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North Allen Club's tasty recipes shared
Each year these ladies prepare a new dish to share at a potluck style lunch with the other club members. They are also generous enough to share the recipes for these delicious concoctions with our readers. As one can see from the many and varied recipes below, there was a good bit of tasting going on, and of course, a good bit of talking too.
Congealed Apricot Salad Helen Luff 1 20-ounce can crushed pineapple 1 lg. pkg. apricot gelatin 2 c. buttermilk 1 12 ox. carton whipped topping lettuce Bring pineapple to a boil. Add the gelatin, stir thoroughly and cool. Add buttermilk and whipped topping. Pour into a 9x12 inch pan. Refrigerate until set. Serve in lettuce cups.
Easy Chicken Pot Pie Carolyn Downey 4 lg. pieces of chicken, boiled and deboned 1 can cream of chicken soup 1 c. self-rising flour 1 c. milk 1 stick oleo 1 1/2 c. chicken broth 2 boiled eggs, sliced a sm. can mixed vegetables pepper to taste Grease Pyrex dish. Mix soup and broth and pour into bottom of dish. Layer sliced eggs and chicken and then add vegetables. Mix flour, milk, oleo and pepper and pour over top. Bake at 450 degrees for 35 minutes.
Creamy Rotini Chicken Sheila Rorer 4 c. rotini pasta 2 cans cream of chicken soup 2 cans chicken broth 2 lg. cans chicken breast-fat free Place water into large boiler and add a little oil and dash of salt. Let water boil and add pasta and cook for 20 minutes. Drain pasta and return to boiler. Add soup and broth and mix well. Drain chicken and add to pasta mixture. Cook over low to medium heat, stirring often, until well blended and hot. Serve with garlic bread.
Mixed Vegetable Casserole Judy Tucker 2 pkg. frozen mixed vegetables 1 c. cheese, grated 1/2 c. mayonnaise 1 sm. onion, chopped 1/2 c. celery, chopped 1/4 lb. crackers, crushed 1/4 lb. butter, melted Cook mixed vegetables as directed on package and drain. Mix with other ingredients. Top with cracker crumbs mixed with butter. Bake at 350 degrees for 20-30 minutes.
Green Bean Casserole Lorene Padgett 1 103/4 oz. cream of mushroom soup 1/2 c. milk 1 t. soy sauce dash salt 2 cans sliced green beans 1 1/3 c. French fried onions Mix soup, soy sauce, pepper, beans and onions in two quart baking dish. Bake at 350 degrees for 25 minutes. Stir and sprinkle remaining onions and bake five minutes more.
Bean Pie Judy Tucker 2 unbaked pie shells 2 c. cooked dry beans 1 t. margarine or butter 2 eggs 1 t. cinnamon 1/2 t. salt nutmeg, if desired 1 c. sugar 1/4 c. nonfat dry milk 1/2 c. raisins 1 c. water Preheat oven to 450 degrees. Place beans in a bowl and mash them. Add margarine or butter and stir until it melts. Add eggs and stir. Add cinnamon, salt and nutmeg and stir. Blend surge and nonfat dry milk and then add to bean mixture. Add raisins and water and mix well. Pour mixture into [pie shells and bake for 10 minutes, then turn oven down to 350 degrees and bake for 30-40 minutes, or until firm.
Lemon-Blueberry Cream Pie Helen Luff 1 graham cracker crust or sue a 9x9 pan 8 oz. cream cheese, softened 14 oz. evaporated milk 1/4 c. powdered sugar 3 oz. pkg. lemon gelatin 1/4 c. boiling water I can blueberries or blueberry pie filling 1 container of whipped topping Blend cream cheese, milk and sugar. Dissolve gelatin in boiling water and cool. Add gelatin to cream cheese mixture and pour into pie crust. Spread blueberries on top of mixture and top with whipped topping. Chill about two hours before serving.
Cherry Dump Cake Janeen Miller 16 oz. can crushed pineapple, undrained 1 can cherry pie filling 1 yellow cake mix 1 cube butter or margarine 1 c. chopped nuts Put pineapple in bottom of 13x9 pan. or two 8x8 or round pans. Add cherry pie filling evenly to pineapple. Pour dry cake mix over the top. Cut butter or margarine in thin slices and lay evenly over cake mix. Sprinkle chopped nuts on top and bake at 350 degrees for about 40 minutes.
Coffee Punch Helen Drinkard 1/2 c. instant coffee 2 c. hot water 1 c. sugar 1 gal. milk 8 oz. whipped topping 1/2 gal. chocolate ice cream, partially softened 1/2 gal. vanilla ice cream, partially softened nutmeg In saucepan combine coffee and sugar over medium heat, stirring frequently, until well blended. Remove from heat and cool. Pour into punch bowl, stir in milk and add ice cream. Put whipped topping on top and sprinkle with nutmeg (optional).
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