# spinach,
cleaned and drained 1/4#
sliced mushrooms
scallions,
sliced
8 bacon slices, cooked and cut up
1 sliced hard
boiled egg
Dressing:
2 tablespoons
grease melted in saucepan. Wisk in one beaten egg, 1/4 cup sugar and 1/2 cup
white wine vinegar, 3/4 teaspoon salt and 1/4 teaspoon pepper. Cook until thick
and cool. Toss with salad.
“You’re as slow a molasses in January.” --Betty Plumb
1 head cabbage, cut
up 2
shredded carrots
2 cups peapods,
halved 1/2
cup red onion, chopped
2 tablespoons nuts
Dressing:
1/3 cup
mustard
1/4 cup lemon juice
1/4 cup
oil
1/4 cup honey
2 cloves garlic,
crushed
Combine salad
ingredients. Mix dressing ingredients. Combine all.
2 cups
chicken
2 cups chopped celery
1/2 teaspoons
salt
1/2 cup chopped and toasted 1 teaspoon
onion
almonds
1 cup
mayonnaise
1 tablespoon lemon juice
Mix all of the
above and place in casserole dish.
Topping:
1 cup potato chips
and 1/2 cup grated cheese.
Cook at 450 degrees
for 15 minutes.
Layer:
1 head cabbage, cut
up with one onion, chopped, one carrot, chopped and 3/4 cup sugar.
Boil together:
1 cup vinegar, 3/4
cup oil, 1 teaspoon salt, 2 tablespoons sugar, 1 teaspoon dry mustard and 1
teaspoon celery see.
1 head lettuce,
cleaned and 1#
bacon, cooked and cut up
broken into small
pieces 1/2
cup sugar
1/2 sweet onion,
sliced or chopped 3/4 cup
mayonnaise
1/2 head
cauliflower, cut up
In a large bowl,
layer lettuce, onion, cauliflower, bacon. Sprinkle sugar on top. Seal by
spreading mayonnaise all over on top. Cover with plastic wrap. Refrigerate
overnight. Before serving, drain liquid then toss. Very tasty. No peas!
“I can’t afford to buy green bananas.” --Betty Plumb
1 pound macaroni,
cooked 1 cup
sugar
1/2 cup
vinegar
1 cup water
1 pint real
mayonnaise
1 medium onion, chopped
1 cup celery
chopped
1/2 teaspoon turmeric
While macaroni is
cooking, mix all other ingredients. This will be very watery. Add macaroni and
cover well. Refrigerate overnight.
2 pounds new
potatoes
1/2 cup each onion, celery, pickle
1/3 cup
water
1 tablespoon mustard
1 cup
mayonnaise
1/2 teaspoon each salt, celery salt.
Microwave potatoes
in water 10-12 minutes. Drain. Mix all ingredients and chill
Dressing:
2 packages orange
Jell-O in 1/2 cup boiling water.
Add:
2 small cans orange
juice--undiluted 1 pint orange
sherbet (less 1/2 cup)
1 can drained
mandarin oranges
Combine all and
refrigerate.
4 cups chicken,
cooked and cut up 4 teaspoons
grated onion
4 cups diced
celery
4 teaspoons lemon juice
1 cup toasted
sliced almonds 2
cups Hellman’s mayonnaise
1 teaspoon
Accent
1 cup grated American cheese
1 teaspoon salt
Mix all ingredients
together. Put in 9” x 12” pan. Top with 1-1/2 cups crushed potato chips. Bake
at 450 degrees for 30 minutes
2 packages
strawberry Jell-O (6 ounces total)
1-1/2 cup boiling
water
1 package frozen
strawberries
1-15-1/2 ounce can
crushed pineapple
Dissolved Jell-O in
water. Add berries and chill to thicken. Add pineapple (not drained). Pour
1/2 mixture into 9” x 12” pan. When set, spread 8 ounces sour cream over it.
Pour other 1/2 of strawberry mixture over it. Chill before serving.
Makes a lot! (15-20 servings)
Clean 2 pounds of
spinach. Mix with grapefruit sections from three grapefruit and fresh sliced
strawberries to taste.
Dressing:
Combine one 8 ounce
bottle of red wine vinegar dressing with 1/2 cup sugar, 1-1/4 cup fresh
grapefruit juice, 2 tablespoons poppy seeds and 1 tablespoon grated grapefruit
peel.
1 can Brooks Chili
(hot)Beans--rinsed and drained.
2-3 cups lettuce,
broken into small pieces
1/4 cup diced onion
3/4 cup grated
Colby or Cheddar cheese
1/4 cup mayonnaise
1/4 cup French or
some kind of red dressing
12 cup mashed up
Fritos
Mix together all
ingredients except Fritos. Add Fritos just before serving.
