1 can asparagus, drained
1 jar marinated artichoke hearts, not drained
1 jar mushroom buttons, drained
1 can chow mein vegetables or bean sprouts, drained
Toss altogether with mayonnaise and season. Add avocado if desired.
Sunday, December 26, 2010
Mini Pumpkin Pie
• four crushed graham crackers
• two tablespoons of butter left out at room temperature to soften for the crust
• one 15 oz. can of pumpkin pie filling
• one package of vanilla pudding mix
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• two cups of milk
• whipped cream
• 9 oz. plastic cups to hold the dessert
• two mixing bowls
• two mixing spoons
1. Check with a grown-up before you start this.
2. To make the crust for four Mini Pumpkin Pies, mix four crushed graham crackers and two tablespoons softened butter in a bowl.
3. In a second bowl, mix one can of pumpkin pie filling, one package of vanilla pudding mix, 1/2 teaspoon cinnamon, 1/2 teaspoon nutmeg, and two cups of milk.
4. Then, take a clear plastic cup and press some of the graham cracker mix onto the bottom.
5. Put some of the pumpkin filling on top of that. Fill the cup about 3/4 of the way full.
6. Once you've made all four cups, put them in the refrigerator to get firm.
7. Top them off with some whipped cream and dig in.
• two tablespoons of butter left out at room temperature to soften for the crust
• one 15 oz. can of pumpkin pie filling
• one package of vanilla pudding mix
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• two cups of milk
• whipped cream
• 9 oz. plastic cups to hold the dessert
• two mixing bowls
• two mixing spoons
1. Check with a grown-up before you start this.
2. To make the crust for four Mini Pumpkin Pies, mix four crushed graham crackers and two tablespoons softened butter in a bowl.
3. In a second bowl, mix one can of pumpkin pie filling, one package of vanilla pudding mix, 1/2 teaspoon cinnamon, 1/2 teaspoon nutmeg, and two cups of milk.
4. Then, take a clear plastic cup and press some of the graham cracker mix onto the bottom.
5. Put some of the pumpkin filling on top of that. Fill the cup about 3/4 of the way full.
6. Once you've made all four cups, put them in the refrigerator to get firm.
7. Top them off with some whipped cream and dig in.
Fruited Chicken Salad
I remember enjoying everything about this salad when I was little... all except the fruited part that is. Sorry, Mom. Fruit in a Chicken Salad just isn't my thing.
4 cups diced cooked chicken
15 oz can pineapple chunks, drained
1 cup chopped celery
11 oz can mandarin orange sections, drained
½ cup sliced pitted ripe olives
½ cup chopped green peppers
2 tablespoons grated onion
1 cup mayonnaise or salad dressing
1 tablespoon prepared mustard
5 oz can chow mein noodles
lettuce leaves
In a large bowl, combine cooked chicken, pineapple, celery, oranges, olives, green peppers and onion. Blend mayonnaise or salad dressing and mustard. Toss gently. Cover and chill for several hours. Just before serving, mix in chow mein noodles. Turn salad into a lettuce lined serving bowl.
4 cups diced cooked chicken
15 oz can pineapple chunks, drained
1 cup chopped celery
11 oz can mandarin orange sections, drained
½ cup sliced pitted ripe olives
½ cup chopped green peppers
2 tablespoons grated onion
1 cup mayonnaise or salad dressing
1 tablespoon prepared mustard
5 oz can chow mein noodles
lettuce leaves
In a large bowl, combine cooked chicken, pineapple, celery, oranges, olives, green peppers and onion. Blend mayonnaise or salad dressing and mustard. Toss gently. Cover and chill for several hours. Just before serving, mix in chow mein noodles. Turn salad into a lettuce lined serving bowl.
Cucumber Salad
cucumbers, thinly sliced - about three
1 sm all white onion, thinly sliced
1 cup white vinegar
1/2 cup water
3/4 cup white sugar
1 teaspoon dried dill, or to taste
Toss together the cucumbers and onion in a large bowl. Combine the vinegar, water and sugar in a saucepan over medium-high heat. Bring to a boil, and pour over the cucumber and onions. Stir in dill, cover, and refrigerate until cold. This can also be eaten at room temperature, but be sure to all ow the cucumbers to marinate for at least 1 hour.
1 sm all white onion, thinly sliced
1 cup white vinegar
1/2 cup water
3/4 cup white sugar
1 teaspoon dried dill, or to taste
Toss together the cucumbers and onion in a large bowl. Combine the vinegar, water and sugar in a saucepan over medium-high heat. Bring to a boil, and pour over the cucumber and onions. Stir in dill, cover, and refrigerate until cold. This can also be eaten at room temperature, but be sure to all ow the cucumbers to marinate for at least 1 hour.
Clam Chowder
I am not sure if Mom meant to make a white sauce using separate ingredients from what is listed, or using the flour, butter, half & half and salt here. I am going to assume she meant using those ingredients.... although that would make a large batch of white sauce. Try as you may. But, if you are making this for guests, you may want to try making it beforehand to test it out!
