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S: Mary Alexanderson's Cookbook

FC: Mary Alexanderson's Cookbook

1: Complete amateur cooks in these areas will just have to seek help from a Native New Mexican. It is still a Mystery to me where Mary learned to cook so well. She was an accomplished cook before we married. Almost immediately after we married she began having friends over for dinner and cooked wonderful meals. Mary’s mother died when Mary was an infant, so she didn’t learn from her. She grew up with different relatives and spent her school years with her father and step-mother. Her father was a pretty good self-made cook so she may have learned some basics from him. At a young age she was living on her own and cooking for herself and an invalid brother. Somewhere, somehow during those short, hard formative years she learned all the home-making skills that made an accomplished wife and mother. | Mary was a meticulous, good cook who loved to cook for family and friends. All the recipes in this book were copied from handwritten pages in Mary’s Steno Notebook. Some of her New Mexico Combination Plates are not detailed because she cooked from memory, and assumed everyone knew how to cook beans and Spanish rice, and green and red chile.

2: Table of Contents Appetizers & Snacks............................Pages 3-14 Beans & Rice........................................Pages 15-18 Beverages.............................................Pages 19-22 Bread & Muffins..................................Pages 23-32 Casseroles............................................Pages 33-40 Desserts...............................................Pages 41- 88 Main Dishes........................................Pages 89-94 Salads..................................................Pages 95-99

3: Appetizers & Snacks

4: Calabazitas (Squash) Ingredients: 2 cups whole kernal corn 1 teaspoon salt 4 tablespoons shortening 1/4 teaspoon pepper 1/2 chopped onion 1/2 cup water 2 cups chopped green chile 3/4 cup grated Monterey Jack cheese 1 clove garlic, minced 4 medium zucchini squash, diced Directions: 1. Combine all ingredients, except cheese, in a large saucepan. Cook at medium heat until squash is tender. (about 20 mins) 2. Garnish with cheese before serving.

5: Chile Con Queso Ingredients: 2 lb box Velveeta Cheese 1 small can jalapeño peppers (Ortega chopped hot) 1 small can jalapeño relish (Mountain Pass or Old El Paso) Garlic salt (to taste) Directions: 1. Melt cheese in double boiler 2. Add chopped jalapeños peppers and jalapeño relish 3. Mix well 4. Add garlic salt to desired taste 5. Serve with chips or fresh vegetables

6: Guacamole Ingredients: 2 large ripe avocados 1 green onion (chopped) Juice from 1 lime Cumin (light sprinkle) 1/2 teaspoon garlic powder Salt and pepper (to taste) Directions: 1.Remove skin and pit from avocados 2.Mash avocados 3.Mix in onion, lime juice, garlic powder, salt, pepper and cumin 4.Serve

7: Chinese Fried Walnuts Ingredients: 6 cups water 4 cups California walnuts cup sugar Salad oil Salt Directions: 1. Boil water 2. Add the walnuts and heat to boiling water and cook for one min 3. Drain and rinse walnuts under running hot water 4. Place walnuts into a bowl 5. With a spatula, gently stir walnuts with sugar until sugar dissolves (let them stand if necessary) 6. Meanwhile, over medium heat in a frying pan heat 1 inch oil to 200-230 7. Add walnuts and fry for 2-3 min (until brown). Stir occasionally and do in small batches 8. Place nuts in strainer to drain oil 9. Sprinkle lightly with salt to keep from sticking 10. Drain and let cool on paper towels

8: Mary’s Christmas Chile Rellenos Ingredients: 3 Quart-size freezer bags of roasted New Mexico green chiles (medium to hot) 3-1/2 Lbs. ground beef (85% or not too lean) 6 Large eggs 6 Slightly rounded tbs. flour + 1 more Garlic salt to taste Solid Crisco shortening for frying Additional flour for making and shaping the rellenos Prepare Chile-Beef Mixture: Thaw and peel the frozen green chiles, retain chile flesh and seeds, dice, and season with garlic salt. In a large skillet thoroughly brown ground beef and also generously flavor with garlic salt. Tilt skillet and spoon off all fat after browning. Over low heat add the diced green chile to the sound beef in the skillet and stir very, very well to obtain a completely blended mixture with an almost mushy consistency... ten or more minutes of stirring. Take skillet off of burner while forming the rellenos. Form Rellenos: If right handed, cover palm side of left hand with flour. With right hand place a very generous tablespoon of the

9: chile-beef mixture onto floured left hand. With a little more flour on fingers of right hand work the chile-beef mixture into a tightly packed, egg-shaped solid, adding more flour to hands as necessary. Place the relleno on waxed paper and repeat until all rellenos are formed. Make Batter for Coating Rellenos: Separate the eggs and beat the whites until stiff. Add back the yolks and beat again. Add the six slightly rounded tablespoons of flour and beat again. If the batter appears a little thin, add all or part of the other tablespoon of flour to thicken. Add some garlic salt to batter and beat one final time. Fry Rellenos: Melt enough Crisco shortening in a four or five-inch high pan suitable for deep frying. Melted shortening should be a couple of inches deep, heated to almost smoking, and tested with a drop or two of the batter before beginning the frying. (Batter drops should immediately begin to fry.) Pour some of the batter into a shallow pie-pan-like dish. Using fingers, roll each relleno in the batter to thoroughly coat, and gently drop into the heated shortening. Fry until golden brown, remove with slotted utensil, and drain on paper towels. Continue coating, frying, and draining until all rellenos are done.

10: Serve: The chile rellenos are best served immediately, but may also be frozen in batches for future use. Frozen rellenos may be reheated in a 350-degree oven for about one-half hour or in small batches in a microwave oven. Serve on a heated Nambe platter or in a chafing dish as a hors d'oeuvre or pass during dinner. Recipe makes about fifty rellenos. This somewhat unusual style of chile rellenos ~ no cheese and no stuffing of chiles ~ is a traditional and favorite Christmas treat in New Mexico.

11: Sopapillas Serving Size: 7 Ingredients: 3 cups flour 1 teaspoons salt teaspoon baking powder cup shortening 1 cup warm water (more or less) Directions: 1. Mix together ingredients until doughy (if too wet add a little flour at a time, if too dry at water a little at a time) 2. Cover dough and let sit for 30min-1hour 3. Roll dough out inch thick and cut into triangle 4. Poke a small hole in middle of each triangle 5.I n a pan heat 2-3inchs of grease to deep fry dough 6. Test grease by placing a small piece of dough in grease, if dough floats and puffs up grease is ready 7. Deep fry each triangle and place on paper towel

12: Stuffed Chile Rellenos Ingredients: Whole green chilies Cheddar cheese 2 eggs 1 tablespoon flour Directions: 1. Stuff whole green chilies with cheddar cheese 2. Beat egg whites until stiff 3. Add flour and egg yolks to egg whites and beat until creamy. 4. Dip stuffed chilies into batter and fry until brown

13: Scratch Flour Tortillas Serving Size: 12 Tortillas Ingredients: 3 cups flour 1 tablespoon salt 1/2 teaspoon baking powder 1/4 cup lard or shortening 1 cup warm water Directions: 1. Mix salt, flour, and baking powder in a large bowl 2. Put lard in the cup of warm water until the lard becomes warm 3. Add lard and water to large bowl 4. Knead into a smooth dough 5. Separate dough into 12 equal size balls 6. Roll each ball out into 1/8 inch thickness 7. Brown lightly on both sides using a griddle at 400 degrees 8. Place in a covered dish to maintain warmth and softness

14: Waldorf Coleslaw Serving Size: 8-10 servings Ingredients: 6 cup shredded cabbage 2 cup chopped red and golden delicious Washington state apples 1/2 cup raisins 1/2 cup peanuts Miracle whip salad dressing or mayonnaise Directions: 1. Combine Cabbage, apples, raisins, nuts and enough salad dressing to moisten 2. Toss lightly