1 pound vermicelli,
broken up, cooked and rinsed
Mix together
1-1/2 tablespoon
Accent 2
tablespoons Lawrey’s seasoned salt
1/3 cup olive
oil
1/3 cup lemon juice
Pour over
vermicelli and marinate in refrigerate for two days.
If wishes were horses, beggars would ride.” --Betty Plumb
1 cup chopped green
pepper 2 cups
mayonnaise
4 tablespoons
minced onion 1
teaspoon salt
2 cups chopped
celery 2
teaspoons Worcestershire sauce
2 cup lobster
pieces
12 ounces crab meat
2 cups shrimp
Combine above
ingredients. Top with 3 cups of corn flakes and 4 tablespoons butter and
paprika.
Bake in 350 degrees
for 25 minutes. Let stand for 5 minutes before serving. Makes 8 large
servings.
1 pound ground
beef 1
teaspoon salt
4 tablespoons
onion
1/2 teaspoon dry mustard
1/2 cup
catsup
1/2 cup sour cream
2 tablespoons
vinegar
Brown ground beef.
Drain fat. Add onion, catsup, vinegar, salt and dry mustard. Cook 15 minutes.
Add sour cream and serve on buns.
1 pound
chuck
1 can cream of chicken soup
1 cup celery,
chopped
1 can cream of mushroom soup
2 small onions,
chopped 1
can bean sprouts with liquid
1/2 cup raw
rice
Soy sauce
Brown chuck. Mix
remaining ingredients. Add chuck and turn into casserole. Bake at 350 degrees
for one hour. Sprinkle with Chinese noodles. Return to oven for 10 minutes.
1 pound ground
beef
1/3 brown sugar
8 slices
bacon
1 teaspoon vinegar
1 diced
onion
2 teaspoons ;mustard
1/3 cup
sugar
1 can kidney beans
1/3 cup
catsup
1 can butter beans
1 teaspoon
salt
1 can pork and beans
Brown beef, bacon
and onion. Add other ingredients. Bake one hour at 350 degrees or crock pot
for several hours.
“Wi tit tit tit tit tit tit tit.” --Betty Plumb
5 pounds stew
beef
2 packages dry onion soup
3 cans cream of
celery soup 4 large
cans mushrooms
2 cans cream of
mushroom soup
Mix and place in
roaster. Bake at 275 degrees for 6 hours. During the last 1/2 hour add 1/2 cup
sherry.
Croutons
1 can milk
1 package pork
sausage, cooked 6 eggs
1 can mushroom
soup
onions to taste
1 can
mushrooms
Grated cheese, cheddar
Place croutons on
bottom of 9” x 13” pan. Sprinkle sausage on crouton. Mix next five ingredients
and pour over sausage. Place cheese on top. Bake for 1-12/ hours in a 350
degree oven.
12 chicken
breasts
1 can chicken broth
salt, pepper and
paprika to taste 6
tablespoons sherry
3/4 cup
butter
1/2 teaspoon rosemary
4 tablespoons
butter
onion, sliced
3/4 pound mushrooms
Brown onion and
mushrooms in butter. Sprinkle flour over. Stir in broth, sherry and rosemary.
Stir until thick. Pour over chicken. Cover. Bake at 250 degrees for 2-1/2
hours.
Layer twice:
6 slices bread
1 can corned beef
hash
4-8 ounces of cream
cheese
Cover with a
mixture of 8 eggs and 4 cups of milk and salt to taste. Bake at 350 degrees for
one hour.
8 boneless
breasts
1/8 cup white wine
8 ounces Swiss
cheese 1
cup herb seasoned stuffing mixed
1 can cream of
chicken soup with
1/4 cup butter
Mix soup and wine.
Pour over chicken. Place stuffing on top. Cover and bake for 1 hour in a 350
degree oven.
No peas! Yeah!
1-6 ounce can
sliced mushrooms 1 teaspoon
salt
1/2 cup diced green
pepper 1/8
teaspoon pepper
1 stick
butter
2 cups light cream
1/2 cup
flour
3 cups cooked chicken (4 breasts)
1 jar chopped
pimento, optional
Cook and stir
mushrooms and green peppers in butter for five minutes. Remove from heat.
Blend in flour, salt, and pepper. Cool over low heat stirring until bubbly.
Remove fro heat. Stir in broth and cream and heat to boiling, stirring
constantly; boil one minute. Add chicken and pimento. Heat through. Serve on
toast, biscuits or rice.
