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3 cups diced potatoes, ½ cup diced celery, ½ cup diced onion, 1½ cups water, 3 chicken bouillon cubes, ½ tsp salt, 2 cups whole milk, 1 cup sour cream, 2 tsp flour, 1 tsp chives, 1 tsp black pepper
Combine potatoes, celery, onion,
water, boullion, salt, and black pepper. Cook until tender (about 20 minutes).
In the mean time blend together milk and sour cream with wire wisk until
smooth. Mix flour into small amount of water and stir until disolved; add
to milk/sour cream mixture. Gradually stir milk mixture into soup and allow
to thicken. Garnish with chives and serve hot with saltines.
1 8oz. package cream cheese, 1 can sweetened condensed milk, 1/3 cup lemon juice, 1 tsp vanilla extract, 1 can cherry pie filling, 1 ready made deep dish graham cracker pie crust ( you may make your own crust if you really have time ) Allow cream cheese to set unrefrigerated for 30 minutes to soften before beginning.
Into medium size mixing bowl, blend softened cream cheese with sweetened condensed milk, slowly adding lemon juice and vanilla extract until smooth. Pour into graham cracker crust, spreading evenly. Top with cherry pie filling and let chill overnight before serving.
1 medium red delicious apple,
1 medium golden delicious apple, 1 medium granny smith apple,(core and
dice all apples, leaving skin on) 1 cup red seedless or black seedless
grapes, 1 cup white seedless grapes, 1 cup chopped pecans, 1 can pineapple
tidbits, 1 small package tiny marshmallows, 1 16oz container sour cream.
Place above items in large salad bowl, mix well, chill and serve.
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Too Simple (But, so delicious!) Preheat oven to 350 degrees, Mix as directed your favourite package of chewy brownies (I like Martha White double fudge with walnuts). Then add to this mixture a 16oz bag of real (not the fake stuff!) semi-sweet chocolate morsels. Now, don't even think about pouring this into a baking pan! Instead you place teaspoons of it on a cookie sheet and bake for 7 - 8 minutes. I know this may be hard to believe, but they are better than ordinary homemade chocolate chip cookies!
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1 can sweetened condensed milk, 3 1/2 cups self-rising flour, 1 cup sugar, 1 cup brown sugar,1 cup oil, 4 eggs, 1 tsp ginger, 1 tsp nutmeg, 1 1/2 cups walnuts (chopped), 2 cups (16 oz can) pumpkin, 1 tsp vanilla extract, 2/3 cup of water.
Beat sugars, oil, eggs, milk,
water, and pumpkin together. Add vanilla. Sift together flour, ginger,
and nutmeg. Add dry ingredients to pumpkin mixture, stirring until well
blended. Stir in nuts. Bake in well greased and floured loaf or bundt pans
at 350 degrees for 40 to 50 minutes. Makes 2 loaves or two bundt cakes.
Glaze: 1 cup powdered sugar, 1-2 tsp water, red and yellow food coloring
to make an orange glaze. Stir water into powdered sugar. Add food coloring
a few drops at a time to make a nice pumpkin-orange colored glaze. Drizzle
glaze randomly over cooled cake.
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1 and ½ loaves frozen bread dough, 1 stick margarine, 3/4 cup light brown sugar, 1/4 cup dark karo syrup, 3/4 tsp cinnamon, 1 cup chopped pecans, 1/2 cup Maraschino cherries halved.
Thaw bread dough enough to slice. Cut into 54 pieces. Roll each piece into a ball. (Dough is easier to handle if still slightly chilled) In saucepan, melt margarine, sugar, karo syrup, and cinnamon. Pour just under 1/4 cup of margarine mixture into bottom of Bundt pan. Sprinkle the cherries evenly over this; then sprinkle 1/2 cup of the pecans over the cherries. Roll 27 balls in the margarine mixture and place in pan. Sprinkle the remaining 1/2 cup of pecans on this. Pour small amount of the margarine mixture , reserving enough to roll the remaining dough balls in. After coating balls, place second layer in pan. If any mixture is left, pour over all. Let rise 1 hour or until doubled in size. Bake in preheated 325 degree oven for 35 minutes till golden brown. Turn out on the platter while warm.
8 -10 medium potatoes; boiled in skin till "not quite" done. Cool, peel and grate on slaw cutter. 1/2 stick of melted margarine, 1 can cream of chicken soup (undiluted), 1/2 cup chopped onion, 1/4 cup finely chopped celery, 16 oz sour cream, two cups of shredded cheddar cheese, 2 cups crushed cornflakes cereal.
Combine grated potatoes, onion,
celery, soup, sour cream, and 2 tbsp of the melted margarine. Stir to blend.
Place in greased 9x13 casserole dish. Then stir in 2 cups of crushed cornflakes
cereal into the remaining melted margarine. Shread cheddar cheese and spread
over top of potato mixture. Then place buttered corn flakes on top of cheese.
Bake in 350 degree oven for about 50 minutes.
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