Mix together the sugar and flour.Put on sliced peaches.Put butter on, then dribble eggs over pie.Bake at 400\u00b0 for 10 minutes, then reduce heat to 375\u00b0 and finish baking. ...
Cook, covered, stirring frequently, until rice is tender and milk is almost absorbed. ...
Beat eggs; add sugar.Add flour and mix well.Add baking powder.Stir in milk.Add the melted margarine.Add vanilla and coconut, then add nuts.Mix well all together.Bake at 350\u00b0 for 30 to 40 minute ...
Spray crock-pot with nonstick oil. Place chicken in bottom of crock-pot. In a separate bowl, mix soup, sour cream and onion soup mix and pour over chicken.\tCook on low for 7 hours. Serve over rice ...
Salt and pepper chops and brown.Set aside.Stir over medium heat the remaining ingredients, until sauce thickens and lima beans thaw.Arrange chops in sauce.Cover and cook over low heat for 30 to 45 m ...
Combine first 6 ingredients, mix well and shape into 4 patties.Grill over medium heat to desired doneness, turning once.Serve on buns. ...
Mix sugar, cornstarch and water and cook until clear.Add peach jello and cook until thick.Cool; pour over sliced fresh peaches in a cooked and cooled pie shell.Chill until set.Cool, delicious and re ...
Preheat the oven to 425\u00b0.Combine bread crumbs and soup mix in a large zip top plastic bag.Seal and shake well.Brush chicken breasts and salad dressing.Place chicken breasts, 1 at a time, in bag ...
Put chicken in a microwaveable casserole dish.Pour Catalina salad dressing over chicken.Slice onion and bell pepper in rings, then layer on top of chicken.Cover and cook in microwave for 15 minutes, ...
Mix Eagle Brand and cream cheese until smooth.Fold in Cool Whip.Set aside.Mix coconut, pecans and margarine (melted) and toast at 350\u00b0, stirring every 5 minutes, until brown (about 12 to 13 min ...