Good hot or cold
2 cups diced
chicken
1/2 cup chopped celery
1 cup instant rice,
cooked 1/4 cup
chopped onion
1 large can
mushrooms
3 tablespoon green pepper
1 can cream of
chicken or mushroom soup 3/4 cup mayonnaise
1/2 cup grated cheddar cheese
Mix and put in 8” x
8” pan. Cover with crushed potato chips. Bake in 350 degree oven for 20 to 30
minutes.
3 cups cooked,
cubed chicken 1/4 cup
onions
1/2 cup
mayonnaise
1/2 cup celery
2 cans cream of
chicken soup 1 cup
chicken broth
1-1/2 cup
macaroni--raw
1 cup milk
2 cups shredded
cheddar cheese
Mix all
ingredients. Let stand overnight. Bake in a 9” x 13” pan at 350 degrees
for-1/4 to 1-1/2 hours.
12 chicken
breast
1 can chicken broth (12 oz.)
salt, pepper and
paprika 6
tablespoon Sherry
3/4 cup butter or
oleo
1/2 teaspoon rosemary
4 tablespoons
flour
3/4 pound fresh sliced mushrooms
and onions if desired
“Move it or lose it.” --Betty Plumb
2-10 ounces
packages frozen broccoli 1
tablespoon lemon juice
2 cups cubed,
cooked chicken 1/2
teaspoon curry powder
1 cup Hellman’s
mayonnaise 1/2 cup
sharp cheddar cheese
2 cans condensed
cream of chicken soup grated
1/2 cup bread
crumbs mixed with
1 tablespoon melted
butter
Cook broccoli
lightly and drain. Place in greased rectangular dish. Put chicken on top of
broccoli, Mix mayonnaise, soup, lemon juice and curry powder and spread on top
of chicken. Sprinkle cheese on top, then bread crumbs. Bake uncovered for 30
minutes at 350 degrees.
2 cans crescent
rolls
2/3 cup mushrooms
4 cups cubed
chicken
1/2 cup chopped pecans
6 ounces cream
cheese with chives 10
tablespoons butter
2/3 cup Pepperidge
Farm stuffing 1/8 teaspoon
pepper
Cream cheese, 4
tablespoons butter and 1/8 teaspoon pepper. Add chicken, mushrooms and nuts.
Open rolls and roll thinner. Place 1/4 cup filling in each triangle. Shape
like a pillow. Melt 6 tablespoons butter. Roll pillows in butter then in
stuffing. Bake at 350 degrees for 20-30 minutes. Serve with gravy--mushroom
soup or chicken gravy mix.
1 stick
margarine
2 cans Swanson chunk chicken
1 can evaporated
milk (small) 8 ounce
package Pepperidge Farm 1 can cream of celery soup
stuffing
1 can chicken broth
1 can cream of
chicken soup
Melt margarine in 9” x 13” pan at 350 degrees. Stir in soups and milk. Then
stir in chicken and stuffing. Bake at 350 degrees about one hour.
4-1/2 chicken
breasts
1/2 teaspoon basil
2 cans Italian
tomatoes
1/4 teaspoon Tobasco
2 tablespoons
cornstarch 1/4
cup Parmesan cheese
Place chicken in
baking dish and cook in 425 degree oven for 15 to 30 minutes. Drain. Combine
tomatoes, cornstarch, basil and Tobasco and heat to boil. Pour over chicken.
Top with cheese. Bake 5 minutes at 425 degrees.
“You’re in your glory.” --Betty Plumb
2 cups cubed cooked
chicken 1/2 cup
mayonnaise
1 cup chopped
celery
1 tablespoon lemon juice
1/2 cup chopped
onion 1/2
teaspoon salt
5 ounce can sliced
water chestnuts (drained) dash pepper
1/2 cup grated
cheddar cheese 1/2 cup
cream of mushroom soup
1 cup shoestring
potatoes
Combine all
ingredients except shoestring potatoes. Bake in a greased 1-1/2 quart
casserole. Sprinkle shoe string potatoes on top. Bake at 400 degrees for 20-25
minutes.
chicken
1 can mushroom
soup 1 can Chinese
noodles
1 can evaporated
milk 1 can chicken rice
soup
1 can water
chestnuts
Mix all. Place in
a casserole and bake for one hour in a 350 degree oven.
2 pounds
ham
2 eggs
1 pound
pork
1 cup crumbs
1 pound
veal
3/4 cup milk
Mix together ham,
pork and veal. Add remaining ingredients. Form into one or two loaves. Pour
sauce over top and baste frequently. Bake at 350 degrees for about two hours.
Sauce:
2 cups brown
sugar
1 tablespoon dry mustard
1/2 cup
vinegar
1/2 cup water
Mix and boil for 3
minutes.
