1 C. Crisco
1 1/2 C. sugar
2 eggs
2 3/4 C. flour
2 tsp. cream of tartar
1 tsp. soda
1/4 tsp. salt
Cream Crisco and sugar; add eggs, then dry ingredients. Roll into 1″ balls, then in mixture of 2 tablespoons sugar and 2 teaspoons cinnamon. Place on an ungreased cookie sheet. Bake at 400º for 8 to 10 minutes.
Makes around 6 dozen.
COOKIES:
1 C. butter, softened (no substitutes)
1/2 C. sugar
1 tsp. vanilla
1 egg yolk
2 C. all-purpose flour
LEMON FILLING:
1/2 C. butter, softened
2 C. powdered sugar
2 T. lemon juice
DIPPING CHOCOLATE:
4 – 1 oz. squares semi-sweet chocolate
2 T. butter
1/2 C. nuts, finely chopped
COOKIES: Cream butter and sugar. Beat in egg and vanilla. Shape into 1″ balls and place on ungreased baking sheets. Flatten to 2″ with a glass dipped in sugar. Bake at 350º for 10 to 12 minutes, or until firm. Remove to racks and cool.
LEMON FILLING: Combine ingredients. Spread on half of the cookies and top with the other half, making a sandwich.
DIPPING CHOCOLATE: Melt chocolate and butter; stir until smooth. Dip each cookie halfway in chocolate, then in nuts. Place on waxed paper to harden.
1 C. sugar
1 C. brown sugar
1 egg
3 1/2 C. flour
1 tsp. cream of tartar
1 tsp. soda
1 C. margarine
1 C. oil
1 tsp. vanilla
1 C. Rice Krispies
1 C. coconut
1 small bag walnuts, chopped
1 – 12 oz. bag mini chocolate chips
Mix together, roll into balls and flatten with fork on ungreased cookie sheet. Bake 10 to 12 minutes at 350º.
2 C. flour
1/2 C. quick-cooking rolled oats
1 C. light brown sugar, firmly packed
1 C. (2 sticks) butter or margarine
1 C. pecans, coarsely chopped
1/2 gal. butter pecan ice cream, softened
Combine flour, oats and brown sugar. Cut in butter until mixture resembles coarse crumbs. Stir in pecans. Put in 13×9″ baking dish. Bake at 400º for 15 minutes, stirring occasionally. Cool. Remove 1/2 of baked crumbs; set aside. Press remaining crumbs into bottom of dish. Spread with ice cream. Top with remaining crumbs. Freeze. Cut into 18 squares.
CRUST:
1 1/2 C. flour
3/4 C. oleo
1/2 C. pecans, chopped
FIRST LAYER:
1 – 8 oz. pkg, cream cheese
1 C. powdered sugar
6 oz. Cool Whip
SECOND LAYER:
2 – 3 1/2 oz. pkgs. instant vanilla pudding
1 – 16 oz. can pumpkin
1 1/2 C. milk
THIRD LAYER:
4 – 6 oz. containers Cool Whip
1 1/2 tsp. pumpkin pie spice
CRUST: Mix and spread in 9×13″ pan. Bake at 350º for 20 minutes. Remove from oven and cool.
FIRST LAYER: Combine ingredients and spread over cooled crust.
SECOND LAYER: Combine ingredients and spread over first layer.
THIRD LAYER: Combine ingredients and spread over second layer. Refrigerate dessert.
This recipe was requested by many Bartholomews. It is remembered as THE lasagna recipe, and has been enjoyed at many family meals.
2 lbs. hamburger, browned
1 – 10 oz.. pkg. lasagna noodles, dry
1 – 12 oz. container cottage cheese
4 C. mozzarella cheese
1 – 12 oz. can “V-8” juice
2 – 6 oz. cans tomato paste
1 – 16 oz. can whole tomatoes, cut up
2 C. canned tomatoes
1 pkg. Tones dry spaghetti sauce
Mix “V-8″ juice, tomato paste, tomatoes, spaghetti sauce mix and mix with brown hamburger; bring to boil. Spray a 10×14” pan. Put dry noodles in pan, top with 1/2 cooked sauce. Add 1/2 cottage cheese, 1/2 mozzarella cheese, then make another layer of noodles, sauce, cottage cheese, mozzarella cheese, and sprinkle top with Parmesan cheese. Cover with foil and refrigerate overnight. Bake, covered, 1 hour at 375°. Remove the cover for last 15 minutes of baking time to let it brown.
2 C. chicken, cooked
1 pkg. lasagna noodles
2 C. cheese, shredded (use a variety including hot pepper cheese)
1/2 C. Parmesan cheese, grated
SAUCE:
1/2 C. onion
1/2 C. green pepper
3 T. butter
1 can cream of chicken soup
1 small can mushrooms, drained
1 can water chestnuts
1 small container pimentos
1/2 tsp. basil
1/3 C. milk
1 1/2 C. cottage cheese
Mix the onion, green pepper and butter. Add the remaining sauce ingredients. Layer noodles with chicken mixture and shredded cheese. Put Parmesan cheese on top. Bake at 350° for 1 hour.
Pork chops
Potatoes, uncooked and sliced thin
Salt and pepper to taste
1/4 C. minced onion
1/4 C. butter
4 T. flour
2 C. milk
1 tsp. Worcestershire sauce
1/4 C. catsup
2 C. Velveeta cheese
Melt butter in skillet; stir in onions and flour. Blend and cook for a few minutes. Add milk; stir until thick. Add catsup, Worcestershire sauce and cheese; stir until cheese is melted. Sprinkle pork chops with salt and pepper; brown in oil. Place potatoes in bottom of 9×13″ pan. Pour cheese over the top; place browned pork chops on top of potatoes. Cover with foil and bake 30 minutes at 350º. Remove foil and bake until potatoes are tender.
TIP: Be sure to put foil or pan on oven shelf under casserole because it always boils over, unless you get a kick out of cleaning your oven.
4 to 6 cooked chicken breasts, cubed
2 C. Minute Rice
1 can cream of mushroom soup
1 can cream of chicken soup
1 can cream of celery soup
1/4 C. French dressing
1 stick butter, melted
1 to 1 1/2 C. milk
1 pkg. flour tortillas
3 to 4 cans chicken, or use your own chicken, cooked and cubed
1 – 8 oz. container sour cream
Monterey Jack cheese, shredded
Paprika
Combine all ingredients and bake 20 minutes at 350º.
VARIATION: Can use crab and cream of shrimp soup.