Cream together shortening and sugar.
Add eggs.
Sift together dry ingredients and stir into shortening, sugar and egg mixture. Chill dough and roll into balls size of walnuts.
Roll in mixture of 2 tablespoons sugar and 2 teaspoons cinnamon.
Bake about 2 inches apart on ungreased baking sheet.
Bake at 400\u00b0 about 8 to 10 minutes.
Makes 5 dozen cookies that travel well and stand up to any competition.
lour mixture and then toss well to coat. Make sure to
uggest for a smaller serving that you just make 1/2
Season the chicken breasts with salt and pepper.
(I use more pepper than salt, but that's my preference).
Place the chicken breasts in the bottom of a slow cooker.
Add the garlic and rice.
Add the lemon juice to the water and stir.
Pour this mixture over the rice and chicken.
Stir once to coat.
Place the lid on the slow cooker and set on low for 8 hours.
e're going to mix that very well and refrigerate for 1
Prepare a stew of onions and tomatoes, chop the meat and toss with carrots and peas.
Cook cabbage leaves in water without being too soft, remove from water and drain.
Take each leaf and fill it with stew, tie the top and place in a pot. Spread each tamale with butter and cover with tomato juice and bring to medium heat until well seasoned.
Mix these thoroughly; add tears of joy and sorrow and sympathy for others.
Fold in 4 cups of prayers and faith to lighten other ingredients and raise the texture to great height of Christian living.
After pouring all this into your daily life, bake well with heat of human kindness.
mix the sugar and cornflour well together. When the milk threatens
time.
Mix until well blended.
Fold cookies in
Prepare cake mix as directed, using two 8-inch or two 9-inch layers.
Let cool completely.
Use one of the cake pans as a mold for ice cream layer.
Line pan with plastic wrap, spoon or scoop in ice cream and smooth with knife.
Let ice cream harden in freezer.
Once ice cream is hardened, place it between cake layers on a serving dish that is freezer safe and has a cover for storing in freezer.
Use Cool Whip as icing.
You will need a frying pan with a lid.
Heat frying pan on medium heat, butter the bread on one side.
Put in the pan and butter the side that is up.
When browned turn over the slice and put on first: the ham, then pineapple and then the cheese on the toasted side.
Lower the heat, cover the pan with a lid and cook for a few minutes or until the cheese has melted.
Sprinkle with some paprika powder and serve.
Mix the flour, baking powder and salt in a very large bowl. Mix the dates and cherries into the flour mixture and mix until well coated.
Beat the eggs until frothy and slowly add the sugar. Pour on the fruit and mix well.
Add the pecan halves with hands and pack into 3 bread pans that are well greased or make 8 little loaves.
Bake 1 1/4 hours at 275\u00b0.
Spread pie filling in the bottom of a 9 x 13-inch pan.
Mix dry jello and 1 cup sugar together; spread evenly over fruit mixture.
Spread box of dry yellow cake mix over that.
Combine shortening, salt and peanut butter; mix well.
Add both sugars gradually; cream thoroughly.
Add egg and milk, mixing well.
Drop from teaspoon onto sheets that are well-greased.
Dip a fork lightly in flour, then press down cookies flat, making crisscross top.
Bake at 350\u00b0 until done.
Makes about 5 dozen.
Heat oven to 400\u00b0.
Mix flour and soda together; stir in dry crumbs.
Cut in shortening with fork or pastry blender until mixture looks like meal.
Mix remaining ingredients in and stir until well blended.
Pour into 2 well-greased No. 303 cans (use multiple soup cans for smaller loaves), filling each a little over half full.
Bake 35 minutes.
Pour first 3 ingredients into large mixing bowl.
Stir together well.
Fold in pecans and Cool Whip.
o first mixture.
Mix well and press into a 13x9
Mix together butter or oil, sugar and vanilla and add well beaten eggs.
Add flour and cocoa; mix well. Bake in a 9-inch pan that is well-greased.
Bake at 350\u00b0 for 20 to 25 minutes.
ups of flour and mix well.
add the rest of
Mix all ingredients in a large pot- cook until desired thickness and onions have lost some of their color and become slightly translucent.
I also took a potato masher and slightly mashed the salsa to keep it chunky yet add some smoothness to it as well.
Ladle into jars and viola -- peach salsa bliss (let stand for 15 min, place lids on and put into refrigerator).
Keep refrigerated after opening.