15: Beans & Rice

16: Green Chile Rice Ingredients: 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted 1 cup (8 ounces) sour cream 4 ounces green chilies 4 ounces shredded cheddar cheese 1-1/2 cups uncooked instant rice Directions: 1. In a large bowl, combine the soup, sour cream, chilies and cheese. 2. Stir in rice. 3. Transfer to a greased shallow 1-1/2-qt. baking dish. 4. Bake, uncovered, at 350 for 20 minutes or until rice is tender

17: Santa Maria Beans Ingredients: 1 lb dried small pink beans Water 1 strip bacon, diced cup diced ham 1 small clove garlic, minced cup tomato puree cup canned red chili sauce 1 tablespoon sugar 1 teaspoon dry mustard 1 teaspoon salt Dash MSG Directions: 1. Cover beans generously with water and soak over night 2. Drain and cover with cold water 3. Simmer 2 hours until tender 4. Meanwhile, sauté bacon and ham until lightly browned 5. Add garlic and sauté 1 or 2 minutes 6. Add tomato puree, chili sauce, sugar, mustard, salt and MSG 7. Drain most of liquid off beans and stir in sauce 8. Keep warm over very low heat or in low oven until ready to serve

18: Spanish Rice Ingredients: 1/4 cup chopped onion 1/8 teaspoon oregano 2 tablespoons shortening 1/4 teaspoon garlic salt 6 ounces Spanish-style tomato sauce 2 teaspoons shortening 1 cup raw rice, rinsed until water is clear 1 cup chicken broth 1 1/2 teaspoons salt 3 cups chicken broth Directions: 1. Place onion and 2 tablespoons of shortening in a medium-sized saucepan. Sauté onion at medium heat until transparent. 2. Add tomato sauce, 1 cup chicken broth, salt, oregano, and garlic salt to onion and simmer mixture at low heat for 1 hour. Set aside. 3. Add 3 cups chicken broth to rice and bring to a boil using medium-high heat. 4. Reduce heat to low, cover and simmer for 20 minutes, or until the broth is absorbed. 5. Place shortening and rice in a large skillet. Stir-fry rice at low heat until the rice is browned, approximately 15 minutes. 6. Combine sauce and rice and serve warm.

19: Beverages

20: Christmas Punch Ingredients: 1 box (3oz) cherry Jello 1 (6oz) can frozen lemonade 3 cups cold water 1 quart of cranberry juice 1 (28oz) bottle of ginger ale Directions: 1. Dissolve the Jello in 1 cup of boiling water 2. Add frozen lemonade 3. Add cold water and cranberry juice 4. Right before serving add ginger ale

21: Punch For 100 Ingredients: 2 (46oz each) can of orange juice 2 (46oz each) can of pineapple juice 1 large can of apricot nectar 1 gallon orange sherbet 2 quarts ginger ale Directions: 1. Have all ingredients cold 2. Mix juices 3. Add sherbet 4. Stir until almost melted 5. Add ginger ale at last minute

22: Pink Punch Ingredients: 1 (3 oz.) pkg. strawberry gelatin 1 c. boiling water 1 pkg. strawberry kool-aid 2 1/2 c. sugar 2 qt. cold water 1 (46 oz.) pineapple juice 1 (10 oz.) bottle 7-Up 2 pt. pineapple sherbet Directions: 1. Dissolve gelatin in boiling water. 2. Dissolve kool-aid in cold water. 3. Add sugar and mix well 4. add pineapple juice and 7-Up. 5. Add sherbet when ready to serve.

23: Bread & Muffins

24: Banana Bread Ingredients: 1/4 cup butter or shortening 1 egg 1 cup sugar 2 cups flour 3 bananas 1 1/2 tablespoons buttermilk 1 tablespoon lemon juice 1 teaspoon baking powder 1 teaspoon baking soda Directions: 1. Combine all ingredients in large mixing bowl 2. Mix at low speed until well blended and thin enough to pour 3. Pour in greased 9x5x3 pan 4. Bake at 350 for 55 minutes-1 hour

25: Magic Muffins Ingredients: 1 egg 4 tablespoons liquid shortening 3/4 cup milk 3/4 cup malt-o-meal 1 1/4 cups sifted flour 1/2 cup sugar 3 teaspoons baking powder 1/2 teaspoon salt Directions: 1. With a fork beat egg 2. Stir in shortening and milk 3. Sift and add malt-o-meal, flour, sugar, baking powder, and salt 4. Stir just until four is moistened 5. Fill greased muffin cups 3/4 full 6. Bake 20 minutes at 400

26: Navajo Kneel-Down Bread Serving Size: 7 Ingredients: 7 ears fresh corn with husks 2 tablespoons lard 1 cup water salt Directions: 1. Scrape kernels from cob, saving corn husks 2. In grinder (or blender) grind kernels and put in bowl 3. Add lard and water to make a paste 4. Divide mixture into 7 parts and fill the reserved husks 5. Tie husks at both ends, then gently bend husks in half and tie again 6. Wrap husks in aluminum foil and bake in preheated 350 oven for 1 hour or until firm to the touch

27: Pumpkin Nut Bread Serving Size: 1 loaf Ingredients: 2 cups sifted flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon salt 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1 cup Libby’s solid pack pumpkin 1 cup sugar 1/2 cup milk 2 eggs 1/4 cup softened butter 1 cup chopped pecans Directions: 1. Sift together: 2 cups sifted flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon salt 1 teaspoon cinnamon 1/2 teaspoon nutmeg 2. In a separate bowl combine pumpkin, sugar, milk and eggs in mixing bowl

28: 3. Add dry ingredients and butter to the mixed pumpkin, sugar, milk and eggs 4. Mix until well blended 5. Stir in nuts 6. Spread in well greased 9x5x3 inch loaf pan 7. Bake at 350 for 45-55 minutes or until toothpick inserted in center comes out clean Raspberry Chocolate Chip Muffins Ingredients: 1 2/3 cups all purpose flour 3/4 cup quick-cooking oats 2/3 cup sugar 2 teaspoons baking powder 1 teaspoon baking soda 1/4 teaspoon ground cinnamon 1 egg, lightly beaten 3/4 cup fat-free milk 1/3 cup canola oil 2 tablespoons orange juice 1 teaspoon vanilla extract 3/4 cup fresh or frozen unsweetened raspberries 1/2 cup miniature semisweet chocolate chips

29: Directions: 1. Combine the first six ingredients in a large bowl 2. Combine the egg, milk, oil, orange juice, and vanilla-stir into dry ingredients just until moistened 3. Fold in raspberries and chocolate chips 4. Fill paper-lined muffin cups or cup coated with nonstick cooking spray two-thirds full 5. Bake at 375 for 20-25 minutes or until a toothpick comes out clean 6. Cool for 5 minutes before removing from pan to wire rack

30: Strawberry Nut Bread Serving Size: 2 loafs Ingredients: 3 cups flour + 2 tablespoons for high altitude 2 cups sugar 1 teaspoon soda 1 teaspoon salt 1 tablespoon cinnamon 4 eggs (beaten) 1 1/4 cups oil Pecans 2 cups thawed frozen strawberries Directions: 1. Mix all ingredients together 2. Bake at 350 for 1 hour

31: Yeast Rolls Ingredients: 1 cup hot water 1 teaspoon salt 6 tablespoons shortening 1/4 cup sugar 1 cake yeast or 1 package dry yeast 2 tablespoons lukewarm water 1 egg, well beaten 3 - 4 cups sifted four Directions: 1. Combine hot water, salt, shortening, and sugar in large bowl 2. Soften yeast in the lukewarm water 3. Add yeast, beaten eggs, half the flour and beat well 4. Stir enough flour to make dough easy to handle 5. Grease the dough, cover and let rise to double size. Approximately 1 hour 6. Cut dough as needed, shape into small balls, dip in melted butter, place in greased pan 7. Cover, let rise in warm place until rolls double size, approximately 45min 8. Place rolls in oven at 425 bake for 12-15 min

