Combine flour, half the nuts and melted butter; mix well. Spread into a 9-inch square pan and bake 15 minutes at 375\u00b0. Chill. Beat cream cheese with powdered sugar until smooth. Add 1 cup of Cool Whip and stir until blended.
Spread over chilled crust. Mix the pudding and milk according to package directions; spread over cheese layer. Top with rest of Cool Whip and sprinkle with remaining nuts. Chill for several hours.
Layer the toasted pecans in the
Mix flour and pecans; melt margarine and pour into flour mix. Stir until well mixed.
Press in bottom of large Pyrex baking dish. Bake at 350\u00b0 until brown.
Cool.
Blend cream cheese, confectioners sugar and 1 cup Cool Whip.
Spread on crust.
Mix pudding mix and 3 cups milk for next layer.
Spread Cool Whip over this and sprinkle with nuts.
Refrigerate until served.
Press flour, margarine and nuts in a 9 x 13-inch pan.
Bake at 375\u00b0 for 15 minutes.
Cool completely and make next layer.
1st Layer:
Mix flour, margarine and pecans and press down with fork in 9 x 13-inch pan.
Bake at 350\u00b0 until edges are browned.
Cool.
Mix flour and nuts together.
Melt oleo and pour into mixture. Blend well.
Press mixture out in a 9 x 13-inch Pyrex dish.
Bake at 350\u00b0 until brown.
Remove and let cool completely.
Blend the cream cheese, confectioners sugar and 1 of the
cartons of Cool Whip together.
Spread on top of crust.
Mix milk with both packages of pudding and spread over second layer.
Spread the last carton of Cool Whip over pudding and sprinkle with chopped nuts.
Refrigerate for 4 hours.
Saute beef and garlic in oil until meat is browned; drain. Add tomato sauce, salt, pepper and oregano; cover and simmer 15 minutes, stirring occasionally.
Cook noodles according to package directions.
Drain.
Layer half of noodles, Mozzarella cheese, Ricotta, meat sauce and Parmesan cheese in a lightly greased 1 1/2-quart casserole.
Repeat layers.
Bake at 375\u00b0 for 15 minutes. Yields 2.
Double recipe for 4 or more people.
Cream
butter, sugar and shortening.
Add eggs one at a time. Alternate milk and flour.
Add vanilla.
Stir in baking powder last.
Grease and lightly flour 9-inch layer cake pans. Bake at 350\u00b0 for 20 to 30 minutes or until done.
hile working on next layer.
For filling layer, heat butter in heavy
Mix well in pan and spread evenly.
Bake at 375\u00b0 for 15 minutes.
Cool.
Press first 3 ingredients into pyrex dish and bake at 475\u00b0 15 minutes.
Cool completely. Mix the next three ingredients until fluffy.
Put in dish and then mix the puddings with milk and put over.
Cover with Cool Whip. Refrigerate for 4 hours.
First Layer:
Melt butter and add flour and nuts.
Press in a 9 x 13-inch pan. Bake 15 minutes at 375\u00b0 or 30 minutes at 325\u00b0. Let cool completely.
Combine first 3 ingredients.
Blend and pat into a 9 x 11-inch pan for crust.
Bake at 350\u00b0 until light brown.
times. Once for each layer.
Sift flour,
hole chicken cook the chicken for an hour in water to
dd garlic and stir continually for about 3 minutes and very
Blend together; spread over layer 2. Spread remainder of Cool Whip on top for final layer.
ith a spoon or ladle for 5 minutes or so, until
Combine all ingredients in a jar.
Place cover on and shake. Let settle for 4 hours before using.
Store, covered, in refrigerator to extend suds shelf life, then allow to warm before using.
salt and pepper, cook stirring for 1 minute. Blend in soup