Macaroni goulash

  • 1 1/2 pounds ground beef
  • 1 medium onion, chopped
  • 2 stalks celery (sliced)
  • 1 14 1/2-ounce can stewed tomatoes (Italian style)
  • 1 1/2 tomato can of water
  • 1 clove garlic
  • 1 7-ounce package uncooked elbow macaroni1
  • 6-ounce can tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Cook and stir ground beef, onion and celery in 4 quart ovenproof Dutch oven until beef is brown. Drain. Stir in remaining ingredients. Top with bread crumbs browned in butter or margarine. Throwing in a little garlic sait on the melted butter adds ...

Continue Reading →
0

Italian goulash

A rich in cheese and meat macaroni skillet dinner uses olives, onion, green pepper and Italian herb seasoning to pep it up.

  • 1 pound ground beef                
  • 1 teaspoon Italian herb seasoning
  • 1 1/2 cups elbow macaroni              
  • 1 1/4 cups boiling water                
  • 1/4 teaspoon garlic salt
  • 15-ounce can tomato sauce    
  • 4-ounce can mushroom pieces, drained; if desired
  • 1/2  cup sliced stuffed olives         
  • 1/2 cup chopped onion or 3 tablespoons instant chopped onion     
  • V2 pound Land 0 Lakes       
  • Process American Cheese                          
  • diced (1Y4 cups)
  • 1/4 cup chopped green pepper, ...
Continue Reading →
0

Shrimp Cocktail

  • 2 46-ounce cans of tomato juice
  • 2 cans shrimp pieces
  • 30-ounce bottle of ketchup
  • 1/2 teaspoon of onion salt
  • 5 teaspoons mild horseradish
  • 1/2 teaspoon garlic salt
  • 2 tablespoons sugar
  • 2 tablespoons Worcestershire sauce
  • 2-3 cups diced celery

Chill for 24 hours. Serve it cold or warm with a celery stock.

Yields: 3-quarts.

Continue Reading →
0

Spaghetti for 100

  • 6 pounds ground beef
  • 2 cups chopped onion
  • 16 garlic cloves, minced
  • 12 cans (29 ounces each) tomato sauce
  • 4 cans (18 ounces each) tomato paste
  • 1/4 cup salt
  • 3 tablespoons sugar
  • 2 tablespoons each Italian
  • seasoning, dried basil and
  • oregano
  • 13 pounds spaghetti, cooked and drained

In a large stock pot, brown beef, onion and garlic; drain. Add tomato sauce and paste, salt, sugar and seasonings; bring to a boil. Reduce heat; cover and sim­mer for 2-3 hours, stirring occasionally. Serve over spaghetti.

Yield: 100 serv­ings (about 50 cups sauce).

Continue Reading →
0

Chocolate cake

  • 3/4 cup Hershey’s Cocoa
  • 1 1/2 teaspoon baking soda
  • 1 1/2 cup hot water
  • 2 cups sugar
  • 1 cup safflower oil
  • 2 cups flour
  • 1 1/2 teaspoon baking powder
  • 2 eggs (substitute egg beaters)
  • 2 teaspoon vanilla

Combine all above ingredients. Spray a 13 x 9 x 2 inch pan with no stick cooking spray. Bake at 350 degrees for 40-45 minutes.

Icing:

  • 6 tablespoons softened margarine
  • 1/2 cup Hershey’s Coco
  • 2 3/4 cup 10x sugar
  • 1/2 cup skim milk
  • 1 teaspoon vanilla

Cream margarine in bowl. Add cocoa and 10x sugar alternately with milk. Blend in ...

Continue Reading →
0

Cheese cake recipes

Filling:

  • 1 pound cream cheese
  • 2 tablespoon vanilla
  • 3 egg yolks
  • 1/2 teaspoon salt
  • 1 cup sugar

Beat cream cheese for about 5 minutes until light and fluffy. Add sugar while continuing to beat. Add egg yolks one at a time and beat well. Add salt and vanilla. Beat 3 egg whites until foamy. Fold in beaten egg whites. Pour filling onto crust. Bake 45 minutes at 350 degrees or until set.

Crust:

  • 2 cups graham cracker crumbs 1/2 cup melted butter
  • 2 tablespoon sugar

Press firmly into 9 inch ...

Continue Reading →
0

Popsicle recipes

In 1905, the Popsicle was invented by an eleven-year-old Frank Epperson. Frank Epperson was only 11 years old when he invented the originally named Epsicle. He had left his fruit flavored soda outside on the porch with a stir stick in it. The drink froze to the stick and tasted good. It took 18 more years in 1923 for Epperson to apply for a patent for a “frozen ice on a stick” called the Epsicle ice pop, which his children re-named the ...

Continue Reading →
0

Ambrosia

  • 1 (14-ounce) can sweetened condensed milk (NOT evaporated milk)
  • 1 (8-ounce) container orange yogurt
  • 1/2 cup lime juice from concentrate
  • 3 oranges, peeled and sectioned
  • 2 cups fresh pineapple chunks
  • 1 1/2 cups grape halves (about 1/2 pound)
  • 1 (3 1/2-ounce) can flaked coconut
  • 1 cup campfire miniature marshmallows
  • 1 cup chopped pecans

In bowl, combine all ingredients; mix well. Chill at least 3 hours. Refrigerate leftovers.

Yields: 10 to 12 servings.

Continue Reading →
0

Carot cake recipes

  • 2 cups sugar
  • 4 eggs
  • 1 1/2 cups oil
  • 2 cups flour
  • 1 teaspoon cinnamon
  • 1/2 teaspoon allspice
  • 1/4 teaspoon salt
  • 3 cups (approximately 3 large) grated, raw carrots 1 cup chopped nuts (optional)

Beat eggs lightly, gradually stirring in sugar. Then add all other ingredients. Bake at 375 degrees, (two layers, for 30 minutes), (loaf for 50 n 60 minutes).

Frosting:

  • 1 cube butter
  • 1 8 ounce package cream cheese 1 pound powdered sugar (sifted) 1 teaspoon vanilla water, as needed

Mix all together. Enough for two layers. Make two thirds ...

Continue Reading →
0

Gingerbread

Decorate gingerbread cookies to use for gifts and always serve them during the holidays.”

  • 1 cup butter or margarine, softened
  • 1 cup sugar
  • 1/2 cup dark corn syrup
  • 1 teaspoon each ground cinnamon, nutmeg, cloves and ginger
  • 2 eggs, beaten
  • 1 teaspoon vinegar
  • 5 cups all-purpose flour 1 teaspoon baking soda Red-hot candies

In a large saucepan; combine the butter, sugar, corn syrup and spices; bring to a boil, stirring constantly. Remove from the heat and cool to lukewarm. Stir in eggs and vinegar. Combine the flour ...

Continue Reading →
0
Page 4 of 22 «...23456...»