32: Zucchini Bread Ingredients: 3 eggs 1 cup oil 2 cups sugar 2 cups grated zucchini 3 teaspoons vanilla 1/4 teaspoon baking powder 2 teaspoons baking soda 3 teaspoons cinnamon 1 teaspoons salt 3 cups four 1/2 cup nuts or raisins (optional) Directions: 1. Combine eggs, sugar, oil, zucchini and vanilla with mixer until smooth 2. Add cinnamon, salt, baking soda, and baking powder 3. Gradually add flour and mix well 4. Add nuts or raisins (optional) 5. Pour batter into 2 large (or 3 small) greased and floured loaf pans 6. Bake at 350 for 50-55 minutes

33: Casseroles

34: Beef-Dorito Casserole Ingredients: 1 bag Doritos 1 lb ground beef 1 tablespoon minced onion 1 teaspoon garlic salt 1 can green chile (diced) 1 cup chopped ripe black olives 2 8oz cans tomato sauce 1 cup cottage cheese 8oz sour cream 2 cups longhorn or Monterey jack cheese (shredded) Directions: 1. Fry ground beef until pink disappears 2. Drain fat 3. Add minced onions, garlic salt, tomato sauce, and olives 4. In a separate bowl combine sour cream, cottage cheese and green chile 5. Crumble Doritos slightly in bottom of buttered 2 1/2 quart casserole dish 6. Add 1/2 of meat mixture, 1/2 sour cream mixture, and top with cheese 7. Repeat layers 8. Bake uncovered at 350 for 30 minutes

35: Cheese, Chicken, Broccoli Casserole Ingredients: 1 package frozen broccoli 4 chicken breasts (already cooked) 1 can cream of chicken soup 1 8oz sour cream 3/4 cup mayonnaise 2 tablespoons lemon juice 1 1/2 cups minute rice 2 cups shredded cheddar cheese Directions: 1. Dice up chicken 2. Mix chicken with chicken soup, sour cream, mayonnaise, and lemon juice 3. Cook minute rice and thaw out broccoli 4. Dice broccoli 5. Mix broccoli, rice, and 1 cup shredded cheese and spread on bottom of 13x9x2 pan 6. Layer with chicken mixture and top with cheese 7. Sprinkle with season all seasoning salt 8. Bake at 350 for 45 minutes 9. Let set about 5-10 min before serving

36: Chicken Green Chile Casserole Ingredients: 1 can Cream of Chicken Soup for cooking 1 can of water Pre-cooked Chicken cut in small pieces 3/4 cup or 2/3 cup Peeled, Roasted, Chopped Green Chile(combine above ingredients and cook for about 30 minutes) 6 Corn Tortillas Chopped Onion Mild Cheddar Cheese 9” x 9” Casserole Dish Directions: 1. Fry Corn Tortillas until soft. Drain off grease on paper towel. 2. Cover bottom of casserole dish with thin layer of the cooked Chicken 3. Soup/water/green chile mixture 4. Place a layer of Fried Tortillas into mixture in bottom of casserole dish. 5. Cover with a layer of the cooked Chicken Soup mixture. 6. Sprinkle with Chopped Onions and Cheddar Cheese. 7. Repeat with additional layers (Steps 3, 4, and 5 ) until ingredients are gone. 8. Place in oven at 350 degrees and bake for 45 minute.

37: Chow Mein Casserole Ingredients: 1 lb. hamburger 2 medium onions, chopped 1 can of cream of chicken soup 1 can of cream of mushroom soup 1 can chow mein noodles cup rice Tsp. pepper 1 Tsp. soy sauce 1 cup warm water Directions: 1.Brown hamburger, drain off grease. 2.Add remaining ingredients, except chow mein noodles into a 2 quart casserole dish. 3.Cover casserole. 4.Bake in 350 degree oven for 30 minutes. 5.Uncover casserole, top with chow mein noodles and bake uncovered for an additional 15 minutes.

38: Green Chile Casserole Ingredients: 1lb ground beef Onion Garlic Salt 2 eggs 2 tablespoons flour 3/4 cup milk Directions: 1. Cook 1lb ground beef with onions and garlic salt 2. Drain fat 3. In a casserole dish place green chile on bottom (don’t chop just open up) 4. Layer with cheese and then add meat 5. Layer with more chili, and cheese 6. Beat 2 eggs 7. Add flour to eggs and beat until lumps disappear 8. Add milk and beat again 9. Pour over casserole 10. Cover casserole with aluminum foil and Bake at 350 for 30 minutes 11. Uncover casserole and cook for 10 more minutes

39: Green Chile Enchilada Casserole Ingredients: 1 can cream of chicken soup 1 can of milk 6 corn tortillas Pre-cooked chicken cut in small cubes Chopped onion Grated mild cheddar cheese Approx. 3/4 cup peeled, roasted, chopped green chile Directions: 1. Add can of cream of chicken soup, can of milk, chopped green chile and chicken cubes in pan and heat. 2. Fry corn tortillas until soft. Drain off grease on paper towel. 3. Cover bottom of casserole dish with thin layer soup/milk mix to prevent sticking of tortillas. 4. Place a layer of fried tortillas in bottom of casserole dish and cover with a layer of the soup/milk/chile/chicken mix. Sprinkle with chopped onions and cheddar cheese. 5. Repeat with additional layers until ingredients are gone. 6. Place in oven at 350 degrees and bake for 30 minutes.

40: Santa Fe Casserole Bake Ingredients: 1 lb lean ground beef 1 package (1oz) Lawry’s taco spices and seasonings 2 cups water 2 teaspoons Chicken Bouillon 1/4 cup all-purpose flour 1 cup dairy sour cream 1 can (7oz) diced green chile 1 package (11oz) tortilla chips 2 cups (8oz) grated Monterey Jack or Cheddar Cheese 1/2 cup sliced green onion, including tops Directions: 1. In a medium skillet brown meat until and drain fat 2. Add taco spices and seasonings, blend well 3. In a small bowl combine bouillon, flour, and water 4. Add to meat mixture 5. Bring to boil to slightly thicken liquid 6. Stir in sour cream and green chilies, blend thoroughly 7. In lightly greased 13x9x2 inch baking dish place 1/2 of chips. Top with 1/2 of beef mixture, 1/2 of cheese and 1/2 of onions 8.Layer again with remaining ingredients, ending with green onions 9. Bake at 375 for 20 minutes. Let stand for 5 minutes before cutting

41: Desserts

42: Amazing Coconut Pie Ingredients: 2 cups milk 3/4 cup sugar 1/2 cup biscuit mix 4 eggs 1/4 cup butter or margarine 1 1/2 teaspoons vanilla 1 cup bakers coconut Directions: 1. Combine milk, sugar, biscuit mix, eggs, butter, and vanilla with electric blender on low for 3 minutes 2. Pour into greased 9 inch pie pan 3. Let stand about 5 min then sprinkle with coconut 4. Bake at 350 for 40 minutes 5. Serve warm or cold

43: Banana Nut Cake Ingredients: Cake: 1 1/2 cups sugar 1 cup butter 2 eggs 2 cups flour 1 teaspoon baking soda 3 crushed bananas 1/2 cup nuts 4 tablespoons buttermilk 1 teaspoon vanilla Directions: Cake: 1. In a large mixing bowl stir together all ingredients 2. Bake at 350 for 35 minutes 3. Let cool Icing: 1. Mix all ingredients together until creamy 2. Cover cooled cake | Icing: 2/3 cup butter 2 crushed bananas 1 box powdered sugar 1 cup nuts

44: Biscochitos (Traditional Christmas Treat in Many New Mexico Homes) Ingredients: 2 lb lard (softened) 2 cup sugar (divided) 2 egg yolks 5 cups all purpose flour 3 tablespoons grounded cinnamon (divided) 1 tablespoon anise reeds 1 cup sweet wine Directions: 1. Cream lard in a large mixing bowl 2. Gradually add 1 cup sugar, beating until light and fluffy 3. Add egg yolks beating until well blended 4. Combine flour, 1 tablespoon cinnamon and anise in large mixing bowl, stir well 5. Gradually add to creamed mix alternately with wine, beginning and ending with flour mixture 6. Divide dough into fourths 7. Cover and chill at least 1 hour 8. Roll portions of dough to 1/2 inch thickness on a lightly floured surface and cut into assorted shapes using 2 inch cookie cutters 9. Place in greased baking sheets and bake at 350 for 12 minutes or until edges are tightly browned 12.Cool slightly on cookie sheets 13.Combine remaining 1 cup sugar and 2 tablespoons cinnamon in a small mixing bowl and cover cookies.

