2 cups brown sugar
1 cup shortening
2 eggs
1 teaspoon vanilla extract
3 cups oatmeal
½ cup coconut
½ cup nuts
1 teaspoon baking soda
1 ½ cups flour
½ teaspoon salt
1 teaspoon baking powder
Cream brown sugar with shortening. Add eggs and vanilla and mix until creamy. Add remaining ingredients. Roll into balls. Roll in powdered sugar to coat.
Bake at 375˚ for 8 – 10 minutes.
Submitted by: Peggy Stevens
¾ cup dry bread crumbs
¾ cup mild
½ cup catsup
2 lbs. ground beef
2 beaten eggs
1/3 cup grated onion
1 ¼ teaspoon salt
1/8 teaspoon pepper
½ rounded teaspoon sage
2 Tablespoons flour
Soak bread crumbs in milk and catsup. Add meat, eggs, onion, and seasoning. Mix well. Form in loaf pan and spread with piquant sauce. Bake for 45 minutes @ 375˚
Submitted by: Peggy Stevens
16 ounces pasta – any shape
2 – 3 chicken breasts
1 onion – chopped
1 8 ounce mushrooms – sliced
Garlic salt
1 package Knorr garlic creamy sauce
Cook chicken. Sauté onion and mushrooms. Dice up chicken. Add some garlic salt. Make sauce according to package directions. Cook pasta. Add sauce, chicken, vegetables and pasta.
Submitted by: Peggy Stevens
2 heads cabbage, chopped
8 green onions, chopped
4 chicken breasts, cooked and chopped
1 cup slivered almonds
4 Tablespoons sesame seeds
2 pkg chicken Ramon Noodles, broken up
Dressing:
2 Tablespoons sugar
1 teaspoon salt
1 teaspoon accent
1/8 teaspoon pepper
¼ cup salad oil
1 Tbls sesame oil
3 Tablespoons rice wine vinegar
2 pkg chicken flavor from Ramon Noodles
You will need a big bowl for this! Mix the dressing, the noodles and the salad right before serving.
Submitted by: Peggy Stevens
Dressing:
½ cup mayonnaise
¼ cup sugar
1 Tablespoon wine vinegar
Mix 3-4 hours before serving.
1 can water chestnuts
1 large head broccoli in small pieces
1 cup grated Swiss cheese
½ small red onion (chopped fine)
½ lb cooked crisp bacon
1 large head cauliflower in small pieces
Combine salad ingredients with dressing and serve immediately.
Submitted by: Peggy Stevens
2 cups curly noodles
2 bunches broccoli
2 cloves garlic, minced
¼ tsp white pepper
½ tsp salt
½ tsp basil leaves
1 can sliced olives
1 jar pimento
1/3 cup chopped green pepper
3 Tlb Parmesan cheese
Italian salad dressing
pepperoni
Cook noodles and broccoli and rinse in cold water. Mix rest of ingredients and let sit in refrigerator 1 hour or more.
Submitted by: Peggy Stevens
2 pkg 3 oz lime jello
1 8 oz package cream cheese
5 cups hot water
1 4 oz can crushed pineapple
4 cups cold water
1 cup cream, whipped
1 pkg 3 oz lemon jello
1 cup mayonnaise
½ cup miniature marshmallows
2 pkgs 3 oz cherry jello
1 cup pineapple juice
Dissolve lime jello in 2 cups hot water. Add 2 cups cold water. Pour into 14x10x2 pan. Chill until partly set. Dissolve lemon jello in 1 cup hot water. Add marshmallow, stir until dissolved. Add 1 cup pineapple juice saved from drained pineapple. Stir in cream cheese. Beat well until blended. Stir in pineapple. Cool slightly. Fold in whipped cream and mayo. Chill until thickened. Pour in layer over lime jello. Chill until almost set. Dissolve cherry jello in 2 cups hot water. Add 2 cups cold water. Chill until syrupy. Pour over pineapple layer. Chill until firm.
NOTE: Change the lime to blueberry and it becomes a 4th of July salad!
Submitted by: Peggy Stevens
1 large Cool Whip
1 package Jello
Small package cottage cheese
fruit of choice
Stir jello into Cool Whip, then drain cottage cheese and add it to mixture. The drain fruit and add it. Serve immediately.
