Pine Island Recipes

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COOKIES, BROWNIES & BARS

Short Bread Cookies
Lemon Crumb Bars
Blueberry Citrus Bars
Butter Almond Cookie
Coconut Thumb Cookies
Chocolate Mint Brownies
Chocolate Chip Cookies

CAKES & FROSTINGS

Sin Cake
Lemon Cake 1
Orange Sherbet Cake
Pumpkin Pie Cake
Lemon Cake 2
Mexican Wedding Cake
Apple Cake
Apple Crumble Cake
Mimi's Fruit Cake
Brenda’s Frosting
Lemon Walnut Tea Cake
Impossible Cake
Apple Chip Cake
Self-Filled Cupcakes
Chocolate Filling Frosting

DESSERTS & CANDY

Lemon Delight
Banana Pudding
Black Forest Parfait
Chocolate Delight
Pineapple Slices
Peanut Butter Fudge
Date Log
Cherry Yum Yum
Peanut Butter Balls

PIES & PIE CRUSTS

Alice’s Pumpkin Pie
Pie Crust
Pie Crust (Variety)
Key Lime Pie
Vanilla Crust
Sweet Rich Pie Dough
Frozen Strawberry Yogurt Pie
Coconut Crust

BREADS

Pumpkin Bread 1
Pumpkin Bread 2
Zucchini Bread
Bran Muffins
Apple Bread
Buttermilk Biscuits

ENTREES

Beef Casserole
Chicken Casserole
German Meat Loaf Easy Chicken Pot Pie

HORS D' OEUVRES

Cheese Ball


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Short bread cookies
…an Irish Cookie…

1 lb. Butter

½ c. Rice Flour

1 c. Sugar

1 Egg

4 c. Flour

 

Directions:
  • Bake on cookie sheet cut in SQUARES.
  • Sprinkle with granulated sugar.

Bake at 300° 7-10 minutes


Bran muffins

1 c. Boiling Water

1 c. Bran Flakes

Mix together and cool.

 

CREAM TOGETHER:2/3 c. Crisco

1 ½ c. Sugar and  2 Eggs Beaten

2 c. Buttermilk

 

2 ½ c. Flour 2 ½ tsp. Baking Soda

¼ tsp. Salt

2 c. Bran Flakes

Directions: 
  • Add cooled Bran mixture with Buttermilk, flour, and the rest of the bran flakes.
  • Bake at 375° for 18 min

Sin cake

Crust

 

2 sticks of Butter 

 

2 c. Flour

1 c. Walnuts

  • Mix together 

Spread in 13x9 Cake Pan

 

2nd Layer:

 

Lg. 8 oz. Cream Cheese, soft 1 c. Sugar

1 c. Cool Whip

Mix together until creamy

Top Layer:

 

2 small Insant Chocolate Pudding

3 c. Milk

1 tsp. Vanilla

 

Directions:
  • Top with Cool Whip & Crushed Nuts and Refrigerate

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Lemon Delight

1 Stick of Butter

1 c. Flour

¼ c. Sugar

½ c. Fine Chopped Nuts

Blend ingredients well, and pat in bottom of 9x13 glass baking dish.

  • Bake at 350°

    20 minutes

PART TWO:

Ingredient

1 c. sifted powdered sugar 8 oz. Philadelphia Cream Cheese

1 c. Cool Whip

Mix well & Spread on Cooled Crust

PART THREE:

 

3 c. milk

2 sm. Lemon Instant Pudding

Beat 2 minutes & Spoon over cheese layer.Chill Thoroughly.

 

Directions:

Mexican Wedding Cake

1 c. fine ground Pecans

½ lb. Oleo or Butter

5 Tbsp. Sugar

2 c. Flour

1 tsp. Vanilla

Make into Balls

Directions:

Bake at 250° for1 HOUR

  • Immediately out of the oven, DIP in powdered sugar (while hot!).
  • Dip again once cooled.
  • Store in Freezer bags

Chocolate Delight

CRUST:

 

1 stick Oleo or Butter

2 Tbsp. Sugar

1 c. Flour

¼ c. Chopped Nuts

Bake at 350° until lightly browned.

