Combine pumpkin, sugar, salt, nutmeg, cinnamon and ginger. Add chopped pecans.Line bottom of 13 x 9-inch pan with 18 gingersnaps.Fold pumpkin mixture into ice cream.Spread 1/2 over gingersnaps.Cover ...
Brown bacon and onion.Drain off fat.Add remaining ingredients and heat in oven until bubbly. ...
In a medium mixing bowl, stir together flour, cornmeal, baking powder and 1/4 teaspoon salt; set aside.In a small bowl, combine egg white, milk and oil; set aside. ...
Salt eggplant cubes and let stand for 30 minutes. In medium saucepan, saute onion with spices for 3-5 minutes. Rinse eggplant and add to onion along with apple juice and water; cover. In another pot ...
Chop bell peppers and onions coarsely.Combine with boiling water to cover in bowl.Let stand for 5 minutes; drain.Add boiling water to cover.Let stand for 10 minutes; drain.Combine vinegar, sugar and ...
Thaw potatoes.Melt oleo and cheese together.Add sour cream.Mix together with potatoes.Layer potatoes in baking dish and sprinkle with cheese.Continue with layers of potatoes and cheese, ending with ...
Cook potatoes in their jackets until tender (better to undercook than to overcook).Put into refrigerator and chill for 24 hours.Warm in saucepan the margarine, half and half and salt. Peel potatoes ...
Beat with a mixer on high speed for 5 minutes the eggs. Gradually add sugar.Stir in pumpkin pie filling and lemon juice. Add flour, baling powder, cinnamon, ginger, nutmeg and salt. Spread in a grea ...
Mix. Grease a 10 x 15-inch cookie sheet and line with wax paper.Pour mixture on cookie sheet and sprinkle with chopped nuts.Bake at 375\u00b0 for 15 minutes.Turn onto towel sprinkled with granulated ...