(Continued from Page B 8)
1 pound ground beef
V* cup chopped onion
2 cups water
1 teaspoon salt
1 cup uncooked rice
2 or more large carrots, shredded
Vi cup chopped green pepper (optional)
V4-V2 pound cheese
Brown meat; drain. Add remaining ingredi
ents except cheese. Cover and simmer 30 min
utes. Add cheese; heat until cheese is melted.
Delicious Chicken And Rice
1 cup uncooked rice
1 can cream of mushroom or cream of celery
soup (undiluted)
1 cup water
1 package dry onion soup mix
6 chicken legs or 4 breasts
Mix together first four ingredients and place
in casserole dish. Place chicken pieces on top.
Bake at 325 degrees for two hours or more. No
peeping!
Quick Pepper Cabbage
1 head cabbage, shredded
1 large green pepper, chopped fine
Scant 1 cup sugar
% cup vinegar
1 stalk finely chopped celery, optional
1 carrot shredded, optional
Mix together all ingredients.
Easy Cranberry Salad
can whole berry cranberry sauce
can jellied cranberry sauce
cups water
small packages Raspberry Jell-O
Boil water. Dissolve Jell-O in water. Cool
slightly, then add cranberry sauces and put
into blender. Bfend until medium or fine. Put in
dishes.
Easy Desserts
This anonymous reader wrote that easy des
serts to serve are fresh fruit, ice cream,
canned or instant vanilla pudding. For pudding,
make a graham crumb mixture for top and bot
tom of dish by mixing together:
Vi cup melted butter
1 Vi cups graham cracker crumbs
2 tablespoons sugar
Pistachio Salad Or Dessert
1 box instant Pistachio pudding
1 can crushed pineapple
1 package whipped topping made according
to package directions OR 2 cups whipped
cream topping
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1 can miniature marshmallows
Add dry pudding to crushed pineapple; allow
to thicken. Add whipped topping, fold in
marshmallows. Makes approximately 8 serv
ings.
Quick Stickle Buns
% cup firmly packed brown sugar
Vi cup chopped nuts
Vz cup butter
2 tablespoons water
2 cans refrigerated biscuits
Mix and heat until butter melts and brown
sugar is dissolved. Place in bottom of
9x13-inch baking pan.
Place biscuits on top and bake according to
biscuit directions or until browned. Remove
from oven. Invert onto tray.
Trio Sour Cream Instant Potatoes
1 quart water
1 quart milk
2 cups Trio Potato powder
6 tablespoons butter
3 ounces cream cheese
1 cup sour cream
Vi tablespoon salt
V 2 tablespoon onion salt
V* tablespoon pepper
Heat water and milk. Remove from heat. Add
butter, cream cheese, and sour cream, stir
until melted. Add salt, onion salt, and pepper.
Stir Slowly add potato powder and mix until
smooth. Stir constantly while adding. Or add
potato powder first, then remaining ingredients
and stir until smooth. Can be made ahead and
also frozen.
If unfamiliar with Trio Instant Potato Powder,
check the gallon can section of your supermar
ket for a one gallon can with a pink label.
Contributor writes that her guests never
suspect this recipe is made with instant pota
toes. They are very surprised to find out it is
made with instant potatoes.
ANSWER Here are some recipes from
Grace Clock that she writes are suitable to
take to covered dish events and to make
ahead. When transporting food, make sure that
food is properly insulated (hot or cold) to pre
vent spoiling.
Barbecue Meatloaves
1 beaten egg
1 eup soft bread crumbs
V 2 teaspoon oregano
V 2 cup skim milk
V* cup chopped onion
1 teaspoon salt
IV2 pounds ground beef
Advance preparation: In mixing bowl, com
bine all but ground beef. Add ground beef and
mix well. Divide mixture into six portions;
shape into small meatloaves. Wrap and freeze.
Before serving: Bake meatloaves, uncover
ed, at 375 degrees until done, 40-45 minutes.
Combine in saucepan:
1 tablespoon brown sugar
1 tablespoon lemon juice
% cup ketchup
1 tablespoon prepared mustard
1 tablespoon Worcestershire sauce
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Thurs Fn 10 to 8
Bring to a boil. Spoon mixture over meat
loaves during last 10 minutes of baking.
Spanish Rice
1 pound ground beef
V 2 cup chopped onion
Vs cup chopped green pepper
1 large clove garlic, minced
1 can tomato soup
1 cup water
Vt cup minute rice, uncooked
Vi teaspoon salt
2 teaspoon Worcestershire sauce
Generous dash pepper
In skillet, cook meat, onion, green pepper,
and garlic until vegetables are tender. Pour off
fat. Add remaining ingredients. Bring to a boil.
Cover and cook over low heat 15 minutes or
until rice is tender.
Serve with a green salad and hot corn muf
fins for a complete meal.
Icebox Vegetable Salad
16- can cut green beans, drained
17- can tiny peas, drained
16-ounce can whole kernel corn, drained
4-ounce jar chopped pimento, drained
1 cup finely chopped celery
1 medium onion, finely chopped
Combine vegetables in a large glass bowl
and set aside.
In saucepan, combine:
1 cup sugar
Va cup salad oil
V 2 teaspoon pepper
V 2 cup vinegar
1 teaspoon salt
Bring to a boil, cool slightly. Pour over vege
tables. Cover aad refrigerate overnight. May be
stored in a plastic bag or covered container in
refrigerator up to one week.
2 pounds bag frozen hash brown potatoes,
thawed and tossed with one stick melted
butter. Put into 9x13-inch casserole dish.
Combine the following:
1 pint sour cream
1 can cream of chicken soup
2 cups shredded Cheddar cheese
1 teaspoon salt
Spread mixture over potatoes.
May prepare in morning and refrigerate until
ready to bake for the evening meal. When
ready to bake, mix together:
2 cups crushed cornflakes
1 teaspoon melted butter
Sprinkle cornflake mixture over top of casse
role. Bake uncovered at 325 degrees for 45
minutes. Serve hot.
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1-800-642-0310
Lancaster Arming, Saturday, July 22, 2000-815
Sour Cream Potatoes
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