 

FILLING:

 

1 Pkg. 8oz. Philadelphia Cream Cheese 1 c. Powdered Sugar

1 tsp. Vanilla

½ lg. Carton Cool Whip

Spread on Cooled Crust, put aside.

 

3rd LAYER:

 

Prepare 1 lg. Pkg of Instant Choc. Pudding

Spread on top of Cream Cheese mixture.Spread the remainder of Cool Whip on top

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LEMON CAKE 1

1 Pkg. Duncan Hines Lemon Cake Mix

1 Pkg. Lemon Instant Pudding

Combine in large bowl, make a well, Put the rest in and beat in

½ c. Water ½ c. Oil, ½ c. Milk,  4 eggs

Pour into Bundt Pan

 

Directions:

  • Bake at 350° for 38 to 43 minutes.

  • Loosen sides and cool for 10 minutes.


Butter Almond Cookie

1 c. Butter

1 c. Crisco

2 tsp. Almond Extract

1 c. Sugar

4 ½ c. Flour

Candied Cherries

Directions:

  • Bake at 350° 8 - 10 minutes


Peanut Butter Fudge

Combine 3 cups Sugar and 1 cup Milk

Cook to Soft Boil Stage

Remove from heat

 

ADD

 

12 oz. Jar of Peanut Butter

7 oz. Jar of Marshmallow crème

1 tsp. Vanilla

 

Directions:

  • Stir to blend & pour into buttered 9x12 pan


Brenda’s Frosting

1/2 C. Oleo

1/2 C. Crisco

3/4 C. Sugar

1/4 C. Warm Milk

1 Egg

1/tsp Vanilla

1 Egg

1 tsp. Vanilla


Date Log

40 Graham Crackers (finely crushed)

90 small Marshmallows

8 oz. Dates, cut small

1 ¼ c. Heavy Cream

Directions:

  • Combine 2 cups Graham Crackers into dates, nuts, cream and marshmallows.

  • Roll into log roll and roll in the remainder of the graham crackers.

  • Roll on heavy wax paper, then put into tin foil.

  • Refrigerate over night and keep cold.


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Self-Filled Cupcakes

1 Pkg. Chocolate Cake mix

8 oz. Pkg. Cream cheese softened

1/3 c. Sugar

1 Egg

Dash of salt

1 c. chocolate chips

Directions:

  • Mix cake according to box.

  • Cream together cream cheese and sugar with mixer.

  • Add 1 egg and salt, beat well

  • Stir in chocolate chips

  • Fill baking cups 2/3 full with cake mix then drop one rounded tsp of cheese mixture into each cupcake.

  • Bake at 300°  for 15-20 minute


Pumpkin Bread 1

1 c. Crisco

5 c. Flour, sifted

6 Eggs

4 c. Sugar

1 lg. Can pumpkin

¾ tsp. Baking Powder

3 tsp. Baking Soda

2 tsp. Salt

2 tsp Cinnamon

1 tsp. each: Nutmeg, Cloves, Allspice

1 ½ tsp. Vanilla

1 c. water

1 ½ c. Walnuts

 

Directions:

  • Mix with Electric Mixer

  • Grease & Flour Bread Pans

  • Yields: 5 loaves

  • Bake at 350°


Chocolate Chip Cookies

2 ¼ c, Flour, sifted

½ tsp. Salt

1 tsp. Baking Soda

1 c. Crisco

¾ c. Sugar

¾ c. Brown Sugar

2 Eggs

1 tsp. Vanilla

1 c. nuts

1 c. chocolate chips

Directions:
  • Cream together Crisco and sugars

  • Add the eggs and vanilla

  • Slowly add the dry ingredients

  • Add the chips and nuts

  • Bake on ungreased cookie sheet.  Watch closely.

  • Bake at 350 for 7-10 minutes


Zucchini Bread

3 c. Grated Zucchini

1 ½ c. Walnuts

1 c. Coconut

1 c. Oil

3 lg. Eggs

2 c. Sugar

3 c. Flour, sifted

1 tsp each: Cinnamon, Salt, Baking Soda, and Baking Powder.

2 tsp. Vanilla

Ingredient

Ingredient

Ingredient

Directions:

  • Cream the sugar, oil, eggs then add the rest of the ingredients; last of all the zucchini, coconut and nuts.

