Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
Nuke chips til melted, stirring once through.
Stir in rest of ingredients, and drop onto waxed paper-lined cookie sheet by tablespoons, mounding a bit to form little \"haystacks\".
Chill til set.
Melt the butterscotch chips in a saucepan over medium heat. When the chips have melted, add the peanut butter and remove from heat.
Stir well.
Pour in chow mein noodles.
Mix thoroughly. Drop the mixture by teaspoon onto waxed paper.
These will form \"haystacks\".
Let the haystacks cool and harden for 1/2 hour in refrigerator.
Makes 3 to 4 dozen.
aking sheet to form little haystacks.
If nuts and noodles
dd a little milk, this recipe is very forgiving adjust amounts
Melt butterscotch in double boiler.
Pour over nuts and chow mein noodles which have been mixed well.
Stir until all is coated and drop by teaspoon and shape into little haystacks.
When butterscotch gets hard, the haystacks stick together tight. Refrigerate.
Melt peanut butter and butterscotch morsels together in a heavy saucepan over low heat.
Add noodles and peanuts to mixture and mix well until coated.
Form little clusters on foil and set in refrigerator to harden.
Makes 24 haystacks.
Melt morsels in saucepan over low heat.
Stir in peanuts and chow mein noodles.
Stir to mix well.
Drop by spoonfuls on wax paper.
Let cool.
Yield: 25 to 30 haystacks.
In a bowl, mix peanuts and noodles.
Melt morsels over hot water (not boiling). Pour over peanut noodles mixture and drop by teaspoons on wax paper.
Let haystacks harden or \"set up.\"
Combine sugar, milk and butter.
Boil 3 minutes, stirring constantly.
Remove from heat; stir in marshmallows until dissolved.
Add coconut and graham crackers.
Drop small haystacks on waxed paper to cool.
Drain liquid from salmon into measuring cup and add milk to make 1/2 cup of liquid.
Melt butter and stir in flour to thicken, then add milk and onion.
Mix into salmon.
Shape into haystacks and roll in crumbs.
Make 3 inch height for dinner servings or 1 1/2-inch height for hors d'oeuvres.
Bake at 350\u00b0 for 20 minutes.
or 30 minutes.
Transfer haystacks to a tightly covered container
Line a baking sheet with waxed paper.
Stir oats, chocolate chips, coconut, and almonds together in a large bowl.
Whisk sugar, milk, butter, and salt together in a saucepan; bring mixture to a boil, add vanilla, and remove from heat. Pour milk mixture over chocolate chips mixture; stir until well-combined. Drop spoonfuls of chocolate mixture onto prepared baking sheet. Chill in the refrigerator until haystacks are set, 15 to 20 minutes.
Bring sugar and syrup to a boil.
Boil 1 minute. Remove from heat. Blend in peanut butter.
Pour over corn flakes and stir. With teaspoon, spoon mixture on waxed paper in \"little haystacks\".
In a medium saucepan, combine the kidney beans, salt, chili powder and pepper. Cook over medium heat until heated through.
To assemble the haystacks put a hand full of corn chips on a plate, follow with a spoonful of heated bean mixture, lettuce, tomato, green pepper, onions, olives, carrot, and cheddar cheese. Top with salsa and sour cream.
Prepare hamburger sauce by browning hamburger with onion.
Add taco seasoning, tomato juice and water. Simmer 15 minutes. Serve in dishes individually in the following order:
crackers, rice, hamburger sauce, taco chips, lettuce, tomatoes, cheese sauce, Cheddar cheese and olives.
To form haystacks, layer each portion, forming a mound on your plate.
Serves 6 to 8.