COOK chicken and de-bone. Make gravy from broth.
LAYER: Seasoned steamed rice
Chicken pieces
LaChoy noodles
Chopped onions
Chopped celery
Chopped tomato
Grated cheese
Crushed pineapple
Coconut
POUR gravy on top. It's delicious!
Showing posts with label Christmas. Show all posts
Showing posts with label Christmas. Show all posts
Sunday, November 19, 2017
English Toffee Bars
1 c. shortening
1 c. brown sugar
1 egg
1 t. vanilla
2 c. flour
chocolate chips
chopped nuts
Mix well; spread thinly into a 9 x 13 x 1" pan. Bake 15 minutes at 350°. Remove from oven; sprinkle with 1 c. chocolate chips. Let set for 5 minutes. Spread melted chocolate. Sprinkle with chopped nuts. Cut while still warm into small 1 x 1-1/2" pieces.
1 c. brown sugar
1 egg
1 t. vanilla
2 c. flour
chocolate chips
chopped nuts
Mix well; spread thinly into a 9 x 13 x 1" pan. Bake 15 minutes at 350°. Remove from oven; sprinkle with 1 c. chocolate chips. Let set for 5 minutes. Spread melted chocolate. Sprinkle with chopped nuts. Cut while still warm into small 1 x 1-1/2" pieces.
Wednesday, June 18, 2014
No Name Cookies
1 pkg. yeast
1/4 c. warm water
1 pkg. butterscotch pudding (Not Instant)
1-1/2 c. canned milk
1/2 c. butter
2 eggs
4-1/2 to 5 c. flour
Put yeast in water, let stand. Mix pudding with milk; when it thickens take off heat and add butter. Cool till lukewarm; blend in eggs and yeast. Add flour till spongy. Cover and let rise 2 hours. Divide into 3 and roll out into 15" rounds. Cut 12 wedges (I use a pizza cutter). Place 1 t. filling on wide end and roll up, making sure point is down on cookie sheet. Let rise 1 hour. Bake 10 MIN., NO LONGER!
FILLING:
1/2 c. butter
2/3 c. brown sugar
1 c. chopped walnuts
2 T. flour
Cook till sugar is dissolved
FROSTING:
1/4 c. brown sugar
2 T. canned milk
2 T. butter
Combine in pan and bring to boil. Take off heat and blend in 1 c. powdered sugar.
1/4 c. warm water
1 pkg. butterscotch pudding (Not Instant)
1-1/2 c. canned milk
1/2 c. butter
2 eggs
4-1/2 to 5 c. flour
Put yeast in water, let stand. Mix pudding with milk; when it thickens take off heat and add butter. Cool till lukewarm; blend in eggs and yeast. Add flour till spongy. Cover and let rise 2 hours. Divide into 3 and roll out into 15" rounds. Cut 12 wedges (I use a pizza cutter). Place 1 t. filling on wide end and roll up, making sure point is down on cookie sheet. Let rise 1 hour. Bake 10 MIN., NO LONGER!
FILLING:
1/2 c. butter
2/3 c. brown sugar
1 c. chopped walnuts
2 T. flour
Cook till sugar is dissolved
FROSTING:
1/4 c. brown sugar
2 T. canned milk
2 T. butter
Combine in pan and bring to boil. Take off heat and blend in 1 c. powdered sugar.
Caramel Ribbon Brownies
24 light caramels or l bottle caramel topping
3/4 c. canned milk
1 package chocolate cake mix (2 layer)
6 T. butter or margarine, melted
1 c. chopped nuts
1/2 c. semi-sweet chocolate morsels
In saucepan combine caramels and 2 T. milk. Cook over low heat until caramels are melted, stirring frequently. In a bowl combine remaining milk with cake mix, nuts and butter. Mix well. Spread 1/2 the cake mixture in greased 13 x 9 pan. Bake 10 minutes at 350°. Sprinkle chocolate morsels over hot cake. Drizzle caramel mixture on top. Drop remaining cake mixture by teaspoonful over all. Bake at 350° for an additional 20 minutes. Cut into bars while warm. Cool in pan. Makes 36 bars.
