n a spice shaker with big enough holes to allow pepper
Blend a little Big Red with both cans of Eagle Brand milk using a mixer.
Pour mixture in freezer containers, then pour remaining Big Red.
It's ready to freeze.
Mix cake as directed on box.
Bake in a 9 x 13-inch pan. After cake has cooled, punch holes with fork.
Heat 1 cup Big Red, add jello to dissolve. Pour over the cake and then pour 2 cups Big Red over the cake.
Put in refrigerator to cool.
BIG DADDY RUB: In a medium
Put Eagle Brand milk in ice cream freezer, then fill remainder to the fill line with Big Red.
Put lid on.
Surround with ice and rock salt.
Crank until firm.
Delicious!
Beat eggs well.
Add
sugar,
flour
and ice cream mix. Gradually add canned milk.\tMix
well.
Add Big Red soda water to fill 1 gallon freezer.
Bake cake according to directions on box.
After cake cools, poke holes in cake.
Mix jello and Big Red.
Pour over cake.
Mix Cool Whip and pudding.
Spread over cake.
Mix cake according to directions.
Bake and cool.
Punch holes in cake.
Mix Jell-O with hot water and Big Red.
Pour over cake. Prepare pudding according to directions.
Pour on top.
Add Cool Whip on top of pudding.
Preheat your oven to 350\u00b0.
Blend your cake mix, Big Red soda pop, egg, egg whites and oil until well moistened.
Beat as directed on the cake mix package, then pour the batter into a greased and lightly floured 13 x 9 x 2-inch pan.
Bake for 20 minutes.
Let cool and then frost with your favorite frosting.
Bake cake as directed on cake box. Cool cake and set aside. In a medium bowl, mix jello with one cup cold water and instead of one cup boiling water use the Big Red Soda.
Mix until completely dissolved. After cake cools use a fork to polk holes in the cake, cover the whole cake with the punctures. Pour Jello mixture over the cake and allow the cake to soak up all the mixture. Frost the cake with whip cream and refrigerate for an hour. Now its ready to eat.
In large mixing bowl beat eggs until foamy.
Gradually add sugar; beat until thickened.
Add cream, vanilla and salt; mix thoroughly.
Pour into freezer can.
Add Big Red to fill line on can and stir well.
Freeze as directed.
Makes approximately 4 quarts.
reast into a bowl of Big Bob Gibson Bar-B-Q
ix package of gelatin with Big Red and pour over hot
Lay blanket on\tfloor in front of T.V. and have several pillows off of
two
or
three beds (adjust accordingly).
Put movie on and open
Coke,
chips
and
cookies
and\tgive 1 per person.
Don't forget
to
leave
paper
on
floor.
Watch all movies and eat until
2:00 or 3:00 in the morning or until all fall asleep.
Prepare macaroni and cheese according to package directions. Brown ground beef and mix with can of Manwich.
medium-sized covered pan (big enough to hold the potatoes
achos. WOW!
The sub recipes are wonderful and versatile. This
br>*I ate this last night with a side of Harvest
Cook pasta until al-dente. Drain.
Add chopped veggies, feta cheese, and 2/3 of the bottle of dressing. Stir well and refrigerate at least 2 hours. (I do this the night before the day I serve it)
Dressing will be absorbed by the pasta during refrigeration. Stir in remainder of dressing before serving.
This sounds like a huge recipe, but because fish cooking time is not long, your main work is cracking and extracting meat from crab legs and claws.
Method for cod.
Cut fish into 4 pieces, place fish in an oven proof baking dish or pan. Place 2 slices of ginger on each piece. Pour soy and hoisin over fish and refrigerate for 30 minutes.
Bake fish in pre-heated oven 180\u00b0C for 8-10 minutes depending on thickness of fillet.
Remove fish pieces and arrange on a warmed serving dish. Place roasting pan over moderate heat and add ...