arge baking sheets with Reynolds Non-Stick foil and then spray
pray small/medium saucepan with non stick spray (or coat with
FOR THE CRUST:.
Mix all the ingredients together. Flatten into the bottom of a 9 by 13 inch pan. Bake 15 minute at 350 degrees or until lightly brownn around edges. Cool.
FOR THE FILLING;.
Heat the milk in a saucepan and melt the marshmallows inches Let cool. Fold in whipped cream; spread this mixture over cooled crust.
FOR THE TOPPING:.
Dissolve the jello into hot water, and stir in frozen berries. Chill until it begins to thicken, about 30-45 minutes. Spoon carefully over marshmallow layer. Serve chilled.
PREHEAT oven to 375\u00b0F Mix sour cream, cheese, soup and onions in large bowl. Add potatoes; mix well.
SPOON into greased 13x9-inch baking dish.
BAKE 45 minutes.
Toss crumbs with butter; sprinkle over potato mixture. Bake an additional 15 minutes
Variation Southwest Style Easy Potato Bake
Prepare as directed, using KRAFT Mexican Style Shredded Cheese, adding 1 can (4 oz.) undrained chopped green chilies to the potato mixture and substituting 1 cup crushed tortilla chips for the crushed corn flakes.
AKE WHIPPED TOPPING FROM POWDERED NON-DAIRY COFFEE CREAMER: Remove all
Spray Bundt pan with non-stick spray.
Layer frozen rolls in pan.
Melt butter, add cinnamon and pour over frozen dough.
Mix dry pudding, brown sugar, and nuts.
Sprinkle over dough.
Leave out overnight uncovered.
Bake at 350\u00b0 for 25 to 30 minutes, watch for browning.
Invert on plate.
(Half the recipe and make in a 9-inch cake pan for more classic cinnamon rolls).
nto it, dispersing evenly.
Bake at 350F for 65-70
ixture; sprinkle with sugar.
Bake for 11-13 minutes or
Preheat oven 350\u00b0F.
grease or use non-stick cooking spray and prepare 13x9 inches pan.
Reserve 1 cup dry cake mix for topping.
Crust - Combine remaining cake mix, butter and egg, press into bottom of pan. (set a side).
Prepare filling - combine pie mix, 2 eggs and evaporated milk, mix well and pour over crust.
Topping - combine dry mix, sugar, cinnamon and cut in butter to crumble mixture. Sprinkle over filling.
Bake 350 for 50 minutes or until set.
Serve with dollip of whip cream.
Preheat oven to 350F and lightly grease/flour a 13 x 9\" cake pan.
Mix cake according to box instuctions and bake as directed.
As soon as you remove cake from oven, poke holes with a fork all over the cake, pour chocolate syrup from can evenly all over top of cake and allow to cool to room temperature.
When cool, spread with cool whip and refrigerate until ready to serve.
This is a great recipe!
Jean.
Drain pineapple, reserve juice.
Add water to juice to make 2 cups liquid.
Combine pudding mix, gelatin and measured liquid in medium saucepan.
Cook, stirring, over medium heat until mixture comes to full boil.
Pour into a bowl; chill until thickened.
Fold thawed topping into pudding mixture.
Meanwhile, combine cookie crumbs and melted butter.
Press into 9-inch square baking pan.
Bake in 375 degrees oven 8 minutes; cool.
Pour pudding mixture into cooled crust.
Top with pineapple.
Chill about 2 hours until firm.
nto the greased pan and bake at 350 degrees for 7
Preat oven to 300 degrees F. Grease and flour a 10-inch bundt pan.
Combin flour and baking soda; set aside.
In a large bowl, combine remaining ingredients; blend in dry ingredients.
Pour batter into prepared pan and bake for 1 hour and 45 to 50 minutes or until toothpick inserted comes out clean.
Cool 15 minutes. Turn out of pan. Garnish as desired.
eanwhile, for the apricots in dessert wine syrup, remove peel from
cover it with foil and bake it for the same time
This is another really old menu.
My aunt, who later became head chef at the Memorial Union at the University of Wisconsin, gave me the salad and dessert recipes way back in the forties.
nd salt.
Combine the non-dairy milk and light oil
Place fillets in a 13\"x9\"x2\" baking dish coated with non-stick cooking spray.
In a small bowl, combine the soup, lemon juice, and sherry. Pour over the fillets.
Bake at 350 degrees for 30 minutes.
In a small non-stick skillet, saute the onion and garlic in butter for 2 minutes. Stir in the bread crumbs and Worcestershire sauce. Sprinkle over the fillets.
Bake 5-10 more minutes or until fish flakes easily with a fork.
Line a buttered 9 x 13-inch serving dish with half the graham crackers.
Beat pudding mix and 3 1/2 cups milk in mixer bowl for 2 minutes.
Fold in whipped topping.
Layer half the pudding mixture, remaining graham crackers and remaining pudding mixture in prepared dish.
Chill for 2 hours.
Combine Choco-bake, corn syrup, vanilla and margarine in bowl; beat well.
Add confectioners sugar and 3 tablespoons milk alternately, beating well after each addition.
Spread over dessert.
nd press in 9x12\"pan. Bake 10 minutes at 300*.