Recent Recipes
Page 63
Submitted by Grandma
- 1 quart white vinegar
- 1 quart water
- 24 hard boiled eggs
- 1 tsp dry mustard
- 1 tsp salt
- 1 tsp pepper
- Boil vinegar and water
- Add spices
- Pour into glass jar
- Drop in peeled eggs.
- Let stand at least 7 days. Depending on how intense you want the flavor you may want to leave them in for a few weeks.
Published: Wednesday, June 8th, 2011
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Submitted by Mom
- 3 lbs ground beef
- 1 cup minute rice
- 1/2 cup chopped onion
- 1 tsp salt and pepper
- 2 large cans tomato soup
- 1 head cabbage
- Mix all uncooked ingredients together except cabbage and soup.
- Boil water in a large pan. Add individual cabbage leaves to the water. Simmer until soft.
- Pour 1 can of tomato soup into a deep baking dish or pan (add water as instructed on soup can)
- Spoon ground beef mixture into cabbage and roll into a ball. Place each roll into pan. Cover with remaining tomato soup.
- Bake at 350 for 3 hours.
Published: Wednesday, June 8th, 2011
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Submitted by: Mom
Perfect for summer! It is a delicious creamy version of your favorite orange Jello.
- 1 Lg. package Orange Jello
- 1 can mandarin oranges (drained)
- 1 cup orange pop
- 1 small Cool Whip
- 2 cup boiling water
- Add 2 cups boiling water to Jello
- Add 1 cup Orange pop
- Allow jello to partially set in refrigerator
- Mix Cool Whip and mandarin oranges into Jello
- Chill 2 hours
Published: Wednesday, June 8th, 2011
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This is a quick and easy appetizer that is always a party favorite. Sometimes when I make it I use homemade chili or vegetarian chili. Serve warm with tortilla chips.
- 1 8 oz. block of cream cheese
- 1 can chili
- 1 8 oz. bag shredded cheddar cheese
- Preheat over to 350
- Spread cream cheese evenly on the bottom of a glass 9x13 pan.
- Pour chili over top of cream cheese and spread evenly.
- Srinkle with a generous layer of shredded cheese.
- Cover with tin foil and back for 30 minutes or until cheese is melted.
Published: Wednesday, June 8th, 2011
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