mooth and add the red food coloring until the desired hue
ell. Stir together buttermilk and food color. Mix flour, cocoa and
Prepare macaroni dinner as directed on package.
Cook sausage in large skillet in water over medium heat for six minutes.
Add vegetables and oregano.
Continue cooking until vegetables are tender.
Add macaroni dinner and mix lightly.
Makes 4 to 6 servings.
mall bowl.
Serve on dinner rolls with chopped lettuce, chopped
Prepare dinner as directed on package.
Combine all ingredients in saucepan.
Cover over low heat 10 minutes until thoroughly heated, stirring occasionally.
Makes 2 servings.
f heated macaroni.
Cut American cheese in half diagonally. Garnish
Mix the ingredients and serve to the cats in two separate bowls, at room temperature.
Because the cats are smarter than dogs, I usually omit the dry cat food, because the cats tend to spit it out anyway and only eat the meat.
If you do include the cat food, you can pick it up from the rug and throw it to the birds later.
owl and whisk in red food coloring. Evenly transfer the red
he crackers. I use the food processor to get finer crumbs
Combine crumbs and margarine; reserve 1/2 cup for topping. Press remaining crumb mixture onto bottom of 9-inch spring-form pan or pie plate. Chill. Gradually add milk to Marshmallow Creme, mixing until well blended. Add extract and food coloring; fold in whipped cream. Pour into pan; freeze until firm. Sprinkle with remaining crumbs or garnish with mint, if desired.
Soften cream cheese.
Combine with flavoring and enough food coloring to tint desired shade.
Add powdered sugar, gradually mixing well.
Roll into 1/2 to 1-inch balls.
Roll in granulated sugar.
Press into molds or press with thumb or crisscross with fork.
Mix food coloring and Nestle Quik; let stand.
Cream shortening and sugar.
Add eggs and food coloring mixture.
Beat very well.
Add remaining ingredients except vinegar and baking soda.
Beat at medium speed 2 to 3 minutes.
Dissolve soda in vinegar and add to mixture and mix by hand.
Pour into 2 (8-inch) greased pans.
Bake at 350\u00b0 for 30 to 35 minutes.
Thoroughly mix gelatin, 1/2 cup sugar and salt in saucepan. Beat together egg yolks, lime juice and water; stir into gelatin mixture.
Cook and stir over medium heat just until mixture comes to boil.
Remove from heat, stir in grated peel.
Add food coloring sparingly to tint pale green.
Chill; stirring occasionally, until mixture mounds slightly when dropped from a spoon.
Combine food coloring and cocoa.
Let stand.
Cream the shortening and gradually beat in sugar; add eggs and color mixture. Beat well.
Add buttermilk alternately with salt and flour mixture; beat well.
Beat in vanilla.
Remove from mixer and sprinkle baking soda over batter.
Pour vinegar over soda and stir in thoroughly. Bake in 2 greased and floured 8-inch pans at 350\u00b0 for 30 to 35 minutes.
Do not overbake!
Cool.
Cut each layer in half (4 layers) and ice.
Spread mayonnaise on bread, and use 2 slices of American Cheese each.
Cut sandwiches into triangles, cut off crust.
Combine egg, milk, flour and salt. Dip the triangle sandwiches into egg mixture.
Coat with corn flake crumbs.
Deep Fry in oil at 375 degrees until golden.
part).
For the Hobo Dinner Potatoes:
In a small
Combine cream cheese and flavoring.
Add enough food coloring to desired color.
Add sugar gradually, mixing well.
Form into 1/2 to 1-inch balls.
Press down with thumb.
Place in container with waxed paper between layers.
Cover lightly.
May be frozen until ready to use.
Makes about 200 mints.
Mix crumbs and margarine (reserving 1/2 cup for topping). Press remaining crumbs in a 9-inch spring-form pan.
Chill. Gradually add milk to Marshmallow Creme; mix until well blended. Add extract and food coloring.
Fold in Cool Whip.
Freeze until firm.
Sprinkle with remaining crumbs.
Combine all ingredients, except collards.
(Do not slice sausage until serving, as it will make the soup pink.) Bring to a boil; reduce heat to medium and simmer for 45 to 50 minutes, or until potatoes are tender.
Remove sausage and reserve.
Puree potatoes in a blender or food processor until smooth.
Return to pot.
Add collards.
Simmer 5 to 7 minutes, or until the greens become barely tender.
Slice the sausage; put a few into each soup bowl.
Pour soup over and serve.
Combine egg whites, heavy cream, confectioners sugar, vanilla extract and food coloring.
Mix thoroughly.
Add butter until well blended.
Roll into small balls and arrange on waxed paper.
Press each to flatten with tines of a fork that has been dipped in confectioners sugar.
Let stand overnight to form a crust.
Store layered with wax paper in an airtight container.
May be frozen for several months.
Makes 6 dozen quarter size mints.