Ingredient list
1 lb Ronzoni pasta noodles
12 beaten eggs
1 stick of butter
1 1/2 c. grated Parmesan cheese
1 pt of milk
1 can of chicken stock
Instructions
Cook noodles and drain. Add eggs, butter and cheese and milk and chicken stock. Bake 325 for 1 hour. If browning too quick lower temperature to 275 degrees.
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Ingredient list
1/2 c. shortening
1 c. sugar
1 egg
1 tsp. vanilla
1 3/4 c. flour
1/2 c. cocoa
1 1/4 tsp. baking soda
1/8 tsp. salt
1 c. buttermilk
Creme Filling:
1/4 c. butter
1/4 c. shortening
1 c. marshmallow creme
1 1/2 tsp. vanilla
1 1/4 c. confectioners’ sugar
Instructions
Cream shortening and sugar. Add egg and vanilla; beat well. Combine flour, cocoa, baking soda and salt. Add alternately with buttermilk to creamed mixture. Drop by tablespoons 2″ apart onto lightly greased cookie sheet. Bake at 375º for 8 -10 minutes or until cookie springs back when touched lightly in center; cool. Prepare creme filling: cream butter and shortening. Gradually beat in 1 c. marshmallow creme. Blend in vanilla and confectioners’ sugar. Beat to spreading consistency. Spread bottom of one cookie with 1 tablespoon of filling. Cover with second cookie.
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Ingredient list
1 c. butter
1/2 c. sugar
1/2 c. Karo Dark corn syrup
2 eggs, separated
2 1/2 c. sugar
2 c. chopped nuts
jam
Instructions
In bowl, with mixer at medium speed, beat butter and sugar until smooth. Beat in Karo and egg yolks. Stir in flour. Chill. Shape into 1″ balls. Dip into egg whites, slightly beaten. Roll in nuts. Place 2″ apart on greased cookie sheet. With thumb, make indentation in center of each cookie. Bake in 325º oven 20 minutes or until golden. Fill with jam. Cool. Makes 4 dozen.
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Ingredient list
2 cups white sugar
2 cups packed brown sugar
2 tablespoons butter
1 – 16 oz. jar of chunky peanut butter
1 – 8 oz. jar of marshmallow fluff
Instructions
Butter 9″ x 13″ baking pan.
Over medium heat in a heavy 3 quart sauce pan put:
2 cups white sugar, 2 cups packed brown sugar, and 2 tablespoons butter.
Stir constantly with a wooden spoon until completely dissolved.
Slowly increase heat until mixture comes to a rolling boil.
Stir constantly for 3 minutes.
Remove from heat.
Add jar of chunky peanut butter and jar of marshmallow fluff.
Mix thoroughly and pour into greased baking pan.
Cool before cutting.
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Ingredient list
3 and 1/2 pounds 1st cut Beef Brisket
2 cups Heinz ketchup
1 cup brown sugar
1 and 3/4 cup apple cider vinegar
2 packages Lipton Onion Soup Mix
6 large cloves of garlic
1 tablespoon pepper
Instructions
Place all ingredients (except brisket) in a bowl and mix well.
Divide marinade in half and marinate brisket for 24 hours.
Place brisket and the marinade you marinated it in into baking pan, cover and bake 2-3 hours at 350* – fork tender.
After cooking, refrigerate overnight.
Take out and slice thinly AGAINST the grain (while cold).
Place in clean baking dish, cover with remaining marinade and reheat at 350* 15-20 minutes until hot.
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Ingredient list
1 large block Velveeta cheese
7 large baking potatoes
1 stick of butter
3/4 cup milk
Salt and pepper to taste
Instructions
Bake potatoes at 425* for 1 and 1/4 hours.
Cut in half and scoop out and mash the insides – save 8 skins.
Mix potato with 1/3 of the cheese, milk, butter, salt and pepper.
Whip into mashed potatoes and put back into skins.
Cut slices of Velveeta and put one slice on each 1/2 potato.
Reheat 10-15 minutes at 375* until hot and bubbly.
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Ingredient list
12 corn tortillas
1 c. grated cheddar or jack cheese
1 head swiss chard chopped
1 medium onion finely chopped
3 cloves garlic finely chopped
2 Tbsp olive oil
2 medium tomatoes
3 garlic cloves
1/4 medium onions
4-6 dried red chile pods
1 c. hot water
1 fried egg optional
Instructions
In a large skillet heat oil, saute garlic and onions until golden. Add chard and saute quickly until aldente. In blender until smooth blend the medium tomatoes, garlic cloves, medium onion, dried chile pods and one cup water. Pour blended mixture over sauted chared to make enchilada sauce. Heat over medium heat 2-3 minutes. On cookie sheet layer sauce and tortillas and cheese. About 2 or 3 layers. Heat in oven at 325 for 5 minutes. Serve with fried egg on top. The egg is optional.
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Ingredient list
1 lb lasagna cooked
3 lbs ricotta + 1 container
4 eggs
parsley
grated Parmesan cheese
garlic powder
salt
milk if needed
Instructions
Preheat the oven to 350. Beat ricotta very fine, mix eggs and seasonings. If too dry, add a little milk. Boil lasagna about ten minutes. Do not over cook lasagna. Add oil to the pot so lasagna noodles will not stick. Strain lasagna and run water over them to stop the cooking. Put sauce in bottom of large pan and place 3 strips of lasagna, layer of ricotta mix, Parmesan cheese, sauce; continue with layering until pasta is finished. Pour sauce and parmesan cheese over top layer. Cover pan with foil and cook in oven one hour. Let stand fifiteen minutes. You can add two boxes of drained chopped spinach to ricotta if you would like vegetable Lasagna.
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Ingredient list
1 head of cabbage
1 med. onion
1 T. butter
2 lbs. ground beef
1 egg (beaten)
1 tsp. salt
1/4 tsp. pepper
1/2 c. water
2 c. beef broth
Instructions
Remove core from cabbage. Place whole head in a large kettle filled with boiling water. Cover; cook 5-10 minutes. Remove softened outer leaves. Repeat until all leaves are softened and have been removed; drain. Cut thick stem from each leaf. Saute medium onion in butter. Add ground beef, egg, salt, pepper and water. Mix thoroughly. Place about 1/4 cup hamburger mixture at stem end of each leaf. Roll each leaf, tucking ends in toward center. Place cabbage rolls, seam side down, in ungreased baking dish. Pour 2 c. beef broth over cabbage rolls. Cover with foil for 30 minutes. Bake at 350º for about 1 1/2 hours. Makes 4-6 servings.
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Ingredient list
1/4 c. flour
1/2 tsp. salt
1 medium eggplant, peeled, cut into 1/2-inch slices
1 beaten egg
1/2 c. cooking oil
1/3 c. grated Parmesan cheese
homemade tomato sauce
1 (6-oz.) pkg. mozzarella cheese, sliced
Instructions
Preheat oven to 350º. Combine flour and salt. Dip eggplant into beaten egg, then in flour mixture. In large skillet, brown eggplant in hot oil; drain well on paper towel. Place one layer of eggplant in 10x6x2-inch baking dish; cut slices to fit. Sprinkle with half the Parmesan cheese. Top with half tomato sauce. Repeat with eggplant, Parmesan cheese, sauce and mozzarella. Cook until heated through; 30-45 minutes.
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