0b0F.
For the fruit and nut seasoning, heat 1 tbsp oil
overnight.
For the fruit and nut ice cream, mix together ice
Arrange 24 small candy paper cups on a tray.
Combine three-quarters of the melted chocolate, cookies and fruit and nut mix in a medium bowl. Spoon into candy cups.
Using a fork, drizzle with remaining chocolate. Refrigerate for 15-20 mins until chocolate is firm.
Variation: Add 1/2 cup chopped glace cherries.
Variation: Add 1/2 cup chopped marshmallow or Turkish delight to the mix.
Variation: Use milk or dark chocolate to drizzle instead of white.
Cream shortening, sugar and salt.
Add eggs, one at a time. Add flour and milk alternately, ending with flour.
Fold in vanilla, butter and nut flavorings by hand.
Bake in a greased tube pan for 1 hour and 45 minutes in a 325\u00b0 oven.
tem end to stem end) and remove all inside seeds, etc
quare cake pan. Line base and sides with parchment paper.
Mix dry ingredients together with the walnuts.
Mix fruit and apples together.
Mix together and put in pie shells.
Butter pats are laid on top of the filling.
If you use a solid top crust, be sure to add slits to allow the steam to escape.
Bake at 400\u00b0 for 45 minutes.
In a large, heavy pot, brown sausage.
Drain grease in a colander.
In the same pot, saute celery, onion, bell pepper and garlic in small amount of chicken broth.
Add remaining chicken broth and the drained sausage.
To this, add mushroom soup, celery soup, drained water chestnuts and mushrooms; stir well.
Add rice, enclosed herb packet and almonds.
Pour into a 16 x 9-inch baking dish.
Cover with foil.
Bake at 350\u00b0 for 1 1/2 hours.
Melt chocolate in top of double boiler.
Remove from hot water.
Let stand five minutes to partially cool.
Add salt, raisins and nut meats.
Blend well.
Drop from teaspoon onto a sheet of waxed paper.
Makes about 30 pieces.
he contents of the long grain and wild rice boxes into prepared
small bowl, combine pepper and flour. Set aside.
Cream Crisco, margarine, sugar and salt for 7 minutes. Add eggs, one at a time, beating well after each.
Add flour and milk alternately, beginning and ending with flour. Fold in flavoring. Bake in greased and floured tube pan for 1 hour and 45 minutes at 325\u00b0.
Start in COLD oven and do not open door while baking.
Cool on rack and sprinkle with powdered sugar.
Cook rice according to directions.
Make white sauce with butter, flour, milk, salt and pepper.
Drain mushrooms; save the juice.
Add mushrooms to the sauce, then add to the rice.
(If too thick, add a small amount of the juice from the mushrooms.)
Bake 20 minutes at 350\u00b0.
Cream shortening, sugar and salt.
Add eggs, one at a time. Add flour and milk alternating.
Fold in flavoring and nuts by hand (cherries, too, if wanted).
Heat oven to 325\u00b0.
Grease a 10-inch tube pan and dust with flour.
Cream all shortenings together.
Add sugar and salt gradually.
Add eggs 1 at a time, beating after each addition. Add flavor to milk; then add alternately with flour to mixture. Put into prepared pan and bake at 325\u00b0 about 1 1/2 hours or until done.
Cool 10 minutes in pan; then turn out on a rack to cool completely.
Mix soy sauce and sesame oil in a bowl;
hours.
Cook long grain and wild rice according to package
orange juice, zest, ground spices and honey to a boil. Remove
Spray a 9 x 13-inch casserole dish with Pam.
Heat oven to 325\u00b0.
Melt the oleo in the casserole.
Place the chicken in dish and turn over in the oleo.
Sprinkle very lightly with salt. Cover with bell pepper, onion and celery.
Cover dish with lid or foil and bake for 45 minutes.
Prepare Rice-A-Roni as directed, adding chicken and salt with liquid.
Stir in green pepper, mushrooms and tomato during the last 5 minutes of cooking.
Stir and serve.
Makes 5 (1 cup) servings.