Set aside 1/2 can chow mein noodles.Combine all ingredients and put in 2-quart casserole.Sprinkle remaining noodles on top. Bake at 350\u00b0 for 30 minutes. ...
Heat sauce; pour over carrots.Refrigerate 24 hours.Will keep for weeks in refrigerator. ...
Peel and devein shrimp; set aside.Cook linguine according to package directions; keep warm.Cook garlic in butter and wine in a large skillet over medium-high heat, stirring constantly, until tender. ...
Saute oleo and onion until onion is tender.Add broccoli (cooked according to package directions).Add soup, Cheez Whiz and rice.Pour into well buttered casserole dish and bake at 350\u00b0 until it c ...
Blend yams with sugar, salt, spices, butter, cream and orange juice.Cut 6 marshmallows in half and mix with yams.Turn into greased baking dish.Top with remaining marshmallows.Bake in a moderate oven ...
Saute carrots, peas and onion in butter until soft.Stir in flour, salt and pepper.Combine cream of mushroom soup, tuna and milk in a 2 1/2-quart casserole.Add vegetable mixture.Cook noodles.Drain.Ad ...
In a skillet, saute crawfish tails in 1/2 stick butter for 10 minutes.In another skillet, saute green onions and parsley in 1 stick butter.Then blend in flour and gradually add cream, stirring const ...
Beateggs;addsugarandmilk.Sift2 cups of the flour,saltandbaking powder together.\tAdd to milk and egg mixture;beatbatter (with beater, blender or food processor) until smooth,addingonlyasmuchof the o ...
In a sauce pan combine sugar and vinegar, boil to dissolve sugar.Cool.Add cooking oil and salt.Pour over vegetables and marinate 24 hours. ...
Cook zucchini, squash and onion in boiling water for 5 minutes; drain.Combine soup, sour cream and 3/4 cup of shredded Cheddar cheese.Mix in shredded carrots, zucchini, onion and yellow squash.Mix m ...