3/4 c. canned milk
1 package chocolate cake mix (2 layer)
6 T. butter or margarine, melted
1 c. chopped nuts
1/2 c. semi-sweet chocolate morsels
Brownies (You won't find better!)
1 c. margarine
1-1/2 c. sugar
4 eggs
1-1/2 c. flour
1 t. vanilla
1 c. nuts
2 heaping T. cocoa
Cream margarine and sugar until smooth. Add eggs and vanilla and beat well. Add dry ingredients and nuts. Mix well. Bake in 9 x 13 pan, greased and floured, in 350° over for 20 minutes (or so).
1-1/2 c. sugar
4 eggs
1-1/2 c. flour
1 t. vanilla
1 c. nuts
2 heaping T. cocoa
Cream margarine and sugar until smooth. Add eggs and vanilla and beat well. Add dry ingredients and nuts. Mix well. Bake in 9 x 13 pan, greased and floured, in 350° over for 20 minutes (or so).
Old-Fashioned Raisin Bars (Aunt Ruth Fowles' Recipe)
1/2 c. seedless raisins
1 c. water
1/2 c. shortening
1 c. sugar
1/2 c. nuts
1 t. soda
1 egg, slightly beaten
1-3/4 c. flour
1/4 t. salt
1/2 t. cinnamon
1/2 t. nutmeg
1/4 t. allspice
pinch cloves
chocolate chips
Combine raisins and water. Bring to boil and remove from heat. Stir in shortening; cool; stir in sugar and egg. Add sifted dry ingredients; beat. Pour on greased cookie sheet and bake at 370° for 20 minutes. Frost with vanilla frosting, cut into bars.
1 c. water
1/2 c. shortening
1 c. sugar
1/2 c. nuts
1 t. soda
1 egg, slightly beaten
1-3/4 c. flour
1/4 t. salt
1/2 t. cinnamon
1/2 t. nutmeg
1/4 t. allspice
pinch cloves
chocolate chips
Combine raisins and water. Bring to boil and remove from heat. Stir in shortening; cool; stir in sugar and egg. Add sifted dry ingredients; beat. Pour on greased cookie sheet and bake at 370° for 20 minutes. Frost with vanilla frosting, cut into bars.
Cherry Delights
Mix 1 c. margarine and 1/2 c. sugar. Stir in 1/2 c. Karo light syrup. 2 egg yolks and 2-1/2 c. flour. Chill. Roll into 1-inch balls. Dip into slightly beaten egg whites, then 2 c. finely-chopped nuts. Place on a greased baking sheet. Press candied cherries into centers. Bake at 325° for 20 minutes. Makes 4 dozen cookies.
No-Bake Rocky Road Cookies
3 c. uncooked oats
1/2 c. chopped nuts
1/2 c. cocoa
1 c. small marshmallows
1/2 c. butter
1/2 c. canned milk
2 c. sugar
1/4 t. vanilla
Combine cocoa, butter, milk, and sugar. Bring to boil; boil 1 minute. Add vanilla and marshmallows and nuts. Pour over oats and stir. Drop by teaspoonful onto waxed paper. Have oats in a big bowl for mixing.
1/2 c. chopped nuts
1/2 c. cocoa
1 c. small marshmallows
1/2 c. butter
1/2 c. canned milk
2 c. sugar
1/4 t. vanilla
Combine cocoa, butter, milk, and sugar. Bring to boil; boil 1 minute. Add vanilla and marshmallows and nuts. Pour over oats and stir. Drop by teaspoonful onto waxed paper. Have oats in a big bowl for mixing.
Easy Filled Cookies
1 c. shortening
2 c. brown sugar
3 eggs
1/2 c. water
1 t. vanilla
3-1/2 c. sifted flour
1/2 t. salt
1 t. soda
1/8 t. cinnamon
Heat oven to 375°. Mix shortening, brown sugar, and eggs. Stir in water and vanilla. Sift together and stir in flour, salt, soda and cinnamon. Drop by teaspoonful on ungreased baking sheet. Place 1/2 t. date or raisin filling on dough; cover with teaspoon of dough. (Don't try to cover completely; just drop on top.) Bake until lightly browned, 10-15 minutes.
