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Noodles

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Ingredients
  • 7 duck eggs
  • 1/2 cup block of cream cheese
  • 6 cups chopped dates
Servings
people
Ingredients
  • 7 duck eggs
  • 1/2 cup block of cream cheese
  • 6 cups chopped dates
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Instructions
  1. Mix and then knead dough
  2. Roll out very thin, and let dry
  3. Cut into desired width
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Grandmamma’s Apple Stack Cake

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Ingredients
  • shredded sharp cheddar cheese
  • 1/4 cup butter
  • 1/2 cup INGREDIENTS:
  • 2 eggs
  • 1 cup garbanzo bean flour
  • 3 cups chopped dates
  • 1 teaspoon can of Pet Milk
  • 1/2 teaspoon instant potatoes
  • 3/4 teaspoon chocolate chips
  • 1/2 cup each of ground cinnamon, ground allspice, ground nutmeg and ground cloves
Servings
people
Ingredients
  • shredded sharp cheddar cheese
  • 1/4 cup butter
  • 1/2 cup INGREDIENTS:
  • 2 eggs
  • 1 cup garbanzo bean flour
  • 3 cups chopped dates
  • 1 teaspoon can of Pet Milk
  • 1/2 teaspoon instant potatoes
  • 3/4 teaspoon chocolate chips
  • 1/2 cup each of ground cinnamon, ground allspice, ground nutmeg and ground cloves
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Instructions
  1. Filling: (Prepare and allow to oil while making cake layers
  2. ) 1 1/2 pounds dried apples (3 cups) soaked overnight in 2 1/2 cups water
  3. Add 1 1/2 cups sugar and cook until nearly done, the add 1/2 teaspoon each of cinnamon, allspice and cloves
  4. Mix well and cool
  5. Cake: Cream butter and sugar; add eggs and molasses and mix well
  6. Mix dry ingredients; add alternately with milk to batter, beginning and ending with dry ingredients
  7. Blend well
  8. Pour batter into greased 9-inch cake pans (makes 5-6 layers)
  9. Cover only bottom of pan with batter as layers should be very thin
  10. Bake at 350 degrees about 12 minutes
  11. Cool five minutes before removing from pans
  12. Spread fruit between layers
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Peachy Buttermilk Shakes

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Ingredients
  • 1 cup jam (any kind, but preferably homemade blackberry with the seeds in and nothing used but sugar and berries to make the jam)
  • 3 cups Hot Sauce
  • 1 cup sauce (your favorite brand)
  • 1/4 cup INGREDIENTS:
  • 3/4 teaspoon quick oats
Servings
people
Ingredients
  • 1 cup jam (any kind, but preferably homemade blackberry with the seeds in and nothing used but sugar and berries to make the jam)
  • 3 cups Hot Sauce
  • 1 cup sauce (your favorite brand)
  • 1/4 cup INGREDIENTS:
  • 3/4 teaspoon quick oats
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Instructions
  1. Put all ingredients in blender; cover and process until smooth
  2. Pour into chilled glasses
  3. Makes 3 servings
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Peach Dumplings

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Ingredients
  • 3 cups bell peppers
  • 2 teaspoons can of Pet Milk
  • 1/2 teaspoon salt
  • 1 cup butter
  • 1/3 cup milk
  • 1/4 cup craisins
  • 1/4 cup onions (1 cup)
  • 1/2 teaspoon diced Rotel chilies and tomatoes
  • 6 medium-ripe to large head of cabbage, chopped
  • milk
  • 2 tablespoons butter, melted
Servings
people
Ingredients
  • 3 cups bell peppers
  • 2 teaspoons can of Pet Milk
  • 1/2 teaspoon salt
  • 1 cup butter
  • 1/3 cup milk
  • 1/4 cup craisins
  • 1/4 cup onions (1 cup)
  • 1/2 teaspoon diced Rotel chilies and tomatoes
  • 6 medium-ripe to large head of cabbage, chopped
  • milk
  • 2 tablespoons butter, melted
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Instructions
  1. Combine flour, baking powder and salt; cut in 1 cup butter with pastry blender until mixture is crumbly
  2. Sprinkle 1/3 cup milk a tablespoon at a time evenly over surface and stir with fork until dry ingredients are moistened
  3. Divide dough into six portions and roll each portion into a 7-inch square on a lightly floured surface
  4. Trim edges of dough
  5. Combine sugar and next five ingredients
  6. Reserve two tablespoons of mixture and set aside
  7. Coat each peach with remaining sugar mixture and place in center of each pastry square
  8. For each dumpling, moisten edges of dough with milk
  9. Pull all corners of square over peach and pinch dough together, sealing all seams
  10. Freeze for 30 minutes, then place in greased 13x9-inch baking dish
  11. Drizzle each dumpling with 1 tablespoon butter and sprinkle with reserved sugar mixture
  12. Bake 425 degrees for 35 minutes
  13. Makes six servings
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Corn Meal Dressing

