December 26th, 2009 
Mark 1 can green beans
1 can wax beans
1 can kidney beans
1/2 c green pepper, chopped
1 small onion, chopped (white or red)
Mix the following and pour over vegetables:
3/4 c sugar
1/3 c salad oil
1/4 t pepper
2/3 c vinegar
1 t salt
Toss well. If possible, chill overnight.
Popularity: 1% [?]
December 26th, 2009 Mark 1 large onion
2 celery stalks
2-3 garlic cloves
1/2 c butter or margarine
1 t sage
1/2 t salt
1/4 t pepper
3 lbs dried bread
1 lb sausage
2-1/4 to 2-1/2 c broth
Spread into 2 greased 9×13 pans at 350 for 45 minutes. Makes 24-32 servings.
Popularity: 1% [?]
December 26th, 2009 Mark 2 cans kernel corn, undrained
2 cans cream-style corn
2 c sour cream
1 c butter or margarine, melted
2 packages corn bread mix
3 eggs
Mix ingredients together, then pour into 9×13 pan. Bake at 350 for 40-45 minutes. Serves 24.
Popularity: 1% [?]
December 26th, 2009 Mark 1-1/2 c all-purpose flour
1/2 t baking powder
1/8 t salt
1/2 c unsalted butter, room temperature
3/4 c sugar
1 egg
3/4 t vanilla
In a large bowl, wisk together flour, baking powder, and salt. In another bowl, cream butter and sugar, then beat in the egg and vanilla. On low speed, beat in the flour mixture until just combined. Gather dough; divide in half. Form each half into a disk. Wrap tightly in plastic wrap. Refrigerate 4 hours or overnight.
Heat oven to 350, then roll out one disk to 3/16 or 1/4-inch thickness. Cut into shapes with cookie cutters. Place on ungreased baking sheets; If decorating with sugar, sprinkle prior to baking. Bake at 350 for 10-12 minutes, until golden-brown at the edges. Remove from baking sheets; cool on wire rack. Repeat with remaining disk of dough. Gather scraps and refrigerate, then re-roll and cut out.
Makes 3-1/2 dozen cookies. Store in airtight container up to two weeks.
Popularity: 1% [?]
December 26th, 2009 Mark 1 10-inch pie shell, baked
1 can cream of coconut (11 oz?)
1/4 c milk
10 oz mini marshmallows
4 c heavy cream, whipped stiff
2 c coconut flakes
Mix cream coconut with milk. Add marshmallows. Cook over low heat until marshmallows melt. Cool in bowl and refrigerate 1 hour or until mixture starts to jelly. Beat jellied mixture with electric mixer until frothy. Carefully fold in the whipped cream. Blend in 1 cup of coconut flakes by hand, and fill pie shell. Toast remaining coconut flakes (if desired) and sprinkle over pie. Refrigerate at least 6 hours before serving. Makes one very large 10-inch pie (or two 9-inch pies)
Popularity: 1% [?]
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