Combine dry ingredients, add buttermilk, egg and onion, mix well. Carefully drop batter by tablespoonfuls into deep hot oil. Cook a few at a time, turning once. Fry until golden brown, drain. Yield ...
Mix by hand.Pour in 9 x 13-inch pan (ungreased).Bake 30 to 35 minutes in 350\u00b0 oven.Spread frosting on cake while warm, then refrigerate. ...
Melt 5 cups marshmallows, corn syrup, margarine and chocolate chips in a 3-quart saucepan over low heat, stirring constantly. Remove from heat; stir in vanilla.Pour over cereal in a large bowl.Mix q ...
Heat oil in large skillet in medium heat.Add Brussels sprouts and carrots; saute until sprouts start to turn golden brown (about 3 minutes).Add raisins and chicken broth.Continue cooking, stirring o ...
Mix sugar, milk, baking soda and salt. Cook very slowly to soft ball, 234\u00b0, stirring constantly. Remove from heat. Add oleo, vanilla and pecans. Beat until creamy and drop on waxed paper. ...
Slice cake in half.Mix pudding, pineapple and Cool Whip together.Place half of the mixture between cake \"halves.\"Put the other half of the mixture on top of cake.Keep refrigerated. ...
Mix together flour, margarine and walnuts.Place in 9 x 13-inch pan.Bake at 350\u00b0 for 20 minutes.Cool.Then mix together cream cheese, 1/2 of large Cool Whip and powdered sugar. Spread over crust. ...
Tear angel food cake into bite size pieces; set aside.Blend cream cheese and sugar.Fold in Cool Whip.Alternate layers, beginning with angel cake, cheese mixture and end with cherries on top.Decorate ...