  • Makes 2 loaves

  • Bake at 350 for 1 hour

Apple Chip Cake

3 lg. Eggs, beaten

1 ½ c. Sugar

1 c. Crisco

2 c. Flour, sifted

½ tsp. Salt

1 tsp. Soda

1 tsp. Cinnamon

1 tsp. Vanilla

1 c. walnuts

 

Directions:
  • Bake at 350° for 35 minutes

  • Check with fork, and cool for 10 minutes.

GLAZE:  

  • Mix 2 c. sifted Powdered Sugar

  •  2 c. Oleo or Butter, 

  •   1 Tbsp. Vanilla and a little milk.


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Pumpkin Pie Cake

Mix large can pumpkin according to directions for pie filling. Spread into 9x18 Pan.

 

Sprinkle Yellow Cake Mix over pie filling.

 

Drizzle 2 sticks melted margarine over top.

 

Directions:
  • Bake at 350° for 1 hour


Chocolate Mint Brownies
Brownies

1 c. Flour

1 c. Sugar

½ c. Butter, softened

4 Eggs

16 oz. Can Hershey Choc. Syrup

Mint Cream Filling

2 c. Powdered Sugar

½ c. Butter, softened

1 Tbsp. Water

½ tsp. Mint Extract

3 drops Green Food Coloring

Chocolate Layer Topping:

 

6 Tbsp. Butter

1 c. Mint Choc. Chips

Directions:
  • Mix sugar, butter, eggs and flour
  • Add the chocolate syrup
  • Mix well then pour into a Greased 9X13 pan.
  • Bake at 350 ° for 25 minutes.
  • Meanwhile prepare Mint Cream Filling. Spread on top of Brownines and chill.

  • Next Prepare Chocolate Layer Topping by Microwaving the butter and chips for  30 seconds – stir until smooth, Pour on top of Mint Cream Filling


Alice’s Pumpkin Pie

1 Lg. Can Pumpkin

1 ½ c. Sugar

2 Tbsp. Clark’s spice – add Cloves

1 tsp. Salt

3 c. Milk

6 Eggs

Directions:

Note: When using other spices use:

            • ½ tsp. Cloves
            • 2 tsp. Cinnamon
            • 1 tsp. Ginger
            • 1/2 tsp. Allspice

Lemon Walnut Tea Cake

2 c. Flour

1 Tbsp. Baking Soda

1 Tbsp. Grated lemon zest

1/3 c. Oleo, softened

½ c. Sugar

¼ c. Fresh squeezed lemon juice

2 eggs

½ c. Milk

1 c. walnuts, chopped

Directions:
  • Combine Flour, Baking Powder, and lemon peel, set aside.

  • In medium bowl, with mixer and medium speed, beat oleo and sugar until creamy.

  • Add lemon juice, beat in eggs on low speed, alternately add flour mixture and milk until blended.

  • Stir in chopped nuts.

  • Spread into Greased bread tins.

  • Bake at 350° for 50 minutes


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BUTTERMILK BISCUITS

2 c. All Purpose Flour

1 Tbsp. Baking Powder

½ tsp. Salt

½ tsp. Baking Soda

5 Tbsp. Chilled Solid Veg. Shortening

1 c. Buttermilk

Directions:
  • In large bowl, sift together Flour, Baking Soda, Saltand Baking Powder.
  • Using Pastry Blender or 2 knives, cut the shortening into the flour mixture, until coarse crumbs form.
  • Add the Buttermilk, tossing with a fork until dough forms.
  • Turn dough out onto a lightly floured surface.
  • Gather into a disk
  • Knead lightly a few times, just until smooth.
  • The dough can be made up to 2 hours ahead of time, wrapped in plastic wrap and kept in the Refrigerator until ready to use.
  • Pat the dough until ¾ inch thick.
  • Use a glass or biscuit cutter dipped in flour to make biscuits
  • Place 2 inches apart on UNgreased Baking sheet.
  • Bake at 425° for 8-11 minutes.

