04-06-2008, 12:36 AM
Scalloped Potatoes
8 large peeled potatoes, thinly sliced
1 can cream of mushroom soup
1 can cheddar cheese soup
1 can milk
Slice potatoes in 1/4-inch slices. Mix soups and milk. Layer potatoes and soup mix. Top with soup mix. Bake uncovered for 45 minutes or until potatoes are tender at 350 degrees.
Mexican Rice
1 cup uncooked Minute Rice
1 green pepper, chopped
1/2 medium onion, chopped
1 (28 ounce) can tomatoes
Stir fry in dry pan on med-high, 3 tablespoons of the uncooked rice until brown. Add onions and green pepper and sauté. Add rest of uncooked rice and can of tomatoes (add a little water, if needed). Cover and simmer 1/2 hour. Serves 4 to 6
Sunny Spinach Salad
1. 1 pound spinach (torn into bite-size pieces)
2. 1 medium red onion (thinly sliced)
3. 1 package (6 oz.) dried apricots (no sugar)
4. 1/3 cup toasted salted sunflower seeds
Combine ingredients. Good served with vinaigrette dressing. 6 servings
Cold Vegetable Salad
1/2 basket cherry tomatoes
1/2 bunch broccoli, fresh and cut up
1/2 head cauliflower, fresh and cut up
1/2 (8 ounce) bottle Italian salad dressing
Mix above ingredients the day before you are ready to serve. Cover and refrigerate. Serve cold. Serves 4
Apple Crisp
1/3 cup butter, softened
1 cup brown sugar
2/4 cup flour
4 cups tart apples, peeled & sliced chunks
Mix butter, sugar and flour. Place apple slices in 8x8-inch pan. Sprinkle butter topping over apples. Bake at 350 degrees for 1 hour.
Fudge Cookies
1 package devil's food cake mix
2 eggs
1/2 cup oil
1 cup semi-sweet chocolate chips
Mix cake mix, eggs and oil. Stir in chocolate chips. Mixture will be stiff. Shape dough into small balls. Place 2 inches apart on cookie sheet and bake at 350 degrees for 10 to 12 minutes.
Peanut Butter Fudge
1 (10 ounce) package peanut butter chips
1 (14 ounce) can sweetened condensed milk
1/4 cup butter
1 (6 ounce) package semi-sweet chocolate chips
Melt peanut butter chips in large saucepan. Add 1 cup sweetened condensed milk and 2 tablespoons butter. Stir. Remove from heat and spread mixture into wax paper lined 8-inch square pan. Melt chocolate chips with remaining milk and butter. Spread on top of peanut butter mixture. Chill 2 hours. Remove from refrigerator and slice.
Chocolate Bites
1 (6 ounce) package semi-sweet chocolate chips
1/2 cup peanut butter
1/2 cup margarine
8 cups Rice Chex cereal
Combine first 3 ingredients in saucepan. Cook over low heat until chips melt. Stir occasionally. Remove from heat and stir. Pour over cereal and stir to coat evenly. Spread on wax paper lined cookie sheets. Let cool 1 hour. Break into bite-size pieces.
8 large peeled potatoes, thinly sliced
1 can cream of mushroom soup
1 can cheddar cheese soup
1 can milk
Slice potatoes in 1/4-inch slices. Mix soups and milk. Layer potatoes and soup mix. Top with soup mix. Bake uncovered for 45 minutes or until potatoes are tender at 350 degrees.
Mexican Rice
1 cup uncooked Minute Rice
1 green pepper, chopped
1/2 medium onion, chopped
1 (28 ounce) can tomatoes
Stir fry in dry pan on med-high, 3 tablespoons of the uncooked rice until brown. Add onions and green pepper and sauté. Add rest of uncooked rice and can of tomatoes (add a little water, if needed). Cover and simmer 1/2 hour. Serves 4 to 6
Sunny Spinach Salad
1. 1 pound spinach (torn into bite-size pieces)
2. 1 medium red onion (thinly sliced)
3. 1 package (6 oz.) dried apricots (no sugar)
4. 1/3 cup toasted salted sunflower seeds
Combine ingredients. Good served with vinaigrette dressing. 6 servings
Cold Vegetable Salad
1/2 basket cherry tomatoes
1/2 bunch broccoli, fresh and cut up
1/2 head cauliflower, fresh and cut up
1/2 (8 ounce) bottle Italian salad dressing
Mix above ingredients the day before you are ready to serve. Cover and refrigerate. Serve cold. Serves 4
Apple Crisp
1/3 cup butter, softened
1 cup brown sugar
2/4 cup flour
4 cups tart apples, peeled & sliced chunks
Mix butter, sugar and flour. Place apple slices in 8x8-inch pan. Sprinkle butter topping over apples. Bake at 350 degrees for 1 hour.
Fudge Cookies
1 package devil's food cake mix
2 eggs
1/2 cup oil
1 cup semi-sweet chocolate chips
Mix cake mix, eggs and oil. Stir in chocolate chips. Mixture will be stiff. Shape dough into small balls. Place 2 inches apart on cookie sheet and bake at 350 degrees for 10 to 12 minutes.
Peanut Butter Fudge
1 (10 ounce) package peanut butter chips
1 (14 ounce) can sweetened condensed milk
1/4 cup butter
1 (6 ounce) package semi-sweet chocolate chips
Melt peanut butter chips in large saucepan. Add 1 cup sweetened condensed milk and 2 tablespoons butter. Stir. Remove from heat and spread mixture into wax paper lined 8-inch square pan. Melt chocolate chips with remaining milk and butter. Spread on top of peanut butter mixture. Chill 2 hours. Remove from refrigerator and slice.
Chocolate Bites
1 (6 ounce) package semi-sweet chocolate chips
1/2 cup peanut butter
1/2 cup margarine
8 cups Rice Chex cereal
Combine first 3 ingredients in saucepan. Cook over low heat until chips melt. Stir occasionally. Remove from heat and stir. Pour over cereal and stir to coat evenly. Spread on wax paper lined cookie sheets. Let cool 1 hour. Break into bite-size pieces.