|Boil shrimp for 2 minutes with lemon & some parsley flakes.
Saute onions & peppers in oil over low heat until onions are clear. Add tomatoe
sauce & cook 2 minutes more. Add dry ingredients & cook covered over very low
heat for 1 hour. Remove bay leaf. Add shrimp. Cook uncovered for 15 minutes. Serve
over hot cooked rice.
|Drain salmon, reserve 2 tablespoon liquid. In a mixing bowl combine salmon, egg &
onions. In another bowl combine baking powder & the reserved liquid, stir into the
salmon mixture. Form into small patties. Shallow fry in hot crisco until golden in
color. About 5 minutes. Serve with tartar sauce or ketchup.
|Brown meat, put in large casserole dish. Tear 6 tortillias & lay on top of meat. Pour
both cans of beans over tortillias. Pour chopped onions on top of beans. Cut up cheese
for next layer. Tear the remaining tortillias for the next layer. Mix rotel & soup & pour
over top. Cover with foil & bake for 1 hour at 400*, after the 1 hour take out & stir.
Return to oven for 1/2 hour. Serve over lettuce if desired.
|Remove stems from tomatoes & cut a 1/4 slice from the top of each. Scoop out pulp,
leaving shells intact. Sprinkle inside of shells with salt, invert to drain. Cook spinach
according to pkg directions, drain & press until barely moist. Saute onion, celery &
carrot, green pepper & parsley in butter until tender. Combine sauteed vegetables,
spinach & bread crumbs with milk & egg. Mix well. Spoon mixture into tomato shells &
place in a lightly greased square pan. Sprinkle cheese over tomatoes. Bake at 400* for
15 minutes until throughly heated.
|Make the sauce first, combine all ingredients in small bowl & mix well. Refrigerate
until ready to use. Scrub potatoes but dont peel. Slice them to your own liking. Pour
buttermilk into a bowl. Pour flour in a shallow bowl & season to taste with the
pepper. Pour oil in a frying pan & heat until very hot. Dip potatoes in buttermilk &
then in flour. Shake off excess & fry until golden brown. Serve with sauce.
|Mix all ingredients together, bake in a well greased iron skillet at
400* until done.
|Cream butter & sugar until light & fluffy. Add eggs & vanilla. Beat 1 minute at medium
speed. Combine flour, cocoa, baking soda & salt. Add alternately with water to
creamed mixture. Pour batter into 2 greased & floured cake pans. Bake at 350* for 35
to 40 minutes. Cool for 10or 15 minutes then remove from pans. When completely
cooled frost with butter cream frosting.
|Cream butter in small bowl. Alternately add cocoa & confectioners sugars with milk.
Beat until spreading consistency. Additional milk may be needed. Blend in vanilla. This
is 2 cups or so of frosting.
|Preheat oven to 350* In a 1 1/2 quart shallow baking dish, melt butter in oven. Sprinkle
bottom with cracker crumbs, stir well. Press down on bottom of dish. In a medium
bowl, mix together milk, sour cream & lemon juice. Spread evenly over crumbs. Spoon
pie filling over creamy layer. Bake 25 to 30 minutes, until set. Cool slightly. In small
bowl mix together nuts & cinnamon, sprinkle over pie filling.
|Preheat oven to 375* Mix cream cheese, sugar, eggs, lemon juice & vanilla in large
bowl. Beat until smooth. Line muffin cups with paper liners. Put 1 vanilla wafer in
bottom of each. Fill 1/4 full with cream cheese mixture. Bake for 10 minutes. Cool.
Cover with pie filling & let freeze. Serve this frozen.
|Beat egg whites with baking powder until foamy. Gradually add sugar. Beat until really
stiff. Fold in remaining items. Pour into buttered 9 inch pie plate. Bake at 350* for 25 or
30 minutes. Cool in refrigerator for 4 hours. To serve, top with cool whip.
|Combine melted butter & dry cake mix. Reserve cup of this for top crust. Put
remaining crumb mixture into ungreased 13X9 pan. Top that layer with peanut butter
combined with marshmallow cream & spread evenly, crumble remaining mixture over
that. Bake at 350* for 20 minutes.
|Melt butter, mix cake mix with it after melted. Press into the bottom of a 9x13 pan.
Bake 10 minutes at 350* Beat eggs & add brown sugar, vanilla, salt & 4 tablespoons of
chopped pecans. Fold in the chocolate chips. Layer this mixture on top of the baked
cake mix. Sprinkle the top with the cup of pecans. Bake for 20 minutes at 350* then cut
when slightly cooled.