PIE CRUST

4 c. Sifted Flour

1 ¾ c. Crisco

1 Tbsp. Sugar

2 tsp. Salt

1 Tbsp. Vinegar

1 Egg, beaten

½ c. Water

Directions:
Mix together the flour, sugar, crisco, and salt.  Make a hole in the middle and then add:Vinegar, Egg and 1/2 Cup Water. Mix together and put in the Fridge for 15 to 20 minutes.
  • Knead 8 –10 times
  • Cut off enough for each pie
  • Roll into crust

LEMON CRUMB BARS

1 Pkg. Lemon or Yellow Cake

½ c. Butter, softened

1 Egg

3 Egg Yolks

2 c. finely crushed saltine crackers (4 oz)

1 (14-oz) can Eagle Condensed Milk (NOT evaporated)

½ c. Real Lemon Juice from concentrate

 

Directions:

STEP ONE:

  • Beat cake mix, butter, 1 egg in large bowl with a MIXER until crumbly.
  • Stir in Saltine crumbs
  • Set aside 2 c. of this mixture
  • Press remaining crumb mixture onto bottom of greased 13x9" Baking Pan
  • Bake 15-20 minutes until lightly golden.
  •  
  • STEP TWO:
  • Beat 3 egg Yolks, Condensed Milk, Lemon juice with a mixer or wire whisk.
  • Spread over prepared crust. Top with reserved crumb mixture (2 cups).
  • Bake at 350° for 25 minutes longer or until set and top is golden
  • Cool; Refrigerate within 2 hours
  • Cut into bars
STEP TWO:
  • Beat 3 egg Yolks, Condensed Milk, Lemon juice with a mixer or wire whisk.
  • Spread over prepared crust. Top with reserved crumb mixture (2 cups).
  • Bake at 350° for 25 minutes longer or until set and top is golden
  • Cool; Refrigerate within 2 hours
  • Cut into bars

BLUEBERRY CITRUS BARS

1 c. (2 sticks) Butter, Softened

¾ c. Sifted Powdered Sugar

2 ¼ c. Unsifted Flour

½ c. Finely Chopped Pecans

4 Eggs

1 ½ c. Granulated Sugar

1 c. Real Lemon Juice

1 tsp. Baking Powder

1 ½ c. Fresh or Thawed Frozen Blueberries

 

Directions:
STEP ONE:
  • Beat Butter in medium sized bowl with mixer until fluffy
  • Add powdered sugar, beat until combined
  • Beat in 2 c. of the flour
  • Stir in ¼ c. of the pecans
  • Press onto bottom of greased 13x9 inch baking pan
  • Bake 350° for 20 minutes or until golden.

STEP TWO:

  • For the Filling, combine eggs, granulated sugar, lemon juice, baking powder, and remaining ¼ c. of flour in large bowl
  • Beat with mixer on medium speed, 2 minutes

STEP THREE:

  • Sprinkle berries over prepared crust.
  • Top with filling and remaining ¼ c. pecans. Bake 30-35 minutes longer or until set and top is lightly golden. Cool.
  • Sift powdered sugar over top and cut into bars

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Apple Cake

3 eggs, well beaten

1 ½ c. Sugar

1 c. Oil

2 c. Flour

½ tsp. Salt

1 tsp. Cinnamon

1 tsp. Baking Soda

1 tsp. Vanilla

Directions:
  • Mix in order given and beat well.
  • Bake at 350°
  • Time: until it looks like cake

ADD:

  • 4 medium apples, sliced
  • 1 c. walnuts
  • Fold into mixture
  • Bake in 9x13 pan.
  • Glaze once cooled

Impossible Cake

2 c. Milk

¼ c. Sugar

½ c. Bisquick

¼ c. Oleo

4 eggs

1 ½ tsp. Vanilla

1 c. Coconut

Ingredient

Directions:
  • Use blender or mixer

  • Put together and pour into 9 inch glass pie dish, buttered.

  • Bake at 350°


Orange Sherbet Cake

1 Box Orange cake mix

1 sm. Box orange jello, DRY

1 c. Water

1/3 c. Oil

2 Eggs

1 tsp. Vanilla

1 tsp.orange flavor

 

 

 

16 oz. Sour Cream

2 c. Sugar

12 oz. Frozen Coconut

½ c. Orange Juice

1 tsp. Vanilla

1 tsp. Orange Flavor

CAKE:

  • Mix Cake Mix, Jello, Water, Oil Eggs, Vanilla and orange flavor.

  • Place in 2 layer pans

  • Bake at 350° for 30 minutes.