45: Black Bottom Cupcakes Ingredients: 8oz cream cheese 1 egg 1/2 cup sugar salt 1 6oz package chocolate chips 1 1/2 cup flour 1 cup sugar Directions: Mixture #1 1. In a mixing bowl beat cream cheese, egg, sugar, and 1/8 teaspoon salt 2. Add chocolate chips Mixture #2 3. In a separate bowl sift together flour, sugar, cocoa, 1/2 teaspoon salt and baking soda 4. Add water, vinegar, cooking oil, and vanilla 5. Fill cups 1/3 full with mix #2 6. Top each cup with 1 spoon of mixture #1 7. Sprinkle with sliced almonds and sugar 8. Bake at 350 for 25-35 minutes | 1/4 cup cocoa 1 teaspoon baking soda 1 cup water 1 tablespoon vinegar 1/2 cup cooking oil 1 teaspoon vanilla Sliced almonds

46: Blackberry Pie Ingredients: Pastry: 2 cups flour 1 cup shortening teaspoon salt Filling: 5-6 cups fresh or frozen blackberries 1 cups sugar 1/3 cup flour 1 tablespoon lemon juice Directions: Pastry 1.Mix together ingredients until crumbly 2.Add cold water until just slightly moistened 3.Roll dough to fit one 9 inch pie plate 4.Roll remainder of dough for top crust and set aside Filling 5.Put blackberries in large mixing bowl 6.Add sugar, flour and lemon juice 7.Mix together and put in pie plate 8.Cover with top crust and flute edges 9.Cut slits in top crust 10.Bake at 350 for 1 hour

47: Blueberry Crumb Pie Ingredients: Crust: 1 1/4 cups all purpose flour divided 5 tablespoons cold water 1 1/4 teaspoons lemon juice 1 1/4 teaspoon sugar 1/4 teaspoon salt 3 tablespoons plus 2 teaspoons shortening Filling: 4 1/2 cups fresh or frozen blueberries 1 cup (8oz) reduced-fat vanilla yogurt 1/2 cup packed brown sugar 3 tablespoons all-purpose flour 1 1/2 teaspoons vanilla extract 1/4 teaspoon grated lemon peel 1/2 cup graham cracker crumbs (about 12 squares) 2 tablespoons sugar 2 tablespoons butter or stick margarine (melted) Directions: Crust: 1.In a bowl whisk together 1/4 cup flour, water and lemon juice and set aside 2.In a large bowl combine sugar, salt and remaining flour

48: 3. Cut in shortening until crumbly 4. Gradually add flour mixture 5. Toss with a fork until moistened 6. On a piece of plastic wrap press dough into a 12 inch circle 7. Freeze for 10 minutes 8. Let stand for minute 9. Remove plastic wrap and transfer pastry to pie plate 10. Trim to 1/2 inch beyond edge of plate 11. Flute edges 12. Prick bottom and sides of pastry with a fork 13. Line shell with a double thickness of heavy-duty foil 14. Bake at 375 for 8 minutes 15. Remove foil and bake 5 minutes longer Filling: 1. Place blueberries in crust 2. In a bowl combine the yogurt, brown sugar, flour, vanilla and lemon peel 3. Spread over blueberries 4. Combine graham cracker crumbs, sugar and butter and sprinkle over yogurt mixture 5. Bake at 375 for 35-40 minutes or until crumbs are lightly browned and filling is bubbly

49: Carrot-Pineapple Cake Ingredients: Cake: 1 1/2 cups sifted all purpose flour 1 cup sugar 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon cinnamon 1/2 teaspoon salt 2/3 cooking oil 2 eggs 1 cup finely shredded raw carrots 1/2 cup crushed pineapple (with syrup) 1 teaspoon vanilla Frosting: 1 3oz package cream cheese (softened) 4 tablespoons softened butter 1 teaspoon vanilla Dash of salt 2 1/2 cups powdered sugar 1/2 cup chopped pecans Directions: Cake: 1.In a large mixing bowl stir together dry ingredients, add oil, eggs, carrots, pineapple, and vanilla

50: 2. Mix until all ingredients are moistened 3. Beat with electric mixer for two min at medium speed 4. Pour batter into greased and lightly floured 9x9x2 baking pan or round 10x2 inch pan 5. Bake at 350 for about 30 min 6. Let cool Frosting: 1. Cream together cream cheese and softened butter 2. Beat in vanilla and salt 3. Gradually add powdered sugar 4. Blend in well 5. Stir in 1/2 cup chopped pecans 6. Cover cooled cake

51: Chocaroon Pie Ingredients: 3 squares bakers unsweetened chocolate 1/2 cup butter or margarine 3 eggs (slightly beaten) 3/4 cup sugar 1/2 cup all purpose flour 1 teaspoon vanilla 2/3 cup sweetened condensed milk 2 2/3 cup flake coconut Directions: 1. Melt chocolate and butter in saucepan over low heat 2. Stir in eggs, sugar, flour, and vanilla 3. Pour into greased 9 inch pie pan 4. Combine milk and coconut 5. Spoon over chocolate mixture leaving a 1/2-1 inch border 6. Bake at 350 for 30 minutes 7. Let cool

52: Cherry Whipped Cream Salad Ingredients: 1 can Eagle Brand milk 1 large cool whip 1 can cherry pie filling 1 small can crushed pineapple (drained) 1 cup miniature marshmallow 1/4 pecans 1/3 teaspoon lemon juice 1 large can eagle flaked coconut Directions: 1.Fold all ingredients but cool whip add cool whip last.

53: Chewy Date Cookies Ingredients: 1/3 cup butter (no substitutes) softened 2/3 cup packed brown sugar 1 egg 3/4 cup all purpose flour 2/3 cup whole wheat flour 2 teaspoons grated lemon peel 1 1/2 teaspoons baking powder 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon salt 1/4 cup fat-free milk 1 cup chopped dates Directions: 1. In a mixing bowl cream butter and brown sugar 2. Add egg and mix well 3. Combine both flours, lemon peel, baking powder, cinnamon, nutmeg and salt 4. Add to creamed mixture alternately with milk, beat well after each addition 5. Stir in dates 6. Drop rounded tablespoonfuls 2 in apart onto ungreased baking sheets 7. Bake at 325 for 13-15 minutes or until golden brown 8. Remove to wire racks to cool

54: Cranberry Oat Yummies Ingredients: 1/2 cup butter or stick margarine (melted) 1/2 cup sugar 1 cup packed brown sugar 1 egg 1/4 cup egg substitute 2 tablespoons corn syrup 1 1/2 teaspoons vanilla extract 3 cups quick-cooking oats 1 cup all-purpose flour 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon baking powder 1/2 teaspoon salt 1/8 teaspoon ground nutmeg 1 cup dried cranberries Directions: 1.In a mixing bowl beat butter and sugars 2. Add egg, egg substitute, corn syrup and vanilla and mix well 3. Combine the oats, flour, baking soda, cinnamon, baking powder, salt and nutmeg 4. Gradually add to egg mixture and stir in cranberries 5. Drop by heaping tablespoonfuls 2 inches apart onto ungreased baking sheets. Bake at 375 for 8-10 minutes

