*Typically found in bags.Use 1 to 2 bags, depending on amount of soup one is cooking. ...
Mix ingredients and pour into a 9 x 13-inch pan.Take yellow cake mix and sprinkle dry over pumpkin mixture.Press down into pumpkin.Melt margarine and pour over cake mix.Sprinkle nuts on top.Bake at ...
Boil or bake potatoes; peel and mash well.Mix in butter. Sift flour, sugar, salt and baking powder; add to potatoes.Add milk.Dough should be moist, not sticky. ...
Wash beans;cover with2 quarts water and soak overnight. Cook slowly until tender.Drain.Place half the beans in an earthenware pot or casserole.Add half of the combined remaining ingredients, adding ...
Mix all ingredients.Make to your own consistency. Refrigerate.Will last or keep for 3 weeks.Use on barbecue sandwich or as side dish. ...
Shred cabbage.Melt butter in a large heavy skillet.Add cabbage.Cover and cook, stirring until tender.Add lemon juice, caraway seed, salt and pepper.Serves 6. ...
Blend first 6 ingredients in blender.Add oil, food coloring and celery seed slowly untilit thickens.Refrigerate up to 2 weeks. ...
Combine cabbage, 7/8 cup sugar and onion.Heat the remaining ingredients to boiling.Pour the hot mixture over the cabbage mixture and mix well.Store in fruit jars in the refrigerator. The slaw gets b ...
Soak the gelatin in the cold water. Separate the egg whites from the yolks.Combine the beaten egg yolks with the brown sugar, spices, milk and pumpkin and cook over boiling water until custardy.Diss ...
Mix all ingredients and pour into buttered casserole dish. Bake at 350\u00b0 for 45 minutes.Place marshmallows on top. ...