1 lb. elbow macaroni, or any shape you choose
1 C. celery, diced
2 carrots, diced
1 green pepper, diced
1 onion, diced
DRESSING:
1/2 C. vinegar
3/4 C. sugar
1/2 can Eagle Brand milk
1 C. mayonnaise
Cook macaroni; rinse with cold water and drain. Add celery, carrots, onions and green pepper. Mix together dressing ingredients and toss with macaroni mixture.
3 C. uncooked macaroni, cooked and drained
8 oz. dried beef, diced
1 C. celery, diced
1 C. sweet pickle relish
1 small onion, chopped
4 hard-boiled eggs, chopped
Salt, to taste
DRESSING:
1 C. Miracle Whip
1/2 C. milk
1 C. sour cream
1 tsp. lemon juice
1 tsp. dill pickle juice
1 tsp. mustard
Combine the first 7 ingredients in large bowl. Mix dressing ingredients together, then pour over macaroni mixture. Stir well.
6 C. vegetable pasta or tortini, cooked
1 cucumber, diced
2 C. celery, chopped
1 green pepper, chopped
1 medium onion, chopped
2 tsp. salt
2 dashes black pepper
1 tsp. garlic powder
2 T. basil
2 T. parsley flakes
1 T. dill weed
2 C. vegetable oil
1 1/2 C. cider vinegar
1 1/2 C. sugar
Cherry tomatoes
Mix oil, vinegar and sugar. Pour over the remaining ingredients that have been combined. Mix well. This can marinate in refrigerator 2 or 3 days before serving. To serve, add cherry tomatoes for color.
NOTE: This makes a lot of dressing. Only put on half the amount and let sit for a day to see if you need more dressing. The remaining dressing can be used on a tossed salad.
1 head lettuce
1/2 C. green pepper
1/2 C. celery, diced
1/4 to 1/2 C. sweet onion
3/4 to 1 pt. Miracle Whip
3 T. sugar
4 to 6 oz. Cheddar cheese, grated
8 to 10 slices crisp bacon, crumbled
Fill 9×13″ cake pan 3/4 full of lettuce. Layer vegetables on top, in order. Mix Miracle Whip and sugar. Spread on top of veggies. Cover with cheese and bacon. Cover and refrigerate, preferably overnight.
1 head romaine lettuce, torn into pieces
1 can mandarin oranges, drained
1/2 C. slivered almonds
DRESSING:
2/3 C. olive oil
3 T. tarragon or red wine vinegar
3 T. sugar
1 1/2 tsp. salt
Mix dressing ingredients and refrigerate at least 1 hour before serving. Toss salad ingredients together and pour on the dressing just before serving.
1 head romaine lettuce
1 head iceberg lettuce
1 red onion, sliced
1 – 4 oz. can mandarin oranges, drained
1 pomegranate, sliced
DRESSING:
1/2 medium onion, chopped
1 C. sugar
1/2 C. white vinegar
2 tsp. dry mustard
1 1/2 tsp. salt
1 1/2 tsp. salad oil
2 tsp. poppy seeds
In blender, combine dressing ingredients, except salad oil and poppy seeds. Mix at low speed until all sugar dissolves. Drizzle salad oil into blender and mix at medium speed until dressing is thick and glossy. Stir in poppy seeds. The secret to this salad is to have salad ingredients very cold in a clear glass serving bowl with romaine lettuce leaves. In center, place broken iceberg lettuce leaves, broken remaining romaine lettuce, purple onion, mandarin oranges and pomegranate. Add dressing and serve.
3 tubes refrigerated biscuits
1/3 C. sugar
1/2 tsp. cinnamon
1/2 C. nuts, chopped
1 1/2 sticks margarine
1 C. brown sugar
1 tsp. cinnamon
1/4 C. white Karo syrup
Put nuts in bottom of greased Bundt pan. Mix sugar and 1/2 teaspoon cinnamon and set aside. Cut each biscuit into 4 pieces and coat each piece in the sugar-cinnamon mixture. Place pieces evenly on top of nuts. Bring the margarine, brown sugar, syrup and remaining ingredients to a boil. Pour over biscuit pieces. Bake at 350° for 25 minutes. Let cool on rack 10 minutes and turn out onto plate.
1 – 2 layer pkg. yellow cake mix
1/2 C. butter or margarine
1 C. brown sugar, packed
2 C. fresh peaches, peeled and sliced, or frozen unsweetened peach slices
1/2 C. pecan halves, optional
1/4 C. maraschino cherries, halved, optional
Prepare cake batter according to package directions. Place butter or margarine in 9×13″ cake pan. Place pan in 350º oven for about 5 minutes, or until butter is melted. Remove pan from oven. Stir brown sugar into the butter and spread evenly over the bottom of cake pan. If you like, arrange pecan halves and/or maraschino cherry halves (cut-side up) in spaces between peach slices. Spoon cake batter over fruit. Bake in 350º oven for 30 to 35 minutes, or until toothpick inserted near center comes out clean. Immediately invert cakes onto plate.
NOTE: Can also bake in 2 square or round layer cake pans.
I remember this cake being very moist and very heavy. I haven’t had it since high school, but it brought back memories when I saw it.
1 1/4 C. boiling water
1 C. quick oatmeal
1/2 C. butter
1 C. brown sugar
1 C. white sugar
2 eggs
1 tsp. vanilla
1 1/2 C. flour
1 tsp. soda
1 tsp. salt
1 tsp. cinnamon
TOPPING:
1/2 C. butter
1/2 C. cream
3/4 C. brown sugar
1 C. coconut
1/2 C. pecan pieces
Pour the boiling water over the quick oatmeal; set aside. Cream the butter, brown sugar and white sugar. Add the eggs, vanilla and oatmeal mixture. Add the flour, soda, salt and cinnamon. Put in 9×13″ pan and bake at 350º for 35 to 40 minutes.
TOPPING: Cook the butter, cream and brown sugar in a small saucepan to boiling. Add the coconut and pecan pieces. Pour over hot cake and place under broiler until golden brown.
This is a really rich one. You won’t eat much at a time, but it will be a hit with the chocoholic.
1 C. margarine
2 C. sugar
4 eggs
1/3 C. cocoa
1 1/2 C. flour
1/4 tsp. salt
1 C. nuts, chopped, optional
1 tsp. vanilla
1 – 17 oz. jar marshmallow creme
FROSTING:
1/2 C. cocoa
2 1/3 to 3 C. powdered sugar
1 C. margarine, softened
1/2 C. evaporated milk
1 tsp. vanilla
Cream together margarine and sugar. Beat in eggs, one at a time. Add cocoa, flour, salt, nuts and vanilla; mix well. Pour into a 9×13″ pan. Bake at 350º for 30 minutes. While HOT, spread marshmallow cream over top. Turn off oven; return pan to warm oven for 5 to 10 minutes. Frost with frosting while still warm. Mixture will be runny, pour frosting. Refrigerate before serving.