FILLING:
2 c. dates finely cut up (or 2 c. raisins, ground)
3/4 c. sugar
3/4 c. water
1/2 c. nuts
Cook all but nuts slowly, stirring, until thickened. Add nuts; cool
2 c. brown sugar
3 eggs
1/2 c. water
1 t. vanilla
3-1/2 c. sifted flour
1/2 t. salt
1 t. soda
1/8 t. cinnamon
Heat oven to 375°. Mix shortening, brown sugar, and eggs. Stir in water and vanilla. Sift together and stir in flour, salt, soda and cinnamon. Drop by teaspoonful on ungreased baking sheet. Place 1/2 t. date or raisin filling on dough; cover with teaspoon of dough. (Don't try to cover completely; just drop on top.) Bake until lightly browned, 10-15 minutes.
FILLING:
2 c. dates finely cut up (or 2 c. raisins, ground)
3/4 c. sugar
3/4 c. water
1/2 c. nuts
Cook all but nuts slowly, stirring, until thickened. Add nuts; cool
Delectable Dates Drops
1 c. finely chopped pitted dates
1 c. water
1 egg
1/2 c. brown sugar
1/2 c. butter or margarine
1/4 c. milk
1-1/2 c. flour
1/2 t. salt
1/2 t. baking powder
1/4. t. baking soda
1/2 c. chopped nuts
Combine dates and water; bring to boiling. Simmer 5 minutes; cool. Set aside 2 T. date mixture for frosting. Beat in egg, sugar, butter or margarine and milk. Stir together flour, salt, baking powder and soda. Add to egg mixture. Stir in nuts. Drop from teaspoon onto ungreased cookie sheet. Bake at 375° for 10-12 minutes. Cool. Frost with DATE FROSTING:
Beat together 3 T. softened butter
1-1/2 c. sifted powdered sugar
1/2 t. vanilla
reserved dates
Add enough milk to make spreadable
1 c. water
1 egg
1/2 c. brown sugar
1/2 c. butter or margarine
1/4 c. milk
1-1/2 c. flour
1/2 t. salt
1/2 t. baking powder
1/4. t. baking soda
1/2 c. chopped nuts
Combine dates and water; bring to boiling. Simmer 5 minutes; cool. Set aside 2 T. date mixture for frosting. Beat in egg, sugar, butter or margarine and milk. Stir together flour, salt, baking powder and soda. Add to egg mixture. Stir in nuts. Drop from teaspoon onto ungreased cookie sheet. Bake at 375° for 10-12 minutes. Cool. Frost with DATE FROSTING:
Beat together 3 T. softened butter
1-1/2 c. sifted powdered sugar
1/2 t. vanilla
reserved dates
Add enough milk to make spreadable
Chocolate Graham Fingers
MELT 1/2 c. butter in saucepan.
ADD: 1/2 c. brown sugar
2 T. cocoa (or less)
1 egg, slightly beaten
Stir well. Boil and simmer 1 minute.
ADD: 1 t. vanilla
3/4 c. broken walnuts
1/2 lb. roughly broken graham crackers
Press into 8 x 8 greased pan. Chill. Ice with colored frosting. These taste great!
ADD: 1/2 c. brown sugar
2 T. cocoa (or less)
1 egg, slightly beaten
Stir well. Boil and simmer 1 minute.
ADD: 1 t. vanilla
3/4 c. broken walnuts
1/2 lb. roughly broken graham crackers
Press into 8 x 8 greased pan. Chill. Ice with colored frosting. These taste great!
Peanut Butter Fingers (I'm becoming world-famous for this one!)
1 c. butter
1 c. sugar
1 c. brown sugar
2 eggs
1/2 t. vanilla
1 c. peanut butter
1 t. soda
1 t. salt
1-1/2 c. flour
1-1/2 c. oats
Mix together and spread on a large cookie sheet. Bake at 375° for 10-15 minutes. (Won't be solid yet.) Cool, spread with peanut butter. Frost with chocolate frosting. Cut in squares.
1 c. sugar
1 c. brown sugar
2 eggs
1/2 t. vanilla
1 c. peanut butter
1 t. soda
1 t. salt
1-1/2 c. flour
1-1/2 c. oats
Mix together and spread on a large cookie sheet. Bake at 375° for 10-15 minutes. (Won't be solid yet.) Cool, spread with peanut butter. Frost with chocolate frosting. Cut in squares.
