April 28th, 2006 by alice
Tags: Candy, Instant, Oatmeal
INGREDIENTS
- 2cupssugar
- 3tablespoonscocoa
- 1/2cupbutter or margarine(we use butter, better for you)
- 1/2cupmilk
- 2 1/2cupsoatmeal
- 1teaspoonvanilla
- 1/2cuppeanut butter(your choice)
DIRECTIONS
- Mix and bring to a boil for two minutes: sugar, cocoa, butter/margarine& milk.
- Remove from fire and stir in immediately: oatmeal, vanilla, peanut butter.
- Place or drop by teaspoon on waxed paper, then chill in fridge.
- It is best if you use a cookie sheet lined with waxed paper and then put in refridge.
- No need to cover unless you have scents in yours.
- Once firm remove and place in containers separated by waxed paper.
- Preparation time: 5 minutes Cooking & Completion time: 25 minutes.
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April 28th, 2006 by alice
Tags: Soup, Tetrazini
INGREDIENTS
- 1cancondensed cream of chicken soup
- 1canchicken broth
- 1 3/4cupswater
- 1 (4 ounce)jardiced pimentos
- 1cup cut upcooked chicken
- 1cup cut upham
- 1cupcream
- 2cups cookedspaghetti, cut up in small pieces
- 2tablespoonsparsley
- 1/4cup gratedparmesan cheese
DIRECTIONS
- Blend soup, broth, water and cream together.
- Add other ingredients.
- Heat on low until warm.
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April 28th, 2006 by alice
Tags: Bacon, Cheese, Cream, Roll, Ups
INGREDIENTS
- 1 (8 ounce)packagecream cheese
- 1jarhormel real bacon bits
- 1/4teaspoonpepper
- 1/4cup mincedonions
- 2packagescrescent rolls
DIRECTIONS
- Mix cream cheese, bacon, onion, and pepper.
- Form each package of crescent rolls into a rectangle, pinching seams together.
- Divide mixture in half and spread out onto each rectangle.
- Roll up starting at longest end.
- Pinch seams together to seal.
- Cut each rectangle into 10 pieces.
- Place on cookie sheet.
- Bake at 350 for about 15 minutes or until golden.
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April 28th, 2006 by alice
Tags: Creatomato, Dressing, Herb, Salad
INGREDIENTS
- 3/4cupV8 vegetable juice
- 1/4cupwhite wine vinegar
- 1/2cupsour cream(or plain yogurt)
- 1tablespoonWorcestershire sauce
- 1green onion, white part only,finely minced
- 1/2tablespoondried tarragon
- 1/2tablespoondried basil
- 1/4teaspoonDijon mustardor creole mustard
- salt and black pepper
DIRECTIONS
- Combine thoroughly and refrigerate for at least one hour.
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April 28th, 2006 by alice
Tags: Better, Chicken, Homemade, Pie, Pot, Than
INGREDIENTS
- 1 (12 1/2 ounce)canwhite chicken meat, drained
- 1 (10 1/2 ounce)cancream of chicken soup(reduced fat)
- 1 (29 ounce)can veg-all homestyle large-cutvegetables, drained
- 1 (15 ounce)packagerefrigerated pie crusts(2 crusts)
- 1 1/2teaspoonsdried celery flakes(can sub 1/2 tsp. dried parsley if you must)
- salt and pepper
DIRECTIONS
- Preheat oven to 425.
- Place one of the room temperature pie crusts in a glass pie pan, pressing to bottom and sides of the pan.
- Combine chicken, veggies, soup, celery flakes and salt and pepper to taste.
- Pour into pie crust.
- Top with the second pie crust, turning under edges, crimping, and puncture top crust with a knife about 4 times.
- Bake for 25-30 minutes.
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