2 cups
ham
2 teaspoons mustard
9 ounces
pineapple
3/4 cup water
2 tablespoons
sugar
green pepper, cut up
1-1/4 tablespoons
cornstarch 2 cups
cooked rice
1 teaspoon MSG
3-4 teaspoons
vinegar
Brown ham. Drain
pineapple and reserve liquid. In a saucepan stir sugar, cornstarch, MSG,
vinegar, mustard and water. Heat to a syrup. Add all to ham. Cover and
simmer for 10 minutes. Add pineapple and green pepper and heat for 5 minutes
more. Serve over rice.
1 pound ground
beef
1/4 cup milk
1/2 cup soft bread
crumbs 1
tablespoon finely chopped onion.
Mix together and
shape into balls.
Sauce:
12 ounces chili
sauce
8-10 ounce jar currant jelly
1-1/2 cups
water
3/4 teaspoon salt
Mix ingredients
over medium heat until boiling. Pour over meatballs and cover with foil.
Refrigerate until ready to use. Heat in oven one hour at 350 degrees.
1-1/2 tablespoons
oil 1
package mushrooms
1 pound pork (or
chicken) cut into strips 1 package slaw
1 teaspoon corn
starch and a bit more 1/2 cup sir
fry sauce
1 garlic
clove
3 green onions
1 package broccoli
slaw 1
package tortillas
Hoisin Sauce, 1/2
bottle
Stir Fry Sauce:
1 cup soy
sauce
4 teaspoons grated ginger
1/3 cup
Sherry
2 teaspoons sugar
Heat wok on high.
Add one tablespoon oil. Toss meat with cornstarch in bowl. Stir in wok until
beginning to brown. Transfer to clean bowl. Add remaining oil to wok. Cook
garlic 15 seconds. Add veggies and stir fry sauce. Cook tender crisp. Add
veggies and stir fry sauce. Cook to tender crisp--approximately 5 minutes.
Return meat in Hoisin sauce. Cook 1 minute. Heat tortillas in microwave on
high 1-1/2 minutes wrapped in paper towel. Fill tortillas and serve.
“Heaven forbid.” Betty Plumb
Serves 10
1 package (7
ounces) uncooked macaroni 2 cups milk
8 ounces cheddar
cheese 4 hard
cooked eggs
2 cans cream of
chicken soup 1 onion,
chopped
2 cups chicken
Mix all ingredients
in large bowl. Place in refrigerator overnight. (Best in deep casserole)
Remove one hour before baking. Stir. Bake for 60 to 90 minutes in a 350 degree
oven.
2-1/2 to 3 pounds
pork tenderloin
4 tablespoons
unsalted butter
1 clove garlic
Trim tenderloin and
remove transparent skin. Slit lengthwise through 1/2 thickness, open and
flatten with fist or cleaver. Spread stuffing on tenderloin and roll up tightly
and tie with string. Melt butter, peel and slice garlic and sauté until brown.
Cook pork for a few minutes in butter until browned. Roast covered at 325
degrees for 1-1/4 to 1-1/2 hours or to 175 degrees. Remove lid during the last
10 minutes.
Stuffing:
1-1/2 to 2 cups
fine bread crumbs 1 clove
garlic
1/4 cups mixed
dried fruits 1/2 tablespoon
chopped tarragon
1 tablespoon
chopped parsley 4
tablespoons melted butter
1 tablespoon finely
chopped onion 1 orange
1
egg
salt and pepper
Mix fruits and
seasonings in melted butter. Add grated rind of orange. Beat egg lightly and
add. Season to taste with remaining ingredients.
Sauce:
2 cups dried
apricots or 2 small jars juice of one lemon
baby
apricots
1/2 teaspoon curry powder
1 tablespoon
sugar
1 tablespoon fennel
Stew apricots in
water until tender. Mix in other ingredients and cook 5 minutes. Puree in
blender before adding fennel?
“Why buy the cow if you get the milk for free?” --Betty Plumb
1 cup
catsup
1 tablespoon
Worcestershire
1/2 cup brown
sugar
sauce
1 tablespoon soy
sauce 1
tablespoon mustard
garlic
1 tablespoon onion powder
3 pounds
ribs
1 can beer
Sear ribs to
brown. In a pot, pour the sauce over ribs to cover and add a little water to
keep moist as they simmer.
Riviera Chicken--Phyllis Leeb
Soak boned chicken
breasts in buttermilk for several hours--like all day. Drain and roll in
parmesan cheese and parsley. Arrange in shallow pan. Drizzle with butter.