Peanut Blossom Cookies
1/2 c. butter
1/3 c. peanut butter
1/2 c. granulated sugar
1/2 c. brown sugar
1 egg
1 t. vanilla
1-3/4 c. flour
1 t. soda
1/2 t. salt
36 candy kisses
Cream butter, peanut butter and sugars until light and fluffy. Mix in egg and vanilla. Sift dry ingredients and add to above. Shape in 1-inch balls and roll in granulated sugar. Bake at 375° for 8 minutes. Put candy kiss on each cookie and bake 1-2 minutes (until candy is soft and sticks to cookie).
1/3 c. peanut butter
1/2 c. granulated sugar
1/2 c. brown sugar
1 egg
1 t. vanilla
1-3/4 c. flour
1 t. soda
1/2 t. salt
36 candy kisses
Cream butter, peanut butter and sugars until light and fluffy. Mix in egg and vanilla. Sift dry ingredients and add to above. Shape in 1-inch balls and roll in granulated sugar. Bake at 375° for 8 minutes. Put candy kiss on each cookie and bake 1-2 minutes (until candy is soft and sticks to cookie).
Scotch Crunch Cookies
3/4 c. shortening
1 c. brown sugar
1/2 c. white sugar
1 egg
1/4 c. water
1 c. sifted flour
1 t. salt
1/2 t. soda
3 c. uncooked oats
2 rounded T. peanut butter
Beat shortening, sugar, egg, water and vanilla. Add sifted dry ingredients. Add peanut butter and oats. Bake at 325° - 350° for 10-12 minutes.
1 c. brown sugar
1/2 c. white sugar
1 egg
1/4 c. water
1 c. sifted flour
1 t. salt
1/2 t. soda
3 c. uncooked oats
2 rounded T. peanut butter
Beat shortening, sugar, egg, water and vanilla. Add sifted dry ingredients. Add peanut butter and oats. Bake at 325° - 350° for 10-12 minutes.
Scotcharoos
1 c. sugar
1 c. white Karo syrup
1 c. peanut butter
6 c. Rice Krispies
1-8 oz. package chocolate chips
1-8 oz. package butterscotch chips
Combine sugar and syrup in double boiler. Stir until it boils and sugar is dissolved. Remove from heat; add peanut butter. Add Rice Krispies. Press in buttered 9 x 13 pan.
Melt chips together in double boiler; spread over Rice Krispies. Let cool for at least 1 hour before cutting into squares.
1 c. white Karo syrup
1 c. peanut butter
6 c. Rice Krispies
1-8 oz. package chocolate chips
1-8 oz. package butterscotch chips
Combine sugar and syrup in double boiler. Stir until it boils and sugar is dissolved. Remove from heat; add peanut butter. Add Rice Krispies. Press in buttered 9 x 13 pan.
Melt chips together in double boiler; spread over Rice Krispies. Let cool for at least 1 hour before cutting into squares.
Gingerbread Sugar Cookies
4 t. baking powder
2 t. soda
2 eggs
5 c. flour
2 c. sugar
1 c. milk
2 cubes margarine
2 t. vanilla
1 t. salt
Mix and then refrigerate for 3-4 hours. Bake at 350° for 10-12 minutes or until they turn brown on the edges. Makes 5 dozen cookies.
FROSTING:
1 c. powdered sugar
2 T. milk
1 T. shortening
1 t. vanilla
dash of salt
food coloring
Mix really well and spread on cookies.
2 t. soda
2 eggs
5 c. flour
2 c. sugar
1 c. milk
2 cubes margarine
2 t. vanilla
1 t. salt
Mix and then refrigerate for 3-4 hours. Bake at 350° for 10-12 minutes or until they turn brown on the edges. Makes 5 dozen cookies.
FROSTING:
1 c. powdered sugar
2 T. milk
1 T. shortening
1 t. vanilla
dash of salt
food coloring
Mix really well and spread on cookies.
