Recipz

Archive for the ‘Dot Nickel’ Category

3 c. diced chicken (or pork), cooked
1/2 c. milk
2 cans cream of mushroom soup
1/4 c. diced onion
5-oz. can water chestnuts, sliced
small can chow mein noodles

Combine all ingredients except noodles. Mix in 3/4 c. noodles. Pour into greased casserole. Sprinkle rest of noodles over top.

Bake at 350*F for 40 minutes.

1/2 lb. ground beef (or turkey or chicken)
1/2 lb. ground pork
1/2 c. rice
1 whole egg
1 medium onion, chopped
1 T. snipped parsley
1 t. paprika
1 small clove garlic
salt and pepper
2 lb. cabbage
1 can sauerkraut
16 oz. can tomatoes, chopped and drained
4 quarts boiling water

Heat water to boiling in 4-qt. Dutch oven.

Remove core from cabbage. Remove 10-12 large outside cabbage leaves; shred remaining cabbage and reserve.

Place cabbage leaves in boiling water; cover. Remove from heat; let stand until leaves are pliable, about 15 minutes. Drain.

Mix meats, rice, egg, garlic, onion, parsley, salt, pepper, and paprika. Place about 3 T. mixture in center of cabbage leaf; turn ends in and roll up. Secure with toothpick if necessary.

Mix sauerkraut and shredded cabbage. Spread half the mixture in 6-qt. Dutch oven or casserole. Arrange cabbage rolls on sauerkraut mixture; cover with remaining sauerkraut mixture. Pour chopped tomatoes over all.

Bake at 350*F for 1-1/2 to 2 hours.

1-1/2 to 2 cups raw rice
1 can onion soup
2 cans cream of mushroom soup
pork chops

Mix onion soup and rice in 9″-x-13″ pan. Pour 1 can cream of mushroom soup mixed with 1/2 c. milk over rice. Lay pork chops over top. Pour another can of cream of mushroom over all.

Bake at 350*F for 1 hour. Serves 4 to 6.

1 lb. pork, cubed
1 medium onion
1 stalk celery, diced
4-oz. jar pimentos
2 cans cream of mushroom soup
1 medium size package noodles

Brown pork with salt and pepper to taste. Add onion, celery, and pimentos. Simmer until meat is tender. Add two cans soup.

Cook noodles in salt water. Drain and add to meat mixture.

1 c. flour
1/2 c. margarine
1/2 t. salt
1 c. water
4 eggs
dash of vanilla

Bring water, salt, and margarine to boiling point. Take off stove, add flour, stir until well mixed. Add eggs, 1 at a time, and vanilla and mix well. Cover.

Mix 1 c. flour, 1/2 c. margarine and 1 T. water (can add a little more water if necessary to make like a pie crust dough).
Roll into long strip. Put on a cookie sheet and spread out. Add filling.

Bake in oven at 425*F for about 25 minutes.

Turn off oven and while still warm, make boiling water, powdered sugar, and lemon juice glaze. Sprinkle chopped nuts on top.

2 c. sugar
1 lb. butter
3 eggs, beaten
4 c. flour
1 t. cinnamon
1 t. baking powder
1 t. salt
1 t. baking soda
1 t. vanilla
1/2 lb. raisins
1/4 lb. candied cherries
1/2 lb. dates
2 c. nut meats
6 slices candied pineapple (3 red, 3 green)
1/2 c. flour to roll fruit in

Form into rolls; put in refrigerator overnight.

Slice and bake at 375*F until brown.

8 oz. chopped dates
1/2 c. brown sugar
1/2 c. water
1/2 c. butter
6 oz. chocolate chips
1-1/4 c. flour
3/4 t. baking soda
1/2 t. salt
2 unbeaten eggs
1/2 c. milk
1/2 c. orange juice
1 c. chopped nuts
1 t. vanilla

Glaze:
1-1/2 c. powdered sugar
2 T. butter
1 T. orange juice

Combine dates, sugar, water and butter in saucepan (large enough to hold all ingredients) and cook over low heat until dates are soft. Remove from heat, stir in chocolate chips, mixing until melted. Add eggs and mix well.

