We Want To Share Some Of Our Favorite Recipes With You
There Are Three More Pages To Visit Besides This One
Next Buttons Are At The Bottom Of Each Page
Mmmmmm!!!!
Enjoy!!!!
Bacon Breakfast Casserole
8 Slices White Bread, Crusts Trimmed
8 Slices Oscar Mayer Bacon, Crisply Cooked, Crumbled
1 Can (4 Oz.) Sliced Mushrooms, Drained
2 Green Onions, Sliced
1-1/2 Cups Kraft Shredded Mild Cheddar Cheese
4 Eggs, Beaten
2 Cups Milk
Place Four Bread Slices On Bottom Of Greased 8-Inch Square Baking Pan
Sprinkle Bacon, Mushrooms, Onions And Cheese Over Bread
Cover With Remaining Bread Slices
Mix Eggs And Milk And Pour Over The Bread
Cover And Refrigerate For One Hour Or Overnight
Bake, Uncovered, At 350 F For 1 Hour
Let Stand 10 Minutes Before Cutting
Makes 4 Servings
Freezer Slaw
1 Head Of Cabbage
1 Carrot
1 Green Pepper
1 Onion, Chopped
1 Ts Salt
1 Cup Vinegar
1 Cup Sugar
1 Ts Celery Seed
1 Ts Dry mustard
Chop Up Cabbage, Carrot, Pepper, Onion And Add Salt
Let Stand 1 Hour
Boil Together Vinegar, Sugar, Celery Seed And Mustard
Cool And Pour Over Slaw
Freezer ColeSlaw
1 Cup Vinegar
1/4 Cup Water
2 Cups Sugar Or To Taste (For Diabetics, Use A Replacement)
1 Tsp. Mustard Seed
1 Tsp. Celery Seed
1 Medium Head Of Cabbage, Shredded
1 Carrot, Grated
1 Green Pepper, Chopped
1 Tsp. Salt
Place Vinegar, Water, Sugar, Mustard Seed And Celery Seed In A Saucepan
Boil 1 Minute
Cool
Shred Cabbage And Mix With Salt
Let Stand 1 Hour
Squeeze Out Excess Moisture
Combine The Vegetables
Pour Cooled Dressing Over Slaw And Mix Well
Pack And Freeze
Makes 3 Pints
Freezer Slaw
With Cucumbers, Onions And Peppers
Recipe By
The Foxfire Book of Appalachian Cookery
Serves 8
1 Gallon Cabbage-Chopped
1 Tablespoon Salt
4 Small Onion
4 Cucumber
2 Carrots
2 Small Peppers
1 Teaspoon Celery Seed
2 Cups Sugar
1 Cup Vinegar
1/2 Cup Water
Mix Cabbage And Salt
Let Stand 30 Minutes, Then Drain
Chop The Onions, Cucumbers, Carrots And Peppers
Add To The Cabbage, Along With The Celery Seed
Set Aside
Boil The Sugar, Vinegar And Water For 1 Minute
When Cold Pour Over The Cabbage Mixture, Mixing Well
Let Stand 5 Minutes Before Putting Into Containers To Freeze
Southern 7-Up Cake
Recipe By
Women's Circle, 1992
1 Box Yellow Or Pineapple Cake Mix
4 Eggs
1 Box Vanilla Instant Pudding--(4 Serving Size)
3/4 Cup Cooking Oil
1 Can 7-Up (12 Oz)--At Room Temperature
Filling
1 Cup Sugar
1 Teaspoon Cornstarch--(Heaping)
4 Eggs
1/2 Cup Margarine
1 Can Crushed Pineapple--(No. 2)
1 1/2 Cups Coconut Flakes
1 Teaspoon Vanilla
1 Cup Pecans--Coarsely Broken
Beat All Ingredients Together Well For 2 Minutes With Electric Mixer
Pour Batter Into 3 (8-Inch) Layer Pans
Or 15 x 10-Inch Jelly Roll Pan That Has Been Greased And Floured
Bake At 325 For 25-30 Minutes
Cool For 10 Minutes
If In Layer Pans, Remove From Pans To Cool Thoroughly On Wire Rack
Fill And Frost
Filling
Combine First 6 Ingredients And Cook Over Medium Heat Until Thick
Remove From Heat And Add Vanilla And Pecans
Cool Before Spreading Between Layers And Over Cake
If Using 15 x 10-Inch Pan, Leave Cake In Pan And Spread Frosting Over Top
Very Moist And Delicious!
Broiled GrapeFruit
If You Don't Care For Grapefruit The Regular Way
Try This One
It's Delicious
1 Large Grapefruit--Halved
2 Teaspoons Margarine--Softened
2 Tablespoons Sugar ( You Can Also Use Brown Sugar)
1/2 Teaspoon Ground Cinnamon
Cut Membrane Out Of The Center Of Each Grapefruit Half
Cut Around Each Section So It Will Be Easy To Spoon Out When Eating
Place 1 Teaspoon Margarine In The Center Of Each Half
Combine Sugar And Cinnamon, Sprinkle Over Each Half
Combine Sugar And Cinnamon, Sprinkle Over Each
Broil Until Butter Is Melted And Sugar Is Bubbly
Serve Immediately
Serving Size
1/2 Grapefruit
Pototo Chip Cookies
1 Cup Shortening
1 Cup White Sugar
1 Cup brown Sugar
2 Cup Crushed Potato Chips
1 Cup Chipped Nuts
2 Cup Flour
1 T. Salt
1 T. Baking Soda
2 Eggs
1 T. Vanilla
Cream Shortening And Sugars
Add Eggs And Mix Well
Add Dry Ingredients, Chips, Nuts And Vanilla
Mix Well
Drop On A Greased Cookie Sheet
Bake At 3250 F For 10 Minutes
Makes 3-4 Dozen Cookies
From the Tasty Taters Potato Cookbook
COPYRIGHT © 2000-
RASKY'S VIETNAM MEMORIAL
ALL RIGHTS RESERVED