Sugar Cookies
1 c. shortening
1 c. sugar
2 eggs, beaten
2 t. vanilla
1 c. sour cream
5 c. flour
2 t. baking powder
1-1/4 t. salt
1 t. soda
Cream shortening and sugar; add eggs and vanilla to sour cream. Sift together the flour, baking powder, salt and soda. Add alternately with liquid to shortening and sugar mixture. Chill thoroughly. Roll out on pastry cloth 1/4" thick. Cut with large cutter. Sprinkle with sugar unless you frost. Bake at 375° for 10-12 minutes.
1 c. sugar
2 eggs, beaten
2 t. vanilla
1 c. sour cream
5 c. flour
2 t. baking powder
1-1/4 t. salt
1 t. soda
Cream shortening and sugar; add eggs and vanilla to sour cream. Sift together the flour, baking powder, salt and soda. Add alternately with liquid to shortening and sugar mixture. Chill thoroughly. Roll out on pastry cloth 1/4" thick. Cut with large cutter. Sprinkle with sugar unless you frost. Bake at 375° for 10-12 minutes.
American Butter Cookies (Christmas Tradition)
2-1/2 c. sifted flour
1-1/2 t. baking powder
1 c. butter
1 c. sugar
2 eggs, unbeaten
1 t. vanilla
Sift together flour and baking powder. Cream butter; add sugar and mix well. Add eggs and vanilla and blend. Add sifted dry ingredients gradually, mixing well. Chill thoroughly (at least 4 hours). Roll out very thin on well-floured board and cut into shapes. Brush cookies before baking with beaten egg white and sprinkle with sugar or decorettes. Bake at 375° for 6-8 minutes until brown around edges.
1-1/2 t. baking powder
1 c. butter
1 c. sugar
2 eggs, unbeaten
1 t. vanilla
Sift together flour and baking powder. Cream butter; add sugar and mix well. Add eggs and vanilla and blend. Add sifted dry ingredients gradually, mixing well. Chill thoroughly (at least 4 hours). Roll out very thin on well-floured board and cut into shapes. Brush cookies before baking with beaten egg white and sprinkle with sugar or decorettes. Bake at 375° for 6-8 minutes until brown around edges.
Raspberry Dessert
CRUST:
Mix together like pie crust:
2 c. flour
1 c. (2 cubes) butter or margarine
1/2 c. brown sugar
1 c. chopped nuts
Spread in bottom of 9 x 13 pan. Bake at 350° for 15 minutes. Cool and crumble. Save 1/3 of crust for top.
FILLING:
2 envelopes Dream Whip (prepare according to directions)
Add 1-8 oz. Philly cream cheese
1 c. powdered sugar
Mix together and pour over crust. Chill.
TOPPING:
1 large package Danish Dessert (Raspberry)
Follow directions except substitute 1-1/2 c. raspberry juice (defrosted frozen raspberries) in place of that part of water. Cool, then add 2 packages defrosted raspberries. Spread on top of filling. Put crust sprinkles on top.
Mix together like pie crust:
2 c. flour
1 c. (2 cubes) butter or margarine
1/2 c. brown sugar
1 c. chopped nuts
Spread in bottom of 9 x 13 pan. Bake at 350° for 15 minutes. Cool and crumble. Save 1/3 of crust for top.
FILLING:
2 envelopes Dream Whip (prepare according to directions)
Add 1-8 oz. Philly cream cheese
1 c. powdered sugar
Mix together and pour over crust. Chill.
TOPPING:
1 large package Danish Dessert (Raspberry)
Follow directions except substitute 1-1/2 c. raspberry juice (defrosted frozen raspberries) in place of that part of water. Cool, then add 2 packages defrosted raspberries. Spread on top of filling. Put crust sprinkles on top.
Cherry Cheese Cake
CRUST: 1/2 sq. margarine
18 graham crackers
Make a graham cracker crust in a 9 x 13 pan.
In small bowl whip 2 envelopes Dream Whip.
In large bowl beat 2 c. powdered sugar into 2 large packages softened cream cheese. Combine two mixtures and spread over crust. Spread 1 can pie filling over top. Refrigerate.
18 graham crackers
Make a graham cracker crust in a 9 x 13 pan.
In small bowl whip 2 envelopes Dream Whip.
In large bowl beat 2 c. powdered sugar into 2 large packages softened cream cheese. Combine two mixtures and spread over crust. Spread 1 can pie filling over top. Refrigerate.
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