Bake. Part way through remove any liquid which may have cooked out. Baste with
white wine. Garnish with sautéed whole mushrooms.
Brown and sauté
chicken in butter. Put in casserole. Add remaining butter to drippings and
sauté sliced mushrooms and onions. Sprinkle flour over mushrooms and onions
stirring in broth sherry and rosemary. Stir until thick. Pour over chicken.
Cover and bake 2-1/2 hours in 250 degree oven.
1 pound, 30/40
grade headless shrimp, 2 ounces
Chablis or chicken broth
cleaned and
deveined
1 ounce butter
1-1/2 cup sliced
mushrooms 6 ounces
heavy cream
3 green onions,
chopped 4
ounces Parmesan cheese
2 cloves garlic,
minced 8
ounces fettuccini noodles
Combine butter and
Chablis or broth in skillet. Add shrimp, mushrooms green onions and garlic.
Sauté until shrimp are about half cooked. Add cream and allow to reduce 2-3
minutes or a little longer before adding Parmesan cheese. When cheese is added,
toss noodles in mixture and allow sauce to coat needles well. Garnish with
parsley.
serves 6 to 8
6
eggs
3-1/2-4 coups small curd cottage
2-10 ounce packages
frozen spinach, cheese
thawed and
drained
3-1/2 to 4 cups grated cheddar
10 tablespoons
flour
cheese
chopped walnuts or sesame seeds
or almonds
Blend eggs and
flour. Add remaining ingredients. Top with walnuts, sesame seeds, or almonds.
Bake uncovered at 300 degrees for 1 hour.
1 package frozen
chopped spinach 1 egg
1 cup grated
mozzarella
1 tablespoon parmesan
1 cup cottage
cheese
1/4 teaspoon nutmeg
garlic
powder
salt and pepper
1 large jar Prego
sauce 16
frozen pasta shells
Mix ingredients and
layer 9’ x 13’ pan with sauce, shells, then sauce. Bake for 30-40 minutes
covered in a 375-degree oven.
1-3/4 pound ground
chuck 1/4 cup
parsley flakes
1/2 pound ground
pork 1-1/2
tablespoon salt
1-1/2 cup bread
crumbs 1/4
teaspoon ginger
1 cup
cream
1/4 teaspoon nutmeg
1/2 cup chopped
onion
pepper
1
egg
Mix and chill all.
Shape and brown in butter. Drain meatballs. Add water to grease drippings.
Place meatballs in baking dish. Pour liquid over meatballs. Cover and bake at
300 degrees for 1-1/2 hours.
1/2 cup red Russian
dressing 3/4 cup
pineapple/apricot jam
1/2 envelope onion
soup mix 1 teaspoon
dry mustard
Mix and pour over
chicken pieces. Bake at 350 degrees for one hour or more.
Turkey Tetrazinni
Turkey
1/2 pound
spaghetti
1/2 pound butter
1 quart
broth
2/3 cup flour
1/2 cup
onion
4 cups milk.
slice
mushrooms
1 teaspoon salt
1/8 teaspoon
pepper
1/2 pound parmesan cheese
1/4 cup
sherry
1 cup butter crumbs
Cook spaghetti in
broth until al dente. Place in 9” x 13’ pan. Place cut up turkey on top of
noodles. Sauté onion and mushrooms in butter. Add blended flour and milk, salt
and pepper to mushrooms. Cook until thick. Stir in cheese. Pour over
noodles. Top with crumbs. Bake in a 350 degree oven for 30 minutes.
1 pound
veal
1 teaspoon salt
2
eggs
1 package creamed spinach
1 cup
crumbs
onion, sautéed
Mix eggs, crumbs,
salt, spinach and sautéed onions. Pour over veal. Bake one hour at 350
degrees.
“You better behave. You’re never safe anywhere.” --Betty Plumb
Treats crusty feet and boils and many other things that ail you.
2 cups melted
fat
1/4 pound rosin
3 cakes bees wax,
cut up
Put in double
boiler and cook slow. Mix well. Pour in jars.
1 cup pancake
mix
1 cup buttermilk
1 egg
Mix and cook.
6 navel oranges,
sliced thin sugar
3
lemons
1 cup lemon juice
Wash fruit, cut in
half with very sharp knife. Cover sliced fruit with cold water; let stand
overnight. Next morning, boil mixture for 45 minutes. Let stand overnight
again.. Next morning measure and bring to a boil. Add 1-1/2 as much sugar as
fruit. Boil 45 minuntes. Just before removing from heat, add one cup lemon
juice. Pour into sterilized glasses and seal with paraffin.
1/2 cup
salt
1 tablespoon oil
1 cup
flour
1 cup water
2 teaspoons cream
of tartar food
coloring
Mix. Cook on low
heat until dough consistency.
