Tuesday, April 21, 2009

Recipes for Jamie!

Jamie, I hope you enjoy these recipes. They were fun to look at!

2 cups sugar
4 well beaten eggs
1 cup shortening
6 ripe bananas
2 ½ cups flour
1 teaspoon salt
2 teaspoons baking soda
Cream sugar and shortening. Mix together well beaten eggs and bananas. Combine them.  Sift dry ingredients together, put into mixture.  Stir until all ingredients are blended in and batter is smooth.  Place in greased and floured loaf pans.  Bake at 350° for 40-50 minutes. Watch cooking time for the size of pan you use.  Can be served with ice cream.

1 box Duncan Hines Golden Butter Cake
Beat: 4 eggs
Add: ¾ cup oil
         1 cup Mandarin oranges
Beat well and put in three 8” layer pans.  Bake at 350° - 25-30 minutes, until done.

1 box instant vanilla pudding
1 medium can crushed pineapple, juice and all
Mix well.  Fold into 1 large bowl of Cool Whip.  Spread between layers and on top and sides.  Keep in refrigerator.

1 ½ (3 ounces) package lemon Jell-O
1 cup boiling water
1 1/3 cup sugar
1 teaspoon vanilla
Juice of 1 lemon and the grated rind from lemon
1 (8 ounces) package cream cheese (soften)
1 tall can Carnation Milk, chilled and whipped
3 cups graham crackers or vanilla wafers (crumbled)
½ cup melted butter, mixed with crumbs, line bottom of a 9x13” pan (save some for top)
Dissolve Jell-O in boiling water, add lemon juice and rind.  Cool to partly set (soft).  Mix cream cheese, sugar and vanilla together.  Add Jell-O and mix well.  Fold in whipped milk.  Pour into pan and sprinkle crumbs on top.  Refrigerate until ready to use.

1 can Eagle Brand Condensed milk (14 ounces)
1 can frozen concentrate, lemon or limeade (6 ounces)
1 (9 ounces) Cool Whip
1 graham cracker crust
Mix milk, lemonade or limeade and Cool Whip together in medium bowl of mixer.  Pour into crust and refrigerate.

16 soda crackers crumbled not too fine)
1 cup sugar
1 teaspoon baking powder
12 dates (pitted and chopped fine)
½ cup chopped nuts
Mix all together. 
Beat 4 egg whites stiff.  Fold in dry ingredients and add 1 teaspoon vanilla.  Pour into buttered pie pan (9”).  Bake 25 minutes at 325°.
Serve with whip cream.

5 cups finely shredded cabbage                             
1 cup finely shredded carrots
½ cup chopped green onion tops and all
½ teaspoon salt
½ teaspoon pepper
Put in sauce pan.  Dissolve 1 bouillon (beef) in ¼ cup boiling water and add to cabbage and carrots.  Toss with fork to blend.  Cover and cook 5 minutes stirring only one time.  Drain if necessary and put in warm serving dish.  Then melt ¼ cup butter and 1 tablespoon prepared mustard and 1/3 cup chopped pecans.  Add ¼ teaspoon paprika and pour over cabbage and carrots and serve.  Real Good

2 eggs, beaten well
4 tablespoon vinegar
4 tablespoon sugar
2 tablespoons butter
3 bananas, sliced
2 cups pineapple chunks or tidbits
2-3 cups miniature marshmallows
½ cup nuts
½ pint of whipping cream, whipped
Put beaten eggs in sauce pan.  Add vinegar and sugar.  Place on medium fire and cook beating constantly until smooth and thick.  Remove from heat.  Add butter.  Cool (cold).
Fold cream into cooled cooked dressing.  Fold into fruit, nuts and marshmallows.

1 large head of cabbage (chopped small)
1 cup sugar
1 green pepper, chopped
1 onion, chopped
1 large or 2 small carrots, shredded
Mix all ingredients together in large bowl or pan.  Work real good with hands squeezing hard to bruise cabbage (old fashioned way).
½ cup salad oil
½ cup sugar
¾ cup vinegar (may need more)
Bring to full rolling boil.  Add 1 teaspoon celery seed, garlic, salt to taste.  When boiling, pour over cabbage.  Stir well and chill.
(This salad keeps well for 2 weeks in refrigerator.)

1 large package lemon gelatin
2 cup boiling water
2 cups 7-Up
1 large can crushed pineapple
4 large bananas
1 cup pineapple juice
½ cup sugar
2 tablespoons flour
1 egg
2 tablespoons butter or oleo
2 cups whipped topping
1 cup shredded coconut
1 cup pecan pieces
To make the base, combine gelatin, boiling water, 7-Up, drained pineapple and sliced bananas.  Pour mixture into a 9x12 pan and chill until firm.
The topping is made by combining the pineapple juice, sugar, flour, egg and butter and cooking over low heat until thick.
Cool and fold whipped topping and coconut into the topping mixture and spread over base.
Sprinkle with pecan pieces.

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