FILLING:

  • Beat with a mixer; Use between layers

  • Set aside 1 c. of the Filling

ICING:

  • 13-½ oz. Cool Whip

  • Mix with 1 cup of the filling

  • Use this on top and on sides of the cake.


Chocolate Filling Frosting

3 oz. Cream Cheese, softened

¾ c. Powdered Sugar

1 tsp. Vanilla

4 squares semi-sweet chocolate, melted

1 ½ c. Heavy Cream

 

Directions:

  • Blend Cheese with sugar, until light and fluffy.

  • Add Vanilla

  • Stir in melted chocolate, blending well.

  • Whip cream until soft peaks form

  • Gradually fold into chocolate mixture.

  • Store in Refrigerator.


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Vanilla Crust:

1 ½ c. Fine Vanilla Wafers, crumbled

6 Tbsp. Melted Oleo

Directions:
  • Mix together
  • Press firmly into 9inch pie plate
  • Chill to set

Coconut Crust

3 ½ oz. Can flaked Coconut

2 Tbsp. Melted Oleo

Directions:
  • Press into 9inch pie plate

  • Bake at 325° for 15 minutes.


Pie Crust (Variety):

1 1/2 C. Cornflakes or Rice Krispies

1/2 C Sugar

1/2 C oleo or Butter Melted

 

Directions:
  • Press into 9inch pie plate
  • Chill

Apple Crumble Cake

1 Pkg. Yellow Cake Mix

¼ c. Oleo

2 Eggs

1 c. Sour Cream

1 can Apple Pie Filling

1/3 c. Brown Sugar

1 tsp. Cinnamon

 

Directions:
  • In Mixing Bowl, combine cake mix, soft butter, and 1 egg to crumbly.

  • Reserve ½ cup.

  • Press remaining Egg with Sour Cream

  • Spoon over crust.

  • Stir Apple pie filling with brown sugar and cinnamon

  • Spoon over sour cream mixture.

  • Sprinkle with reserved ½ c. crumbled mixture

  • Bake at 350° for 40 minutes


Key Lime Pie

1 can milk

4 Egg Yolks

½ c. KEY Lime Juice

 

Directions:
  • Mix together Milk Egg yolks and Key Lime Juice

  • Beat 1 egg white until stiff.

  • Fold into mixture

 

  • Beat 2 egg whites and gradually add 6 Tbsp. Sugar and ½ tsp. Cream of Tartar.

  • Put into baked Graham Cracker pie shell.

  • Bake  at 350° until egg whites are golden


Apple Bread

2 c. Sugar

¼ c. Oil

3 lg. Eggs

1 c. Dates or Raisins

1 c. Walnuts

1 tsp. Vanilla

2 tsp. Cinnamon

3 c. coarse Apple Chunks, unpeeled

½ tsp. Salt

3 c. Sifted Flour

1 tsp. Baking Soda 2 tsp. Baking Powder
Directions:
  • Put apples, nuts, dates in large bowl
  • Mix in soda, flour, powder and stir into large bowl.
  • In another bowl, beat together, sugar, oil, vanilla, cinnamon, salt and eggs.
  • Mix together
  • Bake at 325° for 1 hour

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Peanut Butter Balls

5 ¼ c. Powdered Sugar

4 c. Chunky Peanut Butter

1 c. Oleo – melted

6 c. Rice Krispies or Special K

 

 

½ Cake of Wax

1 lb. Hershey Bar

1 –12oz Chocolate Chips

 

Directions:
  • Mix together in a large bowl the sugar, peanut butter, oleo and Cereal
  • Melt in Double Boiler the wax, Hershey bar, and Chocolate chips.
  • Shape Peanut butter mixture into balls, teaspoon size.
  • Dip in Chocolate Mixture
  • Cool on Wax paper

Coconut Thumb Cookies

½ c. Crisco

½ c. Sugar

1 Egg, separated  

 

 

¾ c. Unsifted Flour

¼ tsp. Salt

¼ tsp. Baking Powder

2/3 c. Coconut

Directions:
  • Beat Crisco and Sugar until light and fluffy
  • Add Egg Yolk
  • Alternately with above, roll into small balls
  • Beat egg whites
  • Dip balls in eggs whites
  • Roll in Coconut
  • Press a thumbprint into ball.
  • Bake at 350° for 10 minutes  Watch Closely
  • Fill thumbprint with Jam.

