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3 cups Potatoes (chopped) Combine in saucepan. Cover and simmer 15 minutes or
until vegetables
are tender. Sprinkle 2 tablespoons flour over vegetables. Stir
slowly
adding 2 cups milk. Cook until thickened. Add about 8 oz.
grated
cheese - stir until melted. If too thick - add a little more
milk. |
1 package (6
ounces) apricot or orange gelatin. In a bowl, dissolve gelatin in water. Drain pineapple, reserving juice. Add pineapple to gelatin and set aside. In a mixing bowl, beat cream cheese and pineapple juice until smooth. Stir in gelatin mixture; chill until partially set, stirring occasionally. Stir in apricots and walnuts. Fold in whipped topping. Pour into a 13-in. x 9-in. x 2-in. dish. Sprinkle with walnuts, if desired. Chill until firm. Yield: 12-16 servings. |
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1 pound lean ground beef Saute beef, onions, garlic, celery and pepper in oil. Add remaining ingredients except cabbage. Simmer uncovered for one hour. Add cabbage. Simmer for one more hour, adding more water up to three cups, if necessary. Makes six to eight servings. |
6 cups cubed peeled potatoes In a large slow cooker, combine the first nine ingredients. Cover and cook on high for 7 hours or until the vegetables are tender. NOTE: You can also cook on a stove until vegetables are tender. Add milk and parsley; mix well. Cover and cook 30-60 minutes longer or until heated through. Garnish with chives if desired. Yield: 8 to 10 servings (about 3 quarts). Nutritional Analysis: One 1-cup serving (prepared with margarine) equals 190 calories, 827 mg. sodium, 12 mg cholesterol, 26 gm carbohydrate, 5 gm protein, 7 gm fat. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat, 1 vegetable. |
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1 pint tomato juice 1 pint milk 1/4 tsp. baking soda 2 Tbsp. sugar 2 Tbsp. butter 2 Tbsp.flour 1/2 tsp. salt 1/2 tsp. pepper You will need to use 2 different saucepans for this soup. In one saucepan melt butter over low heat. Blend in flour. Add milk, stirring constantly, until this comes to a boil. In separate pan, bring tomato juice to a boil. When juice comes to a boil, add the baking soda. While soda is bubbling, add white sauce (milk, butter and flour mixture). Stir white sauce into tomato juice very slowly. Finally add sugar, salt and pepper. |
1/4 cup butter or margarine 1/2 cup brown sugar, packed 2 Tbsp. flour 1 tsp. vanilla 1/2 tsp. salt 3 eggs, beaten 1 cup dark corn syrup 1 cup chopped pecans 1 (1 lb. 4 oz.) can pineapple, well drained 1 (9-inch) unbaked pie shell Cream thoroughly soft or melted butter, sugar, flour, vanilla and salt. Blend in eggs and corn syrup. Fold in pecans and pineapple. Pour into pie shell. Bake in 350 degree oven for 1 hour or until firm. |
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3 eggs 1 cup salad oil 2 cups sugar 2 cups grated zucchini 2 tsp. vanilla 1 tsp. soda 1/2 tsp. baking powder 1 tsp. salt 3 tsp. cinnamon 3 cups flour 1 cup chopped nuts Beat eggs until frothy. Add salad oil, sugar, grated zucchini and vanilla; mix well. Then add soda, baking powder, salt, cinnamon and flour. Stir until moistened. Add chopped nuts. Pour into 2 greased and floured loaf pans. Bake at 325 degrees for 45 to 50 minutes. Allow to cool 15 minutes; remove from pan. |
10 cups zucchini 4 cups onions 2 red peppers 2 green peppers 3-4 large carrots SYRUP 2 1/2 cups vinegar 5 1/2 cups sugar 1 tsp. pepper 1 tsp. turmeric 2 tsp. mustard 2 tsp. celery seed Grind all vegetables. Put vegetables in water with 5 tablespoons of salt overnight. Drain and rinse with cold water. Let syrup come to a boil and put vegetables in; boil for 30 minutes. Put into jars and seal. Put in hot water bath for 20 minutes. Great on any meat. |
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Layer each item: |
(An easy-to-make delicacy) 2 egg whites Dash of salt 1/2 teaspoon vanilla 2/3 cup sugar 1 - 3 1/2-ounce can flaked coconut (1 1/3 cups coconut) |
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