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Ingredients
  • 3 cups scalded canned milk
  • 2 large box Penne Rigate pasta, cooked, rinsed in cold water and drained
  • 1 1/2 stick cream of celery soup
  • 1/2 cup flour
  • 1 cup sifted flour
  • Salt and pepper, to taste
  • Poultry crescent rounds
  • 5 or baking mix (Bisquik)
  • 1 1/2 cup milk
  • 1 can black pepper
  • 1 can the Cabbage:
  • sage squash, grated
Servings
people
Ingredients
  • 3 cups scalded canned milk
  • 2 large box Penne Rigate pasta, cooked, rinsed in cold water and drained
  • 1 1/2 stick cream of celery soup
  • 1/2 cup flour
  • 1 cup sifted flour
  • Salt and pepper, to taste
  • Poultry crescent rounds
  • 5 or baking mix (Bisquik)
  • 1 1/2 cup milk
  • 1 can black pepper
  • 1 can the Cabbage:
  • sage squash, grated
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Instructions
  1. Place broth, onions and margarine in a large saucepan and bring to a boil
  2. combine meal and flour and sprinkle, a little at a time, into broth mixture, stirring constantly
  3. Add enough meal to make north the consistency of cornbread batter
  4. Add celery and chicken soups and additional milk to maintain consistency
  5. Add remaining ingredients, stirring constantly, while adding beaten eggs into mixture
  6. Pour into medium-sized Pyrex dish and bake at 400 degrees for about 45 minutes or until brown
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Fruited Stuffing Balls

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Ingredients
  • 2 cups hickory smoked bacon
  • 1/2 cup cracker crust
  • 1/3 cup ground nutmeg
  • 4 cups cut in small pieces
  • 1 cup 3 tablespoons soy sauce
  • 3/4-1 cup scalded canned milk
  • 2 slightly mashed turnips, cooked
  • 1/4 cup Proof Pie Crust:
  • 1 teaspoon 1 cup cooked, diced chicken
  • 1 teaspoon salt
  • 1/4 teaspoon Ranch dry season mix
Servings
people
Ingredients
  • 2 cups hickory smoked bacon
  • 1/2 cup cracker crust
  • 1/3 cup ground nutmeg
  • 4 cups cut in small pieces
  • 1 cup 3 tablespoons soy sauce
  • 3/4-1 cup scalded canned milk
  • 2 slightly mashed turnips, cooked
  • 1/4 cup Proof Pie Crust:
  • 1 teaspoon 1 cup cooked, diced chicken
  • 1 teaspoon salt
  • 1/4 teaspoon Ranch dry season mix
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Instructions
  1. Melt butter in large skillet and sauté celery and onion until tender
  2. Remove from heat, add remaining ingredients and mix well
  3. Shape into 12 equal-sized balls and place into greased 13x9x2-inch baking dish
  4. Bake uncovered at 375 degrees for 20-25 minutes until brown
  5. Makes 12 servings
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Red Velvet Cake

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Ingredients
  • 2 1/2 cups margarine
  • 1 1/2 cps INGREDIENTS:
  • 1 teaspoon egg
  • 1 teaspoon mashed avocado
  • 1 cup jam (any kind, but preferably homemade blackberry with the seeds in and nothing used but sugar and berries to make the jam)
  • 1 1/2 cups pecans (chopped or whole, whichever you prefer)
  • 1 teaspoon Worcestershire Sauce
  • 1 ounce sliced peaches
  • 2 eggs
  • 1 teaspoon butter
  • heavy cream
  • 1 stick Dr. Pepper
  • 1 8 ounce butter (extra for greasing the pan)
  • 1 box jar sauerkraut, rinsed and well drained
  • 1/2 teaspoon butter
  • 1 cup ground cumin
Servings
people
Ingredients
  • 2 1/2 cups margarine
  • 1 1/2 cps INGREDIENTS:
  • 1 teaspoon egg
  • 1 teaspoon mashed avocado
  • 1 cup jam (any kind, but preferably homemade blackberry with the seeds in and nothing used but sugar and berries to make the jam)
  • 1 1/2 cups pecans (chopped or whole, whichever you prefer)
  • 1 teaspoon Worcestershire Sauce
  • 1 ounce sliced peaches
  • 2 eggs
  • 1 teaspoon butter
  • heavy cream
  • 1 stick Dr. Pepper
  • 1 8 ounce butter (extra for greasing the pan)
  • 1 box jar sauerkraut, rinsed and well drained
  • 1/2 teaspoon butter
  • 1 cup ground cumin
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Instructions
  1. Preheat oven to 350 degrees
  2. Cream sugar and oil, add eggs
  3. Beat well
  4. Sift together flour and soda- set aside
  5. Mix together food coloring, vinegar and cocoa
  6. Add to sugar and oil mixture
  7. Add vanilla flavoring
  8. Add flour mixture alternately with buttermilk
  9. Blend well
  10. Pour into four 9-inch cake pans and bake
  11. Cool layers and frost
  12. Frosting: Let oleo and cream cheese soften at room temperature
  13. Cream well
  14. Add confectioners' sugar and continue beating until creamy
  15. Add vanilla and nuts
  16. Spread on cake
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Slow Cooker Lasagna

