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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
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


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


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

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