Combine dry ingredients and add to mixture. Add milk, juice, and vanilla. Beat 1 minute. Add nuts. Spread in greased and floured 11″-x-17″ pan.

Bake at 350*F for 25 minutes. Cool completely and spread with orange glaze.

Glaze:
Cream all ingredients, spread over refreshers and top with chopped nuts or colored sugars for Christmas.

2 eggs, separated
1-1/2 c. sugar
1-3/4 c. flour
3/4 t. baking soda
3/4 t. salt
1/3 c. salad oil
1 c. sweet milk
2 squares semi-sweet chocolate, melted

Beat egg whites until frothy. Gradually beat in 1/2 c. sugar. Continue beating until stiff and glossy enough to stand in peaks.

Sift remaining sugar, flour, baking soda, and salt into another mixing bowl. Pour in oil, and half of milk. Beat 1 minute. Add remaining milk, egg yolks, and chocolate. Beat 1 minute more.

Fold meringue into batter by cutting down gently through batter.

Bake in layer pans for 30-35 minutes, or oblong for 40-50 minutes at 350*F.

1/2 c. butter, softened
1 c. flour
2 T. water
1/2 c. butter
1 c. water
1 t. almond extract
1 c. flour
3 eggs
chopped nuts

Heat oven to 350*F.

Cut 1/2 c. butter in 1 c. flour until particles resemble small peas. Sprinkle 2 T. water over flour mixture; mix with fork. Gather pastry into a ball, divide into halves. Pat each half into a rectangle, 12″-x-3″, on ungreased cookie sheet. Place rectangles 3″ apart.

Heat 1/2 c. butter and 1 c. water to rolling boil; remove from heat. Quickly stir in almond extract and 1 c. flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute. Remove from heat; add eggs. Beat until smooth and glossy. Spread half of topping over each rectangle.

Bake until topping is crisp and brown, about 1 hour; cool. Spread with powdered sugar glaze; sprinkle with nuts.

Powdered Sugar Glaze:
Mix 1-1/2 c. powdered sugar, 2 T. butter, softened, 1-1/2 t. vanilla, and 1 to 2 T. warm water, to desired consistency. (Netta Hetrick says Aunt Dot always brought Danish Puff to have with coffee.)

4 red peppers
4 yellow peppers
4 green peppers
8 onions
1 bunch celery
1 T. salt
2 c. sugar
2 c. vinegar
1 T. mustard seed

Cut vegetables in long strips. Sprinkle with salt and let stand 30 minutes. Combine sugar, vinegar, and mustard seed. Add to mixture. Cook slowly for 15 minutes; refrigerate.

Serves ten.

1 can mandarin oranges, drained
1 can pineapple chunks, drained
1 c. marshmallows
1 c. coconut

Mix with sour cream; chill and serve.

7-1/4 oz. pkg. Kraft macaroni and cheese
10 oz. frozen peas
1 medium tomato, chopped
3/4 c. Miracle Whip
1/2 c. chopped celery
1/2 c. chopped onion
1/2 t. salt
dash of pepper
5 hard-boiled eggs

Prepare macaroni as directed on package. Cool. Add peas, tomato, celery, onion, seasonings, and Miracle Whip. Chop two or three eggs. Add to dinner mix and toss lightly. Chill.

Stir in additional dressing before serving. Garnish with remaining egg slices and sliced tomatoes. Add diced ham if desired.

3 lb. head cabbage
1 c. white vinegar
1 c. sugar
1 t. salt
1 t. celery seed
1/2 c. salad oil
1/4 c. chopped onion
3/4 c. chopped green pepper
1/2 c. chopped red pepper

Heat vinegar, sugar, and salt. Stir until dissolved. Cool. Add remaining ingredients and pour over cabbage.