Submitted by: Peggy Stevens
3-4 chicken breasts or 1 whole chicken
¼ cup sugar
1 quart water
¼ cup oil
1 head lettuce torn in bite size pieces
4 teaspoons rice wine vinegar
¼ lb fresh mushrooms sliced
1 teaspoon salt
1 can (4 oz) sliced water chestnuts
1 tsp MSG
3 Tbsp sesame seeds
30-40 won ton skins
3 green onions, chopped
2-3 cups oil
Cook chicken breasts in water. Cool, remove from bones and shred. Combine chicken with lettuce, water chestnuts, sesame seeds, and green onions. Toss well. Combine the sugar, oil, rice wine vinegar, salt and MSG. Toss with salad and marinate for 2 hours prior to serving. Fry won ton skins in oil, drain on paper towel and cool. Break into large pieces and add to the salad just before serving.
Submitted by: Peggy Stevens
1st layer:
2 cups crushed pretzels (not too fine)
1 ½ sticks margarine
3 Tablespoons sugar
Mix and bake in 9 x 13 pan at 400* for 8 minutes. Cool completely.
2nd layer:
1-8 ounce package cream cheese
1 Tablespoon milk
1 cup sugar
4 Tablespoons crushed pineapple
Fold in 1 large container Cool Whip and spread on cooled 1st layer.
3rd layer:
1 large package strawberry jello
2 10 ounce packages frozen strawberries
2 cups boiling water
Dissolve jello and add strawberries. Pour over second layer and let set.
Submitted by: Peggy Stevens
1 cup sugar
2 Tablespoons flour
2 beaten eggs
½ teaspoon salt
1 ¾ cup pineapple and fruit juice
Mix together and cook until thick. Cool and add 2 Tablespoons lemon juice.
1 lb box acini di pepe
3 quarts water
1 Tablespoon oil
2 Tablespoons salt
Boil until done, about 5 minutes. Drain and rise pasta until rinse water runs clear. Fold into first mixture. Let set in fridge overnight.
Add:
2 cans drained fruit cocktail
Peggy uses 4 cans Mandarin oranges
2 cans mandarin oranges, drained
2 cans crushed pineapple
1 quart pears – cut up and drained
2 cans chunk pineapple
1 can crushed pineapple
9 ounces cool whip
1 cup coconut
2 cups miniature marshmallows
Submitted by: Peggy Stevens
1 large package orange jello
1 cup crushed pineapple
2 cups boiling water
1 cup apricot nectar(drain and save juice)
2 bananas – sliced
Set Jello with water, add nectar, set until jelled slightly. Add bananas and pineapple. Pour into 8 x 12 pan. Add 1 layer miniature marshmallows. Pat down slightly. Set to firm. Spread dressing on top.
Dressing:
1 beaten egg
½ cup apricot nectar
4 Tablespoons flour
½ cup sugar
½ cup pineapple juice
Cook until thick, cool and fold in ½ pint whipped cream. Pour on top of jello. Grate mild cheese on top. Set in refrigerator.
Submitted by: Peggy Stevens
2 cups sugar
1 package fresh or frozen cranberries
1 large can crushed pineapple
Chopped nuts
Miniature marshmallows
Cool Whip
Blend cranberries and sugar in the blender to chop. Add pineapple and let set overnight. Add rest of ingredients just before serving.
Submitted by: Peggy Stevens
1 head lettuce broken into 9 x 13 pan
1 cup chopped celery
1 box frozen peas
½ cup chopped green pepper
½ lb. bacon cooked and crumbled
1 red onion – diced
2 cups mayonnaise mixed with 2 Tablespoons sugar
4 ounces shredded cheese
Layer and keep in refrigerator overnight.
Submitted by: Peggy Stevens
2 pounds small red potatoes
2 tablespoons olive oil
1 clove
garlic, peeled and minced
1 teaspoon salt
1tablespoon fresh
rosemary chopped
Wash and dry potatoes. The cut them in half or
quarters depending on size. Combine olive oil, garlic, rosemary and
salt. Toss potatoes and oil mixture. Spread evenly on a sided cookie
sheet. Bake or roast at 425 degrees for 35-40 minutes. Or until tender
and browned.
You can add other vegetables such as carrot,
parsnips, squashes.
Submitted by: Peggy Stevens
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