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
epper.
Roll up your sleeves, and knead the meat together
racker box there are 4 sleeves of crackers.
Take 2
Stuffing Mix*:
2 sleeves Ritz Crackers (crumbs) set aside
please see my candy glass recipe (in the ingredient section under
eel free to change this recipe up by using other berries
rms with fondant to create sleeves. Leave the wrists of the
han the original 2 the recipe called for).
Crush Ritz
Melt butter; mix in crushed crackers.
In a bowl, mix all other ingredients except almonds together.
Press half the cracker crumb mixture into a 13 x 9 x 2-inch Pyrex casserole.
Add the green bean mixture.
Place remaining crumbs and the almonds on top.
Cook at 350\u00b0 until bubbly.
Mix altogether onions, saltines, beef, egg and seasonings; mix well.
Form mixture into 1-inch diameter balls.
Roll in flour (shake off excess flour by rolling in hands).
Saute in remaining butter until lightly browned.
Remove to larger pan as meatballs are browned.
When all are browned add stock.
Cover and simmer gently for 10 minutes.
As meatballs simmer the gravy will thicken. Just add a little water to thin to a smooth consistency.
Recipe can be cut down to half on all ingredients to make a smaller batch.
whole leaves for garnish.
Recipe courtesy of Kale & Caramel by
Spray a large pan.
Place 1/2 gallon of vanilla ice cream in a bowl to soften.
Crush 2 sleeves of crackers.
Add sugar and stick of melted oleo.
Mix together and press in bottom of pan.
Mix softened ice cream with 1 cup milk and 3 boxes coconut cream instant pudding.
Spread over the crust - Freeze for 4 hours.
Top with Cool Whip and toasted coconut (optional).
May be refrozen.
Mix melted butter and 1 1/2 sleeves Ritz crackers. Layer to form a crust to cover bottom of large square pan. Mix ice cream, pudding mix and milk with mixer on low speed. Pour over cracker crust. Top with Cool Whip. Sprinkle with remaining crumbs. Refrigerate at least 4 hours.
Boil chicken breast until they are white throughout.
In a casserole dish, mix together soup and sour cream.
Tear chicken into small chunks.
Mix with soup-sour cream mixture.
Crush the 2 sleeves of crackers and pour on top of chicken mixture.
Melt butter and pour on top.
Cover and put in the oven at 350F until heated through or when crackers on top are brown.
Crumble 1 1/2 sleeves of crackers and sprinkle in bottom of casserole dish. Drizzle melted butter over crackers. After chicken has been cooked and deboned, place chicken meat on top of crackers and butter mixture.
Melt ice cream until mixable.
Add milk and pudding.
Grind the 1 1/2 sleeves of crackers.
Place 3/4 of the crackers in the bottom of a 9 x 13-inch pan.
Pour the ice cream mixture over the crackers and place the rest of the crackers on the top.
Place in freezer until ready to serve.
Keep frozen.
Makes 20 servings.