55: Cran-Raspberry Sherbet Mold (Double raspberry flavor comes from the gelatin and the raspberry sherbet) Ingredients: 2 ea. 3-ounce packages or 1 ea. 6-ounce package raspberry-flavored gelatin 1 1/2 cups boiling water 1 ea. pint raspberry sherbet 1 ea. tablespoon lemon juice 1 ea. 16-ounce can whole cranberry sauce Lettuce leaves Directions: 1. Dissolve raspberry-flavored gelatin in boiling water 2. Stir in sherbet and lemon juice 3. Chill, if necessary, until mixture mounds 4. Mash cranberry sauce slightly with fork 5. Fold into gelatin mixture 6. Turn mixture into 5-cup ring mold 7. Chill until firm 8. Unmold onto lettuce leaves on serving plate

56: Double Layer Pumpkin Pie Ingredients: 4 ounces Philadelphia Brand cream cheese, softened 1 tablespoon milk or half-and-half 1 tablespoon sugar 1 cups thawed Cool Whip whipped topping 1 Keebler Ready Crust graham cracker pie crust (6oz) 1 cup cold milk or half-and-half 1 can (16oz) pumpkin 2 packages (4-serving size) Jello vanilla flavor instant pudding and pie filling 1 teaspoon ground cinnamon teaspoon ground ginger teaspoon ground cloves Directions: 1. Mix cream cheese, 1 tablespoon milk and sugar in large bowl with wire whisk until smooth. 2. Gently stir in whipped topping 3. Spread on bottom of crust 4. Pour 1 cup cold milk into bowl. Add pumpkin, pudding mixes and spices. Beat with wire whisk until well mixed. (mixture will be thick) 5. Spread over cream cheese layer 6. Refrigerate 4 hours or until set. Garnish with additional whipped topping, if desired. Store leftover pie in refrigerator

57: Easy Carrot Cake Ingredients: 1 two-layer yellow cake mix 1 1/4 cup miracle whip salad dressing 4 eggs 1/4 cup cold water 2 teaspoons cinnamon 2 cup finely shredded carrots 1/2 cup chopped walnuts 1 16oz tub vanilla ready to spread frosting Directions: 1. Combine cake mix, salad dressing, eggs, water, and cinnamon. Mixing at medium speed on electric mixer until well blended 2. Stir in carrots and walnuts 3. Pour into greased 13x9 inch baking pan 4. Bake at 350 for 35 minutes or until wooden pick inserted in center comes out clean 5. Cool and spread frosting on top

58: French Cookies Ingredients: 1 stick butter 1 cup brown sugar 2 packages crushed graham crackers 1 can evaporated milk (12oz) 1 package mini chocolate chips 1 cup nuts are optional Directions: 1. Cream butter and sugar 2. Add crackers, chocolate chips, and milk. Stir real well 3. Use mini muffin pans or regular size greased and floured 4. Bake at 350 for about 15 minutes or 12-13 minutes for mini pans

59: Fruit Cocktail Cake Ingredients: 1 1/2 cups sugar 2 teaspoons baking soda 2 cups flour 1/2 teaspoon salt 2 unbeaten eggs 2 cups undrained fruit cocktail 1 cup nuts 1/2 cup brown sugar Directions: 1. Sift sugar, baking soda, flour, and salt 2. Add eggs and fruit cocktail mix 3. Spread in a 10x13 inch pan 4. In a separate bowl mix nuts and brown sugar 5. After well mixed sprinkle over top 6. Bake at 350 for 35 minutes

60: Fudge Ingredients: 3 cups (18oz package) semi sweet chocolate chips 1 (14oz can eagle brand sweetened condensed milk (not evaporated milk) Dash salt -1 cup chopped nuts (optional) 1 teaspoons vanilla extract Directions: 1. Line 8 or 9 inch pan with foil 2. Butter foil and set aside 3. In medium-sized heavy saucepan, over low heat, melt chocolate chips with sweetened condensed milk, and salt 4. Remove from heat and stir in nuts and vanilla 5. Spread evenly into prepared pan 6. Chill 1 hour or unit firm 7. Turn fudge onto cutting board, peel off foil and cut into squares 8 .Store covered in refrigerator 9. For creamier fudge add 2 to 4 tablespoons of butter

61: Fudge Brownie Pie Ingredients: 1 pastry shell 1 cup Hershey’s semi-sweet chocolate chips 1/4 cup butter or margarine 1 14oz can Eagle brand sweetened condensed milk (Not evaporated milk) 1/2 cup all purpose biscuit baking mix 2 eggs 1 teaspoon vanilla extract 1 cup chopped nuts Directions: 1. Heat oven to 375 and bake pastry shell for 10 minutes 2. Remove from oven and reduce heat to 325 3. In saucepan over very low heat melt chips with butter 4.I n large mixing bowl beat chocolate mixture with remaining ingredients, except nuts, until smooth 5. Stir in nuts 6. Pour into prepared pastry shell 7. Bake at 325 for 35-45 minutes, or until center is set 8. Let cool 9. Serve warm or at room temperature with ice cream if desired

62: Fudgy Chocolate Cookie Bars Ingredients: 1 3/4 cup unsifted flour 3/4 cup confectioners sugar 1/4 cup Hershey’s Cocoa 1 cup cold margarine or butter 1 12oz package Hershey’s semi-sweet chocolate chips 1 14oz can eagle brand sweetened condensed milk (not evaporated milk) 1 teaspoon vanilla extract 1 cup shelled California walnuts, chopped Directions: 1. In a bowl combine flour, sugar, and coca, cut in margarine until crumbly 2. Press crumbly mixture on to bottom of 13x9 inch pan 3. Bake at 350 for 15 min 4. In a saucepan melt 1 cup chocolate chips with sweetened condensed milk and vanilla 5. Pour over crust 6. Top with walnuts and remaining chocolate chips (press down firmly) 7. Bake for 20 more min or until set 8. Cool and cut unto bars

63: German Chocolate Loaf Cake Ingredients: 2 cups sugar 1 cup shortening 4 eggs 2 teaspoons vanilla 1 cup buttermilk 3 cup flour 1/2 teaspoon baking soda 1 teaspoon salt 2 packages german chocolate Directions: 1. Mix sugar, shortening, eggs, vanilla, buttermilk, flour, baking soda, and salt 2. Mix real well 3. Add melted chocolate (mix in well) 4. Cook in well greased and floured angel food pan at 300 for 1 1/2 hours 5. Take out of pan and put under tight fitting cover until cold

64: German Chocolate Pie Ingredients: 2 oz german sweet chocolate 1 stick oleo 3 eggs 1 cup sugar cup flour 1 teaspoon vanilla cup nuts cup coconut Directions: 1. Melt chocolate and oleo in microwave 2. Beat eggs, add flour, sugar, and vanilla 3. Add to cooled chocolate mixture and beat well. 4. Add nuts 5. Pour into greased and floured pan and bake at 350 for 25 min

65: Ginger Boy and Girl Cookies Ingredients: 1 cup butter 1 1/2 cups sugar 1 egg 1 tablespoon orange juice 2 tablespoons molasses 1/2 teaspoon salt 3 1/4 cups flour 2 teaspoons baking soda 2 teaspoons cinnamon 1 teaspoon ginger 1/4 teaspoon ground cloves 1 teaspoon nutmeg Directions: 1. Mix all ingredients well and chill for 1 hour 2. Roll out dough 1/4 inch thick and cut out shapes 3. Bake on ungreased cookie sheet at 365 for 8-10 minutes 4. Let cool then decorate with icing

