Course - Recipes - Page 6

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Results 51 - 60 of 160 for course

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51. JEZEBEL

Mix all ingredients and refrigerate. This sauce keeps forever. It can be used on cream cheese, meats or crackers.

52. JIFFY CHILI FOR FREEZER

Saute fat, ground meat and garlic. Cook slow until meat separates. Add all seasoning and 4 tablespoons paprika. Cook slowly. Add sifted ...

53. BUTTERHORN ROLLS (AUNT RUTH'S)

Mix all together. Knead. Let rise twice. Divide dough into 2 parts. Roll out as you would a pie crust. Cut into 16 pieces (as you would cut ...

54. KERRY'S CAJUN SHRIMP MOLD

Heat soup and cream cheese, stirring until the cheese is melted. Remove from heat. Dissolve gelatin in the cold water and add to the ...

55. GRANDMA'S CRABCAKES

Spread crab meat in 9 x 13 inch pan. Crunch saltines on top. Gently toss with other ingredients. Form 8 crab cakes. Fry in hot oil 2-3 ...

56. EASY CHICKEN PIE

Place chicken, onion and Mrs. Dash in large stock pot. Cover with water and bring to a full boil. Reduce heat to medium high and cook 45 ...

57. BRENDA'S BROWNIE ICE CREAM

Prepare brownie mix according to directions in a 9"x13" pan. Let cool. Spread ice cream on top and freeze. Combine powdered sugar and rest ...

58. CAULIFLOWER SALAD (SOUTHERN ITALY)

Combine all ingredients. Toss lightly. Marinate 1 hour before serving. Serve slightly chilled or at room temperature. Don't over cook the ...

59. CORN PUDDING

Mix eggs, salt, pepper and milk with corn. Place in buttered casserole and top with cracker crumbs. Drizzle melted butter over crumbs. Bake ...

60. CHARLIE'S TRADITIONAL PARTY MIX

Preheat oven to 250 degrees. In open roasting pan melt butter in oven. Stir in seasoned salt and Worcestershire sauce. Gradually add ...

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