Pumpkin Bread 2

3 c. Sugar

4 Eggs

1 c. Crisco

1 can pumpkin, small

1 tsp. Cloves

1 tsp. Allspice

1 tsp. Nutmeg

2 tsp. Cinnamon

3 ½ c. Sifted Flour

2 tsp. Baking Soda

½ tsp. Baking Powder 1 c. Walnuts or Raisins
Directions:
  • Mix Well
  • Bake at 325° for 1 hour

Mimi’s Fruit Cake

2 c. Sugar

1 c. Crisco

1 lb. Raisins

2 tsp. Cinnamon

2 tsp. Cloves

3 c. Coffee

 

 

4 c. Flour

1 tsp. Salt

2 tsp. Baking Soda 2 Eggs

2 c. Walnuts

1 lb. Dates (chopped)

Directions:
  • Boil mixture of sugar, crisco, raisins, cinnamon, cloves and coffee for 5 minutes
  • Let cool, or leave overnight.
  • In a Large Bowl, Mix floour, salt, baking soda, eggs, walnuts and dates w/ Wooden Spoon:
  • Add to first mixture, Stir Well.
  • Bake at 350° for I Hour
  • Makes 4 loaves

Banana Pudding

1-5 ½ oz pkg. Vanilla Instant Pudding

3 c. milk

4 medium bananas, sliced

1-8oz Cool Whip, thawed

‘Nilla Wafers

 

Directions:
  • Prepare pudding to package directions, using milk.
  • Fold in 1 cup Cool Whip.
  • Layer wafers in bottom of a 2-quart round baking dish, then bananas and pudding.
  • Layer until pudding is the top layer.
  • Spread remaining Cool Whip over the top.
  • Chill 3 hours or until serving time.

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Cheese Ball

3 Pkg. Chip Beef (cut finely or shredded)

3 Pkg. Philadelphia Cream Cheese, soft

2 Tbsp. Diced onions, cut finely

2 Tbsp. Worcester Sauce

1 tsp. Accent

2 drops Tobasco Sauce

Directions:
  • Combine all ingredients.
  • Save ½ c. of the Chip Beef to roll the ball in

Pineapple Slices

1 c. Crisco

2 ½ c. Flour

 

 

2/3 c. scalded milk (cool)

1 Yeast cake

 

 

1 tsp. Sugar

3 Egg Yolks

 

 

1 or 2 can Crushed Pineapple

¾ c. Sugar

2 ½ Tbsp. Starch

1 Egg Yolk – beaten

 

 

Ingredient

Ingredient

Directions:

  • Mix Crisco and flour together for crust and set aside

  • Combine scalded milk and yeast and set aside

  • Beat sugar and egg yolks well.

  • Mix with the milk & yeast

  • Roll and put onto a cookie sheet, using only half of the dough

Filling

  • Cook Pineapple, sugar, starch and egg yolk in Double Boiler until thick

  • Set Aside

  • Pour into cookie sheet.

  • Now roll out the other half of the crust and cover the pineapple.

  • Glaze the top

  • Bake at 350° ‘Til Golden Brown


Cherry Yum Yum

1 Lg. Pkg. Cream Cheese

½ c. Powdered Sugar

1-16oz Cool Whip

1 Pkg. Graham Crackers, crushed

Stick Butter, melted

1 Can Cherry Pie Filling

Directions:
  • Let cream cheese soften
  • Whip Cream Cheese, Powdered Sugar together, then FOLD in Cool Whip.
  • Mix Graham Crackers & Melted Butter
  • Pat cracker mixture into pan
  • Add the Cream Cheese Mixture
  • Top with Cherry Filling

Beef Casserole

2 lb. Round Steak, Boneless (1 inch cuts)

1 c. Water

½ c. Beef Broth

1 Garlic Clove

1 Tbsp. Minced Onions

½ tsp. Thyme

¼ tsp. Rosemary

½ tsp. Pepper

1 tsp. Salt

3 Tbsp. Flour

Directions:
  • Brown  beef in 2 Tbsp. Oil (or PAM)
  • Mix ingredients together
  • Pour over Beef and Boil

