STUFFED MUSHROOMS
2 pkgs. frozen chopped spinach
½ cup Hunt’s tomato sauce
½ pint sour cream
1 cup grated sharp cheese
Cook spinach and drain well. Mix all ingredients. Dip fresh mushrooms into melted butter and stuff. Heat 10 minutes at 350 ° . Mixture will stuff 12 large or 24 small mushrooms.
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MANDARIN ORANGE CHICKEN
4 to 6 chicken breasts
1 t. prepared mustard
¼ cup butter
1 t. vinegar
11 oz. Can mandarin oranges & juice
¼ t. garlic powder
¼ cup soy sauce
1 t. minced onion
1 T. flour
¼ cup pineapple preserves
Sauté until brown both sides of chicken. Drain juice from oranges. To juice add ¼ cup soy sauce, 1 tablespoon flour. When smooth add mustard, vinegar, garlic powder, onion, pineapple preserves. Pour over chicken and cover. Cook and baste for 45 minutes in 350 ° oven. Last 5 minutes add mandarin oranges. May be served over rice. Serves 4 to 6.
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ARTICHOKE HEARTS AND PECANS
2 #2 cans drained artichokes
¼ cup bread crumb
1 cup cream
2 T. Parmesan cheese
2 T. flour
Dash Tabasco
2 T. butter
1/8 t. salt
½ cup broken pecans
Dash pepper
Place drained artichoke hearts in small casserole. Make cream sauce of flour, cream and butter. When thickened, add salt, pepper and Tabasco. Pour over artichokes. Add pecans. Tope with bread crumbs and Parmesan cheese. Bake at 300 ° until bubbly. Serves 6.
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POTATO CASSEROLE
3 medium Irish potatoes
1 cup grated cheese
1 onion
Salt and pepper
1 can cream of mushroom soup, undiluted
Boil potatoes and slice. Put layers of potatoes, sliced onions, salt, pepper, half of soup and half of cheese in baking dish. Repeat. Bake covered at 325 ° for 1 hour. This is excellent with any charcoaled meat. Serves 6.
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APPLE BREAD
4 eggs
4 cups flour
2 cups sugar
2 cups peeled apples, chopped, raw
1 t. soda
¼ t. salt
1 cup chopped pecans (or your choice of nut meats)
4 T. sour cream
1 cup cooking oil
Beat eggs; add sugar, salt, soda, sour cream, oil and flour. Add chopped apples and pecans. Pour into two loaf bread pans and bake at 400 ° until done. Freezes well. Makes 2 nice size loafs.
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CHOCOLATE CHESS PIE
1 ½ cup sugar
1 t. vanilla
1 stick melted margarine
2 eggs
3 ½ T. cocoa
1 small can Pet milk
Mix all ingredients together. Pour into unbaked pie crust. Bake at 325 ° for 40 minutes. Serves 6 to 8.
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1 cup brown sugar
¼ t. salt
½ cup butter
¼ t. soda
1 egg, beaten
1 t. baking powder
¾ cup drained, crushed pineapple
1 t. vanilla 2 cups flour
½ cup chopped pecans
Cream butter and sugar and add beaten egg. Sift flour with dry ingredients. Add to sugar mixture with pineapple and nuts. Drop onto oiled tin and bake at 425 ° for 12 minutes. Makes 4 dozen.
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