1/2 teaspoons
cayenne
1 tablespoon garlic
powder
1 teaspoon of each
of the following:
basil, thyme,
parsley, marjoram, savory, mace, onion powder, black pepper, sage.
Is good on potatoes
and tomatoes.
“Clean your room in case there is a fire.” --Betty Plumb
4 eggs,
separated
1-1/2 cup sugar
1/4 teaspoon
salt
3 squares semi-sweet chocolate
1/2 teaspoon cream
of tartar 1 cup
heavy cream, whipped
Beat egg whites and
1/8 salt until foamy. Add cream of tartar. Continue beating adding 1 cup
sugar, gradually until stiff. Spread 1 inch layer on bottom of greased 9 inch
pie shell. Pile remaining egg whites evenly around sides of pan. Bake at 250
degrees for one hour and cool. Melt chocolate over boiling water. Beat egg
yolks, 1/2 cup sugar, 1/8 teaspoon salt and 2 tablespoons water. Stir into
chocolate. Cook over boiling water until thick. Cool. Fold in cream. Pour
into shell and chill overnight.
1/2 pound
butter
1-teaspoon mint extract
2 cups
confectioners
sugar 1-teaspoon
vanilla
4 squares
unsweetened chocolate 1/2 cup toasted almonds
4 whole eggs
Cream butter, sugar
and chocolate until smooth and fluffy. Add eggs one at a time. Add flavorings
one at a time. Put in graham cracker pie shell. Sprinkle with chopped almonds.
1/4 pound
butter
1 teaspoon vanilla
3/4 cup
sugar
2 eggs
1 ounce melted and
cooled chocolate 1 pint whipping
cream.
Cream butter,
sugar, chocolate and vanilla. Add one egg and beat 5 minutes. Add the second
egg and beat 5 minutes. Pour mixture into pie shell and chill. Whip cream.
Add on top of pie just before serving.
9 inch pie
shell 3
drops green food coloring
1 can sweetened
condensed milk 3 eggs, separated
1 tablespoon grated
lemon peel 1/4 teaspoon cream of tartar
1/2 teaspoon grated
lime peel 1/4 cup shredded coconut.
toasted.
1/4 cup fresh lime
juice
1/4 cup fresh lemon
juice
Bake pie shell.
Blend milk, fruit peel, juices and food coloring. Beat egg yolks slightly, stir
into juice mixture. Set aside. Beat egg whites and cream of tartar until stiff
and glossy. Fold gently into lemon-lime mixture, pile into pie shell. Chill
several hours until set. Sprinkle coconut over top just before serving.
“Wear clean underwear, just in case you are in an accident.” --Betty
Plumb
9 inch pie
shell
1/3 cup melted butter
1 cup light corn
syrup
1/2 teaspoon salt
1 cup brown
sugar
1 teaspoon vanilla
3
eggs
1 cup pecan halves.
Mix all and place
in pie shell. Bake at 350 degrees for 45 to 50 minutes.
1 quart berries,
cleaned and halved
Syrup:
1 cup
sugar
1 cup water
3 tablespoon
cornstarch 2
tablespoon white Karo syrup
Place berries in
cooled pie shell. Cook syrup until clear. Add 3 tablespoons strawberry juice
and some red food coloring. Cool and pour over strawberries
“Always wear clean underwear, just in case you are in an accident.”
--Betty Plumb
12 ounces chili
sauce 2
tablespoons brown sugar
10 ounces grape
jelly
1 teaspoon lemon juice
Mix, heat and pour
over meatballs.
Mighty Tasty!
12 ounces chocolate
chips 1/4 cup
oil
1 stick oleo
Melt in double
boiler. Pour over ice cream. Refrigerate indefinitely. Microwave slowly to
reheat.
3/4 cup basil
leaves
1 teaspoon lemon juice
2 teaspoons
rosemary
1/2 teaspoon salt
1/4 cup
parsley
pepper to taste
2 cloves
garlic
1/3 cup cream
1/3 cup
crumb
1/4 cup oil
1/4 cup parmesan
Mix all in blender
or food processor
“It’s just as easy to love the rich ones.” --Betty Plumb
6 cups
water
3 onions
1 pound ground
chuck, cooked and drained 1 cup celery
3
carrots
1/2 cabbage
3 potatoes
salt and pepper
Combine and cook
for 1-1/2 hours.
1
onion
3 little cans of tomato sauce or more
1 pound ground
beef 2
tablespoons chili powder
1 can red beans
Brown onion, ground
beef and add other ingredients. Cook to taste a couple of hours. Proportions
vary to taste.