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Chicken Casserole

4 c. Cooked Cold Chicken

2 Tbsp. Lemon Juice

¾ c. Mayonnaise

1 tsp. Salt

½ c. Chopped Green Pepper

1 tsp. Chopped Fine Onion

1 c. Chopped Fine Celery

4 Hard Boiled Eggs

1 can Cream of Chicken Soup

1 ½ c. Crushed Potato Chips

1 c. Grated Cheese  
Directions:
  • Combine everything, but the chips and cheese.
  • Let stand overnight.
  • Just before you bake, pour the Chips and Cheese on top.
  • Bake at 375° for 25 Minutes

LEMON CAKE 2

4 Eggs

¾ c. Oil

1 Box Lemon Supreme Cake Mix

1 Box (3 oz) Lemon Jello

Directions:
  • Add Jello to 1 c. boiling water, let cool
  • Beat Eggs, add oil, after jello cools, then add to the cake mix.
  • Bake in a 9x13 pan
  • Bake at 350° for 30-35 Minutes

Remove from oven, pierce holes in the cake, add Glaze

GLAZE:

  • 2 c. Powdered Sugar
  • ½ c. Lemon Juice (preferably squeezed from lemons)

Frozen Strawberry Yogurt Pie

2- 8oz Strawberry Yogurt

1-12oz Cool Whip

1 c. sweetened finely chopped strawberries

1 Graham Cracker Crust

Ingredient

Ingredient

Ingredient

Ingredient

Ingredient

Ingredient

Ingredient Ingredient

Directions:

  • Stir yogurt gently into 3 ½ c. Cool Whip, until blended well.

  • Stir in Strawberries.

  • Spoon onto Crust

  • Freeze 4 hours or overnight.

  • Let stand in Fridge 15 minutes or until it can be cut easily.

  • Garnish with remaining Cool Whip.


German Meat Loaf

1 lb. Ground Round

1 lb. Ground Pork

2 medium onions, diced

1 c. Parsley

2 Slices Rye Bread – cut in pieces

2 Eggs

½ c. Red Wine Vinegar

1 ½ tsp. Salt

1 tsp. Sugar

1 tsp. Pepper

1 tsp. Ginger

2 c. Dairy Sour Cream

Directions:
  • Mix parsley and onions together; reserve ¼ c. for the topping

  • Add Bread, Eggs, Vinegar, Salt, Pepper and Ginger to meat; mix well.

  • Place mixture in a 5x9 pan.

  • Bake ONE HOUR at 350°

  • Remove excess fat.

  • Stir together the sour cream, onions and parsley. Spoon on top of meat loaf.


Sweet Rich Pie Dough

1 ½ c. Flour

½ c. well chilled butter

¼ c. Sugar

1/8 tsp. Salt

1 Egg

2 Tbsp. Water

Directions:
  • Mix together Flour, Butter, and Sugar until crumbly.

  • Combine Egg and Water, and add to mix; Mix until it forms a ball.

  • Refrigerate 15 minutes.

  • Roll out to fit pan and Chill at least 30 minutes.


Black Forest Parfait

1 – 3oz Cream Cheese

2 c. Cold Milk

1-21oz can Ruby Red Cherry Pie Filling

½ c. Chocolate Wafer Crumbs

1 small pkg. Chocolate Instant Pudding

 

Directions:
  • Beat Cream cheese and ½ c. of the milk at low speed with electric mixer, until smooth.
  • Add pudding mix and the remainder of the milk, beat until smooth, 1-2 minutes.
  • Spoon ½ of the pudding into individual dishes.
  • Sprinkle with cookie crumbs.
  • Cover with pie cherries.
  • If desired , top with more cookie crumbs.
  • Chill until ready to serve.

Easy Chicken Pot Pie

2/3 c. Frozen mixed vegetables, thawed

1 c. cut-up cooked chicken

10 ¾ oz can condensed Cream of Chicken Soup

1 c. Bisquick

½ c. Milk

1 Egg

Directions:
  • Mix vegetables, chicken,and soup in ungreased 9" pie plate.
  • Stir in remaining ingredients with fork until well blended. Pour into pie plate.
  • Bake at 425° for 30 minutes

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