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1/4 Cup Butter (1/2 Stick) <br>
1/2 Cup Fine Seasoned Bread Crumbs<br>
1/2 Cup Grated Parmasan Cheese<br>
1/4 Cup Grated Romano Cheese<br>
4 Medium Red Potatoes<br>
1 Egg, Slightly Beaten<br>
Preheat oven 350 Degrees. Melt butter in 10X15 Jelly Roll Pan. <br>Combine bread crumbs and Parmesan cheese. Peel potatoes and slice crosswise into 1/2 Inch slices. Dip slices of potato in egg then in crumb mixture. Arrange in pan in one layer. Bake 45 to 50 minutes or until tender.
1 Can Fruit Cocktail <br>
1 Can Pineapple Tidbits<br>
1 Can Mandarin Oranges<br>
Two Bananas Peeled and Sliced <br>
1 Tub Fresh Strawberries Cleaned and Sliced<br>
1 Can Peach Pie Filling (I like Apricot)<br>
Stir together, refrigerate and EAT
1 Can Crushed Pineapple (Undrained) <br>
1 Pkg. Grape Jello<br>
16 Large Marshmallows<br>
1 8oz. cream cheese, softened<br>
1/4 c. milk <br>
1 8oz. Cool Whip<br>
Heat pineapple, jello and marshmallows.
COOL.
Beat in cream chees and milk, Add
cool whip. Fold in Jello Mixture...
Cool and EAT!!!!!
1/2 lb. Velveeta cheese
1/2 c. milk
2 TBsp. butter or margarine
7 oz. elbow macaroni, cooked and drained
After macaroni is cooked, add butter, milk, cheese, cook over low heat until creamy. Add salt and pepper as desired.
Crush finely 1 pkg of saltine crackers <br>
Stir together: 1 egg beaten<br>
1/2 cup sugar<br>
Salt & Pepper to taste<br>
1/2 cup milk<br>
Add: 1 Can Creamed Corn & 1 Can Whole Kernel Corn<br>
Bake @ 350 degrees for 45 Minutes......<br>
Umm Umm Good!
Cook Elbow Macaroni until desired tenderness. (Approx 5 to 6 cups)<br>Boil 6 eggs, peel, and chop.<br>One good sized tomato chopped. <br>One medium cucumber washed and cut into small chuncks. <br>One half small onion, chopped. <br>A Few Shakes Of Lawry's Seasoning Salt<br>Mix Together:<br> One and 1/2 Cup Salad Dressing<br>1/4 Cup Sugar<br> 2 Tbls. Vinegar<br> Pour Over Other Ingredients, Stir Well and Refrigerate. <br>DELICIOUS!!!!
Two Large Bags Frozen Corn<br>
One Block Velveeta Cheese (Cut into Chunks)<br>
2 Sticks Margarine or Butter<br>
2 Packages 8 oz. Cream Cheese (Slice into Chunks)<br>
1/2 to 3/4 Cup Sugar<br>
Add Salt and Pepper to Taste<br>
Put All ingredients into Crock Pot<br>
Turn on High for One Hour, Stir Once or Twice<br>
Turn on Low for Another Hour.....DELICIOUS
1-16 Oz. Can Whole Berry Cranberry Sauce<br>
1 Cup Tropical Fruit TrailMix (No Bananas)<br>
2 Oz. Chopped Pecans or Walnuts (Optional)<br>
12 Oz. CoolWhip (thawed)<br>
Break up cranberry jelly with a fork. Stir in TrailMix
and Nuts. Carefully fold Whipped Topping and Refridgerate.
Best if prepared and served the same day.
10 lbs. white potatoes (peeled, cooked and mashed or whipped)<br>
Add:<br>
1-8 oz. cream cheese<br>
1-12 oz. sour cream<br>
salt & pepper to taste <br>
Place into large crock pot and refrigerate.<br>
This can be made up a couple of days ahead of time if you are preparing for company and need stove or oven space for other food items.
Take out 2 to 3 hours prior to meal and turn on High.
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