66: Golden Brownies Ingredients: 2 cups unsifted flour 2 teaspoons baking powder teaspoon salt cup butter, softened 1 1/4 cups sugar 1 cups firmly packed light brown sugar 1 teaspoon vanilla extract 3 eggs 1 12oz package Nestle Semi-Sweet real chocolate morsels Directions: 1. Preheat oven to 350 2. In a small bowl combine flour, baking powder, and salt, and set aside 3. In a large bowl beat butter, sugar, brown sugar, and vanilla extract until creamy 4. Add eggs, one at a time, beating well after each addition 5. Gradually beat in flour mixture 6. Stir in Nestle Semi Sweet real Chocolate morsels 7. Spread evenly into well greased 15x10x1-inch baking pan 8. Bake at 350 for 35-40 min

67: Hawaiian Wedding Cake Ingredients: Cake: 2 cups sugar 2 cups flour 2 teaspoons baking soda 2 eggs 1 20 oz. can crushed pineapple (do not drain) 1 cup coarsely chopped nuts 1 teaspoon vanilla Frosting: 1 stick of butter (softened) 1 8 oz. pkg. cream cheese (softened) 1-1/2 cups confectionery sugar 1 teaspoon vanilla or 1/2 teaspoon vanilla and 1/2 teaspoon almond Directions: Cake: 1. Mix ingredients together with a fork 2. Pour into a greased 9” x 13” pan. 3. Bake at 350 deg. for 40 - 50 minutes. 4. Cool very well. Frost when cold.e Frosting: 1. Beat (stick of butter, 8 oz. pkg. cream cheese (softened), 1-1/2 cups confectionery sugar, 1 teaspoon vanilla or 1/2 teaspoon vanilla and 1/2 teaspoon almond) with an electric mixer until smooth 2.S pread on cold cake & sprinkle with finely chopped nuts.

68: Hot fudge Cake Ingredients: 1 stick oleo 1/2 cup Crisco 4 tablespoons cocoa 1 cup water 2 cups flour 2 cups sugar cup buttermilk 2 eggs slightly beaten 1 teaspoon baking soda 1 teaspoon cinnamon 1 teaspoon vanilla Directions: Preparing the cactus juice: 1. Place oleo, Crisco, cocoa, and water in a sauce pan and bring to boil 2. Let boil and blend together 3. In a mixing bowl mix flour, sugar 4. Add boiled mixture to flour and sugar mixture 5. Add buttermilk, eggs, soda, cinnamon, and vanilla 6. Mix well 7. Bake in a long loaf pan for about 30min 8. Ice while hot

69: Icelantic Dessert Ingredients: Crust: 3 egg whites 1/2 teaspoon cream of tarter 1 cup sugar 1 teaspoon vanilla 18 single squares of Saltine crackers 3/4 cup of nuts (any kind) Topping: 3 tablespoons of any flavored preserve 1/2 pint whipping cream or cool whip Coconut Directions: Crust: 1. Beat 3 egg whites until foamy 2.Add 1/2 teaspoon cream of tarter, and beat until stiff 3 .Add 1 cup sugar and 1 teaspoon vanilla, beat again 4. Roll 18 single squares Saltine crackers until fine, add to mixture 5. Add 3/4 cup of nuts 6. Bake in a 8x8 or 6x10inch greased pan at 350 for 30 minutes or until light brown 7. Add topping Topping: 8. Fold 3 tablespoons of any flavored preserves into1/2 pint whipping cream or cool whip and spread on cooled dessert 3.Sprinkle with coconut and cut into squares.

70: Kerkeslagers Chocolate Cake Ingredients: Cake: 1/2 cup shortening 2 cup sugar-scant 2 eggs 1 teaspoon baking soda 2/3 cup sour milk 2 teaspoon vanilla 1 teaspoon salt 1/2 teaspoon baking powder 2 cups flour 2/3 cup cocoa 1 cup boiling water Directions: Cake: 1. Cream shortening 2. Add sugar to shortening 3. Add eggs one at a time 4. In a separate bowl dissolve baking soda in the sour milk Frosting: 1. Mix aleco, coca, milk, conf. sugar, and vanilla 2. Cover cake 3. Add marshmallows and pecans if desired | Frosting: 1 stick aleco 4 tablespoons cocoa 6 tablespoons milk 1 box cof sugar 2 teaspoons vanilla Marshmallows & pecans (if desired)

71: Lemon Jello Cake Ingredients: Cake: 1 package Lemon Jello 1 cup boiling water 1 package lemon cake mix 4 eggs 3 tablespoons four 3/4 cup cooking oil 1 tablespoon lemon extract Glaze: 1 1/2 cups powdered sugar 1/4 cup lemon juice Directions: 1. Dissolve Jello in hot water, cool slightly 2. Mix other ingredients and add Jello mixture 3. Bake at 375 for about 35 minutes in 9x13 pan 4. While cake is hot, pierce with fork, cover with glaze

72: Magic Cookie Bars Ingredients: 1/2 cup butter or margarine 1/2 cup graham cracker crumbs 1 14oz can eagle brand sweetened condensed milk 1 6oz package semi-sweet chocolate morsels 1 3 1/2oz can flaked coconut 1 cup chopped nuts Directions: 1. In 13x9 inch baking pan melt butter 2. Sprinkle graham cracker crumbs over butter 3. Pour sweetened condensed milk evenly over crumbs 4. Top evenly with remaining ingredients 5. Press down gently to make ingredients flat 6. Bake at 350 for 25-30 minutes or until lightly browned 7. Cool thoroughly before cutting 8. Store loosely covered at room temperature

73: Marshmallow Fudge Ingredients: 1 1/3 cups semisweet chocolate chips 2/3 cup fat-free sweetened condensed milk 1 teaspoon vanilla extract 1 1/3 cups miniature marshmallows 2 whole reduced-fat graham crackers, broken into bite size pieces Directions: 1. Line an 8 inch square pan with foil and coat with nonstick cooking spray 2. Set aside 3. In a heavy saucepan over low heat melt chocolate chips with milk and stir until smooth 4. Remove from the heat 5. Cool for 2 minutes 6. Stir in vanilla 7. Fold in the marshmallows and graham crackers 8. Pour into prepared pan 9. Refrigerate for 1 hour or until firm 10. Lift out of pan and remove foil 11. Cut into 48 pieces

74: Mary’s Pumpkin Roll Ingredients: Rolls: 3 eggs 1 cup granulated sugar 2/3 cup pumpkin 1 tsp lemon juice 3/4 cup flour 1 tsp ginger 1 tsp baking powder 1/2 tsp cinnamon 1/2 tsp salt Directions: Rolls: 1. Beat 3 eggs at high speed for 5 minutes, 2. Gradually add 1 cup granulated sugar, 3. Stir in 2/3 cup pumpkin and 1 tsp lemon juice. 4. Fold in: 3/4 cup flour, 1 tsp ginger, 1 tsp baking powder, 1/2 tsp cinnamon, and 1/2 tsp salt. 5. Grease and flour a large cookie sheet 6. Pour batter on cookie sheet and bake at 375 deg. for 15 minutes, 7. Sprinkle both sides of a white towel with with powder sugar, 8. Immediately after baking, roll dough in towel and let cool for approx. 20 minutes, 9. While cooling, prepare filling. Filling: 1.When cool, unroll from towel and spread filling. 2.Top with pecans and re-roll in aluminum foil and refrigerate. | Filling: 1 cup powder sugar 1/2 tsp vanilla 2 ea. 3 oz. pkgs Cream Cheese 4 Tbsp margarine 1/2 cup pecans

75: Peanut Butter Oatmeal Cookies Ingredients: 3 egg whites 1 cup packaged brown sugar 1 cup reduced-fat peanut butter 1/2 cup unsweetened applesauce 1/4 cup honey 2 teaspoons vanilla extract 3 cups quick-cooking oats 1 cup all-purpose flour 1 cup nonfat dry milk powder 2 teaspoons baking soda Directions: 1. In a mixing bowl beat egg whites and brown sugar 2. Beat in peanut butter, applesauce, honey and vanilla 3. Combine the oats, flour, milk, powder and baking soda 4. Gradually add to peanut butter mixture beating until combined 5. Drop by tablespoonfuls 2 inches apart onto baking sheets coated with nonstick cooking spray 6. Bake at 350 for 8-10 minutes or until golden brown 7. Remove to wire racks and cool