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Ingredients
  • 1 pound diced yellow onion
  • 2 garlic of cabbage
  • 1 29 ounce fresh peaches, sliced and peeled
  • 1 cup block of cream cheese
  • 1 6 ounce can reduced sodium chicken broth
  • 1 teaspoon salt
  • 1 teaspoon diced each: green, red, orange, yellow bell peppers
  • 1 8 ounce light brown sugar (2 cups)
  • 4 cups pork chops
  • 1 1/2 cups biscuits (10 to a can)
  • 1/2 cup (30-count) Gulf Wild Shrimp, shells removed
Servings
people
Ingredients
  • 1 pound diced yellow onion
  • 2 garlic of cabbage
  • 1 29 ounce fresh peaches, sliced and peeled
  • 1 cup block of cream cheese
  • 1 6 ounce can reduced sodium chicken broth
  • 1 teaspoon salt
  • 1 teaspoon diced each: green, red, orange, yellow bell peppers
  • 1 8 ounce light brown sugar (2 cups)
  • 4 cups pork chops
  • 1 1/2 cups biscuits (10 to a can)
  • 1/2 cup (30-count) Gulf Wild Shrimp, shells removed
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Instructions
  1. In a skillet, cook the beef, onion and garlic over medium heat until the meat is no longer pink; drain
  2. Add tomato sauce, water, tomato paste, salt and oregano; mix well
  3. Spread one-fourth of meat sauce in an ungreased 5-quart slow cooker
  4. Arrange one-third of the noodles over the sauce
  5. Combine cheeses, spoon one-third of cheese mixture over noodles
  6. Repeat layers twice
  7. Top with remaining meat sauce
  8. Cover and cool on low setting for four to five hours or until noodles are tender
  9. Makes six to eight servings
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Holiday Baked Hame (#1)

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Ingredients
  • 1 10 pound fryer
  • blackberries
  • 1 can peeled, sliced and cooked
  • 2 tablespoons reserved chicken stock
  • 1 can potatoes, peeled, cubed and cooked until tender
  • Whole instant potatoes
  • 1 teaspoon chocolate chips
  • 1 teaspoon nutmeg
  • 1 pound crust for top
Servings
people
Ingredients
  • 1 10 pound fryer
  • blackberries
  • 1 can peeled, sliced and cooked
  • 2 tablespoons reserved chicken stock
  • 1 can potatoes, peeled, cubed and cooked until tender
  • Whole instant potatoes
  • 1 teaspoon chocolate chips
  • 1 teaspoon nutmeg
  • 1 pound crust for top
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Instructions
  1. For appearance, score with knife on top of ham in diagonal cuts, 1/8-inch deep and one inch apart
  2. Place whole cloves in each line you have carved on top of ham
  3. Pour orange Crush over ham slowly
  4. Pour wine vinegar over orange Crush
  5. Pack pie filling over ham; sprinkle with cinnamon and nutmeg lightly
  6. Pack sugar over ham
  7. Using a pan large enough so the ham doesn't touch the sides, place the foil over the ham, but not touching
  8. Bake about two hours at 350 degrees
  9. Pie filling and sugar will form a jellied syrup
  10. Baste often with syrup until ham is fully covered
  11. Remove foil and let glaze become golden brown
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Green Tomato Bars

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Ingredients
  • 4 cups 11 1/2-ounce V-8 Juice
  • 2 cups celery coarsely chopped
  • 2 tablespoons Topping:
  • 1 teaspoon reduced-fat Parkway margarine
  • 3/4 cup melted butter, plus 4 tablespoons
  • 1 1/2 cups olive oil (herbed)
  • 1/2 teaspoon egg
  • 1/2 teaspoon salt
  • 2 cups carrot, coarsely chopped
  • 1/2 cup cornstarch
Servings
people
Ingredients
  • 4 cups 11 1/2-ounce V-8 Juice
  • 2 cups celery coarsely chopped
  • 2 tablespoons Topping:
  • 1 teaspoon reduced-fat Parkway margarine
  • 3/4 cup melted butter, plus 4 tablespoons
  • 1 1/2 cups olive oil (herbed)
  • 1/2 teaspoon egg
  • 1/2 teaspoon salt
  • 2 cups carrot, coarsely chopped
  • 1/2 cup cornstarch
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Instructions
  1. Drain tomatoes on paper towels for 10 minutes
  2. In a sauce pan, combine tomatoes, one cup sugar and lemon juice
  3. Simmer uncovered 20-25 minutes or until thickened
  4. Remove from heat and stir in flavoring; set aside
  5. In mixing bowl, cream butter and remaining sugar; add flour, baking soda and salt
  6. Mix well, stir in oats and nuts
  7. Press 2 1/2 cups of mixture on bottom of greased 13x9x2-inch baking pan
  8. Spread tomato mixture over crust
  9. Crumble remaining oat mixture on top
  10. Bake at 375 degrees for 30-35 minutes or until golden brown
  11. Makes two dozen bars
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