Strawberry Butter
- 1 c. powdered sugar
- 1 egg yolk
- 1/2 c. butter (margarine will not cream together as well as "real" butter)
- 1 c. strawberries, sliced
- 12 large shrimp (16 to 20 per lb.)
- 6 slices bacon
- barbecue sauce
- 16 oz. cream cheese
- 2 cans Underwood chicken
- 1/2 c. chopped onion
- 2 Tbsp. soy sauce
- 1 tsp. garlic powder
- 1 tsp. salt
- 1/2 tsp. pepper
- 1/2 c. chopped walnuts
- crackers (your pick)
- 1 lb. chicken breasts (boneless and skinless)
- 1 c. Italian salad dressing
- 2 Tbsp. seasoned bread crumbs
- 2 Tbsp. grated Parmesan cheese
- 12 cocktail sausages, smoked
- 6 slices fresh white bread
- 12 strips Cheddar cheese (1/4 x 1/4 x 1-inch long)
- Dijon mustard
- cooking oil
- 1 jar Kraft Old English cheese
- 1 (6 oz.) can crab meat
- 1 stick butter
- 1/2 tsp. seasoned salt
- 1 1/2 Tbsp. mayonnaise
- 1/2 tsp. garlic
- 3 English muffins
- 2 lb. ground beef
- 2 c. Italian flavored bread crumbs
- 2 eggs
- 1 Tbsp. chopped parsley
- 1 tsp. garlic salt
- 1 tsp. salt
- 1/2 tsp. pepper
- 1 Tbsp. oil
- 1 Tbsp. granulated beef bouillon
- 1 pt. sour cream (optional)
- 1 (4 3/4 oz.) can deviled ham
- 3 oz. cream cheese with chives*
- 2 Tbsp. relish (I prefer piccalilli)
- 2 Tbsp. Bac*Os
- 1 tsp. soy sauce
- parsley flakes
- 1 (10 oz.) pkg. refrigerated biscuits
- 20 small mushroom caps, washed
- 1/2 stick butter, melted
- grated Parmesan cheese
- Dijon mustard
- 1 medium onion
- 1 Tbsp. butter
- 1 lb. hot sausage
- 8 oz. Cheez Whiz
- 3 c. Bisquick
- 1/2 c. milk
- 2 cans refrigerated biscuits
- 1/4 lb. sliced pepperoni
- 1/4 lb. Provolone cheese
- mustard (optional)
- 1/2 lb. braunschweiger or liverwurst
- 8 oz. cream cheese
- 8 oz. sour cream
- 1 tsp. garlic powder
- 1 Tbsp. sherry
- 4 bacon strips
- 2 green onions
- parsley flakes
- 1 1/2 to 2 lb. meat loaf mix (beef, pork, veal)
- 1 medium onion, chopped fine
- 1 c. seasoned bread crumbs
- 2 eggs
- 1/2 c. Parmesan cheese, grated
- 1/2 c. milk
- 1 tsp. garlic powder
- 1 tsp. seasoned salt
- 1/2 tsp. pepper
- 4 Tbsp. olive oil
- 2 jars Heinz country gravy
- 1 pt. sour cream
- 2 Tbsp. paprika
- 4 English muffins
- 1 can pizza sauce
- 1/2 lb. mushrooms, sliced
- 1/4 lb. Mozzarella cheese
- grated Parmesan cheese
- oregano
- 1 (4.4 oz.) pkg. Jell-O custard dessert
- 1 3/4 c. milk
- 2 c. frozen whipped dessert topping, thawed
- 2 Tbsp. orange liqueur
- 1 tsp. grated orange peel
- dippers: fresh fruit, melon, strawberries, pineapple, peaches, pears, kiwi and cake cubes, if you like
- 1 lb. kielbasa (skinless)
- 18 chunks pineapple
- 18 maraschino cherries
- 8 oz. cream cheese, softened
- 1/2 c. sour cream
- 1 tsp. oregano
- 1/8 tsp. garlic powder
- 1/8 tsp. cayenne pepper
- 1/2 c. pizza sauce
- 1/2 c. pepperoni, chopped
- 1/4 c. green onion, sliced
- 1/4 c. green pepper, chopped
- 1/2 c. Mozzarella cheese, shredded
- tortilla chips, crackers or fresh vegetables for dipping
- 1 (10 oz.) pkg. whole wheat pita bread
- 1/2 lb. butter
- McCormick Salad Supreme seasoning
- 1 lb. mild bulk sausage
- 8 oz. cream cheese
- 14 oz. pizza sauce
- 15 green olives, sliced
- 8 oz. mushrooms, sliced
- 8 oz. Co-Jack cheese, grated
- 24 jumbo shell pasta
- 8 oz. Sea Stix
- 1 (8 oz.) can small shrimp
- 1/4 c. cucumber, chopped
- 1 (6 oz.) can tomato paste
- 1 (12 oz.) jar seafood cocktail sauce
- 1/2 c. butter (1 stick)
- 1 1/2 tsp. seasoned salt
- 4 1/2 tsp. Worcestershire sauce
- 4 c. Chex cereal (corn, rice or wheat)
- 1 c. salted peanuts
- 2 c. thin pretzel sticks
- 2 c. chow mein noodles (optional)
- 1 (10 oz.) pkg. frozen chopped spinach
- 1 medium onion, chopped
- 3 eggs
- 1 c. seasoned stuffing mix
- 1/2 c. grated Parmesan cheese
- 1/4 c. butter, melted
- 1 tsp. garlic powder
- 1 tsp. salt
- 1/2 tsp. thyme
- 1/2 tsp. pepper
- 1 box frozen chopped spinach, defrosted in a strainer and squeezed as dry as possible
- 1 pt. sour cream
- 1/2 box vegetable soup mix (Knorr or Lipton)
- 3 green onions or scallions
- 1/2 can diced water chestnuts
- 1 dash or 2 Worcestershire sauce
- 1 dash black pepper
- 1 loaf frozen bread dough (good quality)
- Dijon or spicy brown mustard
- 1/4 lb. sliced pepperoni
- 1/2 lb. Mozzarella cheese, sliced
- 1/2 lb. Provolone cheese, sliced
- oregano
- cooking oil or, if possible olive oil
- garlic powder
- 20 to 24 mushroom caps
- 1/2 lb. sweet sausage
- 2 eggs
- 1/4 c. Italian style bread crumbs
- 1 Tbsp. grated Parmesan cheese
- 1/2 tsp. oregano
- 1/2 tsp. garlic powder
- 3 c. stuffing mix
- 1 can sliced water chestnuts
- 1 lb. sliced bacon
- 1 lb. walnut or pecan halves
- 1/2 c. sour cream
- 1 1/2 c. sugar
- 1 1/2 tsp. vanilla
- 2 ears corn
- 8 oz. sweet relish
- 1/2 tsp. turmeric
- 4 cans condensed cream of asparagus soup
- 1 qt. whole milk
- 1 (14 to 16 oz.) can cut asparagus
- 3 (1 lb.) cans beans (navy, lima, pinto, red or black, etc.)
