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Mrs. Miller?s Pineapple Sherbet

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Course Desserts
Co-op Cullman EC
Servings
people
Ingredients
  • 2 cups sugar
    1 ? cups water
    ? cup lemon juice (6 lemons)
    1 large can crushed pineapple
    Whole Milk
Course Desserts
Co-op Cullman EC
Servings
people
Ingredients
  • 2 cups sugar
    1 ? cups water
    ? cup lemon juice (6 lemons)
    1 large can crushed pineapple
    Whole Milk
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Instructions
  1. Mix sugar and water and add lemon juice and pineapple
  2. Chill and add enough whole milk to fill freezer container two-thirds full and freeze according to manufacturer?s instructions

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Old-Fashioned Pink Lemonade

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Servings
people
Ingredients
  • ? cups apples
Servings
people
Ingredients
  • ? cups apples
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Instructions
  1. In a large pitcher, combine all ingredients
  2. Stir to dissolve sugar
  3. Serve over ice
  4. Yields four 1 cup servings
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Pear Preserves

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Course Miscellaneous
Co-op Cullman EC
Servings
people
Course Miscellaneous
Co-op Cullman EC
Servings
people
Votes: 0
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Instructions
  1. Select firm pears about a month before they ripen
  2. Peel and slice thinly
  3. Use 5 pounds of sugar to 1 gallon of sliced pears
  4. Pour sugar over pears and let stand overnight
  5. Cook until juice is thick an
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Pecan Delights

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Course Miscellaneous
Co-op Cullman EC
Servings
people
Ingredients
  • 2 sticks potatoes1 can cheddar cheese soup1 cup milk2 tablespoons oleo
Course Miscellaneous
Co-op Cullman EC
Servings
people
Ingredients
  • 2 sticks potatoes1 can cheddar cheese soup1 cup milk2 tablespoons oleo
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Instructions
  1. Cream together margarine and sugar by hand, do not use a mixer
  2. Add remaining ingredients, mix and chill
  3. Form into balls
  4. Place on ungreased cookie sheet and press finger into each ball
  5. Bake at 300
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Pecan Crispies

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Course Miscellaneous
Co-op Cullman EC
Servings
people
Ingredients
  • ? cup potatoes (about 5 medium/large)12 ounces small curd cottage cheese12 ounces sour cream10-12 green onions, dicedGarlic saltOnion saltParmesan cheese
Course Miscellaneous
Co-op Cullman EC
Servings
people
Ingredients
  • ? cup potatoes (about 5 medium/large)12 ounces small curd cottage cheese12 ounces sour cream10-12 green onions, dicedGarlic saltOnion saltParmesan cheese
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Instructions
  1. Cream butter and sugars until light; beat in egg and vanilla
  2. Sift dry ingredients and blend into creamed mixture
  3. Stir in nuts
  4. Drop from teaspoon on ungreased cookie sheet
  5. Bake about 10 minutes at
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Pineapple Casserole

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Course Desserts
Co-op Cullman EC
Servings
people
Ingredients
  • ? cup lean veal, pork or beef ? cup raisins 1 large onion, chopped 1 cup quick-cooking rolled oats 2 teaspoons salt
Course Desserts
Co-op Cullman EC
Servings
people
Ingredients
  • ? cup lean veal, pork or beef ? cup raisins 1 large onion, chopped 1 cup quick-cooking rolled oats 2 teaspoons salt
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Instructions
  1. Preheat oven to 350
  2. Mix sugar and flour with about 3 tablespoons of pineapple juice
  3. Add pineapple chunks and cheese
  4. Mix well and spoon into a greased 1-quart casserole dish
  5. Sprinkle Ritz? crumbs o
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Pinto Bean Pie

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Course Miscellaneous
Co-op Cullman EC
Servings
people
Ingredients
  • 1 cup rigatoni noodles1 ? mozzarella cheese, grated1 8-ounce tomato sauce? teaspoon dried oregano6 teaspoons butter or margarine
Course Miscellaneous
Co-op Cullman EC
Servings
people
Ingredients
  • 1 cup rigatoni noodles1 ? mozzarella cheese, grated1 8-ounce tomato sauce? teaspoon dried oregano6 teaspoons butter or margarine
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Instructions
  1. Mash beans well
  2. Beat eggs and sugar; add margarine, vanilla and beans; mix well
  3. Pour into pie shell and bake at 350 degrees until firm (approximately one hour)
  4. Your company will be convinced it?s a
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Roasted Broccoli with Soy Sauce and Sesame Seeds

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Course Side Dishes
Co-op Cullman EC
Servings
people
Ingredients
  • 1 pound bacon, cut into ? inch pieces1 pound fresh turkey or chicken breast, cut into ? to 1 inch pieces1 cup coarsely chopped carrots? cup sliced celery? cup coarsely cho
Course Side Dishes
Co-op Cullman EC
Servings
people
Ingredients
  • 1 pound bacon, cut into ? inch pieces1 pound fresh turkey or chicken breast, cut into ? to 1 inch pieces1 cup coarsely chopped carrots? cup sliced celery? cup coarsely cho
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Instructions
  1. Preheat oven to 450 degrees
  2. Cut broccoli into pieces about 2-inches long
  3. Then cut through stems just to where florets start, and break apart so broccoli are in same-size pieces
  4. Place broccoli in pl
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Roast Venison

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Course Main Dishes
Co-op Cullman EC
Servings
people
Ingredients
  • 4 pound can tomato puree1 28-ounce can diced tomatoes1 15-ounce can tomato sauce1 12-ounce can tomato paste1 pound ground beef or turkey1 package hot Italian sau
Course Main Dishes
Co-op Cullman EC
Servings
people
Ingredients
  • 4 pound can tomato puree1 28-ounce can diced tomatoes1 15-ounce can tomato sauce1 12-ounce can tomato paste1 pound ground beef or turkey1 package hot Italian sau
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Instructions
  1. Wash and trim meat
  2. Soak overnight in salted water to cover
  3. Drain and soak overnight again in salted water
  4. Drain and trim off shreds of whitish substance if any
  5. Sprinkle onion soup mix into bottom
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Sausage and Rice Casserole

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Course Side Dishes
Co-op Cullman EC
Servings
people
Ingredients
  • 1 pound cubes*: Hawaiian Punch Berry Blue Typhoon Kool-Aid?Pour Kool-Aid? into trays and freeze. Drink: 1 46-ounce can unsweetened pineapple juice, chill
Course Side Dishes
Co-op Cullman EC
Servings
people
Ingredients
  • 1 pound cubes*: Hawaiian Punch Berry Blue Typhoon Kool-Aid?Pour Kool-Aid? into trays and freeze. Drink: 1 46-ounce can unsweetened pineapple juice, chill
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Instructions
  1. Simmer sausage, celery, onion, and green pepper in a heavy skillet until tender
  2. Add broth, rice, salt and pepper
  3. Pour into ungreased 2 quart baking casserole dish
  4. Cover with foil and bake at 325 de
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