Monday, May 23, 2011
CHOC. PEANUT BUTTER DROPS
1Cup Nestle Chocolate Chips Morsels
1/2 Cup Jif Peanut Butter
Melt chips in a double boiler. Add the peanut butter. Stir well. Pour onto waxed paper and freeze until hard. Serve.
1/2 Cup Jif Peanut Butter
Melt chips in a double boiler. Add the peanut butter. Stir well. Pour onto waxed paper and freeze until hard. Serve.
BAKED CHEESE AND CRACKERS
1 Box Shredded Wheat Crackers or Town House Crackers
Spread:
11/2 Cups Mayonnaise
2 Cups Mozzarella Cheese, shredded
1 Can Ripe Olives, drained and chopped
6 Green Onions, sliced
Place creackers with edges touching on cookie sheet. Mix cheese spread. Spread on crackers. Bake on 250 for 20 minutes. Serve hot.
Spread:
11/2 Cups Mayonnaise
2 Cups Mozzarella Cheese, shredded
1 Can Ripe Olives, drained and chopped
6 Green Onions, sliced
Place creackers with edges touching on cookie sheet. Mix cheese spread. Spread on crackers. Bake on 250 for 20 minutes. Serve hot.
EASY YOGURT WHIPPED PIE
1 Graham Cracker Crust
1 Medium Bowl Cool Whip
2 Yogurts, any flavor
Mix the whipped cream with the yogurt in a medium bowl. Beat well. Pour into the crust and freeze. Can sprinkle chopped nuts on top and drizzle choc. syrup on top if you like.
1 Medium Bowl Cool Whip
2 Yogurts, any flavor
Mix the whipped cream with the yogurt in a medium bowl. Beat well. Pour into the crust and freeze. Can sprinkle chopped nuts on top and drizzle choc. syrup on top if you like.
SUMMER SQUASH CASSEROLE
6 Cups Summer Squash, diced can use Zucchini
1/2 Cup Onion, chopped
1 Can Cream of Chicken Soup
1 Cup Sour Cream
1 Cup Carrots, shredded
2 Cups Cornmeal Stuffing Mix
1/4 Lb. Marg., melted
Chopped Parsley for garnish
Cook squash and onion in boiling water for 5 minutes. Drain well. Combine soup, sour cream and carrots. Gently fold in squash and onions. Combine stuffing mix and butter. Put 2/3 of stuffing mixture in greased 2-quart casserole, spoon in squash mixture, and top with rest of stuffing. Bake at 350 degrees for 25 minutes. Sprinkle with parsley.
1/2 Cup Onion, chopped
1 Can Cream of Chicken Soup
1 Cup Sour Cream
1 Cup Carrots, shredded
2 Cups Cornmeal Stuffing Mix
1/4 Lb. Marg., melted
Chopped Parsley for garnish
Cook squash and onion in boiling water for 5 minutes. Drain well. Combine soup, sour cream and carrots. Gently fold in squash and onions. Combine stuffing mix and butter. Put 2/3 of stuffing mixture in greased 2-quart casserole, spoon in squash mixture, and top with rest of stuffing. Bake at 350 degrees for 25 minutes. Sprinkle with parsley.
OVEN ROASTED VEGS.
1 Cup Cauliflower cut in 11/2 Florets
1 Cup Carrots, sliced 1/3 inch thick
1 Cup Summer Squashor Zucchini, slice 1/2 inch thick
1 Cu Canned or Fresh Mushrooms
1 Medium Onion, thinly sliced
2 Teaspoons Marg.
1 Cup Chicken Broth
Salt, Garlic and Pepper to taste
2 Teaspoons Fresh Parsley
Preheat oven to 350. Combine ings. except parsley. Pour into a sprayed 11 x14 pan. Cover. Bake 25 -30 minuts, basting with the pan liquid and adding a small amount of water if needed. Each serving is 36 calories.
1 Cup Carrots, sliced 1/3 inch thick
1 Cup Summer Squashor Zucchini, slice 1/2 inch thick
1 Cu Canned or Fresh Mushrooms
1 Medium Onion, thinly sliced
2 Teaspoons Marg.
1 Cup Chicken Broth
Salt, Garlic and Pepper to taste
2 Teaspoons Fresh Parsley
Preheat oven to 350. Combine ings. except parsley. Pour into a sprayed 11 x14 pan. Cover. Bake 25 -30 minuts, basting with the pan liquid and adding a small amount of water if needed. Each serving is 36 calories.
SHOE PEG CORN
2 Cans Shoe Peg Corn or Krispy White Corn
1 Box(8oz.) Cream Cheese
1 Small Can Chilies, chopped
1 Tablespoon Butter
Soften cream cheese and butter, add this to the corn and chilies. Mix good and bake in a sprayed pan on 350 until it is hot all the way thru.
1 Box(8oz.) Cream Cheese
1 Small Can Chilies, chopped
1 Tablespoon Butter
Soften cream cheese and butter, add this to the corn and chilies. Mix good and bake in a sprayed pan on 350 until it is hot all the way thru.
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