BEEF AND BEANS

BEEF AND BEANS


1 lb ground chuck
1 medium onion, chopped

1 28 oz. can baked beans

1/4 cup barbeque sauce or ketchup

1 cup shredded cheddar cheese

In a large skillet with a lid, coof beef and onion over medium eat until meat is done. Drain off grease. Stir in beans and sauce and heat throught. Sprinkle with cheese. Cover and cook on low until the cheese is melted.

APPLE AND CREAM CHEESE COBBLER

Apple layer:


8 apples

1 C. sugar

1 T. cinnamon



Crunchy baked topping:

1/2 C. brown sugar

2 T. butter

2 T. flour

1 t. cinnamon



Cobbler layer:

1/2 C. butter

1 C. brown sugar

2 eggs

2 C. self-rising flour

1 C. sour cream

2 T. rum or rum flavoring



Cream cheese topping:

8 oz. cream cheese

1 C. cream

1 t. vanilla

1/2 to 1 C. sugar



Heat oven to 400° F. Peel and slice apples. Spread apples in 9-by-11-inch glass casserole. Sprinkle on sugar and cinnamon and bake while you prepare the rest of the cobbler.



Mix ingredients for crunchy baked topping.



For cobbler layer, soften butter and mix with sugar with electric mixer. Add eggs and mix. Add remaining ingredients in cobbler batter. Dollop over hot apples. Sprinkle with crunchy topping mixture. Bake about 30 to 40 minutes. Cobbler is done when cake part is brown and firm.

Combine cream cheese topping ingredients and whip until light and fluffy. Top each serving of cobbler with this mixture.

ALMOND JOY SHEET CAKE

ALMOND JOY SHEET CAKE


 CAKE
1 Devils food cake mix with pudding

1 C. canned milk

1 C. sugar

24 large marshmallows

1 bag (14 oz.) coconut



Frosting:



1 pkg. almonds, sliced, slivered or whole

1 1/4 C. sugar

1/2 C. canned milk

1 stick margarine

1 bag (12 oz.) milk chocolate chips





Mix cake mix as box directs. Bake in a greased 12 x 13 inch pan at 350
degrees for 20 minutes.



While cake is baking, mix the rest of the ingredients, except coconut

in pan over low heat. Stir until melted.



Remove from heat and stir in the coconut. Mix well and spread on warm

cake.



For frosting: Sprinkle almonds over the coconut layer.



Heat sugar, milk, and margarine until melted. When completely melted,

remove from heat and stir in the chocolate chips. Mix until smooth

and spread on cake. Cool before serving. The longer the cake sits in ref. the better it gets.

BANANA TOFFEE DESSERT

BANANA TOFFEE DESSERT

1 package DUNCAN HINES Moist Deluxe Butter Recipe  Cake Mix

1 package (4-serving size) banana cream-flavor instant pudding and pie filling mix

1-1/2 cups milk

1 container (8 ounces) frozen non-dairy whipped topping, thawed

3 medium bananas, sliced

3/4 cup English toffee bits


Preheat the oven to 350.Spray a 10 inch tube or bunt pan.
Prepare, bake and cool cake as directed on package.
Then combine pudding mix and milk in bowl. Mix until
Well blended. Chill for 6 minutes.
Fold in the whipped topping
Chill this while the cake is cooling
Cut the cooled cake into 12 slices
Place 6 slices of cake in a glass bowl
Put the bananas, then the pudding
Then the toffee pieces
On top of cake. Repeat the layer again.
Chill until ready to serve.

BAKED CABBAGE HEAD

1 Large Cabbage Head
1/2 Stick of Butter, Blue Bonnet
Salt

Take one large head of cabbage and hollow some of it out in the middle. Wash good. Let drain. Then put about a half stick of sliced butter all around in it.Salt it. Put in a ovenproof bowl and  cover it with alum. foil let bake until done but not to dryed out.You can also put some green peppers and onions down in the hollowd out part. If doing this put some of the sliced butter on top of the peppers and onions.

BOLOGNA SPREAD

BOLOGNA SPREAD




2 LBS. OF BOLOGNA

1/2 PINT OF MIRCLE WHIP OR HELIMANS MAYO

1/2 JAR OF SWEET RELISH

SWEET PICKLES, CHOPPED FINE

CHEDDAR CHEESE

ONIONS, IF YOU LIKE CHOPPED FINE

BOILED EGGS IF YOU LIKE CHOPPED FINE



Procedure



Grind the bilogna up in a food processer or have it done at the store. Add the pickle relish and Chopped pickles for crunch. Add the Mircle Whip. Some people use the whole pint jar of Miracel Whip in this.This may take more just work with it. Then add the onions if you like. I would put them in right before serving as sometimes these make it taste bitter. I leave this out. You can also add finely shredded Cheddar Cheese and boiled chopped eggs also to this. But I don't like the eggs in it. Make sure it is kept ref. until almost ready to serve. When making the sandwiches for the party put a thin layer of Mircle Whip on each piece of bread, this keeps the bread from being soggy. Then put the mixture on the bread. You can also spread wet paper towels over the sandwiches to keep them from drying out just don't get the towels to wet. It is more spreadable if left out a short time before putting on the sandwiches.2 lbs. of bologna will make a very big bowl of this stuff. It is so good and most people eat at least 4 sandwiches. So always make plenty.

BANANA CREAM CHEESE SQUARES

BANANA CREAM CHEESE SQUARES
40 NILLA Wafers, finely crushed

(1/2 stick) margarine, melted

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1/2 cup powdered sugar

1 tub (8 oz.) COOL WHIP Sugar Free Whipped Topping, thawed, divided

3 bananas

2 pkg. (1.5 oz. each) JELL-O Vanilla Flavor Instant Pudding

3 cups cold milk

1/2 square BAKER’S Semi-Sweet Chocolate, grated



Combine the  crumbs and margarine; press onto bottom of 13×9-inch dish.

Refrigerate while preparing filling.



Mix cream cheese and sugar in medium bowl until blended.

Stir in 1-1/2 cups COOL WHIP; spread carefully onto crust. Set aside.

Cut bananas crosswise in half, then cut each piece lengthwise in half.

Arrange over cream cheese mixture.



Beat  pudding mixes and milk with whisk 2 min. Spoon over bananas.

Spread with remaining COOL WHIP; sprinkle with grated chocolate.

Refrigerate 3 hours before serving. Keep ref.