Pasta E Fagioli (above)
- 1 lb. ground beef, browned and drained
- 1 med. onion, chopped
- 2-3 celery stalks, chopped
- 2-3 carrots, chopped
- 24-oz. diced canned tomatoes
- 1 C. red kidney beans
- 1 C. white kidney beans
- 44 oz. beef stock
- 1-1/4 tsp. pepper
- 1 tsp. Tabasco sauce
- 4-oz. dry macaroni
- 1/2 tsp. oregano
- 2-1/2 tsp chopped parsley
- 24-oz. spaghetti sauce
In a large stockpot, add onion, celery and carrots to the beef. Then add tomatoes, beans, beef stock, pepper, Tabasco, oregano, parsley and spaghetti sauce. Add macaroni and simmer for 45 minutes. |
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Asparagus Ham Rolls
- 2 T. butter
- 1/4 C. all-purpose flour
- 2 C. milk
- 1/2 C. shredded Cheddar cheese
- 1/4 tsp. salt
- 1/4 tsp. white pepper
- 24 fresh or frozen asparagus stalks
- 8 thin slices fully cooked ham, about 1/2 lb.
- 1/4 C. breadcrumbs
In a saucepan, melt butter and stir in flour and cook until thick. Gradually stir in milk and cook until bubbly and thickened. Stir in cheese, salt and pepper. Remove from heat. Place 3 asparagus stalks on each ham slice. Roll up and fasten with toothpicks if necessary. Place in a 13x9-inch baking pan. Cover with cheese sauce and sprinkle with breadcrumbs. Bake at 375 degrees for 20 minutes. Serves 8. |
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Pumpkin Cranberry Bread
- 2-1/4 C. flour
- 1 T. pumpkin pie spice
- 2 tsp. baking powder
- 1/2 tsp. salt
- 2 eggs
- 2 C. sugar
- 1/2 C. vegetable oil
- 1-3/4 C. pumpkin
- 1 C. fresh frozen or sweetened dried cranberries
Mix flour, pumpkin spice, baking powder and salt together and set aside. Combine eggs, sugar, pumpkin and oil in a mixing bowl. Beat until blended. Add this mix into the flour mixture. Stir until moistened. Fold in cranberries. Spoon batter into 2 greased 9x5-inch loaf pans. Bake at 350 degrees for 55-60 minutes. Cool in pans 5-10 minutes. Remove to wire racks to cool completely. |
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Cheese Garlic Biscuits
- 2 C. baking mix
- 2/3 C. milk
- 1/2 C. shredded cheddar cheese
- 1/4 C. melted margarine
- 1/3 tsp. garlic powder
Preheat oven to 450 degrees. Combine baking mix, milk and cheese in a bowl. Mix well. Add margarine and garlic powder and beat for 30 seconds. Drop by spoonfuls onto an ungreased baking sheet. Bake for 8-10 minutes. |
Magic Cookies
- 1/2 C. butter
- 1-1/2 C. graham cracker crumbs
- 1 (14-oz.) can Eagle Brand sweetened
- condensed milk
- 1 (6-oz.) pkg. semi-sweet chocolate chips
- 1-1/3 C. flaked coconut
- 1 C. chopped nuts
Preheat oven to 350 degrees (325 degrees for glass baking dish). In a 9x13-inch pan, melt butter in the oven. Sprinkle crumbs over the butter. Pour sweetened condensed milk evenly over crumbs. Top evenly with remaining ingredients; press down firmly. Bake for 25-30 minutes, or until lightly browned. Cool. Cut into bars. Store loosely covered at room temperature. |
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Crème De Menthe
- 1/4 C. water
- 1/3 C. sugar
- 2 C. strong coffee
- 1-1/4 C. cream
- 1 C. milk
- 6 mini York Peppermint Patties
Mix all ingredients together in a 2-quart saucepan. Heat thoroughly, stirring occasionally.
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100 Oaks Castle Crème Corn
- 2 (14-oz.) cans shoe peg corn
- 1/2 pint whipping cream
- 3 T. flour
- Salt and pepper, to taste
- 1 stick butter (less may be used)
Drain corn. Pour into a 2-quart casserole dish. Add cream, flour and salt and pepper. Mix well. Dot with pats of butter. Bake at 325 degrees for 40 minutes. Stir when done. |
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Sweet Party Mix (above)
- 1 pkg. pretzels
- 1 box peanut butter Ritz bits
- 1 box cheese Ritz bits
- 1 C. dry-roasted peanuts
- 1/2 box Cheerios
- 1 pkg. candy corn
- 1 med. bag M&M candies
Syrup:
- 1 C. white sugar
- 1/2 C. butter
- 1/2 C. Karo syrup
- 2 T. vanilla
- 1 tsp. baking soda
Combine pretzels, both boxes of Ritz bits, peanuts and Cheerios together in a large roasting pan. In a saucepan, boil the sugar, butter and Karo syrup for 2 minutes. Remove from heat and immediately add vanilla and baking soda. Pour over dry ingredients and stir. Bake at 250 degrees for 45 minutes, stirring every 15 minutes. Remove from oven and cool completely. Add candy corn and M&Ms. |
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