76: Pecan Tassies Ingredients: 1/2 cup butter 1 3oz size package cream cheese 1 cup flour 1 egg 3/4 cup brown sugar 1 tablespoon margarine (softened) 1 teaspoon vanilla Dash of salt 1/2 cup coarsely chopped pecans Directions: 1. In a small bowl beat cup butter and cream cheese 2. Add 1 cup flour and beat well 3. Cover bowl and chill for 1 hour 4. In a small bowl stir together the 1 egg, brown sugar, margarine, vanilla, and salt, stir until smooth (this will become the filling) 5. Set aside 6.Shape the chilled pastry dough into 2 dozen 1 inch balls 7. Place each ball in an ungreased 1 3/4 muffin cup 8. Press dough into bottom sides of cups 9. Spoon about 1 teaspoon of the pecans into filling mixture 10. Bake at 325 for 25 min or until filling is set 11 .Let cool

77: Pile of Cake Ingredients: 1 package white cake mix Hershey’s syrup 16oz. cool whip (thawed) 6 plus heath bars Directions: 1. Bake cake per directions on box 2. Let cool and divide into 4 equal parts 3. In a large bowl break 1/4 of the cake into bite size pieces 4. Completely cover with 1/4 of cool whip 5. Drizzle syrup over cool whip and top with crushed candy 6. Repeat with other sections of cake ending with a syrup layer

78: Pistachio 7Up Cake Ingredients: Cake: 1 box white cake mix 1 box pistachio pudding 1 cup oil 1 cup 7Up 3 eggs Icing: 1 1/2 cup milk 1 box pistachio pudding Cool whip (medium size) Directions: Cake: 1. Beat all cake ingredients together for 4min 2. Bake at 350 for 40min Icing: 1. Beat all icing ingredients together 2. Cover cooled cake

79: Pumpkin Cheesecake Bars Ingredients: 1 16oz package pound cake mix 2 tablespoons margarine melted 1 8oz package cream cheese, softened 16oz fresh pumpkin, cooked and mashed 1 cup chopped nuts (optional) 3 eggs 1 teaspoon pumpkin pie spice 1 14oz can eagle brand condensed milk teaspoon salt Directions: 1. Preheat oven to 350 2. In a large mixer bowl, on low speed, combine cake mix, 1 egg, butter, and 2 teaspoons pumpkin pie spice until crumbly 3. Press onto bottom of 15x10 jellyroll pan 4. In a large mixer bowl, beat cheese until fluffy 5. Gradually beat in condensed milk, remaining 2 eggs, pumpkin, remaining 2 teaspoons of pumpkin pie spice and salt and mix well 6. Pour over crust and sprinkle with nuts 7. Bake 30-35minutes or until set 8. Cool 10.Chill and cut into bars

80: Raspberry Mouse Cake Ingredients: 1 cup all purpose flour 2 tablespoons cornstarch 1 1/4 teaspoons baking powder 4 egg yolks 1/2 cup sugar 1 teaspoon lemon juice 4 egg whites 1/2 cup sugar 2 cups frozen red raspberries (thawed) 1/4 cup sugar 1/4 cup orange juice or orange liqueur 1 envelope unflavored gelatin 3 cups whipping cream 3 tablespoons sugar 3 cups fresh red raspberries Directions: 1.Grease and flour two 9x1 1/2 inch round baking pans 2.Stir together the flour, cornstarch, baking powder, and 1/4 teaspoon salt 3.In a medium bowl beat yolks with an electric mixer on high speed for 5 minutes 4.Beat in first 1/2 cup sugar on low 5.Beat in lemon juice and 3 tablespoons water

81: 6.Clean beaters 7.In a mixing bowl beat egg whites on medium speed till soft peaks form 8.Add second 1/2 cup sugar, beat at high speed till stiff peaks form 9.Fold in the yolk mixtures 10.Fold the flour mixture into the egg mixture 11.Divide batter between pans 12.Bake in a 325 oven for 25-35 minutes or till top springs back when touched 13.Remove from pans immediately and let cool 14.Split layers in half horizontally 15.Place thawed berries in blender container, cover and blend until smooth 16.Strain and remove seeds 17.Stir in the 1/4 cup sugar and set aside 18.In a 1 cup heat safe measure combine juice or liqueur and gelatin, let stand 5 minutes 19.Place measures in a saucepan filled with 1 inch of water 20.Heat till gelatin dissolves, stirring constantly 21.Beat whooped cream and 3 tablespoons sugar to soft peaks 22.Gradually add gelatin mixture, beat to stiff peaks 23.Reserve 3 1/2 cups whipped cream 24.To remaining whipped cream fold in berry puree and 2 cups fresh berries 25.Place a cake layer on platter 26.Top with 1/2 of berry mixture 27.Repeat twice 28.Top with last layer 29.Frost cake with reserved cream 30.Cover, chill 6 hours or overnight 31.To serve garnish with remaining berries

82: Red Chile Cookies Ingredients: 2 cups flour 2 cups grated cheddar cheese (sharp) 2 sticks margarine 1 tablespoon chile powder (the hotter the better) 1 teaspoon garlic salt 1/4 teaspoon Worcestershire sauce Dash of salt 2 cup rice crispies Directions: 1. Mix all ingredients except rice crispies 2. After all ingredients are mixed add rice crispies 3. Roll into small balls and flatten with a glass 4. Bake 325 for 15 minutes

83: Sopapillas Ingredients: 3 cups flour 1 teaspoons salt teaspoon baking powder cup shortening 1 cup warm water (more or less) Directions: 1. Mix together ingredients until doughy (if too wet add a little flour at a time, if too dry at water a little at a time) 2. Cover dough and let sit for 30min-1hour 3. Roll dough out inch thick and cut into triangle 4. Poke a small hole in middle of each triangle 5.I n a pan heat 2-3inchs of grease to deep fry dough 6. Test grease by placing a small piece of dough in grease, if dough floats and puffs up grease is ready 7. Deep fry each triangle and place on paper towel to

84: Sugar Cookies Ingredients: 2/3 cup shortening 3/4 cup sugar 1/2 teaspoon grated orange peel 1/2 teaspoon vanilla 1 egg 4 teaspoons milk 2 cups sifted all purpose flour 1 1/2 teaspoons baking powder 4 teaspoons salt Directions: 1. Cream shortening, sugar, orange peel and vanilla 2. Add egg and beat until light and fluffy 3. Stir in milk 4. Sift together light ingredients 5. Blend in creamed mixture 6. Divide dough in half 7. Chill for one hour 8. Bake at 375

85: Sweet Potato Pie Ingredients: 1 1/2 cup strained mashed sweet potatoes 1 egg 1 cup milk 1 cup sugar 1/2 teaspoon salt 1 teaspoon vanilla extract 1 1/2 teaspoon nutmeg 1 1/2 cinnamon 1 unbaked 9 inch pie shell Directions: 1. Combine first 8 ingredients in a large bowl 2. Mix until smooth 3. Pour into pie shell 4. Sprinkle with additional nutmeg 5. Bake at 425 for 15 minutes 6. Reduce heat to 375 and bake for 30-40 minutes longer or until set

86: The Next Best Thing to Robert Redford Ingredients: 1 cup flour 1/2 cup butter or margarine (softened) 1 cup finely chopped pecans 1 package 8oz cream cheese (softened) 1 cup sugar 1 carton 4oz frozen non dairy whipped topping thawed 1 package 6 3/4oz instant vanilla pudding mix 1 package 6 3/4oz instant chocolate pudding mix 3 cups cold milk Grated chocolate candy bar (optional) Directions: Crust: 1. Mix together flour, butter and pecans until crumbly 2. Press mixture into greased 13x9 inch baking pan 3. Bake at 350 for 15 to 20 minutes until lightly golden 4. Let cool Cake: 5. Beat cream cheese with sugar until smooth 6. Fold in half of whipped topping 7. Spread mixture over cooled crust 8. Combine vanilla and chocolate pudding mixes 9. Beat in milk until smooth and thickened 10 Spread over cream cheese layer 11. Spread remaining whipped topping over top 12. Sprinkle with grated chocolate candy bar if desired 13. Cover and refrigerate overnight

