ndentations, with softened butter.
For the puffs, put the 2 tablespoons
resh pumpkin the original recipe states: Bring a large pot
For the chocolate mousse filling, melt
black pepper, thyme, chili powder, and cayenne pepper in a
For the puffs: Preheat oven to 400.
Brown ground beef, 1/2 cup onion, green pepper and celery.
Add frozen peas.
Combine 1 T. flour, chili powder, 1 t. salt, and pepper; add to beef mixture.
Combine tomato juice and Worcestershire sauce; add to beef mixture.
Pour into 2-quart casserole.
Combine all ingredients for Potato Puffs.
Drop by serving-spoonfuls onto beef mixture.
Cover and bake at 375\u00b0F for 30 minutes.
t should become smooth. Beat for 1 minute after adding the
he baking pan.
Bake for a total of about 20
For the Cream Filling:
To
Cook spinach and onion according to package directions.
Drain well, pressing out excess liquid.
In a bowl combine eggs, cheeses, salad dressing, butter and garlic powder.
Stir in spinach and muffin mix.
Cover; chill 1 hour or until easy to handle.
Shape into 1-inch balls; arrange over baking sheet. Cover; chill until serving time or place in freezer container. Seal, label and freeze.
Bake in a 350\u00b0 oven for 10 to 12 minutes or 12 to 15 minutes for frozen puffs.
Serve warm with mustard. Makes 50.
arge bowl sift the milk powder and flour two or three
Stir canned milk and garlic powder until mixed.
Add vinegar
ift together the flour, baking powder and salt.
Toss the
For the dry mix: Combine all
This recipe makes enough mix for 8 cups of dressing.
Place all ingredients in jar.
Cover and shake well.
Store in cupboard.
Cream sugar and butter together well.
Sift together dry ingredients (flour, baking soda, baking powder and salt).
Add dry ingredients to creamed mixture, alternating with milk.
Add lemon extract.
Fold in nuts, which have been rolled in flour.
Beat egg whites until stiff and fold into mixture.
Pour into three 8-inch round, greased and floured cake pans.
Bake at 350\u00b0 approximately 20 minutes or until cake springs back to touch.
Frost.
(See recipe for Divinity Frosting.)
br>Bake at 75\u00b0 for nine weeks to get 22
lour, all-purpose flour, baking powder, and salt in a medium
Brown hamburger, sausage, and onion together in 6 quart saucepan.
Add pinto beans (not drained), add can of tomato sauce and add enough water to rinse can.
Add beef bouillon granules.
If using bouillon cubes, dissolve in 1/4 cup water then add to the pan.
Add salt, black pepper, garlic powder, oregano, cumin, chili powder and sugar.
Blend thoroughly.
Bring to boil, reduce heat and simmer for 15 minutes.
Serve.
Heat the oil in a large saucepan and cook the onion and garlic over low heat for 6-7 mins until softened. Add the rice mix and cook, stirring for 1 min. Pour in the wine and simmer for a few mins then gradually add the stock, about 1 ladleful at a time. Allow the liquid to be absorbed by the rice before adding the next ladleful. This will take about 35 mins.
Stir in the butter and Parmesan cheese and season to taste with salt and freshly ground black pepper. Serve in warm, shallow bowls.