Large soup pot
filled 3/4 full with water 1/2
teaspoons black pepper
3-4 carrots, peeled
and sliced 1
teaspoon Accent
1-2 onions cut in
half
2-3 tablespoons chicken base
2-3 stalks celery
chopped 2-3
potatoes, peeled
2 cloves garlic,
minced
3-4 pounds boneless, skinless
2-3 springs parsley
or 2 tablespoons dried chicken
Bring all
ingredients in pot to boil and let simmer on low for 2-3 hours.
Homemade
dumplings for soup:
3 cups all purpose
flour 2
tablespoons salt
3 eggs,
beaten
1 cup milk
Add dumpling batter
as follows to boiling chicken stock
Dip teaspoon in
boiling soup.
Pick up about a
teaspoon of batter with hot spoon.
Dip hot spoon with
batter into boiling soup.
Repeat steps until
batter is used up.
Simmer for 10
minutes with lid on, 10 minutes off.
“Never judge a book by its cover.” --Betty Plumb
serves 8 plus
1-1/2 pounds onions
or three enormous ones 2 cans water
1/8 pound
butter
2 cubes beef bouillon
Salt and pepper to
taste 1 cup
water
2-3 tablespoons
flour (Wondra) 2 cans
concentrated bouillon, beef
1/2 lemon
Sauté onions in
butter until limp. Add salt, pepper, flour. Pour bouillon, cubes and water
over onions. Stir. Add lemon and bring to simmer. Simmer 1/2 hour. When
ready to serve, remove lemon. Add a splash of sherry. Slice French bread in
one inch slices. Butter to taste. Put a slice of Swiss cheese and a shake of
parmesan cheese on each. Broil. Float bread in each bowl of soup.
2 pounds green
split peas 2
onions, whole
1 ham
bone
2 celery ribs, whole, with leaves
2
carrots
2 chicken bouillon cubes
bay
leaf
summer savory
pepper to taste
Place ham bone in
soup pot. Fill with water to within 1-1/2 inches. Add veggies. Add bay leaf,
pepper and summer savory. Cook 2 to 3 hours. Take out bone and cool. Strain
veggies. Adjust seasonings. Bon Appetite!
2 quarts
water
2 onions, sliced
2
potatoes
16 ounce can tomatoes with juice
1/4 cup olive
oil
5 cloves garlic, diced fine
2 zucchini, washed
and sliced thin 1-2 pounds
hot Italian sausage
1 teaspoon black
pepper 1
tablespoon salt
1/8 cup dried
basil
1/4 cup chopped parsley
1 cup dried white
beans
In a large kettle
bring water to a boil. Add white beans and boil for 2 minutes. Reduce heat and
simmer covered for 1-1/2 hours, or until beans and tender. Add potatoes, green
beans, basil, parsley and garlic. Simmer for 15 minutes. Meanwhile sauté
onions in olive oil until golden. Add to soup along with zucchini, tomatoes,
salt and pepper and cooked sausage. Simmer covered for 15-20 minutes or until
zucchini is tender.
3 tablespoons
butter
2 cups broth
4 leeks, sliced
thin
1 cup milk
3 stalks of
celery
salt and pepper
2 potatoes,
diced
summer savory
Melt butter. Sauté
celery and leeks 10 minutes. Heat 1 cup water or broth for 10 minutes. Add
potatoes. Add two cups of water or broth and cover. Cook 10 minutes. Add milk
and broth. Cook until tender. Use potato flakes to thicken.
4 cups pumpkin, 28
ounces canned 6 cups chicken
stock
1 cup peanut
butter
salt and pepper
2 sweet potatoes
Mix and heat
.Strawberry Soup
2 quarts
strawberries
2 cups water
1-1/4 cups sugar
Cook, strain, process strawberries and cool. Add 2 cups white wine and chill.
Eat your vegetables. They’ll put hair on your chest.” --Betty Plumb
8 slices bacon
slices, cooked and crumbled 1 can butter
beans--drained
1 large
onion
1 can northern beans--drained
1 cup brown
sugar
1 can kidney beans--drained
1/2 cup
vinegar
1 can baked beans
1 can Lima
beans--drained
Fry bacon. Drain
most of fat. Fry onion in remaining fat. Add sugar and vinegar. Stir until
melted. Add all beans except baked. Simmer 20 minutes. Add baked beans. Put
all in casserole and bake uncovered one hour in a 325 degree oven.
