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
Oil it lightly, so the Doodle-Bugs won't stick during
Brown ground beef and drain.
Add all other ingredients. Bring to boil; reduce heat.
Simmer 10 minutes.
Serve with grated Parmesan cheese.
Makes about 6 cups.
Cook macaroni according to package directions and drain.
In a large bowl toss macaroni with sour cream, pickle relish, green pepper, onion, vinegar and mustard.
Fold in cheese and hot dog pieces.
Chill 3 to 4 hours to blend flavors.
Makes approximately 6 cups.
Heat shortening in pan.
Add onion, garlic and mushrooms; saute until onion becomes pale yellow.
Add meat; stir until brown.
Add tomatoes, parsley and seasonings.
Cover.
Simmer about 45 minutes.
While meat is cooking, cook macaroni in boiling water 7 to 10 minutes.
Drain well.
Toss in margarine.
Turn macaroni onto hot platter.
Pour sauce over; sprinkle with grated cheese.
Saute celery in oleo until tender.
Stir in flour and salt. Gradually add milk.
Add corn and cooked noodles.
Add cheese and beef.
Bake in a greased casserole at 350\u00b0 for 30 minutes.
Preheat the oven to 375\u00b0F and butter a 2 1/2- to 3-quart casserole dish.
Cook the noodles in a large pot of boiling salted water just until al dente and drain in a colander.
Meanwhile, melt the butter over medium-high heat in a medium-size saucepan.
Add the onion and saute until softened, about 5 minutes.
Sprinkle with the flour and continue cooking, stirring constantly, for a minute more.
Gradually pour in the evaporated milk and sherry and stir until smooth.
Continue cooking, stirring occasionally, until the mixture ...
Put cooked and drained macaroni in a 2 - 2 1/2 quart casserole dish.
Add Ragu or other spaghetti sauce and mix well.
Cover with a layer of American cheese slices.
Bake until cheese is melted at 350\u00b0F for about 15-20 minutes.
In a large bowl, mix together first 6 ingredients.
Add potatoes.
Toss to coat.
Refrigerate at least 2 hours or until ready to serve.
Cook macaroni and cheese according to directions on the box, adding the butter, milk and cheese.
Add remaining ingredients and mix well.
Chill before serving.
In a large bowl, combine sour cream, mayonnaise, vinegar and salt. Add the macaroni, celery, onions (include some of the green tops), peas, pimentos and eggs. Toss to coat. Cover and refrigerate for at least 1 hour.
Prepare pudding mix according to package directions.
Remove from heat and beat in cream cheese and vanilla until mixture is smooth.
Pour filling into crust.
Refrigerate 3 hours or overnight.
Arrange strawberries in circle around outer edge of pie.
Place one strawberry in center of pie.
Fill in remaining area with blueberries.
Serve with whipped cream if desired.
Melt chocolate and butterscotch pieces in top of double boiler over hot water.
Remove from heat.
Quickly stir in chow mein noodles and chopped nuts until they are evenly coated.
Drop by teaspoonfuls onto waxed paper. Chill.
Store in refrigerator until ready to serve.
Makes 36.
Melt chocolate and butterscotch chips over low heat.
Remove from heat; stir in peanuts and chow mein noodles until thoroughly covered with chocolate mixture.
Drop by teaspoonfuls onto cookie sheets lined with waxed paper; refrigerate until hard.
Combine melted butter, cookie crumbs and sugar.
Press firmly into bottom of a 9-inch spring-form pan.
Chill while preparing filling.
Beat cream cheese and lemon juice in large mixer bowl until fluffy.
Set aside.
Cook noodles until tender; drain. Add milk and let stand 45 minutes. Add half of the sugar, salt, lemon extract and lightly beaten yolks.
Beat egg whites until very stiff.
Beat in remaining sugar. Fold into first mixture.
Pour into buttered mold and bake in a 325\u00b0 oven for
1 hour.
Serve with Yankee Doodle Sauce.