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#751 - Carrot Pineapple Cake(by Shirley McNevich)1 1/2 cups flour1 cup white sugar1 tsp. baking powder1 tsp. baking soda1 tsp. cinnamon1/2 tsp. salt2/3 cup canola oil2 eggs1 cup finely shredded raw carrots1/2 cup Dole crushed pineapple (do NOT drain)1 tsp. vanillaFrosting: 1 - 3oz. package softened Philadelphia cream cheese, 4 TBSPsoftenedbutter, 1 tsp. vanilla, 1 dash salt, 2 1/2 cups sifted Domino'spowdered sugar, 1/2 cupchopped pecansIn a mixer add flour, white sugar, baking powder, baking soda,cinnamon, salt-instead of turning on the mixer stir dry ingredients with a spoon. Addcanola oil, eggs,shredded carrots, crushed pineapple/juice, and vanilla--turn mixer onand beat justlong enough so all ingredients are moistened, then beat on medium speedfor 2minutes until batter is smooth. Pour batter into a greased and floured9 x 13 cakepan. Bake at 350 degrees for 30-35 minutes. Test with a toothpick fordoneness. Coolcompletely, and then frost the cake. Frosting: in a mixer add creamcheese, butter,vanilla and salt-beat. Add powdered sugar slowly-beat well. Remove bowlfrommixer and add the chopped pecans to the frosting-stir. Frost the cake.#752 - Cream Cheese Pecan Frosting(by Shirley McNevich)1 - 3oz. package softened Philadelphia cream cheese4 TBSP softened butter1 tsp. vanilla1 dash salt
 
2 1/2 cups sifted Domino's powdered sugar1/2 cup chopped pecansIn a mixer add cream cheese, butter, vanilla and salt-beat. Addpowdered sugarslowly--beat well. Remove bowl from mixer and add the chopped pecans tothefrost! ng--stir.#753 - Cheeseburger Rice(by Shirley McNevich)11b. ground chuck1 chopped onion1 1/2 cups water1/2 cup Heinz ketchup1 TBSP French's yellow mustard1 tsp. salt1/2 tsp. pepper1 1/2 cups Minute Rice original white rice (uncooked)1 cup shredded Cheddar cheeseIn a skillet over medium heat add ground chuck, chopped onion, salt andpepper--stir,cook and brown until the beef is browned. Drain the fat off and returnmeat mixture tothe skillet. Add water, ketchup, mustard--stir and bring to a boil. Addthe uncookedrice--stir. Cover skillet with a lid, remove from heat and let standfor 5 minutes. Stirwith a fork. Sprinkle with the shredded cheese and cover again-let itstand for 3minutes until the cheese melts. This is a good filling for stuffedpeppers.#754 - Sour Cream Potato Casserole(by Shirley McNevich)3-4 red potatoes (washed, peeled and thinly sliced)1 cup sour cream1/4 cup milk
 
1 - 2.8oz. can French's French fried onions1/2 cup chopped onions1/2 tsp. salt1/4 tsp. pepper1 cup shredded Cheddar cheeseIn a bowl add milk, sour cream, salt, pepper and chopped onions--stir.Add slicedpotatoes-stir. Spray a casserole dish with Pam. Spoon half of thepotato mixture intothe casserole dish. Sprinkle half of the French fried onions and halfof the cheese ontop of the potato mixture. Spoon the rest of the potato mixture as thenext layer. Bakecovered at 350 degrees for 45 minutes or until potatoes are done.Remove from ovenand sprinkle the rest of the French fried onions and shredded Cheddarcheese on top.Return to oven and bake uncovered 5 minutes longer or until cheese ismelted.#755 - Orange Salad(by Ruth Garrett - friend)1 - 3oz. box tapioca pudding mix (cooked according to box directions)1 - 3oz. box orange Jell-0 (dry)1- 3.750Z. box Jell-0 vanilla INSTANT pudding mix (dry)3 cups water1 - 8oz. Cool Whip (thawed)2 small cans mandarin oranges (drained)Cook tapioca pudding mix according to box directions. Put cookedtapioca into asaucepan--add dry orange Jell-0, dry vanilla instant pudding, and 3cups water. Stirand cook over medium heat-bring to a boil, then boil for 10 minutes(stir whileboiling). Remove from heat and cool completely. Once cooled, pourtapioca mixtureinto a large bowl. Add Cool Whip and drained mandarin oranges to thetapiocamixture-fold in with a spoon. Refrigerate overnight.
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