POSSUM PIE

Ingredients

1 LARGE INSTANT CHOCOLATE PUDDING    

1 LARGE COOL WHIP  

1 PACKAGE OF OREO COOKIES

Directions

PREPARE PUDDING AS DIRECTED FOR PIE FILLING. LET SET. 

WHEN PUDDING IS SET, FOLD IN COOL WHIP AND CRUSHED COOKIES.

REFRIGERATE UNTIL READY TO SERVE.

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Lemon Glazed Pound Cake

Ingredients

3 CUPS PLAIN FLOUR

3 CUPS SUGAR

2 STICKS MARGARINE

½ CUP CRISCO

1 CUP MILK

6 EGGS

1 TEASPOON VANILLA

1 TEASPOON LEMON FLAVORING

Directions

CREAM BUTTER AND CRISCO. 

BEAT UNTIL CREAMY AND ADD SUGAR. BEAT WELL.

ADD EGGS 1 AT A TIME. BEAT WELL. 

MIX FLAVORING WITH MILK.

ADD FLOUR AND MILK TO BATTER. 

START WITH FLOUR, THEN ADD MILK. ADD A LITTLE AT A TIME, STARTING AND ENDING WITH FLOUR.

POUR INTO A GREASED TUBE PAN.

BAKE AT 350 DEGREES FOR 1 HOUR.

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Reese’s Cup Éclair

 

Ingredients

8 ounces Cool Whip

1 small Vanilla Instant Pudding

2 cups of milk

2 Tablespoons of sour cream

2 Tablespoons of peanut butter

½ box of chocolate graham crackers

5 Reese’s cups

Directions

In a large bowl, mix the milk, pudding, peanut butter, and sour cream.

Fold in Cool Whip.

In an 8 x 8 dish, place a layer of graham crackers on the bottom, then add some pudding mixture.

Continue to layer crackers and pudding, ending with pudding.

Top with chopped Reese’s cups and chocolate syrup.

Refrigerate for two hours before serving.

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Red Velvet Cake

 

Ingredients

2 ½ CUPS PLAIN FLOUR (SIFTED)

1 ½ CUP SUGAR

1 TABLESPOON BAKING SODA

1 TEASPOON COCOA

½ TEASPOON SALT

3 EGGS

1 CUP BUTTERMILK

1 ½ CUP OIL

1 BOTTLE RED FOOD COLORING

1 TEASPOON VANILLA

1 TEASPOON VINEGAR

Directions

SIFT ALL DRY INGREDIENTS TOGETHER.

BEAT OIL, SUGAR, AND EGGS TOGETHER

GRADUALLY ADD ALL INGREDIENTS TOGETHER, BEATING AS YOU GO.

BAKE IN 3 LAYERS AT 325 DEGREES FOR 25 MINUTES.

CREAM CHEESE FROSTING

Ingredients

               1 BOX POWDERED SUGAR              

1 STICK MARGARINE

1 TEASPOON VANILLA

8 OUNCES CREAM CHEESE (SOFTENED)      

1 CUP NUTS (CHOPPED)

Directions

BEAT ALL INGREDIENTS EXCEPT NUTS.

STIR IN THE NUTS.

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WESTERN STYLE RICE SKILLET

 

Ingredients

1½ POUND GROUND CHUCK (BROWNED AND DRAINED)

½ TEASPOON SALT

1 PACK ONION SOUP MIX

1½ CUP WATER

¾ CUP UNCOOKED RICE

1 16-OUNCE CAN TOMATOES (UNDRAINED)  

1 CAN ENGLISH PEAS (DRAINED)         

1 CUP SHREDDED CHEESE

Directions

MIX ALL INGREDIENTS EXCEPT CHEESE IN A SAUCEPAN.

SIMMER FOR FIFTEEN MINUTES.

STIR TO MIX WELL.

POUR INTO A BAKING DISH AND TOP WITH CHEESE.

BAKE AT 350 DEGREES FOR ONE HOUR.

