Sugar Cookies
1 1/2 c Sugar
1 c Margarine
3 Eggs
1 tsp Vanilla
1/2 tsp Salt
1 tsp Baking Soda
1 tsp Baking Powder
4 c Flour
Cream sugar and margarine. Add eggs and vanilla; mix well add dry ingredients. Chill for several hours. Roll onto floured (or powdered sugar) surface and cut into shapes, or roll into a log and cut into 1/2 inch slices. Bake at 375° for about 10 minutes.
Saturday, September 24, 2011
No Roll Sugar Cookies
Sugar Cookies (No Roll)
1 stick Margarine
1 tsp Vanilla
1 c Sugar
2 1/2 c Flour
1 Egg
1 tsp Baking Soda
1/2 c Oil
1 tsp Cream of Tartar
pinch Salt
Cream margarine and sugar, add egg, oil, and vanilla and mix well. Add dry ingredients and mix well. Roll in balls and press down with fork, dipped in sugar. OPTIONAL: Sprinkle top with colored sugar.
Bake on no stick pan or other pan greased. Bake in 350° oven for 10 minutes or until light brown.
1 stick Margarine
1 tsp Vanilla
1 c Sugar
2 1/2 c Flour
1 Egg
1 tsp Baking Soda
1/2 c Oil
1 tsp Cream of Tartar
pinch Salt
Cream margarine and sugar, add egg, oil, and vanilla and mix well. Add dry ingredients and mix well. Roll in balls and press down with fork, dipped in sugar. OPTIONAL: Sprinkle top with colored sugar.
Bake on no stick pan or other pan greased. Bake in 350° oven for 10 minutes or until light brown.
Stuffing & Biscuits Casserole
Stuffing & Biscuits Casserole
2 (5oz) cans Chicken
2 cans Cream of Chicken
1 cup Mozzarella or Cheddar Cheese
1/2 cup Mayo
3 tsp Lemon Juice
2 (10oz) tubes Biscuits
4 Tbs Butter (melted)
Crushed Stuffing Crumbs
Combine chicken, soup, cheese, mayo, and lemon juice in saucepan. Heat until boiling. Pour into ungreased 9x13 baking dish. Roll biscuits in butter, then into crushed stuffing crumbs and place on top of chicken mixture. Bake at 350 for 25-30 minutes.
2 (5oz) cans Chicken
2 cans Cream of Chicken
1 cup Mozzarella or Cheddar Cheese
1/2 cup Mayo
3 tsp Lemon Juice
2 (10oz) tubes Biscuits
4 Tbs Butter (melted)
Crushed Stuffing Crumbs
Combine chicken, soup, cheese, mayo, and lemon juice in saucepan. Heat until boiling. Pour into ungreased 9x13 baking dish. Roll biscuits in butter, then into crushed stuffing crumbs and place on top of chicken mixture. Bake at 350 for 25-30 minutes.
Strawberry Pretzel Salad
Strawberry Pretzel Salad
2 1/3 c Pretzels (crushed)
2 (10 oz) pkg Frozen Berries
1 1/2 sticks Butter (melted)
8 oz Cream Cheese
1 pkg Strawberry Jello
1 c Sugar
8 oz Cool Whip
Crush pretzels & put in 9x13 pan, pour melted oleo over them & bake for 10 minutes at 350°. COOL. Mix sugar & cream cheese & then add cool whip. Spread over cooled pretzel crust. Refrigerate. Drain berries, add enough water to these juices to make 2 cups. Boil the juice & dissolve jello. Add 1 1/2 cup cold water. Let jello partially set then add the fruit. Pour this over cream cheese layer. Refrigerate until ready to serve.
2 1/3 c Pretzels (crushed)
2 (10 oz) pkg Frozen Berries
1 1/2 sticks Butter (melted)
8 oz Cream Cheese
1 pkg Strawberry Jello
1 c Sugar
8 oz Cool Whip
Crush pretzels & put in 9x13 pan, pour melted oleo over them & bake for 10 minutes at 350°. COOL. Mix sugar & cream cheese & then add cool whip. Spread over cooled pretzel crust. Refrigerate. Drain berries, add enough water to these juices to make 2 cups. Boil the juice & dissolve jello. Add 1 1/2 cup cold water. Let jello partially set then add the fruit. Pour this over cream cheese layer. Refrigerate until ready to serve.
Spaghetti Pie
Spaghetti Pie
8 oz Spaghetti
1 lb Hamburger
1/2 c Chopped Onions
1/3 c Parmesan Cheese
15 1/2 oz Jar Spaghetti Sauce
2 Beaten Eggs
2 tsp Butter
1 c Cottage Cheese
1 c Mozerella Cheese
Cook meat & onions and spgh noodles. Drain noodles & meat. Add spgh sauce to cooked meat. Combine cooked spgh with parm cheese, eggs, and butter in a large bowl--mixing well. Spray 9x13 pan & add spgh mixture. Spread cottage cheese on top & pour on the sauce, then sprinkle with mozerella cheese. Bake at 350° for 20 minutes.
8 oz Spaghetti
1 lb Hamburger
1/2 c Chopped Onions
1/3 c Parmesan Cheese
15 1/2 oz Jar Spaghetti Sauce
2 Beaten Eggs
2 tsp Butter
1 c Cottage Cheese
1 c Mozerella Cheese
Cook meat & onions and spgh noodles. Drain noodles & meat. Add spgh sauce to cooked meat. Combine cooked spgh with parm cheese, eggs, and butter in a large bowl--mixing well. Spray 9x13 pan & add spgh mixture. Spread cottage cheese on top & pour on the sauce, then sprinkle with mozerella cheese. Bake at 350° for 20 minutes.
Simple Fruit Dip
Simple Fruit Dip
(Charlotte Salisbury)
1/2 c Butter (1 stick)
1 c Sour Cream
1 c Light Brown Sugar (packed)
1 tsp Vanilla
In a heavy saucepan over low head, melt butter. Stir in brown sugar until well blended. Remove from heat and slowly stir in sour cream and vanilla.
Stir until smooth and silky. Refrigerate. Serve as a dip with fresh fruit.
(Charlotte Salisbury)
1/2 c Butter (1 stick)
1 c Sour Cream
1 c Light Brown Sugar (packed)
1 tsp Vanilla
In a heavy saucepan over low head, melt butter. Stir in brown sugar until well blended. Remove from heat and slowly stir in sour cream and vanilla.
Stir until smooth and silky. Refrigerate. Serve as a dip with fresh fruit.
Salmon Loaf
Salmon Loaf Freezer Recipe
2 1lb cans salmon, bones removed, flaked
2 eggs, slightly beaten
1 cups crushed plain potato chips
2 tbsp melted butter
1/4 cup chopped fresh parsley
In a bowl flake salmon then add remaining ingredients. Divide into loaf pans and freeze.
(OPTION: freeze in balls to bake in muffin tins)
On cooking day:
Defrost then bake in a preheated 400F oven for 30 minutes. Serve.
**NOTE: I haven't tried this one yet (9/24/11)**
2 1lb cans salmon, bones removed, flaked
2 eggs, slightly beaten
1 cups crushed plain potato chips
2 tbsp melted butter
1/4 cup chopped fresh parsley
In a bowl flake salmon then add remaining ingredients. Divide into loaf pans and freeze.
(OPTION: freeze in balls to bake in muffin tins)
On cooking day:
Defrost then bake in a preheated 400F oven for 30 minutes. Serve.
**NOTE: I haven't tried this one yet (9/24/11)**
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