3 T. margarine
3 medium potatoes, diced small
1 medium onion, diced small
2 carrots, diced small
1/2 tsp. salt
3 C. milk
8 oz. Velveeta cheese
1 lb. hamburger, browned
Cook vegetables in melted margarine. Add milk and cheese; stir until cheese melts. Add hamburger.
2 loaves French bread, split lengthwise
12 oz. mozzarella cheese
8 to 12 oz. Cheddar cheese, shredded
8 to 12 oz. pkg. Monterey Jack, Swiss or colby cheese, shredded
1/2 C. mayonnaise
1/2 T. garlic powder
Mix the above and spread on bread. Sprinkle the top with paprika. Bake at 350° for 20 minute.
1/4 C. butter
1/4 C. brown sugar
1/4 C. white syrup
Bring the above to a boil. Remove from heat. Pour into 9×13″ pan. Sprinkle with nuts. Layer frozen cinnamon rolls on top. Let raise overnight. Bake 20 minutes at 375°. Turn out upside-down on cookie sheet.
ESPRESSO SPREAD:
4 oz. cream cheese, cubed
1 T. sugar
1/2 tsp. instant coffee granules
1/2 tsp. vanilla extract
1/4 C. miniature semi-sweet chocolate chips
MUFFINS:
2 C. all-purpose flour
3/4 C. sugar
2 1/2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. salt
1 C. milk
2 T. instant coffee granules
1/2 C. butter or margarine, melted
1 egg, beaten
1 tsp. vanilla extract
3/4 C. miniature semi-sweet chocolate chips
In a food processor or blender, combine the spread ingredients; cover and process until well blended. Cover and refrigerate until serving. In a bowl, combine flour, sugar, baking powder, cinnamon and salt. In another bowl, stir milk and coffee granules until coffee is dissolved. Add butter, egg and vanilla; mix well. Stir into dry ingredients just until moistened. Fold in chocolate chips. Fill greased or paper-lined muffin cups 2/3 full. Bake at 375º for 17 to 20 minutes, or until muffins test done. Cool for 5 minutes before removing from pans to wire racks. Serve with espresso spread.
Yield: About 14 muffins (1 cup spread).
1/2 C. butter or margarine
1 1/2 C. sugar
3 eggs
1 1/2 C. sour cream
2 tsp. baking soda
1 tsp. vanilla
2 1/2 bananas, mashed
1/2 tsp. salt
2 1/2 C. flour
1/2 C. walnuts, chopped
Cream together butter, sugar and eggs. Mix sour cream and baking soda together in separate bowl; let stand until foamy. Add the rest of the ingredients to the above mixture and mix well. Place into 2 greased and floured 9×5″ bread pans and bake 50 minutes at 350º, or until toothpick inserted comes out clean.
1/4 C. Crisco
3/4 C. sugar
1 egg
2 C. flour
3/4 C. milk
3 tsp. baking powder
1/2 tsp. salt
TOPPING:
1/2 C. sugar
4 T. butter
6 tsp. cinnamon
4 T. flour
Cream Crisco and sugar. Add egg. Combine dry ingredients and add to creamed mixture alternating with milk. Put half of batter in an 8×8″ greased tin. Add 1/2 of topping mixture, then remaining batter, then toping. Bake at 375º for 30 minutes.
1/2 large can frozen orange juice concentrate
1 C. milk
1 C. water
1/2 C. sugar
1 tsp. vanilla
Blend in blender. Add ice and blend. Serves 3 to 4.
1 – 3 1/2 to 4 lb, beef roast or chuck pot roast
1 – 10 3/4 oz. can cream of mushroom soup
1 pouch dry onion soup mix
1 1/4 C. water
6 medium potatoes, quartered
6 carrots, cut into 2″ pieces
2 T. all-purpose flour
Makes 8 servings.
COMBINE IN LARGE BOWL:
7 C. plain dried bread crumbs
1 C. onion, chopped
2 C. celery
2 tsp. salt
1 1/2 tsp. pepper
1 1/2 tsp. sage
1/2 tsp. poultry seasoning
MIX TOGETHER AND HEAT:
2/3 C. butter
1 1/3 C. milk
1 1/4 C. chicken broth
2 eggs, beaten
Pour over dry ingredients. Stuff the Thanksgiving bird!
NOTE: I use less sage and more poultry seasoning.