13-3/4 ounces
chicken or beef broth 6 slices
bacon
5 medium potatoes,
pared and thickly sliced 3 tablespoons flour
1 large onion,
thinly sliced 1 cup shredded
sharp cheddar cheese
In medium saucepan,
over medium high heat add broth and boil. Reduce heat. Add potatoes and
onion. Cover and simmer 5 minutes. Drain, reserve 1-1/2 cups of broth. In
skillet, cook bacon crisp. Crumble. Pour off all but 3 tablespoons drippings.
Blend flour into reserved drippings. Gradually add reserved broth. Cook medium
heat stirring constantly until thick. Grease 2 quart dish. Layer 1/3 each.
Potato-onion, sauce and bacon. Repeat layering. Bake in a 400 degree oven for
35 minutes.
1 box Jiffy
cornbread mix
2 eggs
1 can cream
corn
1 stick butter, melted
16 ounces canned
corn salt
and pepper to taste
Mix all. Pour in
9” x 13” pan. Bake at 375 degrees for 45 to 60 minutes.
2 pounds, frozen
hash browns 1/2 cup
chopped onion
2 cups sour
cream
1 can cream of chicken soup
1 stick butter,
melted
1 teaspoon salt
1-1/2 cup grated
cheddar cheese 1/2
teaspoon pepper
Topping:
2 cups corn flakes
1 stick butter
Mix all potato
ingredients and place in a 9” x 13” pan. Melt butter and mix with corn flakes.
Place on top of potatoes. Bake at 350 degrees for one hour.
basic pie
crust
1 cup milk
1-1/4 pound sliced
onions 1 cup
heavy cream
1 tablespoon lard
or oil 3
eggs
salt, pepper,
nutmeg
1 egg white
Roll pastry to fit
a 12-inch quiche tin and chill. Stew the onions very gently in the lard or oleo
until pale golden. Season with salt, plenty of black pepper and a good scraping
of nutmeg. Stir in the flour and cook for a further 5 minutes. Whisk together
the milk, cream, eggs and salt and pepper to taste. Paint the pastry with egg
white, stir the onions into the custard and tip it into the pastry-lined tin.
Scatter the bacon cubes on top. Bake in a 425 degree oven for 40 minutes or
until golden. Serve piping hot with green salad and a bottle of Pinot Blanc.
3
potatoes
1 tablespoon cream
1 tablespoon
flour
1 egg
2 tablespoons dry
crumbs 1
teaspoon salt
Grate potatoes.
Add other ingredients. Stir. Cook by spoonfuls in hot fat. Serve with
applesauce.
2 tablespoons
butter
2 cups diced celery
2 tablespoons
flour
3 tablespoons additional butter
1/2 teaspoon
salt
1/4 cup fine bread crumbs
dash, black
pepper
2/3 cup finely chopped roasted
2 cups half and
half
peanuts
5 bacon slices,
cooked crisp
1 package--20
ounces frozen small onions
Make white sauce by
melting 2 tablespoons butter and stirring in the flour, salt and pepper. Cook
until bubbly. Gradually blend in cream. Cook and stir constantly until
thickened. Heat oven to 350 degrees. Cook the frozen onions as directed on
package adding the celery. Drain well. Combine with cream sauce and turn into
a 10” x 6” ungreased baking dish. Melt additional butter and toss with the
bread crumbs, peanuts and bacon. Sprinkle crumb topping over onions. Bake
about 25 minutes or until topping is lightly browned and crunchy.
1 large can
pineapple chucks 8
slices of bread, broken into pieces
2 sticks
margarine
3 eggs
1-12/
sugar
Beat sugar and
eggs. Add pineapple chunks and bread pieces. Put in baking dish and pour
melted margarine over all. Bake 30 minutes at 400 degrees. Watch to prevent
burning.
1 cup
rice
2 tablespoon butter
2 cups hot chicken
broth 1
tablespoon minced onion.
Sauté onion in
butter. Add broth. Heat until hot. Pour rice into baking dish. Add onion
mixture. Bake at 325 degrees for 20 minutes.
1 bag frozen mixed
vegetables 1 teaspoon
garlic powder
1 teaspoon
salt
2 tablespoons butter
1 tablespoon flour
Cook vegetables in
amount of water recommended on package and add to it salt, garlic and butter.
Drain. Reserve liquid.
Mornay Sauce:
1/4 cup
butter
pinch, nutmeg
1/3 cup
flour
pinch, thyme
2 cups vegetable
liquid 1/4
teaspoon garlic salt
1/4 cup Parmesan
cheese 2
tablespoon white wine
1 tablespoon salt
Mix and blend
ingredients and bring to a boil, stirring. Arrange vegetables in a casserole
and pour over the Mornay sauce. Top with buttered bread crumbs if desired.
Bake at 350 degrees for 30 minutes. Serves 12.