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Roast and Gravy

 

Ingredients

1 CAN CREAM OF MUSHROOM WITH ROASTED GARLIC SOUP

1 CAN BEEF BROTH             

1 ENVELOPE ONION SOUP MIX

3 ½ POUND ROUND ROAST

2 TABLESPOONS PLAIN FLOUR

1 TEASPOON SALT

½ TEASPOON PEPPER

2 TABLESPOONS OIL

Directions

STIR FIRST 3 INGREDIENTS TOGETHER IN A 5 ½ QUART SLOW COOKER.

SPRINKLE ROAST EVENLY WITH FLOUR, SALT, AND PEPPER.

IN A LARGE DUTCH OVEN, BROWN ROAST EVENLY.

TRANSFER ROAST TO SLOW COOKER.

COVER AND COOK ON LOW FOR 8 HOURS.

REMOVE ROAST AND SLICE.

SKIM FAT FROM GRAVY AND WHISK.

SERVE OVER ROAST.

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Salmon Patties

 

Ingredients

1 LARGE CAN SALMON

2 EGGS

1 TABLESPOON VINEGAR

1 TABLESPOON CORNMEAL

1 TABLESPOON SELF-RISING FLOUR

SALT/PEPPER

Directions

DEBONE AND CLEAN SKIN FROM SALMON.

ADD OTHER INGREDIENTS AND MIX WELL.

FRY IN HOT OIL.

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Sausage and Cheese Rolls

Ingredients

1 POUND HOT SAUSAGE

1 LARGE BLOCK VELVETTA CHEESE

2 PACKS OF DINNER ROLLS (YOUR CHOICE)

Directions

COOK AND DRAIN SAUSAGE.

MIX CHEESE UNTIL MELTED.

PLACE IN ROLLS AND SERVE.

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Spoon Bread

 

Ingredients

1 ¼ OUNCES ACTIVE DRY YEAST 

2 CUPS WARM WATER

 ONE-FOURTH CUP SUGAR

              

SELF-RISING RISING FLOUR

THREE-FOURTHS CUPS BUTTER (MELTED)

1 EGG (SLIGHTLY BEATEN)

Directions

COMBINE YEAST IN WARM WATER. LET STAND FOR 5 MINUTES.

STIR IN REMAINING INGREDIENTS. MIX WELL.

BAKE IN GREASED MUFFIN PANS AT 400 DEGREES FOR 13 MINUTES.

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Broccoli Casserole

 

Ingredients

3 CUPS LIGHTLY STEAMED BROCCOLI

1 CUP MILK

1 STICK BUTTER (MELTED)

1 SLEEVE RITZ CRACKERS

2 CUPS SHREDDED CHEDDAR CHEESE

         

½ CUP MAYONNAISE

1 CAN CREAM OF CHICKEN SOUP

      

2 EGGS (BEATEN)

SALT/PEPPER

Directions

MIX BUTTER AND CRUSHED CRACKERS TOGETHER.

 SPRAY CASSEROLE DISH.

PLACE ONE HALF OF CRACKERS ON THE BOTTOM OF DISH.

MIX SOUP, MAYONNAISE, EGGS, MILK, AND SALT/PEPPER TOGETHER.

LAYER BROCCOLI OVER CRACKERS, SOUP MIXTURE, AND CRACKERS.

TOP WITH CHEESE.

BAKE AT 350 FOR 30 MINUTES OR UNTIL BROWN.

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Broccoli Salad

Ingredients

2 MEDIUM STALKS OF BROCCOLI

½ CUP RAISINS

1/3 CUP REAL BACON BITS

2/3 CUP MAYONNAISE

2 TABLESPOONS SUGAR

2 TABLESPOONS PURPLE ONIONS (CHOPPED)

1 CUP SHREDDED CHEESE

2 TABLESPOONS VINEGAR

Directions

CHOP BROCCOLI INTO SMALL PIECES.

ADD RAISINS, BACON, ONIONS, AND CHEESE. SET ASIDE.

IN A SEPARATE BOWL, MIX MAYONNAISE, SUGAR, VINEGAR, AND SALT/PEPPER.

 MIX WELL AND COAT THE BROCCOLI MIXTURE.

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