2 cans baby shrimp and juice
1 cup finely chopped onions or dried onions
1 cup chopped celery
2 cups finely cut potatoes
¾ cup butter
1 quart half & half
½ cup flour
½ teaspoon salt
pepper to taste
½ teaspoon sugar
1 to 2 tablespoons red wine vinegar
Make white sauce. Combine with the rest and cook in crock pot.
2 cans baby shrimp and juice
1 cup finely chopped onions or dried onions
1 cup chopped celery
2 cups finely cut potatoes
¾ cup butter
1 quart half & half
½ cup flour
½ teaspoon salt
pepper to taste
½ teaspoon sugar
1 to 2 tablespoons red wine vinegar
Make white sauce. Combine with the rest and cook in crock pot.
Chocolate Cream Pie
(makes 2 pies)
½ c cocoa
1 ¾ c sugar
½ c flour
dash of salt
4 c whole milk
½ cube butter
4 eggs
1 t vanilla
Mix dry ingredients together. Add milk and butter. Cook on medium until comes to rolling boil. Stir once in awhile so pudding won’t scorch. When it thickens, remove from stove. Add vanilla. Beat the eggs slightly. Then add a little bit of the hot pudding to the eggs and whisk. Then add this mixture into the hot pudding and whisk together. Let pudding set until room temperature. Pour into baked pie crusts. Put pies into refrigerator uncovered until cold, then cover. Note of interest: Replace water with orange juice in pie crusts if homemade.
½ c cocoa
1 ¾ c sugar
½ c flour
dash of salt
4 c whole milk
½ cube butter
4 eggs
1 t vanilla
Mix dry ingredients together. Add milk and butter. Cook on medium until comes to rolling boil. Stir once in awhile so pudding won’t scorch. When it thickens, remove from stove. Add vanilla. Beat the eggs slightly. Then add a little bit of the hot pudding to the eggs and whisk. Then add this mixture into the hot pudding and whisk together. Let pudding set until room temperature. Pour into baked pie crusts. Put pies into refrigerator uncovered until cold, then cover. Note of interest: Replace water with orange juice in pie crusts if homemade.
Blueberry Buckle
1/2 cup shortening
3/4 cup sugar
1 egg
2 cups sifted all-purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
2 cups fresh blueberries
Crumb Topping
1/2 cup sugar
1/2 cup sifted all-purpose flour
1/2 teaspoon ground cinnamon
1/4 cup butter or margarine
OVEN 350°
Thoroughly cream shortening and sugar; add egg and beat till light and fluffy. Sift together flour, baking powder, and salt; add to creamed mixture alternately with milk. Spread in greased 11x7x1-inch pan. Top with berries. Mix dry crumb topping ingredients; cut in butter till crumbly; sprinkle over berries. Bake at 350° for 45 minutes. Cut in squares. Serve warm.
3/4 cup sugar
1 egg
2 cups sifted all-purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
2 cups fresh blueberries
Crumb Topping
1/2 cup sugar
1/2 cup sifted all-purpose flour
1/2 teaspoon ground cinnamon
1/4 cup butter or margarine
OVEN 350°
Thoroughly cream shortening and sugar; add egg and beat till light and fluffy. Sift together flour, baking powder, and salt; add to creamed mixture alternately with milk. Spread in greased 11x7x1-inch pan. Top with berries. Mix dry crumb topping ingredients; cut in butter till crumbly; sprinkle over berries. Bake at 350° for 45 minutes. Cut in squares. Serve warm.
Artichoke Dip
1 cup Parmesan Cheese
1 cup artichoke hearts chopped
5 garlic cloves chopped fine
1 cup mayo
salt and pepper to taste
Can bake in bread bowl. Baste bread and baggettes with butter and garlic and toast. Bake at 350° for ½ hour.
1 cup artichoke hearts chopped
5 garlic cloves chopped fine
1 cup mayo
salt and pepper to taste
Can bake in bread bowl. Baste bread and baggettes with butter and garlic and toast. Bake at 350° for ½ hour.
Apple Butter
by Glenda & Holly
4 cups peeled & chopped apples
¾ cup dark brown sugar packed
2 tbs balsamin vinegar
¼ cup butter divided
1 tbs ground cinnamon
½ tsp salt
¼ tsp cloves
1 ½ tsp vanilla
Combine apples, sugar, cinnamon, vinegar, 2 tbs butter, salt and cloves. Cook in low crockpot for 8 hours. Then stir in remaining butter and vanilla. Let cool completely. Makes 2 cups.
4 cups peeled & chopped apples
¾ cup dark brown sugar packed
2 tbs balsamin vinegar
¼ cup butter divided
1 tbs ground cinnamon
½ tsp salt
¼ tsp cloves
1 ½ tsp vanilla
Combine apples, sugar, cinnamon, vinegar, 2 tbs butter, salt and cloves. Cook in low crockpot for 8 hours. Then stir in remaining butter and vanilla. Let cool completely. Makes 2 cups.
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