87: Toffee Diamonds Ingredients: 1 3/4 cups flour 1 cup sugar 1 cup (2 sticks) butter (softened) 1 teaspoon vanilla 1 large egg (separated) 1/2 cup finely chopped walnuts Directions: 1. In large bowl mix flour, sugar, butter, vanilla, egg yolk, mix at a low speed 2. Increase speed to medium until well mixed 3. Pat dough evenly into greased 15 x 10 jelly roll pan 4. In a cup, with a fork, beat egg white, 5. With a pastry brush, brush egg white over top of dough 6. Sprinkle with walnuts 7.Bake at 275 for 1 hour and 10 minutes or until golden 8. Cut diagonally immediately after baking 9. Remove from pan and let cool

88: Triple Layer Chocolate Bars Ingredients: 1 cups graham cracker crumbs 1/2 cup Hershey’s cocoa, divided 1/4 cup sugar 1/3 cup butter or margarine, melted 1 14oz can Eagle Brand sweetened condensed milk (not evaporated milk) 1/4 cup all-purpose flour 1 egg 1 teaspoon vanilla extract 1/2 teaspoon baking powder 3/4 cup chopped nuts 2 cups (12oz package) Hershey’s semi-sweet chocolate chips Directions: 1.Heat oven to 350 2.Combine crumbs, cup cocoa, sugar, and butter 3.Press firmly on bottom of 13x9inch baking pan 4.In large mixer bowl, beat sweetened condensed milk, flour, remaining cup cocoa, egg, vanilla, and baking powder. 5.Stir in nuts 6.Spread evenly over prepared crust 7.Top with chips 8.Bake 20-25minutes or until set 9.Cool and cut into bars 10.Store tightly covered at room temperature

89: Main Dishes

90: Carrot and Sweet Potato Tzimmes Ingredients: 4lbs brisket 10 large carrots 10 medium white potatoes 6 medium potatoes 2 teaspoons salt 1/4 cup brown sugar 1 medium onion, sliced thin 4 tablespoons matzoh meal 4 tablespoons margarine Cinnamon Directions: 1. Scrape and cut carrots into 2” long pieces and cut potatoes into 1” thick rounds 2. Sear the beef with onion over high heat in a pot that is large enough to hold all the other ingredients 3. Turn the meat frequently until it is browned on all sides. 4. Add carrots, potatoes, salt and sugar. 5. Add water to cover and bring to a boil. 6. Reduce heat and cook over low heat for 2 1/2 -3hours, until meat is tender enough to pierce with a fork.

91: 7. Liquid should be reduced by about half at this point; if it reduces too quickly add a little more water 8. Remove onion from pot 9. Pour contents into a baking pan 10. Sauté matzoh meal in melted oleo 11. Add 3 tablespoons of tzimmes liquid to make a thickening agent 12. Mix the thickening agent evenly throughout the baking pan. 13. Sprinkle a little cinnamon on top and bake at 350 for 30-40 min

92: Chicken Creole Ingredients: 1 can Cream of Chicken Soup 1 can onion soup 1 can cream of mushroom soup 2 cups uncooked minute rice 1/4 cup butter 1 cut up chicken Directions: 1.Combine chicken soup, onion soup, mushroom soup, and rice in a bowl 2.Spread about 3/4 of this mixture in a 9x12 pan 3.Place the chicken on top and cover each piece with some of the leftover mixture 4.Dab the butter around 5.Cover and bake for 2 hours at 350

93: Cranberry Chicken Ingredients: 1 envelope Lipton onion soup mix 8oz fat free catalina dressing 12oz can whole cranberries Chicken breasts (boneless & skinless) Directions: 1.Mix soup mix, dressing, and cranberries together 2.Place chicken breasts in 13x9x2 pan 3.Pour mixture over top of chicken 4.Bake at 350 for 45 minutes-1 hour 5.Serve over rice

94: Swiss Steak Supper Ingredients: 1 1/2 pounds beef boneless round steak cut into 6 serving pieces 1/2 teaspoon peppered seasoned salt 6-8 new potatoes cut into fourths 1 1/2 cups baby cut carrots 1 medium onion sliced 1 can (14 1/2 ounces) diced tomatoes with basil, garlic, and oregano undrained 1 jar (12 ounces) homestyle beef gravy Chopped fresh parsley if desired Directions: 1. Spray 12 inch skillet with cooking spray 2. Heat over medium high heat 3. Sprinkle beef with seasoned salt 4. Cook in skillet 6-8 minutes 5. Turning once until brown 6. Layer potatoes, carrots, beef and onion in 4 or 5 quart cook pot slow cooker 7. Mix tomatoes and gravy 8. Spoon over mixture in slow cooker 9. Cover and cook on low heat setting 7-8horus or until beef and vegetables are tender 10. Sprinkle with parsley

95: Salads

96: 7-Layer Salad Ingredients: 2 cups chopped lettuce 1-2 cups chopped celery, green onions, green peppers, cucumbers, shredded carrots 1 10oz package frozen peas 1 cup sour cream 1 cup mayo 2 tablespoons sugar 1 cup shredded cheese Bacon or Ham Directions: 1. Slightly cook peas and let them cool 2. In a 9x13 pan layer ingredients as followed: 3. Layer 1- chopped lettuce 4. Layer 2- chopped celery, green onions, green peppers, cucumbers, shredded carrots 5. Layer 3- cooled peas 6 .Layer 4- sour cream and may mixed together 7. Layer 5- sprinkle sugar over top 8. Layer 6- shredded cheese 9. Layer 7- crumbled ham or bacon

97: Chicken Salad Ingredients: 1 package (6.9oz) Rice-A-Roni Chicken flavor 2 tablespoons vegetable oil 1 package (12oz) Easy Beginnings Sliced Chicken Breast with Rib Meat-Roasted 1 can (16oz) red kidney or black beans, rinsed and drained 2 cups chopped tomatoes or diced tomatoes, canned 1 cup canned peas, drained 1/2 cup prepared Italian dressing Directions: 1. Prepare Rice-A-Roni as package directs, substituting oil for margarine and adding chicken during last 10 minutes of cooking time 2. Cool 10 minutes 3. Combine rice-chicken mixture, beans, tomatoes, peas, and Italian dressing in large bowl 4. Serve

98: Oriental Cabbage Salad Ingredients: Salad: 1 whole chicken breast (cubed) 2 tablespoon sesame seeds or sunflower seeds 1/2 cup slivered almonds 1/2 head shredded cabbage 2 bunches green onions (just use green tops) 1 package top ramen chicken flavored Dressing: 2 tablespoons sugar 1/2 cup oil 3 tablespoons vinegar 1 teaspoon salt 1/2 teaspoon pepper 1/2 package chicken flavor from noodles Directions: 1.Toast seeds and almonds in oven until browned lightly at 400 and let cool 2.Pour boiling water over top ramen and let stand for 3 minutes. Drain and cut in 1-2 inch pieces 4.Toss chicken, seeds, almonds, cabbage, onions, noodles together 5.Pour salad dressing over all 6.Toss 7.Let stand at least 1 hour before serving

99: Tuna-Macaroni Salad Ingredients: 1 package small elbow macaroni 1 2oz can tuna 4-5 hard boiled eggs (cut up) 1-2 stalks celery Cucumber Salt and pepper Directions: 1.Cook macaroni and let cool. 2.Mix all ingredients and add salad dressing

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  • By: taryn w.
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  • Title: Blank Canvas
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  • Started: over 7 years ago
  • Updated: over 7 years ago