Ingredients: 2 cups of flour 2 cups of sugar 2 teaspoons of baking soda 1 teaspoon of salt 1 lg. (3 1/2 c.) can of fruit cocktail 2 beaten eggs For Toppings: 1 cup of brown sugar 1 cup of nuts How to Cook: Mix all together, then sprinkle with topping. Bake at 350 degrees for approximately 1 hour.
Ingredients: 1/2 lb. of butter 1/2 cup of superfine sugar 1 cup of pecans, chopped fine 3 cups of cake flour How to Cook:
Mix all ingredients. Form into small balls with your hands. Bake on cookie sheet about 20 minutes at 350 degrees (they should bake all the way through without burning).
Ingredients: 1 box of Uncle Ben's wild rice mix 1 (10 oz.) box of chopped broccoli, cooked and drained 1 cup of chopped ham 1 cup of sharp Cheddar cheese, cubed 1 can of mushrooms, drained 1 can of cream of celery soup 1 cup of mayonnaise 2 teaspoons of prepared mustard How to Cook:
Cook rice according to directions. Place rice on bottom of 9 x 13 pan. Layer on top; broccoli, cheese, ham and mushrooms. Combine remaining ingredients and put on top.
Sprinkle with Parmesan cheese and bake at 350 degrees for 45 minutes.
Ingredients: 1 lg. can of pineapple 2 tablespoons of sugar 2 tablespoons of cornstarch 1 tablespoon of butter 2 eggs, beaten 1/2 pint of whipping cream Red grapes (seeded, cut in half) Marshmallows (cut in halves or thirds) Apples Bananas How to Cook:
Drain pineapple chunks, heat juice in double boiler. Add sugar, cornstarch, butter and eggs. Boil until thick. (This can be made day before.) Add red grapes, marshmallows to drained pineapple chunks.
Approximately an hour before serving, add apples and bananas
Ingredients: 3 cups of cooked mashed sweet potatoes 2 eggs 1 cup of sugar 1/2 cup of milk 1/2 teaspoon of salt 1 stick of butter, softened 1 teaspoon of vanilla extract 1 cup of light packed brown sugar 1/2 cup of flour 1 cup of finely chopped pecans How to Cook:
In one bowl, mix sweet potatoes, eggs, sugar, milk, salt; add 1/2 stick butter and vanilla.
In another bowl add brown sugar, flour, nuts, and 1/2 stick butter. Add 1/2 nut and flour mixture in potato mixture.
Save 1/2 nut and flour mixture for topping. Place in baking dish and add topping. Bake 350 degrees for 1/2 hour.
Ingredients: 1 - 3 oz. package of cherry flavored gelatin 1 cup of boiling water 1 - 6 oz. can of frozen lemonade or pineapple-orange juice concentrate 3 cups of cold water 1 - 1 quart bottle of cranberry juice cocktail, chilled 1 - 1 pint of ginger ale, chilled How to Cook:
Dissolve cherry flavored gelatin in boiling water. Stir in lemonade or pineapple-orange juice concentrate.
Add the cold water and the cranberry juice cocktail. Place in a large punch bowl two trays of ice cubes or a molded ice ring. Pour punch over ice.
Slowly pour in chilled ginger ale. Fruit flavored sherbet may be added if desired. Makes about 25 servings.
Ingredients: 1 pkg. (8 oz.) of cream cheese 1 jar Kraft Sharp Old English cheese spread 1 tablespoon of half & half 1 tablespoon of chopped chives Dash Worcestershire sauce Garlic salt, to taste 12 oz. of crab (fresh, frozen or canned) How to Cook:
Mix the first six ingredients in the top of a double boiler or chafing dish over a medium heat.
When the ingredients have melted and mixed well add the crab, reduce the heat to just warm.
Ingredients: 1 lb. of sharp cheddar cheese 1/2 cup of mayonnaise 1/4 cup of heavy cream 1 cup of chopped pecans 1 tablespoon of garlic 2 dashes of Tabasco sauce 1 teaspoon of cayenne pepper How to Cook:
Shred cheese. Mix all ingredients, shape in mold, refrigerate. Remove from mold prior
Ingredients: 10 pickles, sliced thin 1 cup of green peppers 1 cup of red peppers 1/2 cup of onions, diced 1 cup of vinegar 2 cups of white sugar 1 tablespoon of mustard seed 1 tablespoon of dill seed 1 tablespoon of salt How to Cook:
Heat vinegar and sugar until it comes to boil. Do not boil. Cool and pour over pickles,
peppers and onions. Will keep without sealing for months in refrigerator.
Try this at home. For coming Christmas season. Taste and Enjoy. Ingredients: 2 (8 oz.) pkgs. of cream cheese 1 (8 1/2 oz.) can of crushed pineapple, drained 2 cups of chopped pecans 1/4 cup of chopped green pepper or 1/4 cup of chopped pimiento 2 tablespoons of finely chopped onion 1/2 teaspoon of seasoned salt How to Cook:
Beat softened cheese with a fork. Stir in well drained pineapple, 1 cup pecans, pepper or
Pimiento, onion and salt. Shape into 1 or 2 balls and roll in remaining pecans. Wrap and
Store in refrigerator for 24 hours. Serve with assorted crackers.
