Plunge artichoke hearts in boiling water; remove pan from heat and let stand only 2 minutes. Drain and chill.
Combine artichoke hearts, romaine lettuce, bean sprouts and olives.
In small jar with tight-fitting lid, combine oil, red wine vinegar, dill, parsley, sugar, salt, mustard and pepper. Shake well to combine.
Just before serving, pour over salad and toss until well coated.
Robert likes it with barbecued steak or grilled rainbow trout. Enjoy!
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
Combine flour, pecans and butter well.
Spread into 9 x 13 inch baking dish.
Bake at 350 degrees F for 15 minutes then allow to completely cool.
Mix together cream cheese, sugar and half of the cool whip.
Spread evenly over cooled crust.
Mix together pudding mixes and milk and pour over cream cheese mixture.
Top with other half of the cool whip.
Sprinkle top lightly with pecan pieces if desired.
Bake cake according to directions in a 9 x 13-inch pan.
While cake is still warm, poke 12 holes across the top of the cake with the handle of a wooden spoon; let cool for 5 minutes.
Pour sweetened condensed milk, then topping into holes.
Let stand 5 minutes, then spread with Cool Whip.
Sprinkle chopped candy bars on top.
Mix together flour, nuts and butter and put in 13 x 9 x 2 pan. Bake at 350\u00b0 for 15 to 20 minutes.
In medium pan, mix flour and butter with pastry blender.
Stir in walnuts and press mixture into bottom of a 13 x 9-inch pan. Bake for 20 minutes at 325\u00b0 or until lightly browned. Remove from oven and cool.
Prepare and bake cake in 13 x 9-inch pan according to package directions.
While cake is still warm, poke holes (about a dozen) across top of cake with the end of a wooden spoon.
Let cool slightly.
Pour sweetened condensed milk and topping into holes and over cake.
Let stand a few minutes, then spread with Cool Whip. Sprinkle crushed candy bars over top.
Serves 12 to 16.
Mix butter, flour and pecans until combined; pat in oblong baking dish (9 x 13-inch or close).
Bake for 15 minutes at 350\u00b0. Let cool.
Mix with beater the cream cheese, sugar and Cool Whip; spread over cooled crust.
Whip together the milk and pudding; spread on cream cheese mixture.
Spread small container of chocolate Cool Whip over pudding mixture.
Refrigerate 2 hours, then serve.
For crust, mix flour, pecans and melted butter; spread in 13 x 9-inch pan.
Bake at 350\u00b0 for 20 minutes.
Mix a German chocolate cake mix as directed on box.
Bake in a 9 x 13-inch pan.
As soon as cake is done, poke holes all over the cake with the handle of a wooden spoon. Pour the condensed milk over the top.
Pour the ice cream topping over the top.
Cool. Spread Cool Whip on top.
Crush candy bars and sprinkle on top. Refrigerate overnight.
Stir together and press into a 13 x 9-inch pan.
Bake 25 minutes at 350\u00b0.
Cool.
Mix flour, butter and pecans until crumbly.
Press onto bottom of greased 13 x 9 x 2-inch pan.
Bake at 350\u00b0 for 25 to 30 minutes.
Cool.
Mix flour, margarine and nuts.
Mix and press into 9 x 12-inch pan.
Bake 15 minutes at 350\u00b0.
Let cool.
Mix cream cheese, powdered sugar and 1 cup Cool Whip.
Spread this on crust.
Mix 2 packages instant pudding with 2 1/2 cups milk.
Beat at high speed for 2 minutes.
Spread on top of cheese mixture.
Top with Cool Whip.
Sprinkle with nuts and chill.
Serves 12.
Blend the flour, butter and pecans.
Press into a 13 x 9 x 2-inch pan.
Bake in a preheated oven at 350\u00b0 for 15 minutes. Beat the cream cheese, sugar and half of Cool Whip until blended. Spread over the cooled crust.
Blend together the chocolate and vanilla pudding and milk and pour over the cream cheese layer. Spread the remaining Cool Whip on top.
Finely chopped pecans can be sprinkled on top.
Mix together; spread on 9 x 13-inch pan.
Bake 15 to 20 minutes at 350\u00b0; cool.
Use 9 x 13-inch pan.