1 – 8 oz. can pineapple tidbits, undrained
1 – 8 to 10 oz. can mandarin oranges, drained
1 C. mini marshmallows
1 C. coconut
1 C. sour cream
Mix ingredients together and chill.
Categories
Categories
Dump Salad
1 can apricot pie filling
1 – 2 lb. can crushed pineapple, not drained
1 can Eagle Brand milk
1-9 oz. tub Cool Whip
Mix the pie filling, pineapple and sweetened condensed milk. Blend in Cool Whip. You may add nuts, if desired.
Categories
Norma’s Chili
1 lb. hamburger
1 medium onion, chopped
1/2 tsp. salt
1 can brown beans
1/4 C. brown sugar
2 C. tomato juice
3/4 C. water
Steam hamburger until there’s no red in color. Mix rest of ingredients in with hamburger. Cook until onions are done. Steam about 1/2 hour.
Categories
Creamy Chicken Enchiladas
1 small onion, chopped
1 can cream of chicken soup
1 – 10 oz. can diced tomatoes and green chilies, undrained
1 C. sour cream
1 C. Cheddar cheese
1 C. mozzarella cheese
6 flour tortillas
2 C. chicken breasts, cubed
Sauté onion until tender. Remove from heat. Add soup, tomatoes, sour cream, 3/4 cup Cheddar cheese and 3/4 cup mozzarella cheese. Mix well. Place 3 tablespoons mixture on each tortilla; top with 1/3 cup chicken. Roll tightly. Place tortillas seam-side down in a 13×9″ baking dish. Top with remaining soup mixture; sprinkle with remaining cheese. Bake, uncovered, at 350º for 20 to 25 minutes.
Grandma’s recipe. Sooooo moist.
3 C. flour
2 C. sugar
1 tsp. soda
1 tsp. salt
1 tsp. cinnamon
3 eggs
1 – 8 oz. can crushed pineapple, drained
1 C. nuts
1 1/2 C. vegetable oil
1 tsp. vanilla
2 C. bananas, mashed
Mix dry ingredients in large bowl. Make a well in center and add mixture of eggs, pineapple, nuts, oil, vanilla and bananas. Stir sparingly. Pour in a greased and floured Bundt pan, Bake at 350º for 75 minutes.
2 C. granulated sugar
1/2 C. light butter
1/2 – 8 oz. block 1/3-less-fat cream cheese, softened
3 large eggs
1 large egg white
3 C. all-purpose flour, divided
2 C. fresh or frozen blueberries
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1-8 oz. carton low-fat lemon yogurt
2 tsp. vanilla extract
Cooking spray
1/2 C. powdered sugar
4 tsp. lemon juice
Preheat oven to 350º. Beat the first 3 ingredients at medium speed of a mixer until well blended, about 5 minutes. Add eggs and egg white, 1 at a time, beating well after each addition. Lightly spoon flour into dry measuring cups; level with a knife. Combine 2 tablespoons flour and the blueberries in a small bowl and toss well. Combine remaining flour, baking powder, baking soda and salt. Add flour mixture to sugar mixture alternately with yogurt, beginning and ending with flour mixture. Fold in blueberry mixture and vanilla; pour cake batter into a 10″ tube pan coated with
cooking spray. Bake at 350º for 1 hour and 10 minutes, or until a wooden pick inserted in center comes out clean. Cool cake in pan 10 minutes; remove from pan. Combine powdered sugar and lemon juice in a small bowl; drizzle over warm cake.
Categories
Smells of Christmas
Mabel Holdiman gave me this recipe. If I was not making percolator punch, which also makes the house smell great, I would make this and keep it on the stove. Remember that this was before candles and potpourri were everywhere.
1 C. pineapple juice
1 C. water
3 cinnamon sticks
1 tsp. whole cloves
1 tsp. ground ginger
1/2 tsp. pickling spices
Bring to a boil. Add water from time-to-time.
Categories
Healthy Remedies
FOR KIDNEYS:
1 lemon, sliced very thin
1 T. sugar
1/2 tsp. cream of tartar
1 pt. boiling water
Take 1/2 cup at bedtime.
FOR COUGHS:
5 onions
1/3 lb. brown sugar
1/3 qt. warm water
Boil 1 hour until it syrups, then strain. Add juice of 1 lemon and 3 teaspoons honey. Take 2 teaspoons morning and night.
EGG NOG FOR THE SICK:
Beat yolk of 1 egg very lightly. Add white of egg beaten also, and then beat the 2 together. Add 2 or 3 teaspoons sugar and beat again. Then add 1 glass of rich
milk and a pinch of nutmeg. Stir well.
FOR PNEUMONIA OR BAD COLD ON CHEST:
1/2 C. vinegar
1/2 C. water
1 T. salt
1/2 C. onion, cut fine
1 T. Crisco
Cook until very hot. Stir into sifted flour slowly to make a poultice. Add 1 teaspoon mustard and 1 teaspoon baking soda. Spread between cheesecloth and lay it on chest, covering from neck to stomach, for 4 hours or overnight. Keep hot with flannel covered over it. Keep warm all night. May use a heating pad on real low.
1 – 15 oz. pkg. Oreo cookies
1/2 C. margarine, melted
1/2 gal. vanilla ice cream, softened
1 C. Spanish peanuts
2 C. powdered sugar
1 large can evaporated milk
1 C. chocolate chips
1/2 C. margarine
Crush cookies and mix with 1/2 cup melted margarine. Blend well and press into a 9×13″ pan. Chill 1 hour. Spread softened ice cream over crust; sprinkle with peanuts and freeze covered with plastic and aluminum foil. Prepare topping by melting together in medium saucepan the powdered sugar, evaporated milk, chocolate chips and margarine, stirring constantly. Bring to boil. Boil for 8 minutes. Pour over ice cream and freeze again. Cut into serving pieces.
Serves 18
NOTE: Greasing the inside edge of a saucepan about an inch from the top will prevent the contents from boiling over.
1 pkg, coconut cookies, crusted
1 stick margarine, melted
1 – 8 oz. pkg. cream cheese, softened
2/3 C. sugar
8 to 12 oz. Cool Whip, thawed
1 large pkg. frozen strawberries, thawed
Combine cookies and margarine. Reserve 3/4 cup and press remaining in 9×13″ pan. Combine cheese and sugar until well blended. Fold in strawberries and Cool Whip. Spread on top of crust. Sprinkle reserved crumbs on top. Place in freezer.