Bake cake according to box directions.Mix Eagle Brand milk and creamed coconut together in bowl; set aside.When cake comes out of oven, while hot, jab holes in cake and pour liquid mix over hot cake ...
Cook potatoes and onions together until tender.Drain and save liquid.Butter 6 quart saucepan.Add parsley and basil, blend in flour, salt and pepper.Gradually stir in cold milk. Add scalded milk and ...
Melt marshmallows with butter; add coloring, then pour over popped popcorn.Butter hands.Make balls; place on waxed paper. ...
Drain canned pineapple and mix with cream cheese.Add green onion, green pepper, pecans and seasoned salt.Mix ahead 24 hours. ...
Moisten potatoes with milk and beat well.Add ham and yolks of eggs.Season to taste.Fold beaten egg whites into mixture. Turn into buttered pan, like an 8-inch pie pan.Bake at 375\u00b0 for 20 minute ...
Mix all ingredients well. Pour into greased iron skillet, muffin pans, etc.Bake in a 475\u00b0 preheated oven about 20 minutes or until browned. ...
Mix all ingredients and cook until vegetables are tender. ...
Cream margarine and sugar.Stir in water and vanilla.Then stir in nuts and flour.Chill 3 to 4 hours or overnight.Form in thin long logs and form into crescents 2 to 3-inches long.Bake at 325\u00b0 fo ...
Saute onion in oleo until tender. Bring water with bouillon cubes to a boil. Add noodles and cook for 5 minutes. Don't drain. Add onion to water and noodles. Add broccoli, garlic salt, salt and pepp ...