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Broiled Potato Wedges

Mix basil, garlic powder and salt into melted butter.Arrange potatoes on cookie sheet; brush with oil.Broil 4 inches from heat source for 10 minutes.Brush with butter mixture.Broil 5 minutes longer ...

3 Bean Salad

Heat sugar, vinegar and salad oil.Pour over beans and onion. Refrigerate overnight and serve. ...

New Orleans Pepper Steak

Prepare the steaks for the grill about 1/2 hour ahead of time. Rub the two steaks with all of the ingredients using 1/2 for each steak.Grill over hot coals to desired degree of doneness.The amount o ...

Pumpkin Chiffon Pie

Mix cream cheese, milk, sugar and whipped topping.Pour on bottom of pan.Mix milk, pudding, pumpkin, cinnamon and cloves. Pour on top of first mixture.Refrigerate for 3 hours.Top with whipped topping ...

Mashed Potato Cake

Cream oleo, milk, vanilla, sugar and yolks.Add 1 cup potatoes.Sift cocoa, baking powder, cinnamon and salt.Mix with warm milk.Beat 4 egg whites and fold in.Add chopped walnuts. Bake at 350\u00b0 for ...

Pickled Red Cabbage

Shred red cabbage.Sprinkle with a little salt and place in bowl.Combine vinegar, water and sugar in pan and bring to boil. Pour hot liquid over cabbage and refrigerate at least 24 hours. Will keep i ...

Black Bean Soup

Stir-fry onions andgarlicinmargarinein\ta large saucepan over moderateheatforabout 10 minutes.Blend in herbs and sherry;heat2\tminutes.Then\taddthe remaining ingredients andsimmer, uncovered, stirri ...

Tuba Toot Beans

Mix all and bake 1 hour at 375\u00b0 or until done.You may use the microwave; bake 18 to 20 minutes or until done. ...

Berks Potato Filling

Thoroughly mix the mashed potatoes and eggs, using a fork. Add milk and set aside.Cut the bread into 1/2-inch cubes and brown with the onions in the butter.Stir onions and bread into the potato mixt ...

Crabmeat Au Gratin

Saute onions and celery in oleo or butter until onions are wilted.Blend flour in well with this mixture.Pour in milk gradually, stirring constantly.Add egg yolks, salt, red and black pepper.Cook for ...

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