- 2 (1 lb.) cans chicken broth
- 1 lb. ground ham
- 1 tsp. liquid smoke
- 1 tsp. garlic powder
- 1/2 tsp. pepper
- 3 qt. water
- 2 to 3 lb. short ribs with bones
- 5 beef bouillon cubes
- 1 Tbsp. salt
- 1 tsp. Accent
- 1 tsp. black pepper
- 1 tsp. garlic powder
- 1/2 c. pearl barley
- 1/2 lb. carrots, peeled and sliced 1/4-inch thick
- 3 stalks celery, sliced 1/4-inch thick
- 3 medium potatoes, cut into chunks
- 3 medium onions, cut into eighths
- 2 Tbsp. olive oil
- 1 lb. beef (for fondue or stir-fry)
- 1/4 c. steak sauce
- 1 medium onion, chopped
- 2 cans beef broth
- 1 (16 oz.) can tomatoes, chopped
- 1 c. uncooked egg noodles
- 1 (10 oz.) pkg. frozen peas and carrots
- 1 medium head cabbage, shredded
- 1 large onion, sliced
- 1/4 c. salt
- 3 to 4 lb. beef short ribs with bones or 2 lb. boneless
- 1 (10 oz.) can pizza sauce
- 1 large carrot, grated
- 1/3 c. brown sugar
- 2 Tbsp. lemon juice
- 4 beef bouillon cubes
- 6 to 8 c. water
- 6 Tbsp. olive oil
- 2 to 2 1/2 lb. chicken thighs, breasts and legs with skin and bones
- 3 stalks celery, sliced diagonally
- 2 carrots, sliced
- 1 medium onion, diced fine
- 5 chicken bouillon cubes
- 1 tsp. parsley
- 1 tsp. salt and pepper
- 1/2 tsp. Accent
- 12 oz. Mueller's southern style dumplings
- 12 oz. mushrooms
- 2 green onions, cut into small pieces
- 1/4 lb. butter
- 2 cans beef broth
- 2 cans water
- 1 Tbsp. parsley, chopped
- 1 tsp. pepper
- 1/2 tsp. garlic salt
- 6 strips crisp bacon, crumbled
- 2 (1 lb.) cans cream-style corn
- 1 (14 oz.) can chicken broth
- 1/4 c. celery, diced
- 1/4 c. green pepper, diced
- 1 Tbsp. minced onion
- 1 Tbsp. bacon fat
- 1 Tbsp. sherry
- 1/4 tsp. ginger
- 1/4 tsp. black pepper
- 1/4 c. peanuts, chopped
- 1 (16 oz.) pkg. frozen cauliflower
- 2 c. milk
- 2 green onions, cut up
- 2 Tbsp. pimiento, diced
- 1 tsp. seasoned salt
- 1/2 tsp. pepper
- 1/2 tsp. Bookbinder's seafood seasoning
- 1 c. light cream
- 3 Tbsp. flour
- 2 (6 oz.) cans crab meat, drained
- 4 oz. cream cheese
- 5 or 6 medium onions
- 4 Tbsp. butter
- 1 tsp. garlic
- 1/2 tsp. pepper
- 1 bay leaf
- 1 Tbsp. sherry
- 2 cans chicken broth
- 2 cans beef broth
- 6 large croutons*
- 6 tsp. grated Parmesan cheese, divided
- 6 slices Provolone cheese (1/8-inch thick)
- 1 1/2 lb. precooked ham, cubed
- 1 (1 lb.) can cut wax beans
- 2 (1 lb.) cans cut green beans
- 2 cans chicken broth
- 1 can water
- 6 medium potatoes, peeled and cubed
- 1 Tbsp. soy sauce
- 1 Tbsp. parsley
- 1/2 tsp. black pepper
- 2 sticks butter
- flour
- 1 1/2 c. lentils
- 8 c. water
- 1 can chicken gumbo soup
- 1 medium onion
- 2 carrots
- 1 clove garlic
- 1 1/2 to 2 lb. ham hocks
- 1 tsp. liquid smoke
- 1 tsp. salt
- 1/2 tsp. pepper
- My daughter made this soup, and I thought it was great. Naturally, when I made it, it came out a bit different, but I really think it is a winner.
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Taken from www.cookbooks.com/Recipe-Details.aspx?id=301676 (may not work)