Pink Sea Foam Jello Mold 1 can crushed pineapple (drained) 1 pkg. raspberry Jello 1 8 oz. pkg. Philadelphia Cream Cheese 1 cup of whipping cream Heat juice & dissolve Jello. Cool. Mix cheese with the 2 tbsp. of cream until smooth. Add & cool Jello and beat. Chill until partially thickened. Fold in the pineapple and whipped cream and pour into Jello Mold.
Cherry Whip Jello Mold 2 pkgs. cherry Jello 2 1/2 cups boiling water 1/2 pint whipping cream 1 jar of maraschino cherries 1/2 cup chopped walnuts When Jello is semi-soft, whip 1/2 pint of whipping cream till stiff. Then whip Jello & whippped cream together. Fold in one small jar drained & chopped maraschino cherries & the chopped walnuts. Pour into Jello Mold and place in refrigerator. Serves 8 people .
from my Grandma Beth Benz 1 clove garlic salt pepper wine vinegar lettuce Mash 1 clove of garlic to nothingness in a wooden bowl. To make this chore easier, add salt and pepper & continue to mash. Once garlic is mashed add 3 salad spoons of olive oil to the bowl. Then add 1 salad spoon of wine vinegar to oil and mix well. Place salad fork & spoon into the bowl over teh top of the dressing. They will hold the salad greens up out of the dressing so all of the greens will remain …
2 6 oz. cans of frozen pineapple juice 1 6 oz. can of frozen orange juice 13 6 oz. cans of water 2 cups of sugar 3 12 oz. cans of ginger ale Jar of cherries slices of pineapple 1 banana 1 sliced lime Combine all ingredients. Add ginger ale just before serving. Fix cherries into some pineapple slices. Float slices on pineapple, bananas, & limes on top. Makes about 30 cups.
1 large egg 1/4 tsp. salt 1/8 tsp. garlic or onion salt 20 2 inch bread rounds soft butter Beat egg slightly, add salt & cheese and mix. Shape into balls and place on buttered rounds of bread. About 5 minutes before serving, place on baking sheet in a 425 broiler until brown & puffed.
10 slices cooked bacon (crisp) 4 eggs 2 cups light cream pinch of sugar pinch of nutmeg dash of cayenne pepper 3/4 tsp. salt 1/2 tsp. black pepper. Make favorite pie crust & line 10 inch piepan. Preheat oven to 450 degrees. Grate 1 cup of swiss cheese. Fry crisp 10 slices of bacon. Drain & crumble. Break 4 eggs into bowl. Add 2 cups light cream, a pinch of sugar, pinch of nutmeg, salt & pepper. Mix all together. With pie crust, butter the dough lightly, sprinkle in the bacon & cheese and pour the egg & …
Grandma’s Chicken Casserole 1 1/2 cups minute rice 2/3 cup sherry (or dry wine) 1 can cream of celery soup 1 can cream of mushroom soup 1 package of dry onion soup mix Butter bottom of baking dish. Mix all ingredients together & spread over bottom of the pan. Place uncooked chicken pieces on top. Sprinkle dry onion soup mix over the top. Cover with foil. Bake at 350-degree oven for 1 1/2 hours.
1 1/2 cups sugar 2 eggs 2 tsp. cocoa powder 2 oz. red food coloring 2 1/2 cups sifted flour 1 tsp. salt 1 cup buttermilk 1 tsp. vanilla 1 1/2 tsp. vinegar 1 tsp. baking soda Beat shortening, sugar & eggs for 10 minutes on high speed. Make a paste of the cocoa and food coloring. Blend throughly into creamed mixture. Mix salt into sifted flour. Add to batter alternately with butter, milk and vanilla, starting and ending with flour. Combine vinegar and baking soda. Carefully fold into batter. Bake in 2 greased and floured 9 inch layer …
1 Can Diced Rotel 1 Can Cream of Chicken Soup 1 Can Cream of Onion Soup 1 lb Velveeta Cheese 12 oz. thin spaghetti Boil the chicken breasts in water until done. Skin & debone chicken leaving chicken in medium size pieces. Cook spaghetti according to package directions (you can cook spaghetti in the chicken broth so add extra flavor & save water). Drain spaghetti. Return to pot & add all the remaining ingredients. Cook on low heat until velveeta is melted.
3/4 lb. butter 3 cups flour 8 oz. Philadelphia Cream Cheese Mix ingredients together and place in refrigerator. Use flour on wooden board and roll out the dough, do not grease pans, Bake at 375-degree oven for 10 minutes or a little bit longer. For filling use Povidla.